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Hopped Lemonade

A hopped up twist on the traditional lemonade, this fizzy cooler refreshes to the core.

1 oz. Amarillo hop syrup, or more, to taste (see below)
5 oz. club soda
Ice cubes
Tools: barspoon
Glass: highball or pint
Garnish: lime wedge

In an ice-filled Collins glass add the hop syrup and top with club soda. Stir gently to combine. Garnish.

For the Hop Syrup
1 cup water
1 cup demerara sugar
1 oz. Amarillo hop pellets (Brudvig uses nitrogen-flushed Hopunion packets, though you may also substitute other hop pellets or whole-leaf hops)
3/4 cup fresh lemon juice
1/4 cup fresh lime juice

Bring water and sugar just to a boil in a saucepan over medium heat. Reduce heat to low, add hop pellets, cover and simmer for one minute. Remove from heat and let steep, covered, for 10 minutes. After 10 minutes, add the citrus juices. Stir well and immediately strain through four layers of cheesecloth into a clean glass bottle. Keep refrigerated and use within 2 weeks.

TIP: Turn this hopped-up lemonade into an instant cocktail by adding 1 1/2 oz. of your favorite spirit—the hop syrup pairs especially well with rye whiskey and gin.

Jon Brudvig, Coffea Roasterie & Espresso Bar, Sioux Falls, South Dakota

 

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