RECIPE: THE STAR

 

Effervescent, sour and lightly bitter hops, rounded out with faintly woody spice.

prep time: 30 minutes serves: 4 difficulty: easy

INGREDIENTS

• ½ cup (120 ml) water
• 1 tsp (3 g) hop flower, fresh, dried, or frozen pellets
• 1½ Tbsp (8 g) coriander seeds, whole
• ½ cup (120 g) white sugar, or equivalent substitute
• 1 cup (240 ml) grapefruit juice, fresh
• 2 cups (480 ml) club soda
• ½ grapefruit, cut into 4 slices
• 1 Tbsp (15 g) coarse salt

DIRECTIONS

Hopped Coriander Syrup (yields ⅔ cup or 160 ml)

1. In a small pot over high heat, bring water to a boil.
2. Remove from heat, add hop flowers, cover and let infuse for 10 minutes.
3. Pour into a blender, then add coriander seeds and sugar. Blend at high speed until all coriander seeds are broken.
4. Pass through a fine sieve to remove solids. Press to more syrup, and let sit to cool.

The Star Blend (yields 1⅔ cups or 400 ml)

1. In a large bottle, combine the cooled hopped coriander syrup with grapefruit juice.
2. Seal and refrigerate for up to 2 weeks.

Per Serving

• 3 oz (90 ml) of The Star Blend
• 4 oz (120 ml) of club soda
• 1 grapefruit slice
• pinch of coarse salt

1. Pour The Star blend Into a tall, 12 oz glass filled with ice.
2. Top with club soda and stir gently.
3. Dust one side of a grapefruit slice with salt, and place across the mouth of the glass to garnish.