Hopped-Up Cocktails

With Fresh Hop Harvest upon us, I decided to make some Hop Bitters. I want to have that hoppy flavor follow me into winter and live vicariously through cocktails as a faux-fresh hopped drink. Adding hop bitters to a number of cocktails proved successful. Read on to learn about the science of hops, how to make hop bitters from 2 different methods, followed by a few cocktail recipes (that were the best part of the experiment). And if you’re interested, you can get your hop bitters tested for IBUs at Oregon BrewLab!

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Brief Hop Science

Hops are a super complex beer starting material. While there are incredibly more complex guides to the chemistry of hops and hop acids, so this is meant to give you a quick read on the basics.

Hop Taste / Flavor

Translation

Hops contain a compound called humulone which provokes your tongue in identifying flavors and bitterness. This is done through chemically changing the structure of this compound into iso-humulone by boiling the hops.

Hop Smell / Aroma

Science

3,5-dihydroxy-2-(3-methylbutanoyl)-4,6,6-tris(3-methylbut-2-enyl)cyclohexa-2,4-dien-1-one, also known as β-lupulic acid is classified as a beta acid which stimulates the olfactory system when inhaled. This is done through extraction of the acids in an ethanol mixture.

Translation

Hops contain a compound called lupulone which provokes your nose in identifying aroma. This is done through a process called dry-hopping in which hops are added to a brew before it’s finished conditioning.

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Making Hop Bitters

I used 14.4% alpha acid Citra hops from a local homebrew shop (LHBS). The goal was to have a hop that provided a lot of fruity and floral aromas, specifically “strong citrus and tropical tones of grapefruit, melon, and lime” according to Hopunion.

Because the interwebs were unclear about the direct technique, I created 2 different methods, detailed below. The first process is super easy – throw an ounce of hop flowers in a jar and fill to the hop level with a high proof alcohol. But I wasn’t satisfied with just that – we know that in the brewing wolrd in order to unlock those hop bitters – you need to boil them. So for the second method, I boiled the ethanol before adding it to the hops. It was pretty clear right from the start that the second method created hop bitters that were stronger, more aromatic, and much more apparent in the mixed drinks we made. If you decide to give this a try – my recommendation is to use the Hot Extract method for the best hopped cocktails results.

Supplies

• 2 oz of fresh [your favorite] hops from your garden, a friend, or your neighborhood friendly LHBS
• 1 liter 190 proof Ethanol (as classy or as bottom shelf vodka as you prefer)
• 2 quart Mason jars
• Mesh strainer
• Cheesecloth (optional)

Method One: Cold Hop Tincture

1. Weigh out 1 oz of hops into the Mason Jar
2. Add in 1 half liter (500mL) of Ethanol
3. Wait 12 hours
4. Using cheesecloth-lined strainer, empty the contents into a large bowl.
5. Squeeze extra liquid out of the hops using the cheesecloth.

Method Two: Hot Hop Extract

1. Weigh out 1 oz of hops into the Mason Jar
2. Add in a little more than 1 half liter (~550mL) of Ethanol to a pot.
3. Bring to a boil.
4. Add boiling ethanol directly to the Mason Jar.
5. Wait 12 hours
6. Using cheesecloth-lined strainer, empty the contents into a large bowl.
7. Squeeze extra liquid out of the hops using the cheesecloth.

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Making Hop Bitters Cocktails

We tested out each of these hopped cocktails with both types of hop bitters. There wasn’t a beverage we didn’t enjoy. But definitely use the Hot steeped hops over the Cold steeped hops. I tried to offer a few different alcohol types – hopefully there’s something here for everyone.

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Let me know what you’ve had Hop Bitters in – and which hops were used! I’m curious to add recipes to my Hop Bitters Cocktail collection, what hopped cocktails do you recommend?

Cheers!