HOPPED GRAPEFRUIT SYRUP
(makes 8-10 ounces)
» 1 cup sugar
» 1 cup water
» zest of one grapefruit
» 1/4 ounce fresh or dried hop flowers
In a small pan, combine the water, sugar and zest. Bring to a boil, reduce heat and simmer for 8 minutes. Crush or roughly chop the hops and add to the hot liquid. Simmer for another 5 minutes. Remove from heat and let cool. Strain into a glass container and store in the refrigerator.
Drizzle over a fruit salad for an extra kick. Add 1-2 ounces to a can of pure or Pamplemousse (grapefruit) La Croix sparkling water for a refreshing soda. Stir up a summery shady with the recipe below.
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HOPPED UP SHANDY
» 1.5 oz gin
» 3 oz lager
» 2 oz ginger beer
» 1/2 oz hopped grapefruit syrup
Stir and serve with a grapefruit twist.
FRESH HOPPED BRUSCHETTA
(makes 4 servings)
» 3 cloves of garlic
» 2 large tomatoes or 1 pint cherry tomatoes, roughly chopped
» 3-4 fresh hop flowers, plucked and finely chopped
» 3 tbsp extra virgin olive oil
» 2 tbsp balsamic vinegar
» sea salt and freshly ground black pepper, to taste
» grass-fed butter
» 1 French sourdough baguette or country loaf
» 2 tbsp thickly grated Parmesan cheese, optional
Finely dice two of the cloves of garlic. Combine with the tomatoes and hops, and toss gently to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Mix well and let sit about 10 minutes to let the flavors meld.
Slice the remaining garlic clove in half. Thickly slice the bread, rub the cut side of the garlic on each slice and toast. Top the hot bread with butter and allow it to melt. Serve each slice with a spoonful of the tomato topping and a sprinkle of cheese, if desired.
Photography By Joel Riner
