A Sazerac Spin With Hops To The Bitter End
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
1 cocktail
Ingredients
  • 2 ounces Buffalo Trace Bourbon
  • 1/4 ounce Herbsaint
  • 1/2 ounce hop-infused honey syrup
  • 1/2 ounce grapefruit juice
  • 2 dashes Fee Brothers Grapefruit bitters
  • 2 dashes Peychaud's Bitters
  • 3 hop cones
  • lemon peel
  • 24 hop cones
  • equal parts water and honey
Directions
  1. Wash the glass with Herbsaint, discard excess. 
  2. In a shaker or mixing glass, muddle 2 hop cones with the grapefruit bitters, Peychaud’s bitters and Hop-Infused Honey. 
  3. Add 4-5 ice cubes and bourbon, stir vigorously and strain into a lowball glass. 
  4. Garnish by floating a lemon peel coin on the surface and gently float a hop on the lemon peel.
  5. Take 24 hop cones and steep them in water heated to 160 degrees (any hotter and you will release too many tannins). 
  6. Let sit until the water has cooled to room temperature, and then gently squeeze the hops like tea bags releasing the water.
  7. Mix with equal parts honey, and shake in a closed container until mixed completely.