This classic sour cocktail is all hopped up. Hops in Cocktails is trend worth following. Give it a try! You'll love this Hopped White Lady!
It's spring, finally, which means we should be seeing flowers and tree buds and animals being all frisky real soon. Here in Ontario, that hasn't happened quite yet, but it's going to. I just checked the weather. I can't be wrong! In the meantime, my blogger friends and I have another edition (flower themed!) of Connecting Over Cocktails that'll help you wait for spring to take over winter entirely! Naturally, I chose my favourite flower, hops!
If you've spent even 5 seconds near or around beer, yes proximity counts, then you probably know something about hops. Even if it's that they exist; it still counts. For the majority of the population, that’s all that matters. They're in beer, they flavour beer, and if you've done more than just snuggled your beer (remember proximity), which I believe most of you have, then you also know they are bitter. But for the home-brewer hops are so much more than the spice of beer, they're magical.
So what makes these green flowers so magical? Well to start their technical name is, Humulus lupulus, which if you ask me sounds like it came straight out of Harry Potter. And hop farms look otherworldly. If you ever get a chance to visit one, do it. It's beautiful seeing row after row of hop vines grow up long strings creating Parthenon-like columns. Seriously, it's bewitching. See what I did there? Further, there are so many different varieties of hops! Some are only good for bittering beer while others are used to give beer it's inviting aromas and citrusy flavours. For brewers, knowing the specific Alpha Acid percentages helps them to know how much to add to a specific brew and how long to add them to a boil. The longer hops are left in the boil the more their bitterness comes through and less of flavour and aroma. The later hops are added to the boil the stronger their taste and aroma will come through. Finally, but definitely not the last word on the subject, each family of hops have different taste profiles. People who love craft beer will be familiar with Cascadian hops. They are definitely the most popular variety in IPA's. They impart a floral-grapefruity and citrusy flavour and aroma to the beer. While other hop families will give earthy, fruity, and even piney (hello Christmas tree!) flavours. So that's just a taste of what makes hops so wonderfully magical. There's a big wonderful green world to explore; you just need to start brewing!
Ever since the craft beer industry exploded, the interest in using hops in other areas of the food and drink industry has risen. I've seen and have made hopped ice cream, as well as, the use in cocktails. It isn't shocking to me as hops are naturally bitter while also adding their complex aromas and taste profiles. It makes sense mixologists would use them in place of bitters. When my blogger friends suggested that we should do a floral theme for our next round of Connecting Over Cocktails, I knew that I had to do hops. Plus, I feel like there is this unspoken pressure from everyone for me to do more beer inspired foods, drinks, desserts, and well, everything. I sometimes think I'm supposed to bathe in it... that might not be so bad?
Anyway, after some digging around for a cocktail I thought would easily go with hop flavours I came across the White Lady. She's a beauty ain't she? A White Lady is a cocktail that was popular-ish in the 60's. Traditionally it's made from Gin, Triple Sec, Lemon Juice, and sometimes eggs whites. And Y'all know from my last Connecting over Cocktails post, Rum Nog Sour, how much I love egg whites in cocktails, so this seemed like the obvious choice. I've made two different recipes for this cocktail, and I think you should try both (for science)!
I think you should totally try using hops in your favourite cocktails and at your next cocktail party because you'll be super impressed with their flavours. A word of caution, though... Hops pack a lot of punch. A little bit goes a long way. In each cocktail I made I added one pellet per drink. Sometimes I crushed them; sometimes I put them in whole to see what kind of flavour they'd impart. Just keep trying different things until you're satisfied with them.
Be sure to check out all the other wonderful cocktails my friends made. It's finally Spring! Let's celebrate!
Hopped White Lady
Hopped Sweet White Lady
1 ounce Gin
0.5 ounce Simple Syrup
0.75 ounce Lemon Juice
0.5 Egg White
1 Cascade Hop pellet, Crushed
Hopped White Lady
1.75 ounce Gin
0.5 ounce Triple Sec
0.5 ounce Lemon Juice
0.5 ounce Egg White
1 Cascade Hop Pellet, Crushed
In a Cocktail Shaker add hops first and then add in Gin, Triple Sec, Lemon Juice, Simple Syrup(if you're making it sweet), egg whites, and ice. Shake for 30-ish sec to combine all ingredients and to allow the hops to hydrate and develop their flavour. Pour the cocktail in a Champagne Coupe, or another glass of your choice. Garnish with a lemon peel twist and serve immediately.
Connecting Over Cocktails
Coastal Orange Blossom Gin Cocktail by Justine Celina
Cucumber Basil Gin Fizz by The Girl on Bloor
Hopped White Lady by The Hesitant Chef
Lavender Orange Bees Knees by Mud on her Boots
Rhubarb Pisco Sour by My Kitchen Love
Rose Julep by Unassagio of Food, Wine, & Marriage
Saffron Cava Cocktail by Diversivore
Spiked Hibiscus Iced Tea by Killing Thyme