THE CASCADE
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I love how hops grow they are such a beautiful plant. They vine up a trellis and when in bloom the hops cascade down the plant. I wanted this cocktail to be a version of that sweet succulent citrusy plant. Johnnie Walker High Rye has a nutty characteristic that gives a unique twist on this beautiful cascade of flavor.
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2 oz High rye Johnnie walker
1 oz Acid adjusted grapefruit juice
1/2 oz Hops infused yellow chartreuse
1/2 oz Honey syrup
2 oz Ballast Point Sculpin ipa
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Add all ingredients into a shaker with ice shake and strain into a glass add ice
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PINT GLASS
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DEHYDRATED HOPS
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Yellow chartreuse infused with hops
100g of hops
500ml of yellow chartreuse
Add ingredients into a isi whip cream maker and charge with 2 nitrogen charges shake and let infuse for 3-5 mins. Degas and strain into the bottle. Place in refrigerator for up to 2 weeks.
Honey syrup
600g of honey
400 g of hot water
Add the hot water to the honey in a heat safe mixing bowl combine let cool and bottle. Place in the fridge for up to 2 weeks.