Hoppity IPA Cocktail

You all know the Peter Cottontail song that goes on about Hippity, Hoppity-ing down the bunny trail. When we asked The Commoner’s Blaise Malandra to make part of this song into a cocktail, Hoppity, of course, evoked the seductive appeal of hops. So, a hoppy, IPA-based drink was inevitable. Add to that special tingling of the taste buds drops of hopped grapefruit bitters, Cynar, Sfumato, and strawberry syrup. Then you get a treat that has all the appeal of jellybeans and Jolly Ranchers, but with a sophistication that’s entirely grown-up and delicious. Enjoy!

What is Sfumato in Our Hoppity IPA Cocktail?

Sfumato refers to a specific type of amaro which is an Italian herbal liqueur. The amaro’s name, “Sfumato Rabarbaro,” derives from the Italian word sfumato in the sense of smoky or hazy. This references the earthy, smoky, and slightly bitter notes of the rhubarb (rabarbaro) that is a key ingredient in this liqueur. It’s distinctive since it often also features alpine herbs and, most notably, rhubarb. Unlike other amari, it’s not necessarily sweet which means it combines well with the hoppity-ness of an IPA cocktail.

Hoppity IPA Cocktail

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• Author: Blaise Malandra

Print Recipe

Description

Hops, a.k.a your favorite IPA, adds up to deliciousness in our Hoppity Easter-time cocktail.

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Ingredients

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• 5 dashes Bittermens Hopped Grapefruit Bitters
• .25 oz Cynar
• .25 oz sfumato
• 1.5 oz strawberry syrup
• Fill with your favorite hazy IPA; we use Cinderlands Full Squish

For the strawberry syrup:

• 2 lb strawberries
• 2 cups raw sugar
• 5 dashes Angostura bitters

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Instructions

1. Place bitters, Cynar, and sfumato in tall cocktail glass first.
2. Add strawberry syrup, then fill 3/4s of the glass with ice.
3. Finally, top with your favorite hazy IPA.
4. Using a mixing tin, roll the drink back and forth twice and enjoy.

For the strawberry syrup:

1. In a mason jar, muddle together strawberries, raw sugar and bitters.
2. Let the mash macerate for about 15 minutes, then combine with 2 cups of water in a pot, and bring to a light simmer.
3. Reduce until you’ve reached a nice viscosity, strain with a coffee filter in a mesh strainer (or just double strain with mesh).
4. Date and store in a fridge for a few weeks. You can add an ounce or two of vodka to your syrup to extend its shelf life a bit as well.

Recipe by The Commoner’s Mixologist Blaise Malandra
Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla

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