Stir Crazy: Bourbon meets beer in 'hopped' cocktail from Bolsa restaurant in Dallas
The All Hopped Up cocktail with bourbon, grand poppy liqueur, lemon, hopped syrup and cardamom bitters photographed at Bolsa in Dallas on Thursday, May 24, 2018. (Rose Baca/The Dallas Morning News)(Rose Baca / Staff Photographer)
Stir Crazy is a series from GuideLive that spotlights the region's best bartenders and the Instagram-worthy cocktails they make (and you should try).
All Hopped Up from Bolsa
Cocktail ingredients:
2 oz. bourbon
1/2 oz. Grand Poppy liqueur
3/4 oz. lemon juice
1 dash cardamom bitters
1 spring tarragon
1/2 oz. "hopped" syrup (recipe below)
Syrup ingredients:
500 mL of your favorite India pale ale (Bolsa suggests Dankosaurus IPA from Cedar Creek Brewery)
500 mL pure cane suger
1 large grapefruit, peeled
2 lemons, peeled
2 tablespoons coriander seeds
To make "hopped" syrup, combine ingredients in a pot and bring to a boil. Simmer for 15 minutes. Let cool and strain. To make cocktail, combine all ingredients in a shaker with ice. Shake vigorously and double-strain into a double old-fashioned glass. Garnish with a spring of tarragon.
All Hopped Up can also be purchased at Bolsa restaurant for $12.
All Hopped Up was prepared by Zak Kolbas at Bolsa. The restaurant, which is one of Dallas' premiere farm-to-table joints, is located at 614 W. Davis St. in Dallas.
Aug. 8, 2018
