The piney and citrusy notes often found in hops mirror those found in grapefruit, and this drink leverages those flavors with a shrub based on a black pepper and grapefruit oleo saccharum. The red bell pepper gives some rich juiciness to balance everything out. This version reconstructs classic tequila spicy-vegetal-fruity notes with bell pepper and black pepper while maintaining the original’s bright, refreshing vibe.
Hop Water Paloma
John deBary | New York City
Ingredients
Serving: 1
- 12 ounces chilled hop water
- 1 ounce red bell pepper juice (use a juicer, or blend and fine-strain)
- 1 ounce black pepper–grapefruit shrub (see Editor’s Note)
- 1 ounce grapefruit juice
Garnish: fresh rosemary sprig
Directions
- Pour the hop water into a chilled tall glass.
- In a cocktail shaker, combine the bell pepper juice, shrub and grapefruit juice.
- Shake for 3 to 5 seconds to combine.
- Pour over the hop water and garnish with the rosemary sprig.
Editor's Note
Black Pepper–Grapefruit Shrub
80 grams grapefruit peels, washed (from about 2 medium grapefruit)
1/2 cup sugar
1/2 teaspoon freshly ground black pepper
1/4 cup (2 ounces) fresh grapefruit juice
In a flat container or a resealable bag, combine the black pepper, grapefruit peels and sugar. Let sit for at least 10 hours, agitating and massaging occasionally. After 10 hours, add the grapefruit juice and strain into a clean container, making sure to press as much liquid as you can from the peels. The shrub will keep in the refrigerator for up to 72 hours, after which it will still be drinkable, but the juice will go a bit stale.