Hopshnop

1821

• 1.5 oz. Hopshnop

• 3/4 oz. Lemon Juice

• 3/4 oz. Honey Simple

  Add all ingredients to a cocktail shaker with ice and shake until tin frosts. Strain into a chilled coupe glass.

Raspberry Shandy

• 1 oz. Hopshnop

• 3-4 oz. Raspberry Infused Lemonade

Fill Collins glass with ice and add all ingredients. Transfer to shaker and back to Collins glass. Garnish with Lime Wedge.

Hop Tea

• 1 1/2 oz. Hopshnops

• 1/2 oz. Agave Nectar

• 1/2 oz. Lemon Juice

• 4 oz. Iced Tea

Build in shaker with ice, shake until tin frosts. Rim half of a Collins glass with Cinnamon Sugar, fill Collins glass with new ice and strain cocktail in.

Hop Sour

• 1 1/2 oz. Hopshnop

• 3/4 oz. Lemon Juice

• 3/4 oz. Simple Syrup

• 3-5 dashes Bitters

Build in shaker with ice, shake until tin frosts. Double strain into chilled coupe glass. Garnish with Lemon Peel.

Spiked Jasmine

(Served Hot or Iced)

• 1.5 oz. Hopshnop

• 4-6 oz. Jasmine Tea

• Muddled Orange & Mint

• Agave Nectar

• Cinnamon Sugar Rim

For Iced: In a shaker, muddle mint, orange and agave with Hopshnop. Add tea and shake. Strain into Collins glass over fresh ice.

For Hot: Muddle mint, orange and agave with Hopshnop. Add 1/2 the tea ad strain into your favorite mug. Add the rest of the tea.