Cocktail Recipe of the Month: Talnua Distillery - Hop to It!

With summer patios on our mind and so many great distilleries in our Root Shoot family, we’ve decided to collaborate with a few of our amazing partner businesses and post a Cocktail of the Month recipe for you spirit-sippers to try at home. This month, we have a Finglas Dubdair Barrel Aged Gin hoppy paloma from Talnua Distillery.

Sound fancy? That’s because it is! In fact, we’ve got two variations of this recipe: one for those of you who are aspiring mixologists at home, and a simplified version for those of you who like to sip, but don’t know much about mixing.

Not up for mixing your own at all, but think it sounds good? This cocktail is currently being served in Talnua’s cocktail lounge, so cozy up to the bar and give it (and all their other amazing cocktails) a try!

HOP TO IT: A Finglas Dubdair Barrel Aged Gin Hoppy Paloma

Photo courtesy of Talnua Distillery

Ingredients:

  • 2 oz Finglas Dubdair Gin (you can purchase here)

  • 3/4 oz fresh grapefruit juice

  • 1/4 oz fresh lime juice

  • 1/2 oz cinnamon simple syrup

  • 1/8 oz grapefruit hop tincture (for aspiring mixologists) OR 1/8 oz of your favorite West Coast IPA

To Make Cinnamon Simple Syrup:

  • 1 cup water

  • 1 cup sugar

  • 1/4 cup cinnamon sticks, broken into small pieces

  • Bring the water to a boil

  • When it has come to a boil add the sugar and cinnamon and stir until the sugar is dissolved.

  • Turn the heat down to a low simmer and continue to stir occasionally for 20 minutes

  • Transfer the contents into a heat resistant container and put in the fridge overnight

  • Strain out the pieces of cinnamon

To Make Grapefruit Hop Tincture: (Not up for tackling the tincture? No worries! As noted in the recipe above, just replace the tincture with your favorite West Coast IPA and you’ll get a similar finished product!)

  • 30 g Simcoe hops

  • peel of one whole grapefruit cut into thin strips

Procedure:

  • Place grapefruit peels and 15g of hops with 500mL of neutral grain spirit (something like vodka) into an ISI whipper (whip cream canister)

  • Charge it once with NO2

  • Shake it, shake it

  • Place whipper into simmering hot water bath for 30 minutes (sous vide)

  • After 30 minutes, take out of hot bath, place in ice bath to cool down for 5 minutes

  • Release gas from whipper carefully

  • Add remaining 15g of hops

  • Charge whipper again with NO2, shake for 30 seconds

  • Rest for 30 minutes

  • Carefully vent gas

  • Strain through coffee filter

  • store in light-resistant container

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