Effervescent, sour and lightly bitter hops, rounded out with faintly woody spice.

prep time: 30 minutes serves: 4 difficulty: easy


  • ½ cup (120 ml) water
  • 1 tsp (3 g) hop flower, fresh, dried, or frozen pellets
  • 1½ Tbsp (8 g) coriander seeds, whole
  • ½ cup (120 g) white sugar, or equivalent substitute
  • 1 cup (240 ml) grapefruit juice, fresh
  • 2 cups (480 ml) club soda
  • ½ grapefruit, cut into 4 slices
  • 1 Tbsp (15 g) coarse salt


Hopped Coriander Syrup (yields ⅔ cup or 160 ml)

  1. In a small pot over high heat, bring water to a boil.
  2. Remove from heat, add hop flowers, cover and let infuse for 10 minutes.
  3. Pour into a blender, then add coriander seeds and sugar. Blend at high speed until all coriander seeds are broken.
  4. Pass through a fine sieve to remove solids. Press to more syrup, and let sit to cool.

The Star Blend (yields 1⅔ cups or 400 ml)

  1. In a large bottle, combine the cooled hopped coriander syrup with grapefruit juice.
  2. Seal and refrigerate for up to 2 weeks.

Per Serving

  • 3 oz (90 ml) of The Star Blend
  • 4 oz (120 ml) of club soda
  • 1 grapefruit slice
  • pinch of coarse salt
  1. Pour The Star blend Into a tall, 12 oz glass filled with ice.
  2. Top with club soda and stir gently.
  3. Dust one side of a grapefruit slice with salt, and place across the mouth of the glass to garnish.

While drinking, ask yourself: When you find yourself at the precipice of a new beginning, how do you transform your initial anxiety into intentional enthusiasm?