Stir Crazy: Bourbon meets beer in 'hopped' cocktail from Bolsa restaurant in Dallas

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

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Bolsa

614 W. Davis St.

Dallas, TX 75208

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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, bar manager at Bolsa. The restaurant, which is one of Dallas' premiere farm-to-table joints, is located at 614 W. Davis St. in Dallas.