Extra Bitter
Malört, Aperol, Hopped Lillet Blanc, Suze, Jägermeister, Beer
Bartender Julia Miles of Refuge | Houston, TX
Adapted by StarChefs | September 2025 | Photo: Alexander Zeren
INGREDIENTS
Hopped Lillet:
Yield: 1 kilogram
1 kilogram Lillet Blanc
20 grams Cascade hops
To Assemble and Serve:
Yield: 1 cocktail
1 ounce Jeppson's Malört
¾ ounce Aperol
¼ ounce Suze
¼ ounce Jägermeister
2 dashes saline solution
1½ ounces Miller High Life beer
Grapefruit slice
METHOD
For the Hopped Lillet:
In a nonreactive container, add all ingredients. Cover and let sit 4 hours at room temperature. Strain through a cheesecloth, discarding hops. Bottle and reserve.
To Assemble and Serve:
In a nonreactive container, combine digestifs, aperitifs, saline, and ½ ounce Hopped Lillet. Cover and freeze until chilled. Once chilled, pour into a highball glass with ice. Top with beef. Garnish with grapefruit.
