Step 1

Add 6 oz. of the apple juice concentrate to a small saucepan and add salt, citric acid, 2-3 hops, orange peel, Echinacea, and gentian. Using a microplane, grate in the ginger (no need to peel it) and zest the lemon. Place the pot over medium-low heat and bring just to a boil then reduce the heat and let simmer for 5 minutes.

Step 2

Meanwhile, pour the remaining 6 oz. of apple juice concentrate into a 1quart glass measure with a pouring spout. Place a fine mesh strainer on top of the glass measure and juice the lemon into the apple juice through the strainer.

Step 3

Next, place the 2-3 remaining hops in a small bowl, pour Jägermeister or vodka over them and mash with the back of a spoon.

Step 4

After the hot liquid has steeped and simmered for the allotted 5 minutes, pour it into the cold liquid through the strainer, press and discard the contents of the strainer and replace the strainer over the syrup. Then add the hops steeped in alcohol to the strainer and press them to release any remaining liquid. Discard hops.

Step 5

Using a funnel, pour the syrup into a clean 16 oz. bottle (I use 500 ml oil dispensing bottles with removable pour spouts for this). Cap and store in the refrigerator. Use within a few days, or store up to 2 weeks with the addition of the alcohol. To serve, mix 1 part syrup to 3 parts carbonated water in a glass or vary the mix by taste.