Happy Hour Recipe

Muddle

In a cocktail shaker or mixing glass, combine the fresh mint leaves with the simple syrup. Gently muddle 6–8 times to release the mint oils — avoid pulverizing the leaves to prevent bitterness.

Combine

Add the bourbon (6 fl oz total), fresh lemon juice (1 fl oz), and fresh orange juice (1 fl oz) to the shaker with muddled mint. Fill the shaker with ice (about 4 large cubes), then shake vigorously for 12–15 seconds until well chilled.

Strain and Top

Double-strain (or fine-strain) the mixture into two rocks glasses filled with large ice cubes (3 each). Top each glass with 1 oz club soda to brighten the drink and gently stir once to combine.

Garnish

Express an orange twist over each glass and drop it in. Garnish with a fresh mint sprig. Serve immediately.

Prep potatoes

Wash and peel the russet potato (optional to leave skin). Cut into even matchstick fries about 1/3 inch thick. Rinse cut fries under cold water until water runs clear to remove surface starch.

Soak and dry

Soak the fries in cold water for 20–30 minutes (or at least 10 minutes) to further remove starch. Drain and pat completely dry with clean kitchen towels or paper towels to avoid oil splatter and ensure crisping.

Par-cook (optional for extra crisp)

If you prefer frying in two stages: heat oil in a deep pot to 325°F (160°C). Fry fries in small batches for 3–4 minutes until pale and just tender. Remove to a wire rack and let rest 5 minutes. Increase oil heat to 375°F (190°C) for final fry. If single-step, heat oil to 375°F (190°C) now and proceed to next step.

Fry

Carefully add dried fries in small batches to the hot oil (375°F/190°C) and fry until golden brown and crisp, 3–5 minutes per batch. Use a slotted spoon to transfer fries to a paper-towel-lined tray to drain.

Toss with flavor

While fries are still hot, toss them in a large bowl with the minced garlic, grated Parmesan, cornstarch (if using), salt, black pepper, and chopped parsley. The residual heat will gently cook the garlic and help the cheese adhere.

Serve

Plate the fries immediately so they stay hot and crispy. Serve alongside the Tangy Herb Mayo for dipping.

Whisk

In a small bowl, whisk together mayonnaise and Greek yogurt until smooth.

Add flavor

Stir in lemon zest, lemon juice, chopped parsley, chives, salt, and black pepper. Taste and adjust seasoning as needed.

Chill (optional)

Chill for 10–15 minutes to let flavors meld, or serve immediately alongside fries.