Art Deco Happy Hour Half Page Menu Recipe

Prepare and dry shake

If using egg white, combine 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 egg white and 2 dashes Angostura bitters in a cocktail shaker. Dry shake (no ice) vigorously for 15 seconds to emulsify and create foam.

Wet shake and strain

Add 6 ice cubes to the shaker and shake vigorously for 15–20 seconds until well chilled. Double strain into a chilled coupe or flute to remove ice shards and any foam solids.

Top with bubbles and garnish

Top with approximately 2 oz Champagne or brut sparkling wine. Express a lemon twist over the drink to release oils, rim the glass with the twist and drop it in as garnish. Optionally add a small flake of edible gold leaf to the foam for an Art Deco finish.

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a small saucepan over low heat, melt 1 tbs unsalted butter with 1 tsp maple syrup until combined. Stir in 1 tsp finely chopped rosemary, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Toss 2 cups pecan halves in the butter-rosemary mixture until evenly coated. Spread the pecans in a single layer on the prepared baking sheet.

Roast for 10–12 minutes, stirring once halfway through, until fragrant and slightly toasted. Remove from oven and cool completely on the baking sheet; nuts will crisp as they cool.

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with 2 tbs olive oil on both sides.

Toast the slices in the oven 6–8 minutes, flipping once, until golden and crisp. Remove and cool slightly.

In a small bowl, stir together 6 oz softened cream cheese, 2 tbs crème fraîche, 1 tsp lemon zest and 1/8 tsp freshly ground black pepper until smooth and spreadable.

Spread about 1 teaspoon of the cream cheese mixture on each toasted crostini. Top with a folded slice of smoked salmon (use about 6 oz total across crostini), a few capers and a small pinch of chopped fresh dill.

Optional: finish each crostini with a tiny flake of edible gold leaf for a glamorous Art Deco touch.

Arrange crostini on a small platter, pile the cooled rosemary pecans in a small bowl, and serve the Deco Fizz immediately after assembling so the bubbles stay lively.

Expect each cocktail recipe to make 1 cocktail; scale ingredients proportionally for a half-page happy hour menu offering (see servings).