Hipster Happy Hour Half Page Menu Recipe

Muddle thyme

Place one fresh thyme sprig in a cocktail shaker or mixing glass. Add the simple syrup (0.5 oz) and gently muddle 6–8 times to release the oils — do not pulverize leaves.

Add gin (or vodka) 3 tbs, fresh pink grapefruit juice 3 oz, and fresh lemon juice 0.5 oz into the shaker with ice. Fill with ice to roughly 3/4 full.

Shake vigorously for 10–12 seconds until the outside of the shaker is cold.

Strain into a chilled rocks glass over fresh ice (or a large ice cube).

Top with dry sparkling wine 2 oz and club soda 1 oz. Give a gentle stir once to combine.

Garnish with a fresh thyme sprig and a grapefruit wedge on the rim. Serve immediately.

Preheat broiler or grill pan to high. Arrange baguette slices on a baking sheet, brush both sides with 2 tbs olive oil and toast under the broiler 1–2 minutes per side until golden and crisp. Set aside.

Heat a medium skillet over high heat. Add the fresh corn kernels and cook, undisturbed, for 3–4 minutes until charred in spots. Stir and cook another 1–2 minutes. Remove from heat.

While still warm, stir in red onion (2 tbs), minced jalapeño (1 tsp), lime zest (1 tsp), smoked paprika (0.25 tsp), salt (0.5 tsp) and black pepper (0.25 tsp). Adjust seasoning to taste.

Top each toasted baguette slice with a spoonful of the charred corn mixture. Tear pieces of burrata (4 oz) and place a small portion on each crostini so the creamy center can ooze slightly.

Finish with a scattering of chiffonaded basil leaves (2 tbs) over the crostini and a light drizzle of olive oil if desired. Serve immediately so the bread remains crisp.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Toss the drained, well-dried chickpeas (1 cup) with 1 tbs olive oil until evenly coated.

Spread chickpeas in a single layer on the prepared baking sheet and roast for 20–30 minutes, shaking the pan every 8–10 minutes, until the chickpeas are golden and crunchy. Cooking time varies by oven and dryness of chickpeas — test for desired crunch.

Remove from oven and immediately toss with everything bagel seasoning (1 tbs) and smoked salt (0.5 tsp). Let cool slightly; they will crisp further as they cool. Serve warm or at room temperature.