Modern Desert Half Page Happy Hour Menu Recipe

Prepare ginger syrup (if not using store-bought)

Combine 1/2 cup water and 1/2 cup granulated sugar with 2 inches peeled fresh ginger, sliced thin, in a small saucepan. Bring to a simmer, reduce heat and simmer gently 8 minutes. Remove from heat, steep 15 minutes, then strain. Cool before using.

Rim 6 rocks glasses: place coarse salt on a small plate. Rub a lime wedge around each glass rim then dip into salt to coat. Set glasses aside.

In a large shaker or pitcher, add blanco tequila, fresh lime juice, fresh grapefruit juice, ginger syrup, orange liqueur and simple syrup. Add a handful of ice to the shaker (or add ice to the pitcher) and shake or stir vigorously for 15–20 seconds to chill and slightly dilute.

Strain the mixture into the prepared glasses over fresh ice, filling each about 3/4 full. Top each glass with a splash (~2 tbsp) of club soda for a light effervescence.

Garnish each cocktail with a lime wheel and optionally a small piece of candied ginger on a pick. Serve immediately and provide spare straws or cocktail picks.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl combine pretzel pieces and olives. Drizzle with 1 tablespoon extra-virgin olive oil and toss to coat.

Sprinkle smoked paprika, ground cumin and brown sugar over the mixture. Toss thoroughly so the seasoning distributes evenly. Spread the mixture in a single layer on the prepared baking sheet.

Bake 10–12 minutes, stirring once halfway through, until pretzels are warmed and seasoning smells toasty but olives remain plump. Remove from oven and immediately toss with lemon zest and flaky sea salt. Let cool slightly before transferring to a small bowl for service.

Prepare dough: In a medium bowl whisk together the flour, baking powder, 2 tablespoons granulated sugar and salt until well blended.

In a separate bowl whisk milk, egg, melted butter and vanilla until combined. Pour wet ingredients into dry and stir just until a smooth batter forms — it will be thick but pipeable. If batter seems too stiff add 1 teaspoon milk at a time to reach a pipeable consistency.

Heat vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface quickly.

Fit a piping bag with a large star tip (or use a sturdy plastic bag with the corner snipped). Fill with batter. Pipe small 1.5-inch rings or 1.5-inch dollops into the hot oil, working in batches so you don't overcrowd the pot.

Fry the mini donuts 1.5–2 minutes per side, turning once, until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain briefly.

Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl. While donuts are still warm, toss them gently in the cinnamon-sugar to coat evenly. Dust with confectioners' sugar if desired.

Make the chocolate dipping sauce

Place chopped dark chocolate in a heatproof bowl. Warm heavy cream in a small saucepan just to a simmer, then pour over chocolate and let sit 1 minute. Whisk until smooth and glossy. Stir in 1 tablespoon butter and a pinch of sea salt. Keep warm for service (set bowl over warm water if needed).

Arrange 12 mini churro donuts on a small platter with the warm chocolate sauce in a ramekin for dipping. Serve immediately so the donuts remain crisp and the sauce is warm.