Neon Lights Happy Hour Half Page Menu Recipe

Prep rim and combine

Run a lime wedge around the rim of a rocks glass. Dip the rim lightly into coarse salt to coat. Add crushed ice to the glass until about three-quarters full.

In a cocktail shaker filled with ice, combine blanco tequila (3 tsp), triple sec (2 tsp), fresh lime juice (1 tbs), simple syrup (1 tsp) and blue curaçao (1 tsp).

Shake vigorously for 10–15 seconds until well chilled and slightly diluted. Strain over the prepared glass filled with crushed ice.

Garnish with a lime wheel on the rim. Serve immediately.

In a small mixing glass or shaker with ice, add vodka (1.5 tsp) and melon liqueur (0.5 tsp). Stir or shake briefly (5–7 seconds) just to chill.

Strain into a shot glass. Top with a quick splash (1 tbs) of chilled lemon-lime soda to create a bright fizz and a neon-tinted layer.

If using edible glitter, sprinkle a tiny pinch (about 1/4 tsp) on top and gently swirl. Serve immediately.

Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment paper or lightly oil it.

Spread yellow corn tortilla chips in a single layer on the prepared sheet. Scatter shredded sharp cheddar (3/4 cup) and shredded Monterey Jack (1/2 cup) evenly over the chips.

Bake 5–7 minutes until the cheese is melted and bubbly. Keep an eye to avoid burning.

Remove from oven and immediately spoon pico de gallo (1/2 cup) evenly over the melted cheese. Top with pickled jalapeños (2 tbs), pickled red onions (2 tbs), and chopped cilantro (1 tbs).

Serve warm with lime wedges (2) on the side for squeezing over the nachos.

If frying: heat oil in a deep skillet or fryer to 350°F (175°C). Fry frozen shoestring fries in batches until golden and crisp, 2–4 minutes. Drain on paper towels and sprinkle with sea salt (1/2 tsp) while hot. If oven-baking: toss fries with 1 tbs vegetable oil, spread in a single layer on a baking sheet and bake per package instructions until crispy, then season with salt.

While fries cook, whisk together mayonnaise (3 tbs), sriracha (1 tsp), fresh lime juice (1/2 tbs), and garlic powder (1/4 tsp) in a small bowl until smooth. Taste and adjust heat or acidity as desired.

Transfer fries to a serving dish, spoon the sriracha-lime aioli alongside or drizzle lightly over the fries. Garnish with chopped chives (1 tsp). Serve hot.