Striking Happy Hour Half Page Menu Recipe

Make ginger syrup (if not pre-made)

Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan with 2 inches peeled, smashed fresh ginger. Bring to a simmer over medium heat, stir until sugar dissolves, simmer 5 minutes; cool and strain. Yields about 3/4 cup. Use 6 tablespoons for the batch; refrigerate leftover up to 2 weeks.

In a large pitcher, combine vodka, fresh orange juice, fresh lime juice and ginger syrup. Stir well to blend.

Fill a large glass or the pitcher halfway with ice. Pour the cocktail mixture over the ice filling the vessel about two thirds full.

Top with chilled sparkling water and gently stir once to combine. Taste and adjust sweetness with more ginger syrup or acidity with more lime juice as needed.

To serve, place an orange wheel and lime wheel on each glass rim or float slices in the pitcher. Serve immediately over ice.

Preheat oven to 300°F (150°C). Season short ribs lightly with salt and pepper.

In a deep ovenproof skillet or Dutch oven, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang and 1 cup water. Stir to combine and bring to a gentle simmer over medium heat.

Add short ribs to the braising liquid, turning to coat. Cover and transfer to the oven. Braise until very tender, 2.5–3 hours.

When ribs are tender, transfer meat to a cutting board. Skim excess fat from the braising liquid, then place the liquid into a saucepan and simmer over medium-high until reduced by about half and slightly thickened, 8–10 minutes. Taste and adjust seasoning.

Shred the short rib meat with two forks, discarding any excess fat or gristle. Toss shredded meat with 2–3 tablespoons of the reduced braising sauce so it stays moist and flavorful.

Split and toast the mini brioche rolls lightly. Assemble sliders by placing a generous teaspoon of shredded short rib on each bottom bun, top with a small spoonful of avocado-mango salsa, sprinkle sliced green onions and toasted sesame seeds, then cap with the top bun.

In a medium bowl gently combine diced avocado, diced mango, red onion, chopped cilantro and lime juice. Season with salt and black pepper and toss lightly. Keep refrigerated until ready to use. Use within 2 hours for best texture.

Rinse cut potatoes under cold water until water runs clear to remove excess starch. Pat very dry with kitchen towels.

Heat oil in a heavy pot or Dutch oven to 325°F (163°C). Fry potatoes in small batches, 4–5 minutes per batch, until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels.

While still hot, toss fries with olive oil, truffle oil, grated Parmesan, fine sea salt and chopped parsley to coat evenly. Serve immediately.

In a bowl combine chopped chipotle, lime zest, lime juice, olive oil, smoked paprika, garlic powder, salt and black pepper. Add chicken pieces and toss to coat. Marinate at least 30 minutes or up to 4 hours in the refrigerator.

Thread marinated chicken pieces onto soaked wooden skewers, leaving a little space between pieces for even cooking.

Preheat a grill or grill pan over medium-high heat. Oil grates lightly. Grill skewers 3–4 minutes per side until internal temperature reaches 165°F (74°C) and chicken is nicely charred at edges.

Remove from heat and let rest 2 minutes. Serve hot with creamy cilantro-lime dipping sauce.

In a small bowl whisk together Greek yogurt, mayonnaise, chopped cilantro, lime juice, honey, salt and black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.