Happy Hour Recipe

Mix and Shake

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz vodka, 1/2 oz orange liqueur, 3/4 oz fresh lime juice, 1 oz fresh orange juice, and 1/2 oz simple syrup. Secure lid and shake vigorously for 10–15 seconds until well chilled.

Serve

Fill a highball or rocks glass with fresh ice (about 3/4 cup). Strain the shaken cocktail into the glass. Top with 2 oz club soda and gently stir once to combine. Garnish with an orange wheel and a lime wedge. Serve immediately.

Prep Potatoes

Cut peeled russet potatoes into 1/4" fries and place them in a large bowl of cold water. Soak for at least 20 minutes (or up to 2 hours) to remove excess starch; this helps crispness. Drain and pat completely dry with paper towels.

Heat Oil

In a heavy skillet or Dutch oven, add about 2 cups of oil (enough to submerge most fries) and heat to 325°F (medium-high). If you don't have a thermometer, heat until a small piece of bread sizzles slowly and turns golden in about 45–60 seconds.

First Fry (Blanch)

Working in batches, fry the dried potato sticks for 3–4 minutes until just cooked through but not browned. Remove with a slotted spoon and drain on a paper-towel-lined tray. Let rest 5 minutes.

Second Fry (Crisp)

Increase oil temperature to 375°F. Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt and 1 tsp garlic powder, tossing to coat.

Finish & Garnish

In a large bowl, toss the hot fries with 1 tbsp melted butter, 1/4 cup grated Parmesan, 1 tbsp chopped parsley, 1/4 tsp freshly ground black pepper, and optional 1/2 tsp truffle oil if using. Serve hot with the dipping sauce.

Combine 1/4 cup mayonnaise, 2 tbsp sour cream, 1/2 tsp minced garlic, 1 tsp fresh lemon juice, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning (add more lemon for brightness or more garlic for bite). Chill briefly if time allows, then serve alongside fries.