Happy Hour Recipe

Prepare glass and shake

Chill a large wine glass or rocks glass by filling with ice for 2 minutes; discard that ice and add 1/2 cup fresh ice to the glass. In a cocktail shaker combine 2 tbsp gin, 1 tbsp Aperol, 0.5 oz fresh lemon juice, 0.5 oz fresh orange juice and 0.5 tsp simple syrup. Add a small handful of ice to the shaker, cap and shake vigorously for 10 seconds until well chilled.

Strain the shaken mixture into the prepared glass over the fresh ice. Top with 3 oz cold Prosecco, and if you prefer a slightly longer drink, add 0.5 oz soda water. Gently stir once with a bar spoon to combine. Garnish with an orange wheel on the rim. Serve immediately.

Toast baguette

Preheat oven to 375°F (190°C). Arrange 10 baguette slices on a baking sheet, brush each lightly with the 1 tbsp olive oil. Toast in the oven 6–8 minutes until edges are golden and crisp. Remove and let cool slightly.

Make herbed goat cheese

In a small bowl combine 4 oz soft goat cheese, 1 tsp minced chives, 1 tsp minced parsley, 0.5 tsp lemon zest, 1 tsp honey, 1/4 tsp flaky sea salt and 1/8 tsp freshly ground black pepper. Stir until smooth and spreadable. Taste and adjust salt or honey as desired.

Spread about 1 rounded teaspoon of the herbed goat cheese onto each toasted baguette slice. Arrange on a platter and drizzle any remaining honey over the crostini just before serving. Serve warm or at room temperature.

Roast almonds

Preheat oven to 350°F (175°C). On a small baking sheet toss 1 cup Marcona almonds with 1 tsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin and 1/2 tsp kosher salt until evenly coated. Spread in a single layer.

Roast 8–10 minutes, shaking the pan once midway, until fragrant and lightly toasted. Remove from oven and let cool 5 minutes — they will crisp as they cool. Transfer to a small bowl for serving.