Social Hour Recipe

Make ginger syrup

Peel and finely slice or mince the fresh ginger to yield about 2 tablespoons. In a small saucepan combine 0.5 cup granulated sugar, 0.5 cup water and the ginger. Bring mixture to a low simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently 5 minutes to infuse. Remove from heat, cool 20 minutes, then strain into a small jar, pressing on solids to extract flavor. Chill. Yield about 6–7 ounces; use 0.5 oz per cocktail and reserve remainder refrigerated up to 2 weeks.

Slice the lemon into thin wheels for garnish and reserve extra juice for cocktails (about 0.5 oz or 1/2 lemon per cocktail).

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thoroughly rinse canned chickpeas, then spread on a clean kitchen towel or paper towels and pat very dry — removing surface moisture is key for crispness.

Toss the dried chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp dried thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Spread chickpeas in a single layer on the prepared baking sheet. Roast 25–35 minutes, shaking the pan or stirring every 10 minutes, until deeply golden and crisp. Remove from oven and let cool; they will crisp further as they cool. Serve warm or at room temperature with a small ramekin for snacking.

Fill a highball or rocks glass with about 1 cup of ice.

Add 1.5 oz vodka, 0.5 oz fresh lemon juice (about half a lemon), 0.5 oz ginger syrup and 0.5 oz aperitif into the glass.

Top with 2 oz club soda and give a gentle stir once to combine—do not over-stir to keep the effervescence.

Garnish with a lemon wheel and a candied ginger slice on a cocktail pick. Serve immediately alongside a small bowl of the herbed chickpeas.