Happy Hour Bar Takeover Recipe

Prep and cook fries

Preheat oven to 425°F (220°C). Cut russet potatoes into 1/4–1/3-inch sticks, rinse under cold water, and dry thoroughly with a towel. Toss fries with 2 cups vegetable oil (or toss with 1–2 tbsp oil if pan-roasting) or spread on a baking sheet lightly oiled. Arrange in a single layer and bake 25–30 minutes, turning once, until golden and crisp. If deep-frying, heat oil to 350°F and fry in batches until golden, about 4–5 minutes per batch. Drain on paper towels.

While hot, transfer fries to a large bowl, sprinkle with grated parmesan, chopped parsley, kosher salt, black pepper, and drizzle truffle oil. Toss gently to coat and serve immediately.

Batter and bake

Preheat oven to 450°F (230°C) and line a baking sheet with parchment. Whisk flour, water, garlic powder, paprika, and salt until a smooth batter forms. Toss cauliflower florets in the batter to coat, shake off excess, and place on the sheet with spacing. Lightly spray or brush with oil.

Bake 20–25 minutes until edges begin to brown. Melt butter and stir in hot sauce. Toss baked cauliflower in the buffalo sauce to coat evenly. Return to oven 3–5 minutes to set sauce. Serve hot with blue cheese or ranch on the side (not included in ingredients list—add to taste).

Prepare and bake pretzels

If using dough or frozen bites, preheat oven according to package or to 425°F (220°C). For from-scratch bites, boil small pieces of dough in a pot of water brought to a simmer with 2 tbsp baking soda for 20–30 seconds, remove with a slotted spoon, place on parchment, brush with egg wash (optional), and sprinkle coarse salt. Bake 10–12 minutes until deep golden.

Make beer cheese

In a small saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1 minute. Slowly whisk in 1/2 cup beer, then 1/2 cup milk until smooth. Reduce heat to low and add 1 cup grated sharp cheddar and 2 tbsp cream cheese, stirring until cheese melts into a smooth sauce. Stir in 1 tsp Dijon and 1/2 tsp Worcestershire. Keep warm and serve with pretzel bites.

Cook and toss

Bring a pot of salted water to a boil and cook frozen edamame for 4–5 minutes until heated through. Drain well. In a skillet over medium heat, warm 1 tsp sesame oil, add minced garlic and red pepper flakes and cook 30 seconds until fragrant. Add drained edamame and 1 tbsp soy sauce. Toss 1–2 minutes to coat and heat through. Remove from heat, sprinkle with 1 tsp sesame seeds and 1/4 tsp kosher salt. Serve warm.

Brine and bread chicken

Marinate chicken pieces in 1/2 cup buttermilk combined with 1 tbsp hot sauce for at least 15 minutes (or up to 2 hours). In a shallow bowl combine 3/4 cup flour, 1/4 cup cornstarch, paprika, garlic powder, and 3/4 tsp kosher salt.

Heat 2 cups vegetable oil in a skillet to 350°F (or a medium-high heat where a small pinch of flour sizzles). Dredge each marinated chicken piece in the flour mixture, shake off excess, and fry in batches until golden and cooked through, about 3–5 minutes per side depending on size (internal temp 165°F). Drain on paper towels. Toss finished chicken lightly with remaining hot sauce if you want spicier sliders.

Assemble sliders by spreading mayo or spicy mayo on split mini brioche buns, place fried chicken, top with a pickle slice. Serve immediately.

Chill glasses and salt a portion of the rims by rubbing lime on rim and dipping in salt if desired. In a large pitcher combine 8 oz tequila, 12 oz fresh grapefruit juice, 2 tbsp fresh lime juice and 2 tbsp simple syrup. Stir to combine and chill briefly.

To serve, fill 4 highball glasses with ice (about 2 cubes per glass listed as 8 cubes total), pour about 4 oz mixture into each glass, top each with roughly 1.5 oz club soda, stir gently and garnish with a lime wedge or grapefruit segment if available.

In an old fashioned mixing glass or small pitcher, dissolve 2 tsp demerara sugar with a splash of water and add 8 dashes Angostura bitters. Add 8 oz bourbon and stir with ice to chill and dilute slightly, about 20–30 seconds. Strain over large ice cubes into 4 rocks glasses (use 2 large cubes per glass).

Express an orange peel over each glass and drop as garnish. If using, briefly smoke the glass or the cocktail with a pinch of wood chip smoke: light the chip, capture smoke under an inverted mixing glass for a few seconds, then release to impart a subtle smoky aroma. Serve immediately.