Happy Hour Recipe

Prepare and Shake

Chill a highball or Collins glass in the freezer while you mix. In a cocktail shaker add the gin, fresh lemon juice, fresh orange juice, simple syrup and egg white (or aquafaba). Do a dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.

Second Shake with Ice

Add ice to the shaker (about 4–6 large cubes) and shake again hard for 10–12 seconds until the shaker is cold to the touch and the foam is thick.

Strain and Top

Double-strain (use a fine mesh strainer if available) into the chilled glass filled with fresh ice. Top with about 2 oz club soda poured gently to preserve the foam.

Garnish and Serve

Express an orange peel over the drink to release oils, rub the peel along the rim and drop in or garnish with a lemon wheel. Serve immediately.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl combine the raw mixed nuts with melted butter (or olive oil), minced rosemary, smoked paprika, ground cumin, kosher salt, black pepper and honey or maple syrup if using. Toss thoroughly so nuts are evenly coated.

Spread the nuts in a single layer on the prepared baking sheet and roast for 10–12 minutes, stirring once halfway through, until fragrant and lightly golden. Watch carefully to avoid burning.

Remove from oven and let cool on the baking sheet — they will crisp as they cool. Transfer to a serving bowl once cooled slightly.

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet; brush both sides lightly with olive oil.

Toast slices in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and while still warm, rub each slice with the cut side of the garlic clove to impart a light garlic flavor.

In a small bowl combine the cream cheese (or ricotta), lemon zest, minced chives, chopped dill if using, salt and pepper. Mix until smooth and spreadable. If needed, thin with 1–2 teaspoons of milk or olive oil.

Spread about 1 tablespoon of the cheese mixture on each crostini. Arrange on a platter and garnish with extra chive snips or a tiny lemon zest sprinkle. Serve immediately.