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Cocktails + Happy Hour Recipe

Name: Social Birdie Restaurant and Bar (Open to Public)s Cocktails + Happy Hour Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 oz bourbon; 3 oz sweet vermouth; 6 dashes angostura bitters; 8 count large ice cubes; 4 count orange peel (for garnish); 3 oz rye whiskey; 1 oz simple syrup (1:1); 1 oz fresh lemon juice; 2 dashes angostura bitters (for whiskey sour variant); 1 count egg white (optional, for froth); 2 count maraschino cherry (garnish); 16 oz dry sparkling wine or prosecco; 4 oz aperitif (Aperol or cynar); 8 oz club soda; 4 count fresh orange slices; 4 cups ice (cubed); 1 count cocktail shaker; 1 count mixing glass; 1 count jigger; 1 count strainer; 1 count bar spoon; 6 count rocks glasses and wine glasses

Inspired by Social Birdie Restaurant and Bar (Open to Public)

Time20m

Serves4

Make Cocktails + Happy Hour Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Classic Happy Hour Cocktails (yields 4 servings total — 2 cocktails each of two recipes)

6 oz bourbon

3 oz sweet vermouth

6 dashes angostura bitters

8 count large ice cubes

4 count orange peel (for garnish)

3 oz rye whiskey

1 oz simple syrup (1:1)

1 oz fresh lemon juice

2 dashes angostura bitters (for whiskey sour variant)

1 count egg white (optional, for froth)

2 count maraschino cherry (garnish)

Citrus Spritz (yields 4 servings)

16 oz dry sparkling wine or prosecco

4 oz aperitif (Aperol or cynar)

8 oz Club soda

4 count fresh orange slices

4 cups ice (cubed)

Prep & Bar Tools

1 count cocktail shaker

1 count mixing glass

1 count jigger

1 count strainer

1 count bar spoon

6 count rocks glasses and wine glasses

Method

Manhattan-style Boulevardier (serves 2)

Stir the cocktail

Add 3 oz bourbon, 1.5 oz sweet vermouth and 3 dashes angostura bitters into a mixing glass filled with large ice cubes (about 4). Stir gently for 20–30 seconds until well chilled and slightly diluted.

Strain and garnish

Strain into two chilled rocks or coupe glasses over one large ice cube each (or neat if preferred). Express an orange peel over each drink to release oils, rub peel on the rim, and drop it into the glass. Garnish each with a maraschino cherry if desired.

Notes

To make a Boulevardier instead, substitute the bourbon with equal parts rye and add Campari (not listed) — the proportions given are flexible for Manhattan or Boulevardier styles.

Whiskey Sour (serves 2)

Dry shake

Combine 3 oz rye whiskey, 1 oz simple syrup, 1 oz fresh lemon juice, 2 dashes angostura bitters and 1 egg white (if using) into a cocktail shaker without ice. Dry shake vigorously for 10–15 seconds to emulsify and create foam.

Wet shake and strain

Add ice to the shaker, shake again vigorously for 10–15 seconds to chill. Double-strain into two chilled rocks glasses over fresh ice. Garnish each with a maraschino cherry and a small lemon twist if you like.

Non-egg option

Skip the egg white for a simpler whiskey sour; follow the wet shake step directly by adding ice and shaking to chill before straining.

Citrus Spritz (serves 4)

Build the spritz

Fill four wine glasses with approximately 1/2 cup ice each. Add 1 oz aperitif to each glass (total 4 oz for 4 glasses). Pour 4 oz sparkling wine into each glass (total 16 oz), then top each with 2 oz club soda split across glasses (total 8 oz).

Garnish and serve

Gently stir once with a bar spoon to combine. Add an orange slice to each glass. Serve immediately while sparkling and cold.

Bar Setup & Timing

Estimated workflow: chill glasses in freezer while prepping citrus and garnishes (5 minutes). Build the spritzes last to keep them fizzy. Stir and shake the spirit-forward cocktails while guests pour spritzes. Total estimated time below.