Happy Hour Cocktails Recipe

Prepare

If using egg white, separate the egg and reserve half the white (about 0.5 egg white). Juice fresh lemons to measure 0.75 oz.

Add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup and the 0.5 egg white (if using) into a cocktail shaker.

Dry shake vigorously (no ice) for 15 seconds to emulsify the egg white and create foam. If not using egg white, skip the dry shake.

Add 4 ice cubes to the shaker, then shake vigorously for 10–15 seconds until chilled and slightly frosty on the outside.

Double-strain into a rocks glass over fresh ice (or serve neat in a coupe if preferred).

Add 2 dashes of angostura bitters on the foam, if present, and garnish with a lemon peel or maraschino cherry.

Fill a cocktail shaker with 4 ice cubes. Add 1.5 oz gin, 0.75 oz fresh lemon juice, 0.5 oz fresh orange juice and 0.5 oz simple syrup.

Shake vigorously for 10–12 seconds until well chilled.

Strain into a highball or Collins glass filled with fresh ice.

Top with 2 oz chilled club soda and gently stir once to combine without losing too much fizz.

Garnish with an orange wheel and serve immediately.

Run a grapefruit wedge around the rim of a highball glass and dip the rim in salt (about 1 tsp) to coat, if desired.

Fill the glass with 4 ice cubes.

In a mixing glass or shaker (no need to shake with soda), combine 2 oz blanco tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.5 oz agave syrup. Stir or roll with ice to chill and dilute slightly (8–10 seconds).

Strain the mixture into the prepared glass over the ice.

Top with 2 oz ginger- or jalapeño-infused soda (or grapefruit soda) and stir gently to combine.

Garnish with a grapefruit wedge or a slice of jalapeño for extra heat.