Social Hour Recipe

Make honey syrup

If you don't have honey syrup ready, combine equal parts honey and warm water (e.g., 1/4 cup honey + 1/4 cup warm water). Stir until fully combined and cool to room temperature. Measure 1/2 oz for the cocktail.

Add 2 oz bourbon, 1 oz fresh orange juice, 1/2 oz fresh lemon juice, 1/2 oz honey syrup, 1/4 oz Aperol and 2 dashes Angostura bitters to a cocktail shaker.

Fill the shaker with 6 ice cubes, cap and shake vigorously for 12–15 seconds until the outside of the shaker is cold and the mixture is well chilled and slightly diluted.

Strain the cocktail into a rocks glass over a single large ice cube.

Express an orange peel over the drink (hold peel skin-side down above glass and give it a firm twist to release oils), then rub the peel around the glass rim and drop the twist into the drink as garnish.

Serve immediately alongside the small plate.

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush both sides lightly with extra-virgin olive oil (about 2 tablespoons total).

Toast the slices in the oven for 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly.

Spread about 1 teaspoon each of softened goat cheese on each toasted slice (use the 4 oz total across the slices).

Drizzle a small amount of honey (about 1/3 tsp) over each crostini, then sprinkle with chopped toasted walnuts, a few thyme leaves, and a light pinch of flaky sea salt and freshly ground black pepper.

Arrange crostini on a platter and serve warm or at room temperature with the cocktail.