Happy Hour Recipe

Marinated Olives & Almonds

In a small bowl or jar, combine the mixed olives, marcona almonds, thinly sliced garlic, and rosemary sprigs. Pour in the extra-virgin olive oil, sprinkle the sea salt and lemon zest over top, and stir or shake to combine. Let marinate at room temperature for at least 15 minutes (up to 2 hours) to allow flavors to meld. Serve room temperature with toasted baguette slices alongside for guests to nibble.

If preparing ahead: store olives and almonds covered in the refrigerator for up to 3 days. Bring to room temperature 20–30 minutes before serving so the olive oil loosens and aromatics bloom.

Make the Guacamole

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Add the lime juice immediately and roughly mash with a fork, leaving some chunks for texture. Stir in the finely diced red onion, chopped cilantro, chopped jalapeño, and salt. Taste and adjust seasoning with more salt or lime juice as needed. Transfer to a serving bowl and press a piece of avocado peel or plastic wrap directly onto the surface to minimize browning if not serving immediately.

Serve the guacamole with tortilla chips. Guacamole is best within 2 hours of making; if stored, keep refrigerated and use within 24 hours.

Build the Cocktail

Fill a cocktail shaker halfway with ice. Add the vodka (or gin), elderflower liqueur (if using), fresh grapefruit juice, fresh lemon juice, and simple syrup. Shake vigorously for 10–12 seconds until well chilled.

Strain the mixture into a rocks glass filled with fresh ice. Top with club soda and gently stir once to combine. Garnish with a grapefruit wheel and serve immediately.

To batch for a small crowd (4 servings): multiply spirits and juices by 4, combine in a pitcher with ice just before serving, top each glass with club soda, and garnish individually.