Cocktail Recipes

Favorite Happy Hour Recipes


Ingredients

  • ½ teaspoon sugar
  • 3 dashes Angostura bitters
  • 1 teaspoon water
  • 2 ounces bourbon
  • Garnish: orange peel

    

Directions

  1. Add the sugar, bitters and water into a rocks glass and stir until sugar is nearly dissolved.
  2. Fill the glass with large ice cubes, add bourbon, and gently stir.
  3. Express the oil of an orange peel over the glass, and drop in.

Yields approx. 30 hors d'oeuvres

Ingredients

  • Frozen puff pastry (thawed)
  • 5 tablespoons goat cheese (approx.)
  • 10 figs (approx.)
  • 1 egg (beaten)

    

 

Directions

  1. Preheat oven to 400°F
  2. Cut a sheet of thawed frozen puff pastry lengthwise into five strips, then cut crosswise into thirds to make 15 rectangles.  Slice each rectangle diagonally to make 30 triangles.
  3. Spoon ½ teaspoon goat cheese onto each triangle.
  4. Top each triangle with a quartered fig.
  5. Wrap the pastry around the fig and press to seal.
  6. Place on parchment-lined baking sheet, and brush with beaten egg.
  7. Bake until puffy and golden, 18 to 20 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 2 large garlic cloves minced)
  • 4 roma tomatoes (seeded and diced)
  • 1 tablespoon finely chopped red onion (optional)
  • 2 tablespoons chopped fresh basil
  • ¼ cup diced mozzarella cheese
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 fresh baguette slices
  • Balsamic glaze drizzle (to taste)

    

Directions

  1. Heat olive oil and garlic over medium/low heat until garlic softens.
  2. While garlic is cooking, chop the tomatoes, onion, basil and mozzarella cheese. Combine in a bowl, add salt and pepper, and mix together.
  3. Add olive oil/garlic mixture to the bowl with the other ingredients, leaving a bit of oil in the pan.
  4. Return pan to stove and heat to medium/high.
  5. Add the baguette slices to the pan and toast until golden brown.
  6. Top toasted baguette slices with the bruschetta mixture and drizzle with the balsamic glaze.

 Gougères

from Tartine by Elisabeth Prueitt and Chad Robertson

Yields approx. 30 1-1/2-inch hors d'oeuvres

Ingredients

  • Nonfat milk, 1-1/4 cups (310 mL) (Avoid lowfat or whole milk - will keep from puffing)
  • Unsalted butter 10 tbsp (140 g)
  • Salt 1 tsp (5 mL)
  • All-purpose flour 1 cup (140 g)
  • Large eggs 5
  • Gruyère (or cheese of choice), grated 3/4 cup (115 g)
  • Black pepper 1 tsp (5 mL)
  • Fresh thyme, minced 1 tbsp (15 mL)

For topping:

  • Large egg 1 
  • Pinch of salt
  • Grated cheese for sprinkling

 

Directions

  1. Preheat oven to 350°F
  2. Butter a baking sheet or line with parchment paper
  3. To make choux paste: combine milk, butter and salt in heavy saucepan until comes to a full boil (careful not to burn the milk). Add the flour all at once, stirring vigorously with a wooden spoon until the mixture turns into a smooth mass and pulls from the sides of the pan, about 3 minutes.
  4. Transfer to stand mixer with paddle attachment or to heatproof bowl (if by hand). Add eggs one by one and mix on medium speed, incorporating each egg before adding the next. At this point the mixture should be very thick, smooth and shiny.
  5. Remove from mixer and add cheese, pepper and thyme, and mix in with spatula
  6. Drop onto baking sheet in 1-inch mounds (or pipe with 1/2-inch pastry bag tip). At this point you can freeze them and store for up to 1 month in airtight container.
  7. Whisk large egg with salt. Gently brush tops with egg wash and then sprinkle with grated cheese
  8. Bake about 25 minutes until golden brown, puffy and feel light for their size.
  9. They are best the day they are baked, although if not eating immediately, can recrisp in oven at 350°F for 5 minutes. 
  10. If frozen, brush with egg wash and sprinkle with cheese before baking. Bake at 350°F and increase baking time to about 35 minutes

 Whisky Sour

Quick and refreshing. Dress it up if you’re feeling fancy like with an egg white for a creamy, light drink, or bitters, or even a small pinch of fresh minced thyme goes well. Dress it down if you want it simple after a hard day. 

Note: If using egg white, the secret to getting the nice foam top is dry shaking, or shaking all ingredients without ice. Then add the ice and shake again.

Ingredients

  • Bourbon or rye, 2 ounces
  • Lemon juice, ¾ ounce
  • Simple syrup or agave, ½ ounce (if substituting agave syrup, use slightly less or to taste as it is sweeter than simple syrup)
  • Egg white, 1 (optional)
  • Angostura bitters (optional)

Directions

  1. Combine bourbon, lemon juice and simple syrup and egg white (if using) in a shaker for 10 seconds.
  2. Add ice and shake again.
  3. Strain into a glass.
  4. Garnish with 3-4 drops of bitters