happy hour

happy hour: pink moon

Rhubarb and rose makes for the prettiest drink ever!  Can't wait to try this...when we have a little extra time on our hands!  

From  Loving Cup .  Photo by Patrick O'Brien-Smith

From Loving Cup.  Photo by Patrick O'Brien-Smith

Pink Moon

  • 2 oz gin or vodka
  • 1 1/2 oz rhubarb syrup (recipe below)
  • 3/4 oz lemon juice
  • 1 oz egg white
  • 1/2 oz cocchi americano
  • bar spoon of rosewater

Toss everything together in a shaker and dry shake without ice for 15 seconds.  Add a small amount of ice and shake for another 30 seconds.  You want the shaker nicely chilled but your contents not too diluted and bruised.  Strain into a small glass and top with some of the remaining egg white foam.  Garnish with a skewer of berries, rhubarb jelly and a sprinkle of dehydrated beet powder.  Fancy!

Rhubarb Syrup

  • 12 stalks of rhubarb washed and chopped into half inch bits
  • 2 cups of organic cane sugar
  • 1 cup cold water
  • 1 large metal bowl
  • Plastic wrap
  • 1 large pot that the bowl will sit on without touching the bottom of the pan

Throw rhubarb, water and sugar into the bowl and cover with a couple layers of plastic wrap.  Fill large pan about half way full of water and set on high heat.  Once the water starts to simmer, place the plastic wrapped bowl onto pan and turn heat to medium.  The steam from the hot water will start to cook the rhubarb and make it release it's juices.  Leave it for about an hour and a half until the rhubarb is soft but not broken down.  Once ready, take the bowl off the pan and using a second bowl and chinoise strainer, strain off the liquid.  Don't push the solids through, but agitate it enough that all the liquid drains out.  When you have most of the liquid separated, set is aside to cool.  You can use the left over solid rhubarb for pie filling, compote, jam or ice cream topping!


happy hour: juice shop cocktails

We are obsessed with Juice Shop!  Can't think of a better way to celebrate working on a Saturday than by spiking two of their best pressed juices.  

juiceshop cocktails.jpg

Watermelon Mojito

  • 2 oz silver rum
  • 2 oz Juice Shop watermelon
  • 1 oz fresh lime juice
  • mint leaves
  • 2 tsp sugar
  • 1 oz club soda

In a tumbler, muddle the mint leaves with sugar.  Pour in watermelon juice, lime juice and rum.  Fill the glass with ice and finish off with club soda.

Surfer on Acid

  • 2 oz jagermeister
  • 2 oz coconut rum
  • 4 oz Juice Shop pineapple chia

Pour ingredients into a shaker over ice until cold.  Strain into a large chilled shot glass. 

happy hour: apricot bourbon


From  The Avenue Kitchen . Photo by Taylor Mathis

From The Avenue Kitchen. Photo by Taylor Mathis

Apricot Bourbon

  • 2½ cups good quality bourbon
  • 2 cups dry apricots, halved
  • ¼ cup dark brown sugar
  1. Put all ingredients in a large Mason jar and close lid.
  2. Shake the jar until ingredients are well mixed. Let bourbon rest and shake once daily for 6 days.
  3. Strain the bourbon, reserving the apricots. Put bourbon back in the jar and close lid. Store the bourbon in a cool dry place. Reserved apricots may be stored in a sealable container in the refrigerator for several weeks.

happy hour: erin gleeson's beer float

Enjoy the weekend!

Erin Gleeson's Beer Float
For 4 beer floats, you’ll need:

  • 1 pint of dark beer (like a chocolate stout)
  • 1 small tub of chocolate ice cream
  • 1 container of raspberries

Put a couple scoops of ice cream in each glass. Pour beer over ice cream. Garnish with fresh raspberries and serve with a spoon and a straw. 

happy hour: cereal milk white russian

Breakfast of champs. Start your Friday off right with this breakfast inspired cocktail. Fancy. 

Cereal Milk White Russian

1 1/2 oz. Belvedere unfiltered vodka
1/2 oz. coffee liquor (try Fair Café)
3 oz. Cereal Milk (see recipe below)
3 coffee beans

Build over ice in a rocks glass and garnish with beans.

Cereal Milk
Excerpted from the Momofuku Milk Bar cookbook
Makes about 2 1/2 cups; serves 4

2 3/4 cups Corn Flakes
3 3/4 cups cold whole milk or cream
2 Tbsp. tightly packed light brown sugar
1/4 tsp. kosher salt

Heat the oven to 300 degrees F.

Spread the Corn Flakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely.

Transfer the cooled Corn Flakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.

Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first; then it will become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the Corn Flakes, but do not force the mushy flakes through the sieve. (We compost the Corn Flake remains or take them home to our dogs!)

Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week.

* Toasting the Corn Flakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, don't be shy; add a little more brown sugar. If you want mellower Cereal Milk, add a splash of fresh milk.

Note: This recipe has not been tested by the Bon Appetit Test Kitchen.

Read More at Bon Appetit