I’ve always loved Thursdays. Maybe it’s because that was when the best TV shows were on growing up, or maybe because it’s the 4th weekday and 4 is my favorite number. Maybe it’s the word ‘Thursday’ itself, more interesting to me than the other weekday words. Thursday always felt more like Friday to me than Friday ever did. Maybe because Thursday held the anticipation of the weekend, yet was not the weekend just yet. The day before payday. Thursday consistently just has a good feel, in my book. Studying art history, I loved the painting The Week with Four Thursdays by Balthus, though I’m now realizing it probably had more to do with the title and probably a little something to do with the ever-present Balthus cat. What can I say? My brain’s a weirdo.
In any case, I chose Thursday to post some of my favorite Happy Hour recipes. I’m a gin or whiskey girl, mostly by default since I have sulfite and yeast allergies and anything else makes me feel wretched the next day. But it’s also fun to say that I’m a gin or whiskey girl. My first recipe comes from the beautiful book The Art of the Bar Cart, by Vanessa Dina and Antonis Achilleos and published by Chronicle Books in 2017 (I almost said last year, but it isn’t anymore. Sheesh.):
- 3 thin slices jalapeno plus 1 slice for garnish
- 2 oz (60 ml) gin
- 3 oz (90 ml) fresh grapefruit juice
- 1/2 oz (15 ml) honey syrup*
- 1 grapefruit slice for garnish
Muddle 3 jalapeno slices in a shaker with the liquid ingredients. Add ice and shake. Double strain into a collins glass with an ice cube. Garnish with the grapefruit slice and remaining jalapeno slice.
*Honey Syrup (makes 8 oz or 240 ml)
- 1 cup (340 g) honey
- 4 oz (120 ml) water
Combine the honey and water in a small saucepan and warm over medium heat until well combined. Let cool and store in a sealed container in the fridge for 1 to 2 months.
As Jim (the Mr.) and I like to make fun of so many Pinterest posts by saying….