Happy Hour

Independence Drinks

Happy National Mojito Day! We went to our new friends’ house last Thursday and brought the bar (sans fab glassware, which they provided) with us.

Red, White, and Bluejito

  • A large handful of berries: strawberries/raspberries/blueberries
  • 10-15 fresh mint leaves, plus a stalk for garnish
  • 1 TBSP lime juice
  • 1 tsp granulated sugar
  • 1.5 oz white rum (we used The Naked Turtle)
  • ice
  • club soda

Muddle the berries, mint leaves, lime juice, and sugar in the bottom of a highball or Collins glass until the sugar dissolves and the berries break down. Add rum and stir. Add ice and top with club soda. Stir and garnish as desired. *Straws are helpful with all the mint and fruity bits in this one. Enjoy!

Red, White, & Bluejitos
Happy Hour

Drink for a Prince

We watched Purple Rain on Monday for The Movie Project, and I knew there had to be a drink out there that was lovely in lavender and just as delicious. I found one of my favorite cocktail recipes and modified it a bit. Let’s call this one “Purple Rain”:

Purple Rain

  • 2 oz. of your favorite gin
  • 1/2 oz. of Creme de Violette Liqueur
  • 1/2 oz. of St. Germain (elderflower liqueur)
  • a good squeeze of lime juice
  • edible glitter (buy it here or make it at home)

If you possess some of the magic that is edible glitter, garnish your glass rim with it. Add the remaining ingredients to a shaker and fill with ice. Shake, and strain into a small martini glass. Put on your raspberry beret and enjoy!

Happy Hour

Diez de Mayo

We celebrated the past taco-eating holiday a little later in the week with a couple of friends. I found the perfect margarita recipe from Garden & Gun, and substituted strawberry juice (and then blood orange juice) for the lime to customize. Here is the recipe:


  • Salt, if desired (I used Maldon sea salt flakes)
  • 2 oz. Blanco tequila (We tried Olmeca Altos)
  • ¾ oz. Lime juice (or whatever kind of juice you’d like)
  • ½ oz. Simple syrup* (1 part sugar, 1 part water) — (*we used a little less here)
  • ½ oz. Cointreau

If using, coat the rim of a rocks glass with salt. Fill the glass with ice and set aside. Add the remaining ingredients to a shaker and fill with ice. Shake, and strain into the prepared glass. Garnish with a lime wedge if desired.

Happy Hour

Friday, Jr.

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.):

Spicy Pomelo

  • 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….

“I’m trying this TONIGHT!!”

And we did 😋