Cocktails + Happy Hour

Dessert

Dinner

Lunch

Brunch

Add 3 oz bourbon, 1.5 oz sweet vermouth and 3 dashes angostura bitters into a mixing glass filled with large ice cubes (about 4). Stir gently for 20–30 seconds until well chilled and slightly diluted.

Stir the cocktail

Strain into two chilled rocks or coupe glasses over one large ice cube each (or neat if preferred). Express an orange peel over each drink to release oils, rub peel on the rim, and drop it into the glass. Garnish each with a maraschino cherry if desired.

Strain and garnish

To make a Boulevardier instead, substitute the bourbon with equal parts rye and add Campari (not listed) — the proportions given are flexible for Manhattan or Boulevardier styles.

Notes

Combine 3 oz rye whiskey, 1 oz simple syrup, 1 oz fresh lemon juice, 2 dashes angostura bitters and 1 egg white (if using) into a cocktail shaker without ice. Dry shake vigorously for 10–15 seconds to emulsify and create foam.

Dry shake

Add ice to the shaker, shake again vigorously for 10–15 seconds to chill. Double-strain into two chilled rocks glasses over fresh ice. Garnish each with a maraschino cherry and a small lemon twist if you like.

Wet shake and strain

Skip the egg white for a simpler whiskey sour; follow the wet shake step directly by adding ice and shaking to chill before straining.

Non-egg option

Fill four wine glasses with approximately 1/2 cup ice each. Add 1 oz aperitif to each glass (total 4 oz for 4 glasses). Pour 4 oz sparkling wine into each glass (total 16 oz), then top each with 2 oz club soda split across glasses (total 8 oz).

Build the spritz

Gently stir once with a bar spoon to combine. Add an orange slice to each glass. Serve immediately while sparkling and cold.

Garnish and serve

Estimated workflow: chill glasses in freezer while prepping citrus and garnishes (5 minutes). Build the spritzes last to keep them fizzy. Stir and shake the spirit-forward cocktails while guests pour spritzes. Total estimated time below.

bourbon

sweet vermouth

angostura bitters

large ice cubes

orange peel (for garnish)

rye whiskey

simple syrup (1:1)

fresh lemon juice

angostura bitters (for whiskey sour variant)

egg white (optional, for froth)

maraschino cherry (garnish)

dry sparkling wine or prosecco

aperitif (Aperol or cynar)

club soda

fresh orange slices

ice (cubed)

cocktail shaker

mixing glass

jigger

strainer

bar spoon

rocks glasses and wine glasses

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the bottom with parchment. Combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt, and 6 tablespoons melted butter in a medium bowl. Mix until the mixture holds together when pressed between your fingers.

Prep crust

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup or glass to compress firmly. Bake the crust for 8–10 minutes until set and fragrant. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Form and bake

Ensure the 16 oz cream cheese and eggs are at room temperature (about 30–60 minutes at room temp). This prevents lumps and overworking the batter.

Bring ingredients to room temperature

In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Beat cream cheese

Add 3.4 oz (about 3/4 cup) granulated sugar and the 2 tablespoons sour cream to the cream cheese. Beat on low-medium speed until combined and smooth, about 1–2 minutes. Scrape the bowl.

Add sugar and smoothing agents

Add the eggs one at a time, beating just until incorporated after each addition (do not overbeat to avoid adding too much air). Add 1 teaspoon vanilla extract, 1 teaspoon lemon zest (optional), 1 teaspoon flour (or cornstarch), and a pinch of salt. Mix on low speed until smooth and silky, about 20–30 seconds. Scrape the bowl to ensure even mixing.

Add eggs and flavor

Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Assemble

Place the springform pan on a middle rack in the oven set to 325°F (160°C). To reduce cracking, bake the cheesecake in a water bath: wrap the outside of the springform pan with aluminum foil (two layers) and set the pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake for 50–65 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.

Bake gently

Turn the oven off and crack the oven door open. Let the cheesecake cool inside the oven for 45–60 minutes; this gradual cooling minimizes cracking. After that, remove from the water bath, discard the foil, and cool to room temperature on a wire rack for 1 hour.

Cool gradually

Cover the cooled cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

Chill

If using the sour cream topping: whisk together 1 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Spread the topping over the chilled cheesecake and return to the refrigerator for 15–30 minutes to set.

Prepare topping

Top the cheesecake with 1 cup fresh berries or warmed fruit compote just before serving, or serve fruit on the side. To serve, run a thin knife around the edge of the springform pan, release the sides, and transfer slices to plates with a spatula.

Add fruit

graham cracker crumbs (or digestive biscuits)

granulated sugar

unsalted butter, melted

salt

cream cheese, room temperature

sour cream

vanilla extract

large eggs

lemon zest (optional)

all-purpose flour (or cornstarch)

powdered sugar

fresh berries or fruit compote

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or gently pound them to an even 3/4-inch thickness so they cook evenly.

Prep the chicken

Season both sides of the chicken with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Set aside for 5 minutes to come slightly toward room temperature.

Heat a large skillet over medium-high heat until hot. Add 2 tbs olive oil. When oil shimmers, add chicken breasts (do not overcrowd; cook in two batches if needed). Cook undisturbed 4-5 minutes until a deep golden crust forms.

Flip the breasts and add 1 tbs unsalted butter to the pan. Continue cooking 4-5 minutes more, spooning melted butter over the chicken, until internal temperature reaches 165°F (74°C) or juices run clear.

Remove chicken to a plate and tent loosely with foil to rest for 5 minutes.

Reduce heat to low and add remaining 1 tbs butter to the same skillet. Add 3 tbs fresh lemon juice and 1 tbs lemon zest, scraping up any browned bits from the pan. Stir in 2 tbs chopped fresh parsley and 1 tsp fresh thyme leaves. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Make lemon herb sauce

Return chicken to the skillet and spoon sauce over each breast to coat and reheat for 1 minute. Transfer to serving plate and spoon remaining pan sauce over the top.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.

Toss 1 lb trimmed green beans with 1 tbs olive oil, 3 minced garlic cloves, 1/2 tsp kosher salt and 1/4 tsp black pepper on the prepared sheet in a single layer.

Roast in the preheated oven 10-12 minutes, stirring once halfway through, until beans are tender-crisp and slightly blistered.

Remove from oven and, if desired, squeeze a lemon wedge over the beans before serving.

Rinse 1 cup rice under cold water until the water runs clear. Drain well.

In a medium saucepan bring 2 cups water or low-sodium chicken broth and 1/2 tsp salt to a boil. Stir in the rice and 1 tbs butter. Return to a gentle simmer, cover, reduce heat to low, and cook 15 minutes without lifting the lid.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in 1 tbs fresh lemon juice and 1/2 tsp lemon zest. Taste and adjust seasoning.

boneless skinless chicken breasts

kosher salt

black pepper, freshly ground

garlic powder

olive oil

unsalted butter

lemon zest

fresh parsley, chopped

fresh thyme leaves

fresh green beans, trimmed

garlic cloves, minced

black pepper

lemon wedge (optional)

long grain white rice (uncooked)

water or low-sodium chicken broth

Pat the 2 chicken breasts dry. In a shallow bowl, mix 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken and coat thoroughly. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Marinate chicken

Preheat a grill or grill pan over medium-high heat. Brush the grill with a little oil. Grill the chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Remove and rest on a cutting board for 5 minutes, then slice thinly against the grain.

Cook chicken

While chicken rests, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup crumbled feta in a large bowl. Toss gently to combine.

Assemble salad

Pour the vinaigrette (prepared below) over the salad and toss to coat evenly. Top the dressed salad with the sliced grilled chicken. Garnish with lemon wedges if desired and serve immediately with optional crusty bread.

Dress and serve

In a small jar or bowl combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Use 3–4 tbs for the salad; reserve any extra.

If using, warm crusty bread or rolls in a 180°C (350°F) oven for 5–7 minutes. Serve with lemon wedges alongside the salad and chicken.

lemon juice

garlic

dried oregano

mixed salad greens

cherry tomatoes

cucumber

red onion

feta cheese

extra virgin olive oil

red wine vinegar

Dijon mustard

honey

crusty bread or rolls

lemon wedges

Bring eggs and milk to room temperature for 10 minutes. Rinse spinach and pat dry. Slice tomato into thick rounds. Trim and thinly slice scallions. Peel and pit the avocado; slice or smash depending on preference. Mince garlic. Crumble feta if not pre-crumbled.

Prepare ingredients

Heat a large skillet over medium heat. Add bacon slices in a single layer and cook 4–6 minutes per side until crisped to your liking. Transfer bacon to a paper-towel-lined plate, reserve 1 tablespoon bacon fat in the pan (discard excess or save). Keep warm.

Cook bacon

In the same skillet with 1 tablespoon reserved bacon fat (or 1 tbs olive oil if preferred), add minced garlic over medium-low heat and cook 30 seconds until fragrant. Add baby spinach and tomato slices; sauté 1–2 minutes until spinach wilts and tomato warms through. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

Sauté spinach & tomato

In a bowl whisk together 6 eggs, 60 ml whole milk, 0.5 tsp black pepper and 0.5 tsp salt until slightly frothy. Melt 2 tbs unsalted butter in a nonstick skillet over medium-low heat. Pour eggs into the skillet and let them sit undisturbed 10–15 seconds. With a silicone spatula, gently push eggs from edges to center, forming soft curds. Remove from heat when eggs are still slightly undercooked (they will finish cooking in the pan). Taste and adjust seasoning with remaining salt if needed.

Make scrambled eggs

While eggs are cooking, toast 4 slices of sourdough until golden. If smashing the avocado: mash avocado flesh with a fork, add a squeeze of lemon juice, a pinch of salt and a few grinds of black pepper. If slicing, simply season slices lightly. Spread smashed avocado on toasted sourdough or top with slices.

Toast bread & finish avocado

Divide avocado toast among 2 plates (2 slices each). Top each toast with half the sautéed spinach and tomatoes, then a generous portion of scrambled eggs (divide eggs evenly). Arrange 3 bacon slices per plate alongside. Sprinkle crumbled feta over eggs and tomatoes, scatter sliced scallions and a pinch of red pepper flakes. Finish with a drizzle of extra virgin olive oil and a squeeze of lemon over the whole plate if desired.

Assemble plates

Offer hot sauce on the side (2 tbs per serving recommended). Garnish each plate with microgreens or chopped parsley and an optional extra sprinkle of feta. Serve immediately while warm.