#Summer16 Happy Hour

I don’t know about you, but we at 87|Magazine have already reached pro status of happy hour only 2 weeks into #Summer 16. Happy hour is something not to be taken lightly, and we have been studying hard to bring you the best tips and tricks to make the most of your weekly (or daily – we won’t judge) happy hour.

Below are our favorite sips and snacks for this week!

PINK BIKINI

It is hard for two words to be any more summer – “pink” and “bikini.” When put together, they create a smashing summer drink that takes minimal energy and gives maximum summer vibes. Bonus points if you decide to drink this one out of a coconut–an environmentally-friendly refillable cup that you can throw away when you’re done? Sold.

pink-bikini-summer-happy-hour

THE RECIPE (via MyRecipes)

What you need:

  • 1 (1.75-liter) bottle of raspberry lemonade
  • 1 3/4 cups coconut rum
  • 1 cup amaretto liquer

Next . . . 

Combine all ingredients in a pitcher. Stir well and serve over ice. We promise – it really is that easy! Put the rum in the coconut and drink them both up!

WILD COSMO

If SJP and her Sex and the City girl gang hadn’t already sold us on cosmos, a cocktail with a name like this is sure to do the job. Putting a little zing into the standard cosmo, this drink will bring you to the wild side of happy hour.

wild-cosmo-summer-happy-hour

THE RECIPE (via Marie Claire)

What you’ll need:

  • 2 parts tea-flavored vodka (such as Absolut Wild Tea)
  • 1 1/2 parts cranberry juice
  • 1/2 part orange liqueur

Next . . . 

Mix all ingredients in a tumbler. Shake over ice and strain into a martini glass. Add a pair of Manolo Blahnik’s and you will blend right in with our fave NYC happy hour squad.

CUCUMBER MARTINI

For those nights when you’re feeling a little less wild and a little more “cool,” we have the perfect drink. This mix of tasty ingredients creates a drink that pays homage to the mojito as well. For best results, drink while donning your favorite shades.

cucumber-martini-summer-happy-hour

THE RECIPE (via DuJour)

What you’ll need:

  • 2 ounces vodka or gin
  • 1 ounce elderflower liquor
  • 1 ounce aloe juice
  • 2 ounces lime juice
  • splash of prosecco
  • 3-4 slices cucumber
  • 6-8 mint leaves

Next . . . 

Muddle cucumber and mint leaves in a mixing glass. Add all other ingredients, plus ice and shake vigorously. Pour mixture through strainer into chilled martini glass. Add the splash of prosecco and garnish with slice of cucumber. How cool is that?

We would never condone drinking on an empty stomach, so below are a couple recipes for delicious snacks to accompany your cocktails up above.

SWEET & SPICY ALMONDS

Nuts are a great snack any time of the day, so when coupled with happy hour, they are even better! These ones combine sweet and spicy and are sure to make your mouth is super happy!

sweet-and-spicy-almonds-summer-happy-hour

THE RECIPE (via Joy The Baker)

What you’ll need:

  • 1/2 cup sugar
  • 1 Tablespoon fennel seeds
  • 2 teaspoons salt
  • 2 teaspoons crushed red pepper flakes
  • 2 cups raw almonds
  • 2 Tablespoons water

Next . . . 

Preheat oven to 325 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.

Mix sugar, fennel, salt and pepper flakes in a bowl. Add the almonds and water and stir until coated. Pour onto the baking sheet and spread evenly.

Bake the almonds for 5 minutes. Remove from the oven and stir almonds around. Return to the oven and bake for an additional 17 minutes, checking and stirring the almonds 2 or 3 more times.

Almonds should be a dark brown color. Remove from the oven and separate with a fork. Cool and put into a serving bowl or store in an airtight container.

GUACAMOLE HUMMUS

Guacamole with the consistency and flavors of hummus added in? Yes, please! Recipe to the rescue for our hungry happy hour bellies!

guacamole-hummus-summer-happy-hour

THE RECIPE (via Shutterbean)

What you’ll need:

  • 3 cups fresh cilantro
  • 1 garlic clove
  • 1 (15-ounce) can chickpeas, rinsed and rained
  • 1 ripe avocado, roughly chopped
  • 3 Tablespoons extra-virgin olive oil
  • 1 Tablespoon fresh lemon juice
  • coarse salt and fresh ground pepper
  • lemon wedges

Next . . . 

Combine garlic clove with cilantro leaves in food processor and process until finely chopped.

Add the chickpeas and avocado and continue processing. While the processor is running, slowly pour a steady stream of the olive oil into the mixture.

Add lemon juice and continue processing until smooth.

Season with salt and pepper and serve with a lemon wedge and a few cilantro leaves.

Leave a Reply