Oh, and you won't need fancy booze either...
Happy hour is more than just the time of day when mix yourself your favourite drink.
It’s the ritual of letting go, releasing your cares and worries for a moment and giving yourself over to the pleasures of a well-mixed intoxicant (or a mocktail, if that’s your preference). It’s a time for chatting with friends, for trading gossip, and letting out frustrations over life’s slings and arrows and global pandemics.
Thanks to the wonders of technology, we can still honour the ritual, even while adhering to social distancing rules. This Friday or Saturday — or any day, really — gather your friends for a fun virtual happy hour. To start your party, simply log on to Zoom, Skype, or FaceTime. From there, the opportunities are endless. You can ask each other questions, play a drinking game, or even do some arts and crafts. The sky is the limit — just make sure you have one of these classic cocktails on hand.
The Perfect Margarita
- Half a lime
- Salt, to garnish
- 40ml Patrón
- 20ml Triple Sec
- 25ml fresh lime juice
- 10ml sugar syrup
- Run the cut side of the lime over the rim of a margarita glass. Dip the glass into the salt to coat the rim.
- Add the remaining ingredients to a cocktail shaker with some ice. Shake the mixture, then strain into the martini glass.
- Serve with a slice of lime.
To read the full recipe courtesy of Patrón tequila, click here.
The Ultimate Frosé
- 5 parts Rosé
- ¾ parts lemon juice
- 1 part sugar
- 5-6 raspberries
- 1 cup ice
- Blend all ingredients in a blender. Pour into a coupe and garnish with a fresh raspberry skewer!
To read the full recipe courtesy of Ruffino Wines, click here.
THE PERFECT Irish Orchard
50ml Bushmills 10 Year Old
75ml dry cider
25ml pressed apple juice
1. Pour the whiskey into a highball glass.
2. Add the dry cider.
3. Top with soda and pressed apple juice.
4. Add cubed ice and garnish with a wedge of apple on the edge of the glass.
To read the full recipe courtest of Bushmills, click here.
A Tom Collins With A Twist
- 50ml Gin (Tanqueray 10 or Caorunn works well as they both have fresh notes)
- 35ml bottlegreen Elderflower Cordial
- 25ml Lemon Juice
- 75ml Soda or Sparkling Water
- Twinings Earl Grey Tea Bag
- Pour all ingredients except for the soda water into an ice filled shaker and shake before pouring into an iced filled glass.
- Top with the soda water and then place the teabag into the glass.
- Stir the teabag around 5 times until you can see the tea infusing with the cocktail.
To read the full recipe courtesy of bottlegreen, click here.
THE ULTIMATE Espresso Martini
50ml Fonte Espresso Coffee
50ml Jameson Irish Whiskey
100g golden caster sugar
50ml cold water
100g white sugar
100g crushed chocolate chips
- 1 wedge of lemon
1. Start by making the sugar syrup. Put the caster sugar in a small pan over medium heat and pour in 50ml water. Stir, and bring to the boil. Turn off the heat and allow the mixture to cool.
2. Wipe the rim of a chilled, oversized martini glass with a lemon wedge. Pour white sugar and crushed chocolate chips into a saucer and mix well. Dip glass rim in mixture and roll to thoroughly coat rim.
3. Fill a cocktail shaker with ice.
4. Once the sugar syrup is cold, pour 1 tbsp into the cocktail shaker and add the Kahlua, Jameson Irish Whiskey and Fonte espresso coffee.
5. Shake the ingredients hard for at least 10 seconds to create a nice foam.
6. Strain into a martini cocktail glass to get rid of all the small ice chips. Sit back and enjoy!
To read the full recipe courtesy of The Hardiman Galway, click here.
The Best Negroni
- 20ml Jawbox Gin
- 20ml Campari
- 15ml Martini Rosso
- 1 orange
- Pour the Jawbox Gin, Campari and Martini Rosso into a mixing glass and stir together with ice.
- Strain into a glass over ice.
- To create the twist to garnish your cocktail, use a peeler to peel around the circumference of the orange and then using your hands create a spiral – the peel should hold this shape.
To read the full recipe, courtesy of Fitzwilliam Hotel in Belfast, click here.
The Bee's Knees
- 10ml runny honey
- 5ml water
- 50ml Drumshanbo Gunpowder Irish Gin
- 15ml fresh lemon juice
Stir the honey into the water until it
has dissolved to make a syrup.
- Pour the honey mixture into a cocktail shaker with the gin, lemon juice and a couple of ice cubes. Shake well.
- Strain into a cocktail glass.
To read the full recipe, courtesy of Food and Wine, click here.
The Perfect Old Fashioned
- 1 shot Killowen Poitín
- 1 sugar cube
- 3 dashes bitters
- The peel of one orange
- Place sugar in the bottom of the rocks glass.
- Add bitters and muddle together until combined.
- Add preferred amount of ice and pour over poitín.
- Stir until sugar is mostly dissolved.
- Hold a piece of orange peel between your thumb and forefinger and squeeze over the glass to release the oil.
- If you like, you can carefully use a match or lighter to flame the orange oils for a caramelised flavour.
- Garnish with the orange peel.
To read the full recipe, courtesy of Killowen Distillery, click here.
The Ultimate Pink Gin Fizz
- 1 egg white
- 50ml Beefeater pink gin
- 20ml grenadine
- 20ml fresh lime juice
- Approximately 50ml Prosecco, to top up the glass
- Raspberry dust, to garnish
- Dry shake the egg white in a cocktail shaker to create a foam.
- Add the pink gin, lime juice, grenadine and some ice cubes. Shake together and strain into a Champagne glass.
- Garnish with raspberry dust and serve to someone special.
To read the full recipe courtest of The Carriage House, click here.
Vegan Whiskey Sour
25ml Lemon Juice
20ml bottlegreen Ginger & Lemongrass Cordial
5ml Sugar Syrup
25ml Aquafaba (the water from a tin of chickpeas or bean)
Slice of lemon or ginger to garnish
- Place all the ingredients in a shaker and shake hard. Do not add any ice to ensure you can create a foamy texture.
- Once you have achieved a foamy consistency, add ice, and shake further until the drink is chilled.
- Strain into an ice filled tumbler and garnish with a slice of lemon or piece of ginger for a little more fire.
To read the full recipe courtesy of bottlegreen, click here.