Hasegawa Happy Hours are still happening, but I need to get back into making them happen in a big way. And documenting the happenings better…like when we have special guests, getting a good picture of all of us together. (Special guests, you’ve been warned.) Hopefully I can find a good groove this summer.
So in May, we hosted our special guest James. We had so much fun with him, even though I only have a picture of the meat and cheese and roasted grapes to prove it. We made the Pining for the Queen cocktail for James and it was a big hit. I also finally shared my Barrel Aged Martinez with Naoto. I have to say it was really awesome and easy to have a ready-made cocktail on hand. No measuring needed. We also had roasted vegetables and frozen appetizers this night, so it just may have been the laziest HHH ever! In mid-May, Naoto brought home a new bourbon for me to try and I found a new favorite website. I found the recipe for a Fancy Free cocktail there and it was a hit. It’s similar to an Old Fashioned but the Luxardo replaces the sugar and the fruit. The best part of the Fancy Free for me is that it is the cocktail version of those quick meals you can make from your pantry. All of the ingredients are bar staples (bourbon, Luxardo, Angostura bitters and orange bitters)…there is no need for citrus (unless you count the garnish) or herbs or making simple syrup. You can enjoy this one without going to the grocery store. The Fancy Frees were our first official HHH cocktails enjoyed on the balcony and our first enjoyed with our new cocktail napkins from Marissa. And for our final May happy hour, I made Kentucky Monks, which had the most ingredients ever in a cocktail. It was really refreshing and light for a bourbon cocktail–a good one for summer afternoons.
Cheers to June and more cocktails, more evenings with friends and more Hasegawa Happy Hours!
For more Hasegawa Happy Hour posts, go here.