The Happy Hour is a quick but precise Sour based on Blanco Tequila—perfect for winding down after work or as a start to a long night. The combination of citrus and blood orange syrup gives it a lightly tart sweetness, while the physalis not only stands out visually but adds a surprisingly crisp texture when drinking. A drink that demands more without being complicated.
Here’s what you need for the Happy Hour
4 cl Blanco Tequila
1.5 cl blood orange syrup
2 cl lemon juice
5 cl freshly squeezed orange juice
Garnish: 1 physalis (with calyx)
The key is in the details
The trick lies in the blood orange syrup: Use a syrup that isn’t too sweet but preserves the lightly metallic note of the blood orange. If you can’t find one, mix 1 part plain sugar syrup with 1 part freshly squeezed blood orange juice and let it infuse for 30 minutes. When shaking, timing isn’t the only factor—feel matters too. If the shaker is so cold that it sticks to your fingers, the drink is perfectly diluted. Don’t just place the physalis on top: Cut the calyx crosswise and gently spread it apart so it looks like natural decoration.
Variations
- Spicy Happy Hour — Lightly muddle 1 thin slice of fresh chili (e.g., jalapeño) with the ingredients in the shaker to extract mild heat. Remove before straining or use as a garnish.
- Smoky Happy Hour — Replace 1 cl of Blanco Tequila with 1 cl mezcal and reduce the orange juice to 4 cl. The smoke of the mezcal surprisingly complements the floral orange note.
- Creamy Happy Hour — Add 2 cl coconut milk and reduce the orange juice to 3 cl. Shake until a light foam forms—ideal for those who prefer it creamier.
Frequently Asked Questions
Can I use regular sugar syrup instead of blood orange syrup?
Yes, but the drink loses its characteristic floral-tart depth. If you can’t find blood orange syrup, mix 1 cl sugar syrup with 0.5 cl fresh blood orange juice—it’s enough to achieve a similar note.
Why does the drink sometimes taste too sour or too sweet?
The balance heavily depends on the acidity of the citrus fruits. Test the lemon and orange juice before mixing: If the lemon is particularly tart, reduce the lemon juice to 1.5 cl and increase the orange juice to 5.5 cl. Do the opposite if the oranges are very sweet.
Can I replace the physalis with another garnish?
Of course. An orange slice or a cocktail cherry works visually, but the physalis adds a crisp texture that elevates the drink. If you don’t like it, try a thin slice of cucumber—it gives a fresh, slightly watery note.
