I was just out in New York, and the weather was amazing, so I tested out a new use for mason jars: happy hour. That’s right: When 5 PM rolls around, you can grab these ready-made jars of appetizers and drinks from your office fridge, head to your nearest park or roof deck, and leave the work day behind.
Here’s how to plan your own post-work party, in just a few simple steps.
First, mix up single serving cocktail for as many people as will be joining you. This one’s called a Tequila Muse, inspired by our last team barbeque. It was a big hit!
Grab a mason jar and mix equal portions of iced tea and lemonade (exact quantities will vary based on how big your mason jars are—and how strong you want your drinks to be!). Then, add 1 1/2 to 2 ounces of tequila to each jar. Add a quick squeeze of lemon, throw in a couple of mint sprigs, then seal with the lid. Shake and pop in the fridge for later.
Next up are your happy hour apps. Okay, so you don’t have to put them in a mason jar, but it’s so much cuter than carrying them in Tupperware. I promise, your friends or co-workers will be so impressed!
I started off by making a cheese plate in a jar—I layered cubes of cheddar, added slices of salami, and then finished with a few slices of crusty bread.
I also made a quick dip using non-fat Greek yogurt and one of those organic Ranch dip mixes you can find at most grocery stores. I poured the dip into the bottom of a mason jar and then added carrots and celery sticks, nestling them right into the Ranch dressing.
Your happy hour is ready to go! When 5 PM rolls around, grab a hole punch from the supply closet, shake each cocktail, then punch a hole in each of the lids. Add a straw, open up your nibbles in a jar, and you and your co-workers will be ready to take on the evening.
Want to try it yourself? Tag your photos on Instagram with #byohappyhour and we’ll post a few of our favorites on our feed!
Photos courtesy of Niki Lowry.
TopicsLifestyle , Food , Alcohol , Salaries , Happy Hour , Salt & Pepper by Niki Lowry , Weekends , Cooking & Food , Syndication
Niki comes to us from the financial world, but she’s an online girl at heart. After graduating from Cal, she spent a couple of years traveling and working (Ireland – NY – OC) before finally making it back to San Francisco to pursue a career in business and marketing. An avid fan of handwritten thank you notes, Niki also loves fresh flowers for any occasion, the sound of being underwater, and she firmly believes ketchup bottles do not belong on the breakfast table. When she’s not Musing, you can find her on her blog, wandering around the Ferry Building in San Francisco, or with her nose in a ridiculously addicting YA book.More from this Author