Cocktail Hour Meets … A Cooking Class in Morocco

A 2017 trip to Morocco found us in a cooking class in Marrakech. Among other things, we made Chicken Tagine, which we then made on Day 47 of our quarantine (with homemade preserved lemons). We also made a cocktail with preserved lemons that we named the Morocc-arita. You’ll have to buy the book to get the recipe! Just a hint – it was delicious!⁠


We are excited to preview our newest project: Cocktail Hour Meets … A PRESIDENTIAL ELECTION (that is of course taking place in the middle of a pandemic). Beginning next Sunday, September 20th, 45 days before the election, we will begin a cocktail of the day to honor each of our presidents – starting of course with George Washington. That’s the fun part. The serious part is that as we approach the most important election of our lives, it is vital that the election is fair. As such, a portion of the proceeds from the book (which will be published soon after the election) will be donated to ( – a national nonprofit that fights for fair elections and against voter suppression. Please follow us on Instagram (@cocktailhourmeets) or Facebook (Cocktail Hour Meets) if you don’t already so that you won’t miss any of these cocktails!

Cocktail Hour Meets … Corks

When we moved back to Dallas last year we bought a very large coffee table and various knickknacks to put on it. At first, we could not figure out what to put in the decorative basket. 18 months later… We were very upfront about this in the book – we are big wine and champagne fans!

Cocktail Hour Meets … Jeremy’s Volcano Bowl

Actual measurements are estimates at best! Start with 1 oz. of each, taste, and keep adding until the bowl is full!


Brugal añejo rum
Santa Maria aged rum
Coconut rum
Luxardo Cherry
Luxardo Apricot
Pineapple juice
Lime juice
Orange juice
Black cherry juice
151 proof rum (for volcano fire)
Garnish: Festive plastic straws, paper umbrellas and any fruit of flowers you want!

Cocktail Hour Meets … Memories of Zambia

Memories of our safari in Zambia in 2012. Lunch at a table set in the shallow water, with crocodiles sunning themselves and eyeing us, drinking our first Pimm’s Cup (Day 13 in the book). And the sundowner tradition of G&Ts at the end of the afternoon safari watching the sunset. And for those of you that have read the book – you have met our cat Jeki. He is named after the airstrip in Zambia that the pilot of our very small plane had to buzz to get the baboons off so that we could land.

Cocktail Hour Meets … Mango Habanero Sunrise

Looking for a cocktail to celebrate hump day? Do you like spicy? Why don’t you try the Mango Habanero Sunrise tonight? Spicy goodness!


2 oz. Tanteo Habanero tequila⁠
1 oz. Mandarin Napoleon⁠
4 oz. mango juice⁠
1 oz. lemon juice⁠
1 oz. lime juice⁠
Pinch of chili powder⁠


Combine all ingredients in a cocktail shaker with ice and shake well. Strain into an ice-filled highball glass. Garnish with lime wheel.

Cocktail Hour Meets … Rum Manhattan

We decided to put a twist on an old favorite – we present our Rum Manhattan.


2oz Botrán Solera 1893 Guatemala Rum
1oz Cocchi Vermouth
2 dashes Scrappy’s Aromatic Bitters
Amarena cherry garnish


Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a martini glass.. Garnish with cherry.

Cocktail Hour Meets … Chicken Pot Pie

The book missed Jeremy’s famous (at least to us) chicken pot pie which he had made earlier in the pandemic. And even though it is summer in Dallas—meaning 100 degree days—he wanted to make it again. ⁠

He found some ripe heirloom tomatoes at the store, so decided that we would start with gazpacho with homemade croutons and champagne before pairing the pot pie with a private reserve Chardonnay from Beringer Vineyards. Because chicken pot pie isn’t chicken pot pie without a special Chardonnay—at least in our house.⁠

Buy our cocktail book:

Cocktail Hour Meets … The Sidecar

A Zoom with two friends from Boston, one being the famous Etiquetteer, and the other being from the UK. Andy felt that it would be appropriate to have a British cocktail and turned to Google, only to discover that one of his favorites—the Sidecar—has British roots!

A cocktail book published in 1922 attributes the cocktail to a celebrated bartender who worked at London’s Buck’s Club. The drink is traditionally served with a sugar rim, but we prefer it without … however feel free to do whatever you would like!

The ingredients:
1 ½ ounces De Luze VS cognac
½ ounce Grand Marnier
½ ounce fresh lemon juice

How to make:
Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a chilled coupe glass. Optional: sugar rim.