Happy Hour

COURTSIDE KITCHEN, the hot spot for eating, drinking, and pickleball in Fort Worth, Texas, knows the dill: A vibrant cocktail and simple, delicious bites keep the postgame party fun and festive. “There’s a natural urge when playing with friends to cap it off with a joyful hangout,” says Kellie Sirna, cofounder of Studio 11 Design, who designed the space to foster the upbeat, social aspect of the game. Here, the crew shares their tips and recipes so you can throw your own happy hour–style shindig. All recipes serve 4-6.

---

Combine 12 oz. vodka, 3 oz. St-Germain elderflower liqueur, 9 oz. Monin blood orange syrup, and 6 oz. lime juice. Fill each glass with ice, add mixture, and top with club soda. Garnish with orange slice and basil leaf.

---

---

In a bowl, combine 1 cup Greek yogurt, 1 Tbsp. minced garlic, 1 tsp. paprika, 1 tsp. ground cumin, 1 Tbsp. minced onions, 1 tsp. lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. olive oil, 3 Tbsp. cilantro, 1 tsp. salt, and 1 tsp. black pepper. Trim 2 lbs. boneless, skinless chicken thighs of excess fat, cut into 2-inch chunks, and toss in marinade. Cover and refrigerate for at least 2 hours and up to overnight. Skewer meat; grill until cooked through.

Chermoula Sauce

In a food processor, blend 1 tsp. toasted cumin seeds, 1 tsp. toasted coriander seeds, 1 cup cilantro, 1 cup Italian parsley, 1 tsp. minced fresh ginger, 1 tsp. fresh thyme, 2 garlic cloves, ½ cup extra-virgin olive oil, zest from 1/2 lemon, 2 Tbsp. lemon juice, 1/4 tsp. red pepper flakes, and 1/4 tsp. salt.

---

---

---

In a saucepot over low heat, combine 1 gallon whole milk, ½ gallon buttermilk, juice of 1 lemon, and 1 Tbsp. salt. Do not stir (it will break up the curds). Once the curds have separated from the whey, drain mixture into a colander lined with paper towels. Let sit for 20 minutes, gently transfer to a bowl, and let cool.

Meanwhile, in a food processor, blend 2 cups basil leaves, 2 Tbsp. pine nuts, 1 cup grilled scallions,
and 2 large garlic cloves. With motor running, slowly drizzle in ½ cup extra-virgin olive oil until smooth. Add ricotta and process briefly, just to combine.

Serve with your favorite crackers.

---

---

In a bowl, gently mash and stir together 3 ripe avocados, juice of 1 lime, 1 to 2 minced garlic cloves, and a pinch of salt.

Bacon Jam

In a saucepot over medium-high heat, cook 2 lbs. diced bacon until crispy; remove bacon and set aside. Cook 1 diced red onion in bacon fat. Add 1 can chipotles in adobo, ¼ cup sugar, ½ cup red wine vinegar, and bacon; cook over low heat until vinegar has reduced and mixture has attained desired thickness. Blend warm ingredients in a processor on high until smooth.

Mix jam into guacamole.

---

DRINK ICON BY PHA.M THANH LÔ.C, SKEWERS ICON BY CREATIVE STALL, CHIPS AND DIP ICON BY CLOCKWISE, AVOCADO ICON BY VECTOR PORTAL FROM NOUN PROJECT