What are we eating?

For happy hour, a variety of simple, tasty dishes is key. Make your life easier and take advantage of the beautiful weather thanks to our amazing barbecue recipes: beer-glazed ribs, grilled cauliflower steaks with chimichurri sauce, and grilled pineapple rings with vanilla ice cream and bourbon caramel sauce. For a dose of freshness, try our unique melon and feta salad. Plus, our spinach-and-cheese-stuffed baguette or Buffalo chicken meatballs make for two excellent finger food options. There’s something for everyone!

Summer granita

Preparation: 5 minutes
Freezing time: At least 6 hours
Makes 4 servings

Ingredients

4 x 355 mL vodka-based lemon and lime coolers
Mint leaves
Slices of lime

Preparation

1. In a large, shallow dish, pour the vodka cooler.
2. Place in the freezer for at least 6 hours, or until mixture is frozen.
3. Before serving, scratch the surface of the granita with a fork to form small crystals.
4. Divide into chilled glasses and garnish with mint leaves and lime slices.

What are we drinking?

The great thing about happy hour is that everyone can drink what they like, and pair accordingly. For a casual get-together, place a few ready-to-drink beverages and beers in an ice-filled cooler, and let your guests serve themselves. It’s a great way to welcome back summer! Otherwise, cooled whites and rosés are always a big hit on the terrace. And sparkling wines are sure to set the tone for your festive evening!

  1. Bottled in Québec
    Noroi Vodka Soda Lemon Lime Spirit-based cooler | 4 x 355 ml Canada , Quebec
    $12.80
    AvailableOnline AvailableIn store

Frosted pleasure

Add a little granita to your summer! It’s important to stay cool in the simmering heat, so why not do so with our ready-to-drink granitas? They’re both practical and easy to prepare. Simply take your favourite cooler, and pour it in the blender with some frozen fruit. Next, pour the mixture into a hollow dish and freeze overnight. Right before serving, scrape the mixture with a fork, creating little crystals, and scoop them into chilled cups.

Photos: Valeria Bismar