🍸 🥒 happy hour, sorted w/ Steph the sommelier

tomato girl summer 🤝 pickle girl summer

Ok so if you know me you know cocktails and snacks = my love langauge. So this post and this pairing might just be my favorite thing I’ve ever shared

Last week I teamed up with the incredible Steph the Sommelier for the first collab I’ve ever done (!!) and I got to film it right here in my kitchen 👏 . Steph knows everything about wine and spirits - like, truly brilliant. But also had me laughing nonstop the entire time. She’s one of those people who’s just effortlessly kind, smart and witty in the coolest way, and so fun to be around (and somehow she made me feel hilarious too, which is honestly the best kind of person). And it was incredibly fun to hang with someone who has the same job and is so die hard about all things food, just as much as me!

Yesterday we shared the Tomatini (by the amazing @drinksbyevie - recipe on this post), and today we’re following it up with something crispy, tangy, and wildly fun: DILL PICKLE NACHOS. Yes they’re real. And they’re everything.

We talked a lot about why this pairing works (and she breaks it down more in her Substack here go read it!!), and I learned so much from her about the way flavors and alcohol complement each other. It was honestly fascinating.

Also, she fed Reggie the cheese tax and took a pickle juice shot with me. Two of my favorite moves, so you know it was a good time.

I really hope you try this one. The nachos are addictive, the cocktail is genius, and together? It’s giving backyard happy hour all summer long.

Let’s get happy hour sorted!

And don’t forget to check out Steph’s page for her droolworthy dips and epic pairings 👇

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• Large sheet pan

• Cheese grater

*Note: Links above are for US retailers. Click here for Canadian options. 🇨🇦

• 1 bag spicy dill chips

• 150 g of grated brie (pop in freezer for 20 minutes for easier grating )

• 150 g grated Monterey jack cheese

• 100 G prosciutto

• 1/4 C diced dill pickles

• Fresh dill and chives to garnish

1. Set oven to broil and set rack in the middle of the oven.

2. Lay chips on a sheet pan in a single layer.

3. Add grated cheese and prosciutto in small strips.

4. Place in oven until cheese is melty (about 5 minutes - watch close so the chips don’t burn).

5. Finish with diced dill pickles, lots of fresh dill and chives, and enjoy immediately (with a tomatini of course!)

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!