Museum opening hours: 1PM to 5PM. Open Tuesday - Sunday

Virtual Happy Hour – Date Night Cocktails

Tuesday, February 9, 2021

5:30 – 6:30pm


Join us this month as we explore some of the delicious and delightful cocktails to make at home to thrill your loved one…or yourself! We’ll make three different cocktails and whip up some sinful treats to go alongside them. Don’t miss out!

Join our ZOOM program here:


The Lover’s Blush

  • 2 oz. hibiscus tea
  • 1.5 oz. luxardo maraschino liqueur
  • 2 oz. aged rum
  • 1/2 oz. lime juice

Stir all ingredients with large ice cube in a double old-fashioned glass to chill. Garnish with a cherry and orange slice.

Pink Senorita

  • 2 oz. tequila
  • 2 oz. pink grapefruit juice
  • 1/2 oz. simple syrup
  • splash of cranberry juice

Shake the tequila and grapefruit juice in a shaker with ice. Pour into a large rocks glass. Top with cranberry juice. Garnish with a sprig of fresh mint.

The Swoon

  • 1 oz. Old Tom Gin
  • 1 oz. pomegranate juice
  • 1/2 tsp. rosewater
  • club soda (chilled)

Shake the gin, rosewater and juice in a shaker tin with ice. Pour into a coupe glass and top with chilled club soda.


To go along with our cocktails, we’ll be whipping up some bacon wrapped dates, chocolate covered strawberries, and a savory baby Swiss cheesecake!

Savory Baby Swiss Cheesecake

  • 1-1/2 cups crushed Ritz crackers (about 36 crackers)
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 1 tablespoon oil from sun-dried tomatoes
  • 3 large eggs, room temperature, lightly beaten
  • 6 ounces baby Swiss cheese, shredded
  • 1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
  • 4 green onions, chopped
  • Crackers for serving

Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°. In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.Remove rim from pan. Serve cheesecake with crackers.