Who doesn’t love a Happy Hour Wednesday mixed with Disney? We decided to get two famous recipes that everyone loves to get when visiting the parks. Disney’s famous Blue Glowtini will definitely impress your friends and family. The smoked turkey legs might take awhile but they’re totally worth it!

Have recipes you want us to share on Happy Hour Wednesday? Let us know!

Blue Glowtini Recipe

Ingredients:

• 1 ounce Skyy Citrus Vodka

• 0.5 ounce Bols Blue Curacao

• 0.5 ounce Bols Peach Schnapps

• 1 ounce Sweet & Sour

• 0.5 ounce Pineapple Juice

• 1 each Blue Glow Cube (optional)

Directions:

1. Build in martini shaker with ice, shake, strain, and pour into glass with sugared rim. Add cube.

Smoked Turkey Leg Recipe

Ingredients for the Brine:

• 1 gallon water

• 1 cup salt

• ½ cup brown sugar

• 3 tablespoons garlic powder

• 3 tablespoons onion powder

• 3 tablespoons dried thyme

• 3 tablespoons dried sage

• 1 1/2 tablespoons black pepper

• 1 teaspoon ground cloves

• 1 teaspoon ground allspice

• 1 tablespoon paprika

• 1 teaspoon liquid smoke

You’ll also need:

• 10 turkey legs

• Natural hardwood lump charcoal

• Smoking wood chips (e.g. apple wood or hickory)

• Charcoal grill

• Charcoal chimney starter

Note: If you have a different way of smoking the turkey, you do not all of these items.

Instructions:

1. Combine all of the ingredients for the brine in a large pot and bring to a boil. Let cool. if you're short on time, you can also start by boiling the brine with just 2 quarts of water and then adding ice to cool to 1 gallon of brine.

2. While that's happening, rinse your turkey legs and set aside in a large container (one that will fit into your refrigerator). You may want to use two separate containers. When the brine has cooled, pour the brine over the turkey legs, making sure they are totally submerged. Cover and refrigerate overnight.

3. If you want to expedite the process, use a marinade injector, injecting one syringe-full of brine into each turkey leg (1½ syringe-fulls for the larger turkey legs). Then, let brine as usual for 5-6 hours. This way, the turkey legs don't need to brine overnight.

4. When the turkey legs are ready, heat your charcoal. Your key tools for this recipe are a charcoal grill, a chimney starter, charcoal, and wet wood chips, which provides the smoky flavor. Fill your chimney with charcoal and light the coals with a piece of newspaper. Let heat for a solid 15-20 minutes or so--until the coals are slightly white hot. Also, take 1-2 handfuls of wood chips and soak them in water while the coals are heating.

5. Pour the coals into the grill and scatter the wood chips around the coals. Lay your grill rack over the coals. Place the turkey legs on the grill rack and close the grill.

6. chimney-full of coal is enough to start for an average-sized charcoal grill. Add another chimney of coal every 20-30 minutes, depending on the kind of charcoal you're using. Periodically add additional wet wood chips to make more smoke as needed. More wood chips makes more smoke, increasing the "hammy" smoked flavor of the turkey legs. You can cater this to your personal preferences.

7. The slow cooking method is key here. Periodically check the turkey legs, turning every once in a while, and make sure the grill maintains a temperature of 300-325 degrees. There is some element of trial and error to this if you're a first-timer; make observations and adjust amounts of charcoal, wood chips, and heat over the course of the cooking time.

8. Maintain the grill, charcoal, and wood chips, letting the turkey cook for 3 ½ to 4 hours--until the turkey legs have a nice, dark smoky color.

9. Serve immediately and enjoy!