Whether you’re spending Labor Day weekend with a small group of friends or celebrating the end of the summer season in style, here’s a variety of cocktail options that will delight every guest.
Prairie Berry Sangria:
Serves 6
Directions: Combine first three ingredients with fruit and refrigerate for at least one hour. Add soda water and serve.
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Bacardi Maestro Blackberry Bramble. (Courtesy Photo) |
Bacardi Maestro Blackberry Bramble:
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Kim’s Coupe. (Courtesy Photo) |
Directions: Shake the first three ingredients vigorously with plenty of ice, strain into a glass, and drizzle CrĆØme de Mure on top. Garnish with basil and blackberry skewer. (Note: Novice bartenders can opt to garnish the cocktail with a lemon wheel or lemon peel in place of the blackberry skewer and mint, which might be more suitable for advanced/experienced bartenders.)
Kim’s Coupe:
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Truly Spiked & Sparkling’s Moscow Mule. (Courtesy Photo) |
Directions: In a cocktail shaker, muddle 2 grapes and 1 of each other fruit in 1 teaspoon agave nectar. Add remaining ingredients. Add ice and shake. Strain into a coupe glass over ice. Garnish with a piece of each fruit and a mint sprig.
Truly Spiked & Sparkling’s Moscow Mule:
Directions: Combine 1 oz. vodka and 1 oz. ginger beer in a pint over ice. Top off with Truly Spiked & Sparkling Colima Lime. Add Lime for garnish.
Angry on the Beach:
Directions: In a large container add the watermelon juice, Vodka, Cointreau, lime juice and orange juice. Stir in ice, orange slices, lime wheels, and watermelon chunks. Top off with Angry Orchard Crisp Apple Cider and stir gently to combine.
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Angry on the Beach. (Courtesy Photo) |
CruzanĀ® Tropical Storm: (Created by top Miami mixologist Teddy Collins)
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CruzanĀ® Tropical Storm. (Courtesy Photo) |
Directions: In a cocktail shaker, combine CruzanĀ® Aged Dark Rum, fresh lemon juice and fresh mango juice. Add ice to the shaker and shake vigorously for 8 seconds. Immediately strain into an ice filled tiki mug. Top with 2 dashes of bitters and sprinkle a pinch of crushed black peppercorn, to taste. Garnish with a fresh mint spring and tiki umbrella skewered with a maraschino cherry and fresh mango slice. Finish with a straw and enjoy.
Strawberry Basil Smash:
Directions: Tear the basil leaf and drop into a mixing glass with the strawberry and muddle. Add all remaining ingredients and shake with ice. Double strain into a chilled cocktail glass. Garnish with a strawberry speared with a basil leaf on the rim and a few grinds of black or pepper medley.
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Strawberry Basil Smash. (Courtesy Photo) |
Hottie Tottie Spritzer:
Directions: Add a splash of your favorite Champagne or Prosecco to Green Tea Lemon Honey Hottie Tottie.
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Hottie Tottie Spritzer. (Courtesy Photo) |
SauzaĀ® Prickly Pink Margarita:
Serves 8
Directions: Combine all ingredients in a pitcher with ice and stir. Strain into salt-rimmed glasses and serve. Garnish with pear slice and lime wedge.
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SauzaĀ® Prickly Pink Margarita. (Courtesy Photo) |
Clos du Bois Pinot Noir Rum Cooler:
Directions: Poor Pineapple juice into tapered tumbler glass. Tilt glass and slowly poor in white rum. Tilt glass and then slowly poor in orange curaƧao. Tilt glass and slowly poor in Pinot Noir to create a layered affect. Garnish and serve with a cherry and pineapple chunk garnish.
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Clos du Bois Pinot Noir Rum Cooler. (Courtesy Photo) |
Corinthian Summer:
Directions: Put all the ingredients in a shaker. Then muddle and shake before straining into a cocktail glass. Garnish with a pear boat with stalk.
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Corinthian Summer. (Courtesy Photo) |
