Eleven Labor Day Weekend Cocktail Options That Fulfill All Your Holiday Weekend Entertaining Needs

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

8 oz. Prairie Organic Vodka

4 oz. Elderflower Liqueur

1 bottle Roseì Wine

12 oz. Soda Water

4 cups Strawberries, Blueberries and Raspberries

Directions: Combine first three ingredients with fruit and refrigerate for at least one hour. Add soda water and serve.

Bacardi Maestro Blackberry Bramble. (Courtesy Photo)

Bacardi Maestro Blackberry Bramble:

2 parts Bacardi Gran Reserva Maestro de Ron

1 part Lemon Juice

Kim’s Coupe. (Courtesy Photo)

0.5 part Simple Syrup

0.5 part Crème de Mure

Basil, for garnish

Blackberry, for garnish

Directions: Shake the first three ingredients vigorously with plenty of ice, strain into a glass, and drizzle Crème 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:

1 part Kim Crawford Sauvignon Blanc

1 part Svedka Citron

1/2 part St Germain Elderflower or similar

1 teaspoon Agave Nectar

2 slices Cucumber

2 lemon Wedges

2 slices Kiwi Fruit

3 Grapes

Mint sprig

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:

1 oz. Vodka

1 oz. Ginger Beer

6 oz. Truly Spiked & Sparkling Colima Lime

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:

4 12 oz. bottles Angry Orchard Crisp Apple

4 cups Watermelon Juice 

1 cup Vodka 

1 cup Cointreau or Orange Liqueur

1 cup Lime Juice 

0.5 cup Orange Juice

1 Navel Orange Sliced

1 Lime sliced

Watermelon Chunks

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.

Angry on the Beach. (Courtesy Photo)

Cruzan® Tropical Storm: (Created by top Miami mixologist Teddy Collins)

2 parts Cruzan® Aged Dark Rum

1 part fresh Mango Juice

Cruzan® Tropical Storm. (Courtesy Photo)

1 part fresh Lemon Juice

2 dashes Angostura® Bitters

Directions: In a cocktail shaker, combine Cruzan® 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:

2 parts Pinnacle® Strawberry Vodka

1 part DeKuyper® Triple Sec

2 parts fresh Lemon Sour

1 whole Strawberry, sliced

1 fresh Basil Leaf

Strawberry, for garnish

Basil leaf, for garnish

Black or pepper medley, for garnish

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.

Strawberry Basil Smash. (Courtesy Photo)

Hottie Tottie Spritzer:

6 oz. Green Tea Lemon Honey Hottie Tottie

Splash of your favorite Champagne or Prosecco

Directions: Add a splash of your favorite Champagne or Prosecco to Green Tea Lemon Honey Hottie Tottie.

Hottie Tottie Spritzer. (Courtesy Photo)

Sauza® Prickly Pink Margarita:

Serves 8

1 cup Sauza® Signature Blue Silver Tequila

1/2 cup DeKuyper® Triple Sec

1/2 cup Prickly Pear Syrup

1 cup Limeade

Pear slices

Lime wedges

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.

Sauza® Prickly Pink Margarita. (Courtesy Photo)

Clos du Bois Pinot Noir Rum Cooler:

2 oz. Clos du Bois Pinot Noir

2 oz. Pineapple Juice

1 oz. White Rum

1 oz. Orange Curaçao

Cherries and Pineapple Chunks, for garnish

Directions: Poor Pineapple juice into tapered tumbler glass. Tilt glass and slowly poor in white rum. Tilt glass and then slowly poor in orange curaçao. Tilt glass and slowly poor in Pinot Noir to create a layered affect. Garnish and serve with a cherry and pineapple chunk garnish.

Clos du Bois Pinot Noir Rum Cooler. (Courtesy Photo)

Corinthian Summer:

1 1/4 parts Bache-Gabrielsen American Oak

1 – 1 1/4 parts Raisin Syrup (simple syrup with raisins)

3/4 part Lemon Juice

1/4 Pear

5-6 Green Grapes

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.