The moment we’ve all been waiting for is finally here – it’s time to toast to Memorial Day weekend and the unofficial start of summer.
Watermelon Beer Rita: (Recipe created by The Southern Thing)
Directions: Remove seed and rind from watermelon and cut into cubes. In a blender, combine watermelon, simple syrup, lime juice, tequila and ice, then blend. Dampen the rim of a large margarita glass or beer mug, then twist the rim in margarita salt. Pour contents of blender into a chilled glass, a little more than half full. Carefully place an ice cold Corona into a margarita glass and garnish with a fresh lime and serve.
Flagler Avenue Rum Punch: (Created by Mixologist, Cassandra Rosen)
Directions: Add all ingredients to a glass. Stir to combine. Garnish with pineapple slices.
Auchentoshan® Berry White:
Directions: Build drink in tall glass with ice. Fill remainder with Belgian wheat beer. Garnish with lemon peel.
Grey Goose La Poire Grand Fizz:
Directions: Build in an oversized cabernet wine glass with lots of ice. Add Grey Goose® La Poire and St-Germain®. Then add fresh Anjou pear slices. Top with chilled soda water and stir with a Grey Goose stirrer.
Ticket to Paradise:
Directions: Add all ingredients to a shaker filled with ice. Shake and strain into Coupe glass and garnish with mint leaves.
Blueberry Mint Smash:
Directions: Lightly muddle 6-8 blueberries and 3-5 mint leaves in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a julep cup over crushed ice. Garnish with a mint sprig and blueberries.
Sangria in Rio: (Created by Scott Rixe, Bar Manager of Poppy and Lionhead located in Seattle)
Directions: Combine strawberries, raspberries, and simple syrup in a blender and then fine strain. Mix with lime juice, lemon juice, Tempranillo/Cab blend or a South American Tempranillo blend, Novo Fogo Chameleon Cachaça, and PX cream sherry. Garnish with all the fruits and flowers.
Knob Creek® Rye Blackhawk:
Directions: In a mixing glass half-filled with ice cubes, combine the whiskey and gin. Stir and strain into a chilled cocktail glass. Garnish with a cherry.