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What To Mix Up For Your Labor Day Weekend Gatherings

Nicole Barylski by Nicole Barylski
August 29, 2017
in Dining
Home Dining

It’s time to say goodbye to another summer, but before you do, bid adieu to beach season by mixing up some delicious refreshments that are fit for any Labor Day weekend soiree.

Black Box Wines Frosé:

  • 4 cups frozen Black Box Wines Rosé
  • 1/4 cup Sugar
  • 1/3 cup Ice
  • 1 cup Strawberries, sliced
  • 5 Tbsp Lemon Juice
  • 5 mint Sprigs

    Directions: Remove Rosé wine bag from box and place in freezer. Freeze bag for at least 6 hours prior to preparation. When ready to serve, blend all ingredients together until smooth. Garnish with strawberries and fresh mint. Serve and enjoy!

    Summer Cup. (Courtesy Photo)


    Summer Cup:

    Keith’s Nervous Breakdown Cocktail Mix Rum Punch. (Courtesy Photo)

  • 1 oz. Lillet Rose
  • 1/2 oz. Vodka
  • 1/2 oz. Strawberry and Rhubarb Syrup
  • Pinch of Salt
  • 1.5 oz. Watermelon Juice
  • 2 oz. Santa Margherita Sparkling Rosé

    Directions: Shake and strain on ice and top with 2 oz. Santa Margherita Sparkling Rosé. Garnish with watermelon radish wheels.

    Keith’s Nervous Breakdown Cocktail Mix Rum Punch:

  • 3 oz. Keith’s Nervous Breakdown Cocktail Mix Rum Punch Mix
  • 2 oz. White Rum
  • 1 oz. Dark Rum
  • Pineapple Slices, for garnish
  • Oranges Slices, for garnish
  • Strawberries, for garnish

    Directions: In a cocktail shaker filled with ice, combine 3oz. mix and 2oz. white rum,
    shake and pour into glass, then top with 1oz of dark rum floater. Garnish with pineapple slices and oranges slices and strawberries.

    The Centaur. (Courtesy Photo)


    The Centaur:

  • 1 1/2 oz. Rémy Martin® V.S.O.P.
  • Ginger Ale
  • A dash of two of Angostura Bitters
  • Lemon Wedge, for garnish

    Simple Margarita. (Courtesy Photo)

    Directions: Pour Rémy Martin® V.S.O.P. into a wine glass over ice and top with Ginger Ale. Add a few drops of Angostura bitters (optional). Garnish with a lemon wedge.

    Simple Margarita:

  • 1.5 oz. Tequila
  • 3 oz. Stirrings Simple Margarita Mix
  • Ice
  • Stirrings Margarita Rimmer, for garnish
  • Lime Slice, for garnish

    Directions: Shake ingredients with ice, pour into a rimmed margarita glass or rocks glass. Add a lime slice, if desired.

    Berry Simple Lemonade:

  • 2 oz of Simple Vodka
  • 5 oz of cold pressed lemonade
  • 4-5 fresh raspberries
  • 1 teaspoon of sugar or simple syrup (optional depending on sweetness preference)
  • 1 sprig of mint (for garnish)

    Directions: In a shaker, muddle raspberries with sugar (or syrup). Add vodka and lemonade and shake until well mixed. Strain over a tall glass with ice. Garnish with a fresh raspberry and mint sprig. Pour into mason jar. Enjoy!

    Berry Simple Lemonade. (Courtesy Photo)


    Red River Punch:

    Red River Punch. (Courtesy Photo)

  • 1.5 oz. Koskenkorva Vodka
  • .5 oz. Lemon Juice
  • .5 oz. Sugar Syrup
  • 4 pieces Raspberry
  • Egg White (optional)
  • Soda Water

    Directions: Muddles raspberries in a shaker with liquids and add egg white. Shake vigorously with ice and double strain in a wine glass.

    Amelia Bloomer: (Created by Cassandra Rosen)

  • Small Mint Sprig, muddled
  • 1 tsp Sugar
  • 3 oz. Club Soda
  • Juice of 1/2 a Lime
  • 2 oz. Mermaid Rum or Aged Rum
  • 2 oz. fresh pressed Apple Juice
  • Mint, for garnish
  • Lime, for garnish

    Directions: Muddle mint with sugar in the bottom of a shaker. Add apple juice and lime juice. Stir. Add ice and rum, shake and strain into a glass filled with ice. Add club soda and stir gently. Garnish mint and lime.

    Amelia Bloomer. (Courtesy Photo)


    Clicquot Rich Rosé + Lime and Edible Rose Petals:

  • 5-6 large Ice Cubes
  • 2-3 zests of Lime
  • 4-5 edible Rose Petals
  • Veuve Clicquot Rich Rosé Champagne

    Directions: Place 5 ice cubes in a large wine glass, add lime zests, sprinkle with edible rose petals, and finish with Veuve Clicquot Rich Rosé.

    Clicquot Rich Rosé + Lime and Edible Rose Petals. (Courtesy Photo)


    Rebel Rosé Cocktail:

  • 4 oz. Josh Cellars Rose
  • 1.5 oz. Redemption Bourbon
  • 1 oz. Licor 43
  • Grapefruit Juice
  • Grapefruit Peel, for garnish

    Directions: Pour Josh Cellars Rosé, Redemption Bourbon and Licor 43 in a cocktail shaker and shake. Pour over ice and top with grapefruit juice. Garnish with a grapefruit peel and enjoy.

    Rebel Rosé Cocktail. (Courtesy Photo)

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    • Review: “Ragtime,” Might be the Best Musical Ever at Bay Street Theater!

Bay Street Theater’s powerful production of the musical “Ragtime” mesmerized the audience and at the end had them on their feet applauding wildly. “Ragtime” is a must see. There are so many individual roof raising performances, yet the show is so much more than the sum of these amazing exhibitions of top level singing, dancing and physical acting. The drama is spellbinding. “Ragtime,” is running at the Bay Street Theater until August 28th, Visit www.baystreet.org for all information about show times and ticket purchases. @baystreettheater

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It’s almost mid-August and I feel elated. Then I also feel that summer is now quickly coming to an end. Eventually in August one does start counting the days to Labor Day. Over the six decades of my lifetime many amazing things have happened in August. Some out in the Hamptons. When I say August, I always just smile.

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Elevate your next dinner out with Le Launch, a private and luxurious water taxi service in Sag Harbor. Who needs the valet when you cruise up in style to your waterside restaurant? Skip the traffic and enjoy the serenity and scenery of the Hamptons via private water taxi. @lelaunchhamptons

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Southampton Arts Center presents, FIGURES TRANSFORMED, an exhibition of work focused on the representation of human form (i.e., figures). Featuring art from three artists across generations each of whose art incorporates the figure as central imagery. This thought-provoking exhibit is approachable for frequent gallery attendees and casual viewers alike—everybody has a body! @southamptonartscenter  @deborahbuck

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This August, celebrate the last moments of summer with a one-of-a-kind gastronomic experience aboard a Dom Pérignon-branded yacht on the waters of Sag Harbor and Montauk.

For the first time ever, guests are invited to reserve private Dom Pérignon cruises on an 88’ San Lorenzo superyacht while enjoying a sushi omakase concepted by renowned 3-star Michelin chef Masa Takayama. His omakase experience has never been offered to book on a yacht… until now. Chef Masa crafted a unique menu designed to pair perfectly with recent Dom Pérignon vintages: Vintage 2012, Rosé 2008 and Vintage 2003 Plénitude 2. @domperignonofficial  @chefmasanyc

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