What To Mix Up At Your Labor Day Weekend BBQ

Not sure what to serve at your LDW gathering?

Spicy Ginger Margarita:

Bali Hai. (Courtesy Photo)

2 oz. Los Arango Blanco

1 oz. Lime Juice

1/2 oz. Ginger Simple Syrup

3 slices of Jalapeños

Tajín for Rim

Directions: Rim your glass with Tajín. Combine all ingredients in a cocktail shaker with ice. Shake to chill and combine ingredients. Fine strain into a rocks glass over fresh ice. Garnish and Enjoy.

Bali Hai: (Created by Bobby Eldridge of Broken Shaker Miami)

1.5 oz. Patrón Reposado

.75 oz. Patrón XO Cafe

1 oz. Tamarind Cashew Milk*

1 oz. Coconut Water

1 vial Mole Bitters

Mint, for garnish

Cashew, for garnish

Coffee Bean, for garnish

Powdered Sugar, for garnish

Directions: Throw all ingredients in a tiki glass over crushed ice. Garnish with a mint bouquet dusted with cashew, coffee bean and powdered sugar. (*Tamarind Cashew Milk: Combine tamarind puree, cashew milk, and sugar. Stir well to combine.)

Watermelon Smash. (Courtesy Photo)

Watermelon Smash:

1 oz. Seagram’s Watermelon Vodka

1.25 oz. Templeton Rye

.75 oz Demerara Syrup

2 Lemon Wedges

6 Mints

Directions: Muddle the lemons/mint and syrup. Add the liquor/light shake and dirty dump in rocks glass.

Whiskey Sour Rosé. (Courtesy Photo)

Whiskey Sour Rosé:

1 oz. Fleurs de Prairie Rosé

1 oz. Redemption Bourbon

1 oz. fresh Lemon Juice

.5 oz. Simple Syrup

Lemon, for garnish

Directions: Mix Whiskey, lemon juice and simple syrup and shake over ice. Strain into glass over ice and top with rose wine. Garnish with lemon.

Brockmans Sundown Vermouth. (Courtesy Photo)

Brockmans Sundown Vermouth:

1 1/4 oz. Brockmans Gin

1 oz. Rosso Vermouth

1/2 oz. Lejay Triple Sec

Dehydrated Orange, for garnish

Directions: Fill an old fashioned glass with ice cubes. Pour in Brockmans Gin, Rosso Vermouth and Lejay Triple Sec. Stir in the glass and garnish with a thin slice of dehydrated orange.

Sangrita. (Courtesy Photo)

Sangrita:

The Adult Lemonade. (Courtesy Photo)

1 part fresh Orange Juice

2 parts Tomato Juice

1 part fresh Lime Juice

Dash of Worcestershire Sauce

Dash of Tabasco Sauce

Dash of Salt

Dash of Maggi® Sauce

Directions: Combine all ingredients, except tequila, in a cocktail shaker with ice and shake vigorously. Pour shaken ingredients into a shot glass and sip alongside a shot glass filled with Hornitos Plata or Hornitos Reposado.

The Adult Lemonade:

1 oz Deep Eddy Vodka

2 oz. freshly squeezed Lemonade

1 oz. Club Soda

Lemon Peel, for garnish

Mint, for garnish

Directions: Combine Deep Eddy Vodka and freshly squeezed lemonade in a cocktail shaker with ice. Shake to chill. Top with club soda and garnish with lemon peel and mint.

Basil Hayden’s® Spicy Pineapple Punch. (Courtesy Photo)

Basil Hayden’s® Spicy Pineapple Punch: (Created by Mike Hamilton of Dallas, TX)

Serves: 17

1 bottle Basil Hayden’s® Bourbon

17 oz. Lemon Juice

8 1⁄2 oz. Honey Simple Syrup*

17 ounces Water

1 Pineapple (cubed)

1 Habanero Pepper (halved)

Cinnamon Stick

Sprig of Mint, for garnish

Directions: Combine Basil Hayden’s® Bourbon, lemon juice, honey simple syrup and water into pitcher and stir. Add halved habanero pepper, cinnamon stick and cubed pineapple. Set pitcher aside and refrigerate until ready. Remove habanero pepper before serving. Pour over ice in double rocks glass and garnish with a mint sprig! (*Honey Simple Syrup: Combine equal parts honey and equal parts water over heat until dissolved.)