Celebrating the holiday weekend with an at-home gathering or two? Add one of these festive sips.
Directions: Muddle or macerate fresh berries into rocks glass. Combine Tequila Don Julio Blanco, fresh lemon juice, agave nectar, and water into cocktail shaker with ice. Shake well. Strain contents into rocks glass with berries over fresh ice.
Moet Liber-Tea: (Created by Crystal Chasse of Seamstress, NY)
Directions: Build in Glass. Take on Pomegranate White Tea Bag and steep it in 4 oz. of Moet & Chandon Ice Imperial for 2 minutes. Add Belvedere Vodka and Ginger Beer. Pour into a Collins glass and add Pomegranate ice cubes. Garnish with skewered crystallized ginger and a Sparkler.
Directions: Combine all ingredients over ice in a Collins glass. Stir gently. Garnish with a lemon twist.
Directions: Shaken, served in a highball glass with a Collins ice sphere. Top drink with sparkling wine, and garnish with a single plantain chip and an edible orchid.
The Pink Panther Cocktail: (Created by Enrique Olvera, Chef and owner of Cosme and Atla + mixologist Jim Meehan of NYC’s Please Don’t Tell)
Directions: Shake with ice and fine strain into a Collins glass filled with ice. Top with 1 oz. Fever Tree Ginger Ale. Garnish with a lime wheel.
Red Rum Punch:
Directions: Pour all ingredients into a punch bowl that is filled with ice blocks. Stir. Garnish the bowl with lemon wheels and raspberries.
Basil Hayden’s® Endless Summer: (Created by Amy Probasco of Chicago, IL)
Directions: Combine all ingredients in a collins glass with ice. Stir to combine. Top with Ginger Beer. Garnish with pineapple wedge and skewered candied ginger.
Summer Bonfire: (Created by Mixologist Eric Ribiero)
Directions: Combine Buchanan’s 12-Year-Old DeLuxe, fresh lemon juice, and simple syrup into a cocktail shaker with ice. Shake well. Strain contents into a highball glass over fresh ice. Fill to top with ginger beer.
Effen Yuzu Citrus & Soda:
Directions: Build over ice in a highball glass. Garnish with a grapefruit slice.
Directions: Combine ingredients in a glass over ice and mix. Garnish with a pineapple or lime slice.
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.