Toast To The Holiday Weekend With These Refreshing Cocktails

Looking for some Labor Day weekend mixology inspo?

Hurricane Sorbet: (Created by Aliz Meszesi, Bartender at Committee Boston)

1.5 oz. Diplomatico Planas

1.5 oz. Diplomatico Reserva Exclusiva

10 oz. Frozen Sorbet

13 oz. footed Beer Glass

Maraschino Cherry, for garnish

Mint Tops, for garnish

Directions: Add ingredients to the blender and mix on high until contents have whirled smoothly (approximately 15-20 seconds). Garnish with maraschino cherry drizzle & mint tops.

Rosé Lemonade Can Cocktail:

1 can Cupcake Vineyards Rosé, chilled

2 oz. Lemonade

1/2 oz. Lemon juice

1/4 oz. Agave

Mint, for garnish

Lemon Wedge, for garnish

Directions: Pour half the can of Rosé into a separate cup to sip or save. Pour remaining ingredients directly into the can and swirl to mix. Garnish with mint + lemon wedge and serve.

Belvedere Super Cocktail -Tumeric:

1.5 oz. Belvedere Vodka or Belvedere Vodka Ginger Zest

1 oz. fresh Lime Juice

.75 oz. Honey Syrup

2 oz. Moroccan Mint Tea

2 oz. Ginger Beer

1 dash Turmeric

Spritz Orange Blossom Water (optional)

Mint Sprig, for garnish

Directions: Place all ingredients into shaker except for soda water. Strain into highball glass and top with ginger beer. Garnish with mint sprig and spritz with orange blossom water.

Mad Fizzy: (Created by Stacy Primmack, Culinary Director at SoRSE Technology)

Serves 2

2 Meyer Lemons, zested and juiced

2 sprigs Rosemary

3/4 oz. Botanical Gin

1/2 cup Watermelon, cut up into pieces

2 tbsp Honey

Ice

1 can Watermelon Kiwi Mad Tasty

Rosemary, for garnish

Kiwi Slice, for garnish

Directions: Using a peeler, peel away thick strips of zest from 1 lemon. Juice all lemons so you have 1/2 cup of lemon juice. Combine zest, juice, rosemary, watermelon, and honey in a sauce pan over low heat. Turn heat up to boil only for one minute to dissolve the honey. Remove from heat. Let sit ten minutes. Strain out liquid and let syrup cool. To serve, fill two glasses with ice, pour in gin, 3 tbsp of syrup into each glass, top off with Mad Tasty Watermelon Kiwi, and stir. Garnish with rosemary and kiwi slice.

1800 Gold Crush:

2 oz. 1800 Coconut

1 oz. fresh Lemon Juice

.75 oz. Honey Syrup

5 leaves fresh Basil

Lemon Wheel, for garnish

Directions: Muddle basil, shake and strain over ice cubes in a rocks glass. Garnish with basil sprig and lemon wheel.

Tanteo Sparkling Margarita:

2 oz. Tanteo Blanco Tequila

1 oz. Sparkling Wine or Club Soda

3/4 oz. fresh Lemon Juice

3/4 oz. Agave Nectar

Lemon Twist, for garnish

Directions: Combine ingredients in a shaker with ice. Stir well and strain into a chilled Coupe Glass Garnish with a lemon twist.

Spicy Ginger Margarita:

2 oz. Los Arango Blanco

1 oz. Lime Juice

1/2 oz. Ginger Simple Syrup

3 slices fresh cut Jalapeño

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 & Enjoy.

Tod & Vixen’s Dry Gin 1651 Six Seeds: (Created by Ali Martin at The Up & Up)

1 oz. Tod & Vixen’s Dry Gin 1651

.75 oz. Grapefruit Juice

.5 oz. Lemon Juice

.5 oz. Grenadine

2 Dash Peychaud’s

Orange Peels

Directions: Shake with two Orange Peels. Strain into Coupe Glass and Top with Dry Sparkling Wine.

Let’s Go Spritizing: (Created by Jessica Stewart, For Oak, San Diego, CA)

1.5 oz. Vamonos Riendo Mezcal

0.75 oz. Roasted Plum-Infused Fino Sherry*

3 oz. Champagne

Dehydrated Plum Chip, for garnish

Directions: Combine all ingredients in a stemless wine glass, glenty stir. (*For the Roasted Plum-Infused Fino Sherry: Roast three plums on a wood fired grill, add to one bottle of fino sherry and let sit for 24 hours. Strain through a coffee filter. Enjoy within two weeks.)

Vide Watermelon Cocktail:

2-3 Frozen Watermelon Chunks (cut into cubes)

1 Watermelon Vide Can

1 Lime

Mint, for garnish

Directions: Place frozen watermelon chunks in glass, pour Watermelon Vide on top. Squeeze 1/4th of a lime into glass and stir. Place mint leaf and fresh lime wedge to garnish.

Sapporo Slushie:

10 oz. of Sapporo Premium {purchase here}

1 oz. of Lemon Juice

3/4 oz. of Orange Liqueur

1/4 oz. of Grapefruit Juice

Directions: Stir together all ingredients to mix thoroughly, then portion into ice cube tray. Place tray in freezer for at least an hour. When frozen, release the cubes into a blender. Blend those ice cubes to a smooth consistency. Pour into a glass and serve with a straw.