Looking for some Labor Day weekend mixology inspo?
Hurricane Sorbet: (Created by Aliz Meszesi, Bartender at Committee Boston)
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:
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:
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
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:
Directions: Muddle basil, shake and strain over ice cubes in a rocks glass. Garnish with basil sprig and lemon wheel.
Tanteo Sparkling Margarita:
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:
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)
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)
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:
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:
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.
