Raise A Glass To The Holiday Weekend With These Festive Sips

Looking for libations to add to your Memorial Day weekend celebrations?

Fruity Pebble Colada:

• 1.5 oz. Beefeater Pink Gin
• 1.5 oz. Coconut Puree
• 1 oz. Pineapple Juice
• .5 oz. Lime Juice
• 2 Dash Orange Flower Water
• 1 StrawberryDirections: Blend. Fine strain. Splash Club Soda.

  Bacardí Coco Conga:

• 2 oz. Bacardí Superior Rum
• 1 oz. Lime Juice
• 12 Mint Leaves
• 2 tsp. Extra Fine Sugar
• 1 oz. Club Soda
• Splash of Bacardí Coconut Flavored RumDirections: Add the BACARDĺ Superior Rum, lime juice sugar and mint to a highball glass. Press mint with a bar spook to release oil. Add crushed ice, almost to top, and churn. Top with Club Soda and crown with a splash of Bacardí Coconut Flavored Rum.

  Milagro Paloma:

• 1 1/2 parts Milagro Select Silver
• 1/2 part Agave Nectar
• 1 part Pink Grapefruit Juice
• 1/2 part fresh Lime Juice
• 3 parts Sparkling Water
• 1 pink Grapefruit Wedge, for garnishDirections: Pour all ingredients, except sparkling water, into a Boston shaker with ice. Shake vigorously and strain into a highball glass with fresh ice. Top with sparkling water. Garnish with speared grapefruit wedge.

  New York Rye Ball:

• 1 – 1 /5 parts Hudson Do The Rye Thing Whiskey
• 3/4 parts Sweet Vermouth
• 1 1/2 part fresh Lime
• Topped with Ginger Ale
• Orange Peel, for garnishDirections: Build all ingredients in a cocktail shaker, shake with ice. Strain into a highball cocktail glass over fresh ice. Garnish with a long orange peel.

  Icelandic Lady: (Created by Reyka Vodka)
  

• 1 part Reyka Vodka
• 1/2 part Aperol
• 1/2 part Honey Syrup (1:1)
• 1/4 part fresh Lemon Juice
• Top with Champagne or Prosecco
• Lemon Peel, for garnishDirections: Combine all ingredients into a cocktail shaker. Serve in flute, top with champagne or prosecco and garnish with a lemon peel.

  French Mimosa:<./strong>
  

• 8 fresh Raspberries
• 4 oz. Chambord
• 3 Cups of fresh Orange Juice
• 1 bottle Korbel ChampagneDirections: Place one or two raspberries in each of the four champagne flutes. Pour 1 ounce of Chambord in each glass. Top each glass off with orange juice and champagne.