Cheers to long weekends! 23 cocktails to celebrate Labor Day

ByRay Salvador Hours
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Cheers to long weekends! 23 cocktails to celebrate Labor Day


Not ready to toast to summer yet? We understand, but to ease the pain of the season slowly coming to an end, HELLO! United States has collected a variety of cocktail recipes that are sure to keep you in a summer mood.

So if the only job you want to do this Labor Day Weekend is mixing drinks, we’ve got you covered. Scroll for over 20 summer sips and cheers to long weekends!

The Beach Sangria

Ingredients:

  • 4-6 Basil leaves
  • 2-3 Sliced ​​Strawberries
  • 7oz The Beach Rose
  • 0.5 oz simple syrup
  • Splash of orange liqueur or grand marnier

Travel directions:

  1. Serve with ice or mixed with ice.

Sunset Rose cocktail

Ingredients:

  • 3 oz Whispering Angel
  • 1.5 oz Belvedere Vodka
  • .5 oz lime juice
  • .25 oz honey water
  • 3 blackberries Garnish with mint sprig

Travel directions:

  1. Place blackberries in shaker and muddle.
  2. Add the rest of the ingredients to the shaker, except the Rosé.
  3. Shake with ice and strain into stone glass over fresh ice.
  4. Garnish with Rosé and garnish with mint.

St-Germain’s Fleurita

Ingredients:

  • ½ oz St-Germain Elderflower Liqueur
  • 1 oz Cazadores Blanco Tequila
  • 1 oz clarified cucumber juice
  • ½ oz orange blossom syrup (combine 1 cup cane sugar and 1 cup water and heat gently until dissolved. Remove from heat and add 2 teaspoons orange blossom water)
  • ¼ oz Citric Acid Solution (beat 10 ml or 2 teaspoons of citric acid – lemon or citrus juice – with 100 ml of water)
  • Spray of Lavender Bitters
  • Garnish: Fennel Pollen Salt, Edible Flower Bouquet

Travel directions:

  1. Combine ingredients in a cocktail can
  2. Shake
  3. Strain over ice
  4. Add floral garnish.

Grand Swizzle

Ingredients:

  • 1.5 parts Appleton Estate 12 Year Old Jamaica Rum
  • .75 part Grand Marnier® Cordon Rouge
  • 0.75 part fresh lime juice
  • 1 Bar Spoon Demerara Syrup
  • 2 dashes of Aromatic Bitters

Travel directions:

  1. Build the drink in a tall glass
  2. Add crushed ice and stir until the drink is chilled
  3. Top with more crushed ice and garnish with a bouquet of fresh mint.

BACARDÍ Life is a beach

Ingredients:

  • 1 ½ oz BACARDÍ Añejo Cuatro Rum
  • ¾ oz Reàl® Passion Fruit Puree Infused Syrup
  • ¾ oz lime juice
  • 1 oz coconut water

Travel directions:

  1. Shake all ingredients with ice
  2. Strain into a highball glass over ice cubes
  3. Garnish with a pineapple leaf and/or pineapple wedge

BACARDĺ also sells kits to celebrate the last days of summer. Check them out here.

Havana Club Guava Mojito

Ingredients:

  • 2 parts Havana Club Añejo Blanco
  • 1 part Guava Nectar
  • 2 tsp sugar
  • 1 lime, squeezed
  • ginger ale
  • Mint leaves to garnish

Travel directions:

  1. Stir over crushed ice in a hurricane glass

Casa Sunrise

Ingredients:

  • 1.5 oz Casamigos Blanco Tequila
  • 1 oz fresh orange juice
  • .5 oz fresh lemon juice
  • .5 oz Real Grenadine from Liquid Alchemist
  • 1 pinch of cinnamon

Travel directions:

  1. Garnish Orange Wedge with Luxardo Cherry
  2. Pour grenadine directly into the bottom of a collins glass, then add ice
  3. Combine all other ingredients in a tin shaker
  4. Add ice, shake vigorously and strain slowly into collins glass
  5. Finish with more ice and garnish

Soulful summer

Ingredients:

  • 1 ½ oz GRAY GOOSE Essences Watermelon and Basil
  • ¼ oz Basil Syrup
  • 4 oz Fever Tree Elderflower Tonic

Method:

  1. Fill a chilled glass with ice cubes, add GRAY GOOSE Essences Watermelon and Basil and the Basil Syrup
  2. Top with Fever Tree Elderflower Tonic
  3. Then simply garnish with some rosebuds

Pomegranate Citrus Avaline Rosé Spritz

Ingredients:

  • 1 cup pomegranate juice (if not fresh, look for one with little sugar)
  • 1-2 grapefruits, thinly sliced
  • 1-2 blood oranges, thinly sliced
  • 1 cup Kumquats, cut in half (optional)
  • 1 Bottle Avaline Rosé
  • Sparkling water

Travel directions:

  1. Combine pomegranate juice, grapefruit, blood oranges, kumquat slices, and Avaline Rosé in a large pitcher
  2. When ready to serve, top with sparkling water (to taste), a slice of grapefruit, and a few kumquat halfs

D’USSÉ Sparkling Mojito Sangria (4-6 people)

Ingredients:

  • 12 oz D’USSÉ VSOP Cognac
  • 12 oz fresh lime juice
  • 12 oz Simple Syrup
  • 750 ml MARTINI & ROSSI Asti
  • 12 lime wheels 25 mint leaves

Travel directions:

  1. Put all ingredients in a sangria can
  2. Clap coin between both hands to release oil, then add ice
  3. Stir until well mixed
  4. Pour into ice-filled stemless wine glasses
  5. Garnish with mint sprig and lime slice

neon night

Ingredients:

  • 1.5 oz Don Dad 7
  • 2.5 oz fresh dragon fruit, pureed
  • .5 oz Almond Orgeat
  • .3 oz Yuzu juice
  • .3 oz Blue Curacao

Travel directions:

  1. Combine all ingredients in a shaker without ice and shake vigorously to incorporate
  2. Pour into a glass filled with pebble ice and add more to create a crown on the glass
  3. Garnish with a slice of fresh dragon fruit and sprinkle with crushed freeze-dried raspberry

Diya’s Kashmiri Nibu

Ingredients:

  • 2 oz Benchmark Bourbon
  • 1 oz lemon
  • oz agave

Travel directions:

  1. Combine ingredients
  2. Add a dash of Kashmiri Chili

1800 Beachy Keen

Ingredients:

  • 2 oz 1800 Silver
  • ½ oz fresh lemon juice
  • ¾ oz Peach nectar
  • 3 oz ginger beer

Travel directions:

  1. Combine tequila, lemon juice and peach nectar in a cocktail shaker and shake with ice
  2. Strain over fresh ice into a Collins glass and top with ginger beer
  3. Garnish with a slice of peach

Gin Cucumber Lemonade

Ingredients:

  • 1 1/2 parts Hendrick’s Gin
  • 1/2 part lemon juice
  • 1/2 part Simple Syrup
  • Top with soda water
  • 3 rounds Cucumber
  • 1 slice of lemon

Travel directions:

  1. Combine all ingredients in a highball glass filled with ice cubes and stir lightly
  2. Garnish with 3 thinly sliced ​​cucumbers and 1 lemon slice and serve.

Pear & Ginger Collins

Ingredients:

  • 1½ oz Belvedere Pear & Ginger
  • ½ oz honey water (1:1)
  • ½ oz fresh lemon juice
  • 3 oz Soda Water
  • 1 dash orange bitters
  • Cucumber ribbon for garnish (in glass)
  • Sprig of rosemary for garnish

Travel directions:

  1. Place all ingredients except soda in a cocktail shaker and shake over ice cubes
  2. Strain in a highball over ice cubes and top with soda
  3. Garnish with the cucumber ribbon and a sprig of fresh rosemary

Martini Royale

Ingredients:

  • 1 oz Martini & Rossi Bianco
  • 1 ounce. Martini & Rossi Prosecco
  • .5 oz lime juice
  • .25 oz simple syrup

Travel directions

  1. Pour ingredients directly onto the rocks
  2. Garnish with a mint and lime slice

Broken Spritz

Ingredients:

  • 1 oz broken shed
  • 1 oz Aperol
  • 1 oz Luna Argents Prosecco
  • Soda water (Perrier)
  • Garnish: orange wheel

Travel directions:

  1. Add ingredients to a tall wine glass over ice and stir
  2. Top with Perrier/soft drink
  3. Garnish with an orange slice

Frozen Coffee-Colada

Ingredients:

  • 3 cups ice cubes
  • 1/2 cup coconut milk
  • 1/2 cup coconut cream*
  • 2 tbsp Nescafe Taster’s Choice House Blend 100% pure instant coffee granules, dissolved in 1 tbsp hot water, plus more granules for sprinkling
  • 1/4 cup rum, ideally dark, or 2 tsp rum extract
  • 2 tsp coconut flakes

Travel directions:

  1. Place ice cream, coconut milk, coconut cream, dissolved coffee and rum, if using, in blender; mix until smooth
  2. Pour into glasses.
  3. Garnish with coconut flakes and more coffee grains.

*Note: Coconut cream is a sweetened mixture that is ideal for cocktails, and not the same as coconut cream. Look it up with other cocktail ingredients

Vera Wang 72 PARTY Cocktail

Ingredients:

  • 2 oz Lillet Blanc
  • 1 oz Vera Wang X Chopin Vodka
  • ½ oz fresh lemon juice
  • oz Agave

Travel directions:

  1. Shake and pour into a chilled cocktail glass, generous with Vera Wang PARTY
  2. Garnish with lemon twist

La Valoma

Ingredients:

  • 2 oz Volcan Blanco Tequila
  • ¾ oz fresh lime juice
  • 1.5 oz fresh grapefruit juice
  • ¾ Oz Agave syrup a pinch of salt

Travel directions:

  1. Combine Volcan Blanco, fresh lime and grapefruit juice, salt and agave syrup in a shaker filled with ice
  2. Shake vigorously and strain over ice into a highball glass
  3. Top with soda water and garnish with a slice of grapefruit

Malibu Strawberry Daiquiri

Ingredients:

  • 1 part Malibu Strawberry
  • ⅔ part fresh lime juice
  • ⅓ share Simple Syrup
  • ⅓ part Strawberry puree

Travel directions:

  1. Mix everything in a blender with a scoop of crushed ice
  2. Pour into a glass and enjoy!

Swipe left by Mel Meza

Ingredients:

  • 2 oz Tequila
  • .75 Essentia Sage Syrup*
  • .75 oz lime juice
  • 1 oz pineapple juice

Travel directions:

  1. Build a cocktail in a Collins glass
  2. Add Essentia ice cubes
  3. Garnish with a sage bouquet.

* Essentia Sage Syrup Recipe:

  1. Combine in a small pot: 2 cups chopped sage and 16 oz Essentia Water Boil until water boils
  2. Immediately seven
  3. Add 16 oz sugar and mix until sugar is completely dissolved

The Guatemalan Tradewinds of KYU

Ingredients:

  • 1 oz Plantation Pineapple
  • 1 oz Plantation 3 Star
  • .75 oz Coconut Milk
  • .5 oz sage syrup
  • .25 oz Ginger Syrup

Travel directions:

  1. Mix all ingredients, ice, shake, pour
  2. Add sidecar shot* after potion is made

*Sidecar Shot

  • 1 oz Plantation Overproof
  • 1 oz Plantation Dark

*Bonus Mocktail* Yuzu Coconut Gimlet

Ingredients:

  • 2 oz coconut water
  • 2 tsp honey and 1 tsp water, in a small microwave safe cup, heated for 10-12 seconds, stir
  • ½ oz lime juice, freshly squeezed
  • 6 oz Yuzu MAD TASTY

Travel directions:

  1. Pour into a cup of ice above and then pour back and forth into another cup or shaker until ingredients are well combined
  2. Stir in 5 oz Yuzu MAD TASTY to finish
  3. Decorate with lemon or Yuzu lemon (if available) twist

Ray Salvador is a writer and editor. He has written for many big celebs magazines all around the world. Ray was born in the Philippines and raised in the United States. He currently lives in Los Angeles with his wife, son, and daughter.

Email: [email protected]

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