Effortless Labor Day Cocktail
When planning cocktails for your Labor Day bar, be sure they use versatile base spirits, such as Brugal Extra Dry Rum, and include ingredients that are easy to find and mix perfectly with refreshing summer flavors. This cocktail uses the best of summer ingredients: basil and cucumber.
- 2 Ounces Brugal Extra Dry rum
- 2 Ounces soda water
- 2 slices cucumber
- 2 slices lemon
- 2 basil leaves
- 1/2 Ounce simple syrup
Calories Per Serving205
Folate equivalent (total)15µg4%
Effortless Labor Day Cocktail - Recipes
Labor Day is the last hurrah of summer, marking the time when parties move from the sunny backyard to the cozy indoors. While you could go big and celebrate the last golden days with a Labor Day punch or Jello Shot party , it’s equally respectable to honor the union holiday by throwing a get together that requires, well, no labor. If anything, it’s more patriotic to take it easy. Here are the best cocktails for your Labor Day party when you just can’t be bothered to whip up something more elaborate—as is your American right.
Labor Day Weekend Drinks 2018: 14 Cocktails To Celebrate The Holiday
Labor Day weekend is finally here, which means it’s the perfect time to kick back and relax ahead of the upcoming holiday. Each year, the first Monday in September is dedicated to honoring the hard-working people across the US for all of their strength.
Whatever your plans may be, consider taking a moment to commemorate this special time of year by rewarding yourself with a few spectacular adult beverages. Whether you’re all about establishing a party vibe or prefer to create a chill atmosphere, it’s easy to turn your long weekend into an extravagant celebration.
Toast to your contributions this Labor Day by trying out some of the delicious drink recipes below.
Brockmans Negroni Blanco
Quench your thirst this Labor Day with Brockmans Negroni Blanco. Photo: Brockmans Gin
- 1 ¼ oz. Brockmans Gin
- 1 ¼ oz. Luxardo Bitter Bianco
- ¾ oz. Grapefruit juice
- ¾ Soda water
- Grapefruit wedge to garnish
Add Brockmans Gin and bitter Bianco to a tumbler glass filled with ice cubes. Then pour in the grapefruit juice and soda water before giving the glass a gentle stir. Garnish your finished beverage with a thin wedge of pink grapefruit.
Grabbing a glass of Moët Liber-tea is the perfect way to relax over Labor Day weekend. Photo: Moët & Chandon
- 4 oz Moët & Chandon Ice Imperial infused with Pomegranate White Tea
- 1.25 oz Belvedere Vodka
- 1.5 oz Ginger Beer
- 2d Angostura (Aromatic) Bitters
- Pomegranate ice cubes
This boozy pick-me-up created by Crystal Chase prompts those in need of quenching their thirst to build this drink in a Collins glass. Craft your beverage by steeping a Pomegranate White Tea Bag in the Moët & Chandon Ice Imperial for two minutes. Then add the Belvedere Vodka and Ginger Beer before placing the Pomegranate ice cubes into the glass. Garnish this drink with a skewered crystallized ginger and a sparkler.
Cucumber Lime & Basil Prosecco Spritzer
Enjoy Labor Day weekend with a Cucumber Lime & Basil Prosecco Spritzer cocktail. Photo: Santa Margherita Ingredients:
Muddle the lime juice, basil leaves and cucumber in a shaker glass. For those looking to add some intense flavor to their cocktail, allow the mixture to marinate in the fridge for a minimum of one hour. Add ice to the mixture and then shake. Strain about ½ oz of the juice into a Prosecco glass and fill the remainder with Santa Margherita Prosecco Superiore DOCG. Garnish this invigorating drink with a basil leaf and cucumber slice.
Sweet Sunday Rosé
Whether you drink it over the weekend or on Labor day, you’re sure to enjoy this Sweet Sunday Rosé. Photo: Barefoot Wine
- 1 Can Barefoot Rosé Spritzer
- 4 oz. Lemonade
- ½ Cup diced fresh peaches
- ½ Cup raspberries
- Mint for garnish
This drink for two calls for the raspberries and peaches to be muddle together before evenly distributing the mixture into two glasses. Add 2 oz. of lemonade to each before filling the glasses with ice. Evenly divided the can of Refresh Rosé into each glass before garnishing the drinks with a sprig of mint.
Brockmans Sundown Vermouth
Cheers to the holiday weekend with Brockmans Sundown Vermouth. Photo: Brockmans Gin
Add Brockmans Gin, Rosso Vermouth and Lejay Triple Sec to an old-fashioned glass filled with ice. Give the glass a stir, then use a thin slice of dehydrated orange to garnish your finished cocktail.
D’ USSÉ Sunray
Satisfy your sweet tooth with this fruity D’USSÉ Sunray cocktail. Photo: D’USSÉ
- 1 oz. D’USSÉ Cognac
- 1 oz. Bacardi Cuatro Rum
- 1 oz. Fresh lime juice
- 1 oz. Pineapple juice
- 1 oz. Passion fruit puree
Combine the ingredients in a shaker with ice. Shake well before straining into a highball glass filled with ice. Use a pineapple wedge to garnish your tasty cocktail.
Barefoot Berry Passion
Enjoy a glass of Barefoot Berry Passion this Labor Day. Photo: Barefoot Wine
- 4 oz. Barefoot Bubbly Moscato Spumante
- 1 oz. Passion fruit puree
- 6 Raspberries
- Splash of simple syrup
Muddle passion fruit, raspberries and simple syrup in a mixing tin. Add the contents into a champagne flute and top with some refreshing Barefoot Bubbly. Garnish with fresh raspberries.
Champagne, Ginger Beer Punch
Ease into the weekend by sipping on this Champagne, Ginger Beer Punch cocktail. Photo: Brooklyn Crafted
- 2 Cups Pomegranate juice
- 1.5 Cups Cranberry Juice
- 3 T Lemon juice
- 1 Cup Peach vodka
- 750 ml Bottle of champagne
- 12 oz Brooklyn Crafted Ginger Beer Mini, Traditional
Add the contents into a glass filled with ice. Then stir and add your desired amount of pomegranate seeds. Garnish this easy cocktail with a mint leaf.
Moët Melon On The Rocks
Relax with a refreshing glass of Moët Melon on the Rocks. Photo: Moët & Chandon
- 4.0 oz. Moët & Chandon Ice Imperial
- 3 Large ice cubes
- 0.5 oz. Fresh lime juice
- 0.75 oz. Volcan Tequila Blanco
- 1 oz. Fresh watermelon juice
- 6 Mint leaves
Combine all of the ingredients except champagne in a cocktail shaker. If using fresh watermelon, muddle the fruit and mint leaves then add ice. Be sure to shake well before straining the beverage into a large wine goblet. Slap one mint leaf to extract the oils and run it around the rim of the glass. Top your cocktail with the Moët Ice Imperial and add in the three large ice cubes. Garnish your drink with watermelon, a slice of lime and a sprig of mint.
Barefoot Riesling Perfect Punch
Cool down this holiday weekend with a glass of Barefoot Riesling Perfect Punch. Photo: Barefoot Wine Ingredients:
Combine Barefoot Riesling, lemon juice and grenadine into a shaker with ice. Shake well to blend and chill the beverage before straining it into a cocktail glass. Top with chilled club soda.
Peach Nectar Ginger Beer
Enjoy a Peach Nectar Ginger Beer ahead of the Labor Day holiday. Photo: Brooklyn Crafted Ingredients:
Pour the contents into a short glass with ice and stir. Give your drink some vibrant color by adding in a few peach slices and a sprig of mint garnish.
Enjoy a glass of berry infused Sparkling Punch. Photo: Santa Margherita
- 1 750-ml Bottle chilled Santa Margherita Sparkling Rosé
- 3/4 cup Limoncello
- 1 Cup Fresh raspberries
- 1 Cup Quartered fresh strawberries
- 1 Medium lemon, thinly sliced with seeds removed
Combine the limoncello, raspberries and strawberries in a large pitch. Add in the chilled rosé champagne and stir in half of the lemon wheels. Fill an old-fashioned glass with ice and add the contents from the pitcher making sure each glass contains fresh berries. Garnish this Labor Day cocktail with a lemon wheel.
Toast to the long weekend with a glass of Sandía Rocas. Photo: Tequila Don Julio
- 1 1/2 oz. Tequila Don Julio Blanco
- 6 oz. Fresh pressed watermelon juice (seasoned with black pepper)
- 1/2 oz. Fresh lemon juice
Add the Tequila Don Julio Blanco, seasoned watermelon juice and lemon juice to a cocktail shaker. Fill the shaker with ice and shake well for a total of 15 seconds. After straining the drink into a rocks glass with fresh ice, feel free to garnish your beverage with a cube of watermelon, lemon peel or both.
Tito’s Blueberry Lemon Spritzer
Turn the long weekend into a boozy celebration with this Blueberry Lemon Spritzer. Photo: Tito’s Handmade Vodka Ingredients:
- 1 oz. Blueberry-infused Tito’s Handmade Vodka
- 3 oz. White wine
- 3 oz. Sparkling mineral water
- 1-2 Lemon slices
This effortless cocktail requires you to combine all of the ingredients together in a glass over ice. Then squeeze between one and two lemon slices over the beverage, stir and enjoy.
Cheers to the end of summer with the BACARDÍ Treacle. Photo: BACARDÍ
- 2.5 Parts BACARDÍ Reserva Ocho
- 0.25 Parts Sugar syrup
- 1 Part Freshly-pressed apple juice
- 2 Dashes orange bitters
Combine the ingredients together in a glass filled with ice rocks until it is perfectly diluted. Float the apple juice before garnishing with apple slices.
30+ Refreshing Cocktails For Your Labor Day 2019 Celebrations: Frosé & More
Add everything to mixing tin with ice, shake well and strain.
Watermelon Mint Lemonade from The Highlight Room, LA
1.75oz Absolut Elyx
2oz WTRMLN WTR
1oz Fresh Lemon Juice
.5oz Simple Syrup
5-6 Mint Leaves
Lemon Wheels and mint shrub
In an empty tin muddle the mint, and then combine all ingredients with ice and stir. Transfer into a highball and garnish with a mint shrub and enjoy.
Award-winning, premium rosé label, Hampton Water was created by rock-and-roll hall of fame, music icon Jon Bon Jovi, Jesse Bongiovi and acclaimed French winemaker, Gérard Bertrand. Hampton Water is a 90-point rated rosé by Wine Spectator and was also named the top rosé of 2018 in Wine Spectator&rsquos Top 100 Wines of 2018. The idea to create a wine emblematic of a bon vivant lifestyle emerged during time spent in the Hamptons between Bon Jovi and his son who bonded with Bertrand over their desire to share the relaxed lifestyles of the Hamptons and the South of France with the world. Described as a fresh and lively rosé, with distinctive minerality, Hampton Water is made up of the perfect blend of Grenache, Cinsault, Syrah and Mourvèdre grape varieties. Hampton Water is a rosé meant to be enjoyed year-round.
Cooler Shaker at The New York EDITION
1.5oz Belvedere Vodka
0.5oz Lillet Rose
1oz watermelon juice
0.75 watermelon syrup
0.75 lemon juice
Cracked black pepper
Garnish – Lemon wheels
Très Chic Rosé Pink Pearl Snow Cone
1-½ oz Gin
1 oz Grapefruit liqueur
½ oz Aperol
1 oz Pink grapefruit juice
3-4 oz Tres Chic Rosé
Add gin, grapefruit liqueur, Aperol, grapefruit juice & Très Chic Rosé to a shaker to mix. Pour mixture over prepared shaved ice. Garnish with mint or a grapefruit slice if desired.
WTF (Whiskey Tiki Foxtrot) Created by Charlotte Voisey, William Grant & Sons Director of Brand Advocacy
1½ parts Fistful of Bourbon
¾ parts Mango syrup
¾ parts Simple syrup
½ Lime Juice
2 dashes Burlesque Bitters (Tiki Bitters)
Combine ingredients and shake well. Strain over crushed ice into a Collins glass. Garnish with lime wheel.
Cooper & Thief White Wine Paloma Created by Elliott Clark, @apartment_bartender
1.5 oz Gin
1 oz Cooper & Thief Sauvignon Blanc aged in Tequila barrels
1/2 oz Blueberry Syrup
1/2 oz Fresh Lime Juice
1 oz Fresh Pineapple Juice
Combine all ingredients into a cocktail shaker and fill with ice. Shake to chill the cocktail, and double strain into a rocks glass over ice. Garnish with a pineapple wedge.
1 can of Crook & Marker Grapefruit
1 ounce blanco tequila
½ ounce fresh lime juice
Grapefruit slice for garnish
Combine ingredients in a glass over ice and mix. Garnish with a grapefruit or lime slice.
1oz Guillotine Originale Ultra-Premium Vodka
.5oz St. Germain (Elderflower liqueur)
.5oz Simple Syrup
.5oz Lemon Juice, freshly squeezed &ndash shake
3oz. Champagne, added after shake
Double strain. Pour into Flute glass. Garnish with flower petals cascading on the outside of the glass.
Coco de Coconut
2oz Guillotine Originale Ultra-Premium Vodka
1oz Pineapple Juice, freshly squeezed
.25oz Yellow Chartreuse
.5oz Coconut Cream
.25oz Creme de Cassis
.75oz Lemon Juice, freshly squeezed
Medium shake, roll. Pour over crushed ice in Collins glass. Garnish with pineapple frond and a skewered Marasca cherry.
SuperBloom Punch Created by Mark Stoddard, Hendrick&rsquos Gin Brand Ambassador
1 part Hendrick&rsquos Midsummer Solstice
2/3 part Hibiscus Tea
½ part Lemon Juice
½ part Lillet Rose (or Cocchi Rosato)
¼ part Simple Syrup
¼ part Crème de Cassis
1 part Sparkling Water
Combine ingredients in punch bowl over large block of ice and stir. Garnish with a combination of fresh berries & edible flowers.
The Baja Courtesy of Neighbor LA
1 1&frasl2 oz Stonefruit Purè
3&frasl4 oz Lime
2 oz Deleon Tequila
2 Jalapeño Wheels
2 Basil leaf
MiloBu Courtesy of SHOREbar Santa Monica
Violet Hour Courtesy of Harriet&rsquos in West Hollywood
Creme De Violette
DEGRASSY Courtesy of 40LOVE
Virginia black whiskey
Sunset at the 1 Hotel West Hollywood
2 oz Casamigos Tequila Blanco
1 oz Lime Juice
.75 oz Agave Nectar
¼ Slice of Fresno Chile Pepper &ndash Muddled
Pinch of Cilantro
Top of Fresno Chile Pepper
In an empty vessel muddle all your ingredients together, shake and strain into a rocks glass over a large ice cube.
Iced Irish Coffee Created by Tim Herlihy, National Ambassador for Tullamore D.E.W.
2 parts Tullamore D.E.W. Original
1 teaspoon Ground Espresso
2 teaspoons Demerara Sugar
3 parts Cold Brew Coffee
Combine whiskey and espresso in a small bowl let stand 15 minutes. Strain whiskey through a coffee filter into a cocktail shaker. Meanwhile, stir sugar and 2 tsp. hot water in a small bowl until sugar is dissolved. Add demerara syrup and cold brew to cocktail shaker fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with ice and top with cream.
2 oz. Casamigos Blanco Tequila
1.5 oz. Lavender syrup
.5 oz. Fresh lemon juice
.5 oz. Grapefruit juice
2 Dashes lavender bitters
Top off with grapefruit soda water
Add all ingredients into a shaker and shake vigorously for 8-10 seconds. Strain into a Collins glass and add fresh ice. Garnish with a lavender sprig and lemon peel.
1 1/2 ounces Ketel One Botanical Cucumber & Mint Vodka (can also substitute other flavors Grapefruit & Rose or Peach & Orange Blossom)
3 ounces Fever Tree Club Soda
Cucumber slices, to garnish
Mint sprigs, to garnish
Spiced Pineapple Rum Punch *Batch Cocktail
1 cup Kōloa Spice Rum
0.5 cup Kōloa White Rum
2.5 cup Fresh Pineapple Juice
1 cup Fresh Orange Juice
0.5 cup Lime Juice
Few Drops – Citrus Bitters
1 cup – Ginger Ale
1 cup – Lemon Lime Soda
Combine the rum, juices, simple syrup and bitters in a pitcher without ice. Let chill a few hours before serving to blend the flavors. Use fresh pressed/squeezed juices if possible, for fresher flavor. Garnish: Use Simple Syrup to create a Cinnamon sugar rim and garnish pineapple wedge.
1 part E&J Peach Brandy
1 part Iced Tea
1 part Lemonade
Shake, pour into a cocktail glass, add ice and garnish with a lime wedge.
1.5 oz Uncle Nearest Premium Aged Whiskey
0.5 oz ginger liqueur
Combine all ingredients into a wine or collins glass over ice. Top with ginger beer and fresh lime.
The Major from the newly renovated POV of W Washington DC.
1.75 oz Bulleit Rye
1 oz Carpano Antica Formula
0.25 oz Wilm Cherry Brandy
1 tbsp Kubler Swiss Absinth
Pour 2.75 oz from the barrel. Stir over ice. Finish with orange peel.
Watermelon Le Twist
1.3oz CÎROC Summer Watermelon
.3oz Splash of Cranberry
Pour the ingredients in a tall glass filled with cubed ice. Garnish with a lime wheel, fresh watermelon wheel & sprig of fresh mint.
The Garden Rose Available at Gitano Jungle Room
1oz Volcan de mi Tierra Blanco
.75oz St Germain
4 Shakes Rose Water
1 Muddled Strawberry
Shake and Strain into Coupe Glass. Top with Cava and garnish with mixed Dried Flowers.
&ldquoAt Home&rdquo Frosé at Mondrian Terrace
1 bottle 750ml Rosé (your choice but we love Chateau de Berne Romance Rosé)
5 oz. Tito&rsquos vodka
2 oz. Marie Brizard Grapefruit Liqueur
2 oz. Marie Brizard Watermelon Liqueur
1/4 peeled grapefruit
1 cup or around 5-6 spoon scoops of watermelon
1 tsp or a spoonful of sugar
3 oz. Lemon juice
3 oz. Orange juice
Pinch of salt
1 to 2 cups of ice (the more ice you add the more solid the Frosé!)
Blend away and enjoy! Pour into glasses, top with Blue Curacao for a splash of color.
Born in the LES at Boulton & Watt
2 1/4 oz. Ten to One Rum
3/4 oz. Mint Simple Syrup
1/4 oz. Blue Curaçao
1 oz. Lime Juice
Add Blue Curaçao to an empty glass. Fill glass with crushed ice. Shake remaining ingredients, and pour slowly over crushed ice. Dash of Angostura and Peychauds Bitters liberally over the top. Garnish with mint leaves.
Summer Old Fashioned at Refinery Rooftop
2 oz. Woodford Reserve Bourbon
.5 oz Marie Brizard Peach
3 Dashes Fee Brothers Peach Bitters
Stir down and garnish with an orange peel
4 ounces Barefoot Canned Rosé Spritzer (1/2 a can)
1 cup fresh watermelon – seedless
6-8 large fresh strawberries – hulled
1 ounce simple syrup
Watermelon wedge garnish
Place watermelon, strawberries and simple syrup in a blender (no ice). Blend until smooth. Pour into a tall glass over ice. Top with half a can of Barefoot Canned Rosé Spritzer.
SUNSEEKER ROSÉ brings the sun to every gathering and makes snapping that Instagram photo effortless. With vibrant hints of raspberry and strawberry leading up to a bright, crisp finish, this light pink rosé not only packs the flavors of summer but has the style to match.
Blood Orange Moon Created by Sarah Rosner of Bourbon Steak at the Four Seasons Hotel Washington D.C.
2 oz. Grand Marnier Cordon Rouge
.25 oz. raw honey syrup
1 oz. fresh lemon juice
1 oz. fresh blood orange juice
Top with cold soda water (approx. 2 oz)
Served in a Collins glass.
Framboise Smash form BLT Prime in Doral
2 oz. Woodford Reserve
1 oz. Lime Juice
.5 Simple Syrup
Muddle raspberries and combine all contents into a cocktail shaker. Shake four times and strain into a tall Collins glass over fresh ice. Garnish with a sprig of rosemary and one raspberry.
THRIVE Wines Rosé
An expressive palate with refreshing layers of grapefruit, crushed berries and passionfruit. This food-friendly wine pairs perfectly with everything from hard cheeses to seasoned poultry and grilled vegetables.
Blackberry Cucumber Moscow Mule
2oz Smirnoff Zero Sugar Cucumber Lime
Handful fresh blackberries
1/2 teaspoon of stevia
4 Oz Ginger Beer
In a cocktail shaker, muddle the blackberries and simple syrup. Add in the Smirnoff Zero Sugar Cucumber Lime Vodka. Add ice and shake. Pour into a copper mug. Top with Ginger Beer
WTRMLN Aperol Spritz
2oz WTRMLN WTR
Splash of Ginger Juice (or ginger beer)
(optional) ice cubes
Place a few ice cubes in a wine glass, add the Prosecco or another Brut sparkling wine, the Aperol and WTRMLN WTR. Top with a splash of the ginger juice, garnish with a slice of watermelon, and serve.
½ ounce Corralejo Tequila
1 ounce limeade
1 ounce pink lemonade
1 slice kiwi fruit
½ chopped strawberries
Mix each pop individually in mixing cups. Fill popsicle molds (silicone is best). Place in freezer for approximately 5 hours. Remove from mold and consume immediately or place in freezer bag for later.
Strawberry Mint Lemonade Punch, Courtesy of Beautiful Booze
½ bottle of Seagram&rsquos Extra Smooth Vodka
¼ cup of mint syrup
2 cups of Pink Lemonade
½ cup of soda water
½ cup of chopped Strawberries
Garnish with lemon slices and springs of mint
Add all ingredients to a pitcher over ice. Stir then garnish with lemon slices and mint sprigs.
It’s Just Peachy Punch
12 oz Proper No. Twelve Irish Whiskey
4 oz Aperol
8 oz grilled peach basil syrup
4 oz fresh lemon juice
Combine ingredients in a bowl or pitcher with ice, fresh basil leaves, lemon wheels, and grilled peach slices. Top with a dry Prosecco and a splash of club soda.
SVEDKA Pineapple Frosé
2 Parts Svedka Rosé
0.75 Parts Fresh Lime Juice
0.75 Parts Pineapple Juice
0.5 Parts Simple Syrup
5 Berries (Frozen) Strawberry
COMBINE all ingredients in a blender. ADD one cup of ice. BLEND until smooth. POUR into a footed pilsner glass. GARNISH with pineapple leaf and strawberry
Casa Noble Pineapple Punch
1.5 oz Casa Noble Crystal Tequila
0.5 oz lime juice
1 oz pineapple juice
0.75 oz simple syrup
Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice. Shake until chilled. Strain into glass top with soda and bitters. Garnish with pineapple wedge.
Royal Peach Tea
1.5 oz Crown Royal Peach
6.0 oz Iced Tea
1 Slice of Lemon or Peach
Fill a mason jar with crushed ice. Add Crown Royal Peach and iced tea. Stir gently then garnish with a lemon or peach slice (or both!)
Ruffino Paradiso Cocktail
5 oz. Ruffino Prosecco
.75 oz. Lemon Juice
1 oz. Simple Syrup
1 cup Ice
Add all ingredients into a blender and blend. Pour into a coupe and garnish with fresh raspberries on top!
Sunset Spritz from Estuary at ONE15 Brooklyn Marina
1 1/2 oz raspberry-balsamic shrub
1 oz Gin
1/2 oz lemon juice
2 oz prosecco
1 sprig rosemary
Combine all ingredients except Prosecco and shake over ice, then double strain and add ice. Top with Prosecco. Garnish with rosemary sprig and orange wheel. Served in wine glass.
Rum-Around Available exclusively at The Lookup
1.5 BACARDÍ Reserva Ocho
0.75 parts Lemon
0.5 parts Strawberry purée
3 dashes of Orange Bitters
0.25 part simple syrup
Topped with Sparkling Rosé
Shaken (except rosé) served on the rocks in a wine glass.
RACAS BAY RUM PUNCH
2 oz Pure Leaf Hibiscus Tea
1 oz Dark Rum
½ oz Honey Bourbon
Two dashes Orange Bitters
¼ oz Lime
1 oz Simple Syrup
Splash of Soda
1 Stalk of Rosemary
In a Collins glass, stack the ice cubes to the brim and nestle a rosemary stalk next to the cubes so you can see it through the glass. Shake all remaining ingredients (except soda). Add a splash of soda and carefully strain over the ice cubes.
Lemon Cucumber Cocktail
2 Cucumber Slices
2 oz. Sparkling Ice Classic Lemonade
1 oz. Vodka
1 oz. Brewed Green Tea, Chilled
½ oz. Fresh Lemon Juice
Lemonade Sparkling Ice
In a chilled highball glass, muddle the cucumber then add the vodka, green tea, and lemon juice. Fill the glass halfway with ice and float with Lemonade Sparkling Ice.
1.5 oz. JAJA Blanco
1.5oz Pineapple Juice
½ oz. fresh lime juice
2-3 dashes grapefruit bitters
Top with Ginger Beer
Garnish Lemon Peel
Pineapple Aperitif Spritzer
6 oz Stella Artois Spritzer
.75 oz vodka
.75 oz Italian aperitif
2 pineapple chunks
1 mint sprig
1 orange wheel
Summer Sunset from Bodega Negra at Dream Downtown
2 oz Milagro Blanco Tequila
.75 oz Elderflower
.75 Lime Juice
In a tin with ice, combine all ingredients excluding the club soda and shake. Strain over fresh ice in a salt rimmed glass. Top with club soda and garnish with a lime wheel.
The Pompelmo Rosa from PHD Terrace at Dream Midtown
1 oz Belvedere Vodka
1 oz Lillet Blanc
1.25 oz Grapefruit Juice
½ oz Simple Syrup
Combine all ingredients, except bubbles, in shaker and shake with ice. Pour contents into a wine glass with fresh ice and top it off with Prosecco. Garnish with an orange wheel.
#2 from The Lookup
1.5 oz Calle 23 Blanco
.5 oz Grapefruit
.5 oz Lime Juice
.5 oz Ancho Reyes Verde
Pinch of Pink Sea Salt
Combine all ingredients to a tin over ice and shake. Coat the glass with a spiced rim (salt, sugar, pomegranate dust and cayenne) and strain into a highball with fresh ice. Sprinkle in a pinch of pink sea salt.
Beauty Elixir found at Beauty & Essex Los Angeles
1.5 oz The Botanist
.5 oz Campo Viejo Cava Brut
.75 oz Puree Funkin Strawberry
.5 oz Cucumber Water
.25 oz Lemon Juice
.25 oz Simple Syrup
Combine all ingredients (except the Cava Brut) to a tin over ice and shake. Strain into a coup glass and top it off with Campo Viejo Cava Brut. Garnish with a lime chip and enjoy!
Peppered Peach Tom Collins
1 ½ parts Bombay Sapphire® Gin
¾ part Fresh lemon juice
½ part Simple Syrup
1 ½ parts Peach iced tea
Pinch of black pepper
3 parts club soda
Add all the ingredients of the cocktail, except the club soda, into a highball glass. Add ice and stir well for 30 seconds. Add ice again and top with 3 parts of club soda. Garnish with peach slice.
2 cl Monkey 47 Gin
2 cl bourbon
2 cl lime juice
2 dashes bitter
10 cl ginger ale
Passionate Rum Punch from Cadillac Hotel & Beach Club
2 oz light rum
2 oz passion fruit puree
1/2 oz fresh lemon juice
Top it of with Prosecco( + or -) 2 oz
Chartreuse Swizzle from Le Zoo
1.5 oz Green Chartreuse
1 oz Pineapple Juice
.5 oz Velvet Falernum
.75 oz Lime Juice
Campfire Spiked S’mores Milkshake from Sugar Factory
3 Scoops Chocolate Ice Cream
1 Scoop Coffee Ice Cream
2oz Virginia Black Whiskey
1oz Toasted Marshmallow Syrup
The Delia from 1 Hotel South Beach
1.5 oz. Appleton Reserve
0.50 oz. Chareau Aloe Liqueur
1 oz. Simple Syrup
0.75 oz. Lemon
3 oz Coconut Water
1 Coconut Shell
SKYY Bicycle Fix
2 parts SKYY Infusions® California Apricot
3&frasl4 part Fresh Lemon Juice
3&frasl4 part Simple Syrup
HAPA from TAO Chicago
1.5 oz Knob Creek Bourbon
0.75 oz Benedictine
0.5 oz lemon juice
0.5 oz Tamarind syrup (Tamarind can be found in any Oriental grocery store. 1 cup water, half cup sugar and the paste can be cooked in a pan until it gets thicker and it would stay fresh in fridge for 2 weeks)
Float of Yamazaki 12-year Japanese Whisky
Blackberry Mint from Steak 48
2 oz Plantation 3 Star Rum
.75 oz Canton ginger liqueur
1 oz Barmalade Blackberry Mint
.75 oz lime juice
1.25 oz. Blade & Bow
.5 oz. Demerara Syrup
Add ingredients to a Julep Cup
Gently muddle mint to express the oils
Add crushed ice
Garnish with a mint sprig
Star Spangled Spritz
1.75 oz Ambrosia Aperitivo
0.25 oz soda water
2.5 oz Prosecco
Garnish with an orange slice
The Heirloom Pear from Arba, NYC
Green pears marinated in white wine. Add mint, 2oz green apple puree. Shake over ice, strain, topped with prosecco. Pour in kedem Chablis and garnished fresh pear heart.
1 ½ parts Hornitos® Black Barrel® Tequila
¾ part fresh ruby red grapefruit juice
¾ part fresh lime juice
½ part agave syrup
Winc’s KEEP IT CHILL! Red Wine
First came rosé&hellipbut now it&rsquos all about the chillable red. Customers are looking for fresh, vibrant styles of wine that are lighter in body, lower in sugar and higher in acid. Keep it Chill is made in the French winemaking style &mdash the final result is a well-balanced gamay, high in acid with bright fruit flavors like red cherry, raspberry and rhubarb that pack a bunch when chilled. Keep it Chill is Summer Water’s (Winc&rsquos top-selling rosé) equally refreshing French relative.
Watermelon + Dragon Fruit Margarita
1 Daily Harvest Watermelon + Dragon Fruit smoothie
2 oz. tequila
Add 2 oz. of tequila to Daily Harvest&rsquos Watermelon + Dragon Fruit smoothie, fill the rest with coconut water, and blend.
Ketel One Spring Garden
45ml Ketel One Vodka
10ml sugar syrup
20ml fresh lemon
65ml fresh pressed apple juice
3 fresh raspberries 8 fresh mint leaves
1 part 1800 Coconut
3 parts pineapple juice
Combine all ingredients in a shaker and add ice. Shake hard for 10 seconds. Strain into a rocks glass and garnish with pineapple.
Sparkling Fiesta Margarita
4 oz. Jose Cuervo White Sangria Margarita
1 oz. Sparkling water
Pour over ice and garnish with mint, lime, apple and orange
Nick of Thyme available at Casa Bocado
1.5 oz Don Papa Rum
0.5 oz fresh kiwi puree
0.5 oz fresh lemon juice
0.5 oz agave nectar
0.25 oz thyme liqueur
Combine all ingredients in a shaker, add ice and shake vigorously. Finely strain into a large rocks glass over ice and garnish with a slice of fresh kiwi.
Cucumber Pink Cranberry Collins Recipe
1 oz gin or vodka
1 oz sour mix
4 oz Ocean Spray® Pink Cranberry Juice Cocktail
2-3 oz lemon-lime soda
5 cucumber slices
Fill a tall glass with ice. Add vodka, sour mix, juice, and cucumber slices. Top with lemon-lime soda and garnish with a cucumber ribbon.
Sage Against The Machine
50ml Beefeater Dry
40ml pressed apple juice
10ml fresh lemon juice
5ml sugar syrup
Small pinch of sea salt
2-3 sage leaves
Top with soda water
Add all ingredients, except for the soda, to a cocktail shaker and shake hard. Add soda water to a tall glass over ice then fine strain the rest of the cocktail into the glass and top with more soda if required. Garnish.
B&V Spiked Seltzer Summer Pear Dew
1 can BON & VIV Spiked Seltzer Pear Elderflower
1 oz Pear Brandy
1 oz St. Germain Elderflower Liqueur
½ oz Fresh Lemon Juice
8 Mint Leaves
(Mint, Chamomile Blossoms for garnish)
Combine the pear brandy, lemon juice and elderflower liqueur into a glass. Add the 8 mint leaves and muddle in the liquid until blended. Transfer contents to a cocktail shaker filled with ice. Shake vigorously for 30 seconds, and loose strain over a large ice cubes in a collins glass. (Some visible mint speckles are okay) Top off the remaining glass with BON & VIV Spiked Seltzer, and garnish with a generous bouquet of fresh mint and chamomile blossoms.
1 ½ oz KEEL Vodka
1 oz Pineapple
½ tsp Matcha
¾ oz Honey Syrup
½ oz Fresh Lime
Build in a glass over ice, stir, and top with soda. Garnish with fresh cranberries and rosemary. Combine all ingredients, shake, and strain over fresh ice. Garnish with a lime wheel.
Janapolitan from Cleo South Beach
2 oz Vodka
3 Basil Leaves
1 oz St-Germain
1 oz Simple Syrup
0.5 oz Lime Juice
In a cocktail shaker, muddle strawberry and basil leaves until strawberry is thoroughly mashed. Add vodka, St-Germain, simple syrup, lime juice and ice, and shake. Strain into a martini glass. Garnish with half a strawberry.
Strawberry Daiquiri (JL Remix) from Sweet Liberty Drinks & Supply Co.
1.5 oz Bacardi Superior
0.5 oz Manzanilla Sherry
0.5 oz Lime
0.75 oz Simple Syrup
Pinch of Salt & Pepper
Muddle two fresh strawberries in a shaker, then add all other ingredients with Ice. Shake and strain into glass. If you want to get fancy: Garnish with a skewered half strawberry dusted in pepper.
Santa Margherita Prosecco Superiore DOCG (375ML half-bottle)
A sparkling wine with a clean, pleasantly fruity bouquet, reminiscent of rennet apples and peach blossom. Its flavor is rounded and well-balanced
Pomegranate Spritz from Plated
2 tablespoons pomegranate juice
1/2 cup Prosecco
1 oz. whiskey
For garnish: lemon peel or ¼ cup pomegranate arils (seeds)
Fill a glass ¼ way with ice. Add 2 tablespoons pomegranate juice, fill 1/2 way with Prosecco, and top with 1 oz. whiskey. Garnish with a lemon peel or pomegranate arils. Enjoy!
Ginger Mint Lemonade by Trevor Schneider, National Reyka Ambassador
2 parts Reyka Vodka
1 parts Fresh Lemon juice
¾ parts Simple syrup
½ Ginger syrup*
Small handful of Mint
Combine all ingredients into cocktail shaker except soda. Shake, double strain, garnish and serve in a Collins glass. Garnish with a sprig of mint.
*Ginger Syrup: Combine equal parts fresh ginger juice and sugar. Add heat to devolve the sugar. (1:1) – 32oz Ginger juice to 32oz Sugar (yields 50 oz)
Tropical Storm by Anthony Bohlinger, East Coast Sailor Jerry Ambassador
2 parts Sailor Jerry Spiced Rum
2 parts Pineapple Purée
3 parts Ginger Beer
Fresh Lime Juice, From 1/2 lime, plus extra wedges for garnish
2 dashes Aromatic Bitters
Fill a high-ball glass with ice and pour in all but the rum. Stir to combine. Pour the rum on top and garnish with a lime wedge and pineapple slice. Add a swizzle stick to the drink to stir the rum together when served.
Mercadito by Jaime Salas, National Milagro Ambassador
2 Parts Milagro Silver
¾ Part Agave Nectar
1 Part Fresh Lime Juice
4 Cucumber Slices
1 Pinch Cilantro
1 Thin Jalapeno Slice
Muddle cucumber, cilantro and jalapeño slice in a Boston shaker. Add remaining ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice. Garnish cocktail with cucumber slice and cilantro sprig.
Wolves in the Garden by Camille Austin, National Montelobos and Ancho Reyes Ambassador
1¼ part Montelobos Espadín
¾ part Ancho Reyes Verde
½ peeled Kiwi
¾ part fresh Lime Juice
½ part Simple Syrup
2 dashes Celery Bitters
Pinch of salt
Muddle kiwi in a shaker, then combine all ingredients and shake well. Serve over fresh ice in a Rocks or divide for a share size portion in 2 Veladora glasses. Garnish with mint bouquet and kiwi wheels.
2-3 oz. blackberrybubly
6 fresh blackberries
2 fresh basil leaves
1 oz. gin
½ Oz blackberry liquor
½ oz maple syrup
fresh blackberries, garnish
Muddle blackberries, basil, blackberry liquor, maple syrup and lemon juice in the bottom of a mixing tin. Add gin and ice. Shake until chilled. Double strain into a wine glass. Add ice and top with blackberrybubly. Garnish with fresh blackberries and a fresh basil leaf.
1.5oz Belvedere Vodka
3oz fresh grapefruit juice
1oz tonic water
Place all ingredients except for tonic water into a shaker with ice. Shake well and strain in a Collins glass over fresh ice. Top with tonic water and garnish with a slice of grapefruit and a pinch of fresh sea salt.
El Altiplano Verde (The Green Highland)
1.5 oz. Camarena Silver Tequila
1 oz. Fresh Kale & Cucumber Juice
.75 oz. Fresh Lime Juice
.5 oz. Agave Nectar
Top with Q Sparkling Lemon
Add ingredients (except Q Sparkling Lemon) into a cocktail shaker filled with ice, and shake together to combine/chill. Strain into a highball glass encrusted with Chipotle, and top with Q Sparkling Lemon.
Sparkling Strawberry Basil Lemonade
Lemon or Strawberry Spindrift
Half of a lemon
2 tsp sugar (optional)
Squeeze half a lemon, 8 sliced strawberries and 3 basil leaves (and sugar if you like) to the bottom of a glass. Muddle thoroughly, strain into 2 glasses over ice. Top with Strawberry Spindrift or Lemon Spindrift. Garnish each with a strawberry. Enjoy!
Blackberry Cucumber Moscow Mule
2oz Smirnoff Zero Sugar Cucumber Lime
Handful fresh blackberries
1/2 teaspoon of stevia
4 Oz Ginger Beer
In a cocktail shaker, muddle the blackberries and simple syrup. Add in the Smirnoff Zero Sugar Cucumber Lime Vodka. Add ice and shake. Pour into a copper mug. Top with Ginger Beer
Beach side Boulevardier Created by Cameron Winkelman, The Polynesian, MACE, New York City
1.5 parts Russell&rsquos Reserve 10 Year Old *
0.75 parts 1 part 1757 Vermouth di Torino Rosso *
0.75 parts Pineapple-infused Campari*
3 drops Almond Extract
3 drops Salted Water
Build in mixing glass, stir, strain into a rocks glass with one large rock. Garnish with dehydrated pineapple bent around edge of glass, a bamboo leaf behind/under the ice, and an expressed orange peel.
Campfire Cookout Cooler Created by Josh Cameron of Boulton & Watt
1.5 oz Wild Turkey 101 Bourbon
1.25 oz Fresh Pressed Watermelon
0.5 oz Fresh Ginger Syrup
0.5 oz Fresh Lime Juice
3 dashes Rhubarb Bitters
2 dashes Angostura Bitters
Dehydrated lime wheel, blue corn flowers.
Pour all ingredients into glass over fresh rocks. Top with soda water. Garnish with a dehydrated lime wheel and blue corn flowers.
NOLET&rsquoS Silver Watermelon Sparkler
750 ml. NOLET&rsquoS Silver Gin
750 ml. Sparkling Sake
24 oz. Watermelon Juice & Fresh Watermelon Cubes
375 ml. Fresh Lemon Juice
375 ml. Agave Nectar
Stir all contents well in a punchbowl. Make sure agave liquefies properly with the other ingredients. Add watermelon cubes and a block of ice five minutes before serving.
TCB Julep – The Company Burger
1.75oz Sazerac Rye
.25oz Wondermint Liqueur
.25oz Giffard Peach Liqueur
.25oz 2:1 Simple Syrup.
Combine ingredients in rocks glass and fill with pebbled ice. Garnish with fresh mint.
1.5 oz PATRÓN Silver
2 oz Coconut water
0.5 oz Fresh lime juice
0.5 oz Simple Syrup
7 Thin slices of cucumber, 3 for garnish
Combine all ingredients (including 4 of the cucumber slices) in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a highball glass. Garnish with remaining 3 cucumber slices.
PINA DORADA (craft + batch 50 cocktails)
2 Pineapples &ndash peeled
8 Oranges with peel
8 Lemons with peel
8 Fresh Turmeric roots
Juice all together in Centrifugal Juicer, strain, and refrigerate.
Mix 3-750mL bottle of Gem & Bolt and Dorada Batch. Prep in batch bottles e.g. empty G&B bottles with pour spout. To serve: Jennyshake 3oz batch with ice, dump into rocks glass, top with garnish. Glass: 8oz Rocks (short). Garnish: Pineapple spear or slice.
SPRITZ & GIGGLES
1 oz Sagamore Spirit Signature rye
1 oz Aperol
1/4 oz fresh lemon juice
1 1/2 oz Blood orange soda
3 oz Prosecco
Easy To Make Labor Day Drink Recipes And Bartending Tips From Cocktail Experts
If you're looking to serve and enjoy an alcoholic beverage this Labor Day, you’ve come to the right place. Whether you’re a cocktail-making beginner or a veteran bartender, we have the perfect drink recipe for you. Here are four easy-to-make recipes perfect for any Labor Day party provided by Nicole Saj of Slim Lizzy’s Cocktails and Master Mixologist Bobby “G” Gleason of Beam Suntory.
Slim Lizzy's Blueberry Cosmo cocktail. Photo: Slim Lizzy's Cocktail.
At just 80-calories per serving, Slim Lizzy’s decadent Blueberry Cosmo is sure to win over any Labor Day party guest looking to indulge without the guilt.
Ingredients: 3 fresh blueberries, 1 orange wedge, 4-ounces of Slim Lizzy’s Cosmopolitan (find it in a store near you here) and 1-ounce of sparkling (dry for low calories/lower sugar content) wine.
How to: To create this fruity beverage, start by muddling the fresh berries and orange wedge in a glass. Shake and then strain the Cosmo mixture over ice. Top the liquid off with the wine. If desired, garnish with a lime twist and skewered blueberries.
“It’s simple, it's refreshing and it's something that has a lot of flavor,” Nicole Saj, the Director of On-Premise, told International Business Times about Slim Lizzy’s twist on the ready-to-drink beverage. “It will look like you spent a lot of time on it, but really, it's pretty simple.”
Watermelon Limeaide Margarita
Cool down your Labor Day party guests with Slim Lizzy's Watermelon and Limeaide Margarita.
Ingredients: 3 watermelon cubes, 2 lime wedges, .5-ounce agave nectar, 2-ounces of Slim Lizzy’s Margarita, and 1 ounce-of silver Tequila.
How to: Start by muddling the watermelon, lime juice and agave nectar in a glass. Combine and mix Lizzy’s Margarita and tequila before straining over ice. Top off the beverage with a lime wedge. Saj recommends serving the cocktail in a dispenser with a spout for self-serving.
“I think the Watermelon makes it nice and refreshing and a good end of summer drink,” Saj said.
Classic Rum Daiquiri
If you prefer not to spend your entire Labor Day party making drinks for guests, opt to make a pitcher of Gleason’s take on the traditional rum Daiquiri while also allowing your guests to add their own twist.
Ingredients: 2 parts Cruzan Estate Aged Light Rum, 1 part Simple Syrup, 1 part freshly squeezed lime juice (juice or 1 to 2 limes).
How to: All you need to do to make a classic Daiquiri is to pour the rum, lime juice and simple syrup into a cocktail shaker. Shake the ingredients well and then strain and serve in a chilled glass.
“Put it on your table in a pitcher and then surround it with different flavors of rum,” suggested Gleason, the official Master Mixologist at Beam. “It’s a really easy way of literally setting your guests up with thousands of different drink combinations.”
Pinnacle Star-Spangled Spritzer
To make this signature patriotic drink all you need is just four ingredients and four minutes of your time.
Ingredients: 1 part Pinnacle Whipped Vodka (Pinnacle raspberry, blueberry, strawberry shortcake and vanilla flavors can also be used as a substitute.), 1 part DeKuyper Blue Curacao Liqueur, 1 part Grenadine and just a splash of Club Soda.
How to: Easily create this red, white and blue treat by individually pouring each ingredient seperately into a glass. Add ice and fruit garnish for a special touch.
Gleason recommends watching the how-to instructional video provided by Pinnacle above.
4 Tasty Ways to Use Precooked Shrimp for Effortless Meals
This convenient protein is the savvy shortcut you should definitely be taking advantage of.
Boiled (and usually peeled) shrimp with a side of cocktail sauce is a ubiquitous summer finger food that’s easy to serve at just about any warm-weather gathering. It takes little effort to prepare and most people (barring those with shellfish allergies) tend to enjoy the simple appetizer. However, simple boiled shrimp have far more potential beyond being a classic and classy snack in fact, the precooked shrimp you can pick up at the grocery store offers ample possibilities for quick, everyday meals.
Basic boiled shrimp—which can be chilled and peeled for a classic shrimp cocktail—involves cooking fresh shrimp in a seasoned cooking liquid. The cooking liquid typically includes water, lemon juice, black peppercorns, bay leaves, garlic, and salt. Once the liquid comes to a boil, it is reduced to a simmer and whole shrimp is simmered in the liquid for about 2-3 minutes. When the shrimp turn pink, it is then removed from the pot and shocked in an ice bath to stop the cooking process. From there you can peel the shrimp and eat as is.
This method is simple enough, but it’s also a bit easier (and for many, less intimidating) to purchase shrimp that have already been cooked—in a bag from the freezer section, by the pound at the seafood counter, or even in the form of a cocktail shrimp ring𠅊t the grocery store. It’s a simple, savvy supermarket shortcut that a busy home cook should feel absolutely no shame in utilizing. Prepared shrimp, particularly the frozen options that are already peeled (we suggest looking for tails-on, though) seriously cuts down on the time that you would spend on tasks such as peeling, deveining, and even bringing the poaching liquid to a boil, which makes throwing together these easy-to-assemble dishes all the more manageable. Here are 4 ways to integrate store-bought 𠇌ocktail” shrimp into delicious meals that you won’t mind putting together.
Toss into a salad or grain bowl.
Tossing boiled (and thawed if necessary) shrimp in a leafy green salad or grain is an easy meal prep hack to keep in mind. Bonus: Because this use is best consumed chilled anyway, you won’t have to worry about being the one at the office with smelly seafood that you warmed up from last night’s dinner. For an extra dash of flavor, toss your shrimp in a dash of a spice blend such as Old Bay seasoning, Tony Chachere&aposs Original Creole Seasoning, or lemon pepper seasoning. You instantly add personality to your salad and it’s a fun/simple way to switch up the flavor profile of your lunches throughout the week.
Add to soup (hot and cold).
Being that your shrimp are already cooked, you won’t need much heat to warm it through, so no need to thaw frozen shrimp before adding it to a pot of hot soup. The gentle heat from the soup will warm the to shrimp to the perfect temperature without overcooking it into a rubbery state. Just give the shrimp a few minutes in the pot to warm through before serving up your soup. Soups such as a corn chowder, tomato soup, and Coconut-Red Curry Squash Soup would benefit greatly from the addition of a handful of shrimp. If you go with a cold soup, thaw frozen shrimp under running cold water before stirring in. And if you purchased a form of already thawed shrimp, simply stir the chilled shellfish right in. Add to your favorite warm weather soups such as gazpacho, sweet pea soup, or avocado soup.
Make spring rolls and lettuce wraps.
Spring rolls and lettuce are a fun and fresh food to assemble for lunch or to serve as an appetizer to guests. Pack them tight with your favorite fresh vegetables and add in a few shrimp (tails removed) to eat roll/wrap. (Depending on the size of your shrimp, you may want to cut into smaller pieces.) To prepare the spring rolls, purchase 8-inch round rice paper wrappers and individually soak the wrapper in warm water to make them pliable. The wrappers can be filled with sliced carrots, cucumbers, radish, jicama, and cabbage. In terms of the lettuce wraps, butter and bibb lettuce leaves are solid options to go with.
Bulk up cold pasta and noodle dishes.
Precooked shrimp are ideal for easy chilled noodles dishes. A pasta salad is a great place to mix in a handful of cooked shrimp, especially in flavorful recipes such as a pesto pasta salad, Broccoli, Grape, and Pasta Salad, and Orzo Salad with Zucchini and Feta. You have the flexibility to play around with different types of noodles and flavor profiles, so don’t be afraid to experiment. Soba noodle dishes are often served chilled and adding your handy shrimp to a well-dressed bowl of noodles is the perfect way to incorporate protein.
Ten Steps to Effortless COVID Entertaining!
So many of you have asked about entertaining with family and friends during the holidays with COVID continuing to be a serious concern. What a quandary!
When asking about EE recently, many have said things like, “Wow, I guess no one is entertaining.” While we are not entertaining the way we did pre-COVID, many of us are still gathering. Never has EE’s Step Number One to Effortless Entertaining been so important to remember …
Dinner with Friends is not a Performance.
It’s a Gift of Hospitality.
Maybe we’re not hosting dinner parties for 20 or cocktail parties for 200, but we still want to enjoy dinner with friends. For that reason and because people are cooking more than ever, Effortless Entertaining is alive and well and helping our followers more than ever “give the gift of hospitality”. Whether it’s a weeknight dinner for family or a weekend gathering with friends, EE is continuing to provide the strategies you need to entertain graciously, effortlessly, and now, safely. With the holidays knocking at our doors, the upcoming newsletters will offer specific ideas, menus, and recipes for entertaining with COVID. To lay the foundation though, I want to share EE’s …
Ten Steps to Effortless COVID Entertaining!
- Be a good citizen. Follow your state’s guidelines with regard to guest limits and heed the good advice to social distance, wear masks, wash our hands, and be outdoors. Many of us are socializing and we are accepting that when we gather, we are at risk. No matter how hard we try to be safe, we could be potentially and unknowingly be exposing others and ourselves to COVID. How we gather may lessen the risk, but let’s just agree, there is always a risk. We only have to read the newspapers to be reminded of how easily the disease can spread. A good friend asked early on, “If you contract COVID and are asked about your activities, will you be embarrassed or proud?” Have we been careful or careless? Let’s all try to do our best to be good citizens and try to protect others and ourselves.
- “Cautious, flexible, and no shaming!” This was the response from a good friend when I asked her thoughts on COVID entertaining. We must recognize our own comfort level and respect and appreciate others’ comfort levels. If you’ve always hosted the neighborhood Halloween party or Thanksgiving dinner, maybe this is not the year you feel comfortable doing that. It’s okay. Also, appreciate that others may not feel comfortable attending when invited. Many aren’t comfortable gathering at all. Many only want to gather in small groups with close family and friends. Many avoid being inside and will only gather with others outside. Point being … even if you want to have your annual Thanksgiving dinner, there may be family members or friends who may not feel comfortable attending. Let’s be gracious and understanding … with others … and ourselves.
- Remember EE’sStep Number Two,Your Friends are Excited to be Invited …Let’s also help them feel comfortable. Let everyone know who will be attending, whether your gathering will be inside or outside, whether masks will be required, whether dinner will be seated, or a cocktail buffet. Let your guests know the COVID “ground rules” for your gathering. Send an email to everyone — children, aunts, uncle, nieces, nephews, friends — kindly reminding everyone of your gathering’s COVID norms such as …
“Let’s not hug, kiss, or shake hands — save that for next year!”
“Please social distance. Remember others may have greater sensitivity and less risk tolerance than you. Let’s be respectful of everyone!”
“Wear your mask when talking to someone who is wearing theirs. They are signaling their comfort level.”
- Let your guests know all the details so they can make their own COVID comfort decision to attend or not.
- Get creative and think outside the box. Be willing to break away from, “This is how we’ve always done it!” If you want to host a larger group and all the guests are local, consider a staggered drop-in where you have fewer guests at one time. Consider an afternoon dessert drop in. Host a “Hot Toddy’s and Desserts” party. Let your guests know this year’s gathering is going to be short, simple, and sweet! Even if all of your Thanksgivings have been a seated family-style dinner since the beginning of time, maybe you need to switch it up this year. Our family does an Oyster Roast the night before Thanksgiving with oysters outside and cocktail fare inside. It’s one of our favorite family gatherings. Look for more ideas, menus, and recipes in upcoming EE newsletters!
- Gather outside as much as possible. If you have outdoor dining or living spaces — patios and porches — consider how to warm those areas as temperatures drop. Patio stand or wall-mounted heaters and fire pits are great options for maximizing outdoor spaces during the fall and winter. The options are as varied as your space, style, and budget. Many of us live in climates that will offer temperate days through the winter. Take advantage of those days. Consider day-time entertaining when it’s easier to be outside when the sun is shining and the temperatures are a little warmer. Host an afternoon “Barbecue and Brunswick Stew” where guests are asked to “bundle up” to be outdoors. It’s fun!
- Consider the safest setup and serving options for your home. What is the safest number you can host? Is your space better suited for a small seated dinner or a cocktail/pick up dinner? Which areas can you best ventilate? Maybe your space is better suited for cocktail pick-up or fork-fare that can be enjoyed without sitting at a table allowing guests to move around and social distance. Maybe you have a dining area that is spacious and even better has windows that can be opened. Instead of a buffet, you may want to consider served plates.
- Consider alternate venues. Perhaps this is the year your family and friends gather in a larger space where you can either be outdoors or be spaced better indoors. Very popular in Charlotte are breweries with extensive outdoor space. I know … this is really outside the box for those who like our seated dinners with our fine china. I think we might all be surprised how fun something like this can be. Dogs are welcome too! Maybe your country club or your art museum offers space that works for your gathering. Add a few items to the venue … such as flowers, family photo place cards, and party favors to make it seem more like entertaining at home. Ask everyone to say a part of the blessing. We can make the gathering personal and special even when not at home. Remember… get creative and be flexible!
- Move and purify the air. If entertaining inside, open windows or doors. Allowing fresh air to come through will mimic to some degree the advantages of being outdoors. To purify the air, I am reading that Air Purifiers may make a difference. I’m not an expert on this, but we have two of these. I figure it can’t hurt!
- Create COVID Stations. We now realize that handling the same items or touching the same surfaces are not our biggest risks. Having said that, we don’t always keep our hands away from our faces and eyes. For this reason, consider COVID stations that include hand sanitizer or anti-bacterial wipes and disposable masks at the front door, in areas where people may be handling the same things … i.e. at the bar where people may be handling wine bottles, liquor bottles, mixers, or where food is being served, and in the powder room.
You may want to add wine glass markers in the bar and kitchen. I can’t tell you how often having my name on my wine glass has ensured I’m picking up the right glass when I’ve set mine down to do something in the kitchen. My favorite is the original Wine Glass Writer.
- Consider placing a small card at each station with …
“Kindly remember to social distance!”
- You may remember the attractive canister from Paysage that I featured for our anti-bacterial wipes. So much nicer than the plastic Clorox canister!
- Keep the Powder Room safe. As you know from my EE book, I think the powder room is one of the most important areas. In addition to making it attractive for our guests, we must also make it safe. Offer Individual paper hand towels and hand sanitizer. You may want to consider an aerosol anti-bacterial spray such as Lysol Neutra Air. Also, notice the attractive soap, lotion, and hand towels in our powder room from Paysage.
As you can imagine, I want to gather with family and friends as much as anyone. I also know that it’s too soon to let our guard down. It’s wise for us to consider how we want to gather during the holidays. We want to respect and appreciate that each person has a different risk threshold and comfort level. We want to do our part to be safe and keep others around us safe. Please send me your thoughts and ideas and stay tuned … more to come … ideas, menus, and recipes!
6 Friends-Inspired Cocktails For Your Reunion Viewing Party
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
5 Easy Cocktail Recipes For Your Party.
8 hulled strawberries
3 tbsp. Sugar
Place all but 1 strawberry in a blender with the juice of half a small lemon and the sugar. Blend until smooth and pour the puree through a fine mesh strainer. Place a couple of spoonsful of the puree in the bottom of a champagne glass and top with Prosecco. Garnish with a strawberry on the side of the glass.
CANDONI SWEET COCKTAIL
1 part of vodka (or soda for a low alcohol version)
Chop up the peaches and lemon into 1/4-inch thick wedges and remove any large seeds. Fill the glass with ice, pour the vodka or soda and top with the Moscato wine. Stir gently and garnish with mint leaves.
Watch the video
CANDONI PINK COCKTAIL
2 parts of grapefruit juice
1 part of gin (or soda for a low alcohol version)
Fill a shaker with ice cubes, 2 parts of grapefruit and 1 part of gin or soda. Shake until it has cooled and pour only the liquid in a glass. Top with Candoni Elviana Rosè and garnish with small flowers.
Watch the video
CANDONI VENICE SPRITZER
1-part Candoni Pinot Grigio
1-part club soda
1-part Aperol (or orange juice for a low alcohol version)
Fill a glass with ice, add 1pt of wine and 1 part of Soda to fizz, and top with Aperol or orange juice for a low alcohol version. Twist the orange rind over glass and add.
2 parts Candoni Organic Pinot Grigio
1 part Fresh Lemonade & Grapefruit juice
1 part of Gin (or soda for a low alcohol version)
Lemon wedge & seasonal fruit for garnish.
Chop up the fruit into thick wedges and remove any large seeds. Add 2 parts of Candoni Organic Pinot Grigio, 1 part of fresh lemonade and grapefruit juice and 1 part of gin or soda for a low-alcohol version. Stir gently and garnish with mint leaves. Twist lemon rind over glass and add.
We&rsquove got you prepared for your next garden party. And if you are interested in more recipes and wine pairings, download our ebook!
Bacardi Raspberry Mojito: Effortless, Quick, Refreshing
As an avid fan of handcrafted cocktails it is with rarity pre-mixed cocktails will cause me to pause in the liquor aisle. Gone are the days of margarita mix from a plastic container with pre-requisite 2 ounce Mixto Tequila pour to get lost in the acidic sugary liquid that for some reason always glows alien green.
These days liquor companies are releasing improved ready to serve cocktails with better quality ingredients and overall enhanced taste. With consumers moving toward premium markets as their choice in spirits it seems only natural these same consumers still value the finest quality when purchasing products that make their lives a little easier as well.
Bacardi is a prime example with the new Bacardi Classic Cocktail Raspberry Mojito recently released as part of the brand’s ready-to-drink portfolio which already includes other popular summer classics. The idea: placing a refreshing, convenient pour and drink cocktail in the hands of consumers that can be enjoyed anywhere so entertaining is a breeze. The cocktails contained within the ready-to-serve line up follow a particular theme. They all center on popular, flavorful cocktails that require a few more ingredients or a couple more steps to build than standard duo or trio cocktails. Extra steps like muddling or the requirement of several different liquors becomes an irritation and time consuming when a host or guests try to prepare drinks poolside or while tailgating when they would rather be having a good time with friends. Ready-to-serve from a bottle with cups, ice and possibly a garnish if one is feeling truly spicy sure beats knocking around bottles in a backseat on the way to a campsite, sporting event or even down the street for the neighborhood pool party.
The color of Bacardi Classic Cocktail Raspberry Mojito is difficult to miss with its deep pink raspberry. This definitely is not your typical girlie ‘Cosmo’ pink cocktail. Add in a mint leaf to bring on the green garden masculine touch and men will feel the love if they have an aversion to pick drinks. This one contains a light hint of mint and lovely raspberry fruit flavor. The sweetness has a tinge of artificial character to it rather than that explode in your mouth just-bit-into-a-luscious-raspberry feel, but this is a pre-mixer rather than something one just muddled in a cocktail tin. And let’s face it if we’d just muddled it ourselves with fresh raspberries, we probably would have added simple syrup and that’s not very natural either. Overall this is pretty good. The mint is clean and refreshing without overwhelming. The flavor of raspberry comes across just right with the right amount of sweetness that does not seem to be overdone. I was pleasantly surprised with this pre-mixer. Mint leaves and skewered raspberries left for guests to dress their own drinks would liven it up aesthetically, but the cocktail definitely doesn’t need anything extra to make it work. The real bonus aside from flavor in the Bacardi Classic Raspberry Mojito cocktail is total time to build this usually time consuming drink: 10 seconds flat…it just took forever for the freezer to let go of the ice! Seriously though, the splendor of a well made pre-mixed cocktail is in the quick pour.
The ready-to-drink bottle on the go will never replace a good old fashioned bartender who works hard to hone the craft, but the Bacardi Classic Cocktail Raspberry Mojito will certainly make an appearance at a few of my backyard parties this summer due to the ease of serve.
Bacardi Classic Cocktail Raspberry Mojito RTD sample for review courtesy representatives of Bacardi Rum.