It’s Labor Day, which means we’re rapidly approaching the end of summer and the transition from summer cocktails to things a little more cold-weather focused.
Luckily, since Labor Day straddles the line between the two seasons, the cocktails you serve at a Labor Day soiree can as well. If you want to try something a little different for the holiday, here are a few great options worth a try.
Created by Miami Mixologist Christian Rolon
1 oz. Johnnie Walker Black Label
½ oz. Apricot Liqueur
3/4 oz. Simple Syrup
1 oz. Fresh Lemon Juice
2 oz. Passion Fruit Cider (or pilsner)
Orange Ribbon and Sage Sprig for Garnish
Directions: Combine all ingredients in a mixing glass and churn over ice. Strain into a Collins glass with crushed ice for volume. Garnish with long orange ribbon and sage sprig.
The Earl’s Grey
2 oz. Glenfiddich 12 Year Old
¼ oz. Earl Grey Syrup
2 dashes Angostura bitters
Orange peel, to garnish
Directions: Combine all ingredients except the orange peel in a mixing glass. Stir and strain into a rocks glass over ice. Express the orange peel over the cocktail and drop in.To make Earl Grey syrup: steep three tablespoons of Earl Grey tea in a pint of hot water for 10 minutes. Add 1.5 cups of sugar in the tea and stir until fully dissolved.
Created by Mixologist Ben Scoah
1 1/2 oz. Tequila Don Julio Blanco
6 oz. Fresh Pressed Watermelon Juice (seasoned with Black Pepper)
1/2 oz. Fresh Lemon Juice
Directions: Add the Tequila Don Julio Blanco, seasoned watermelon juice and lemon juice to a cocktail shaker. Add ice to the cocktail shaker. Shake vigorously for 15 seconds. Strain the drink over fresh ice into a rocks glass.
Created by Joaquín Simó of Pouring Ribbons, NYC
2 oz. Knappogue 12 Year Irish Whiskey
.75 oz. Bianco/blanc vermouth (Dolin or Contratto preferred)
.75 oz. Fresh lemon juice
.5 oz. Simple syrup (1:1)
.25 oz. Creme de Peche (Giffard preferred)
1 oz. Club soda
**Directions: **Pour all ingredients (minus club soda) into an ice-filled cocktail shaker and shake until well-combined strain into a highball/collins glass. Top with club soda and garnish with lemon wheel.
4½ cups Smoke Tree Rosé
2 cups unsweetened black tea
¾ cup lemon juice
½ cup bourbon
½ cup raw cane sugar syrup
1 cup blueberries
1 lemon sliced
Directions: Fill a punch bowl with ice. Top with Smoke Tree Rosé, unsweetened black tea, lemon juice, bourbon and raw cane sugar syrup. Stir to chill and combine ingredients. Top with lemon slices and blueberries.