Labor Day is upon us! Whether you’re getting the crew together to celebrate this weekend or just having a quiet weekend at home, the right cocktail can be just what you need to take your celebration to the next level.
When it comes to what to make, you’ve obviously got a ton of options. No matter where you are in the country it’s bound to be warm, so it’s the perfect time for those fruity drinks. If you’re planning on attending a BBQ or another event for the day, then a low ABV drink that you can enjoy all day can be the perfect fit. Likewise, if you’re just having one drink on the big day then you might be in the mood for something that packs a little bit more of a punch.
No matter what your plan are, we’ve rounded up some of the best Labor Day cocktails from some of our favorite brands and bartenders for a little cocktail inspiration.
The Botanist Basil Gimlet
- 2 oz The Botanist Islay Dry Gin
- 0.75 oz fresh lime juice
- 0.5 oz rich simple syrup (2:1 sugar to water)
- 3-4 basil leaves, torn
- Basil leaf to garnish
Add all ingredients to a shaker with ice. Shake vigorously to chill liquid and break-up basil leaves. Fine-strain into a chilled cocktail glass. Garnish with a whole basil leaf.
1800 Beachy Keen
- 2 oz. 1800 Silver
- ½ oz. fresh lemon juice
- ¾ oz. peach nectar
- 3 oz. ginger beer
Directions: Combine tequila, lemon juice and peach nectar in a cocktail shaker and shake with ice. Strain over fresh ice in a Collins glass and top with ginger beer. Garnish with a peach slice.
Silver Sands Punch
· 2 oz Mount Gay Eclipse
· 0.25 oz Cointreau
· 1 oz Pineapple Cinnamon Syrup*
· 1.5 oz Brut Champagne
Pineapple Cinnamon Syrup Ingredients:
· 1.5 cup water
· 1 cup sugar
· 3 cinnamon sticks – cracked
· 1 one-inch slices ginger
· 1 lemon peel
· 1 pineapple – core removed, cut into chunks
· Add all ingredients but pineapple to pot and bring to a boil. Add pineapple and simmer until pineapple is just translucent. Press pineapple to release juices. Strain out solids and let cool.
Add all ingredients but champagne into a cocktail shaker and shake until chilled. Strain into rocks glass over ice. Top with champagne and stir to incorporate.
Pear and Ginger Collins
- 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
Method: Place all ingredients except soda to a cocktail shaker and shake over cubed ice. Strain into a highball over cubed ice and top with soda. Garnish with the cucumber ribbon and a sprig of fresh rosemary. IMAGE
Frozen Mango Margarita
· 1 oz Cointreau
· 2 oz Mezcal
· 1 oz Fresh Lime Juice
· 0.25 oz Simple Syrup
· 5 Mango Cubes
· 7 Ice Cubes
Add all ingredients to a high-powered blender to combine. Pour into Margarita glass rimmed with chili lime seasoning. Garnish with lime wheel and/or palm frond.
Glenmorangie x BBQ
- 50ml (2oz) X by Glenmorangie
- 50ml (2oz) Ginger Beer
Method: Fill a highball glass with crushed ice. Add X by Glenmorangie and ginger beer. Stir, squeeze 3 lime wedges over the drink, then use them to garnish. IMAGE