Recipes: Labor Day Cocktails 2016

So for this, the 250th recipe post to Drinkhacker, we celebrate the unofficial arrival of summer’s end. However, with the continuous reports of record heat around the globe, it appears that summer isn’t going quietly this year. So until the arrival of everything pumpkin spiced and cooler temperatures, hang out with one of these this holiday weekend.

Midori Melon Oasis
Created Los Angeles mixologist Yael Vengroff
1 part Midori melon liqueur
1 1/4 parts light rum
1/2 part peach liqueur
3/4 part lime juice
3/4 part pineapple juice
6 mint leaves

Combine Midori liqueur, light rum, peach liqueur, lime juice, pineapple juice and mint leaves in a blender with ice. Blend on high and pour into a Hurricane glass. Garnish with mint, sliced peaches and a pineapple wedge.

Caitie McCabe PhotographyBaker’s Citrus Sazerac
1 1/2 parts Baker’s bourbon
1/2 part grapefruit liqueur
1 tsp of simple syrup
1 dash of Angostura bitters
1 dash of Whiskey Barrel bitters

Spritz a chilled Sazerac glass with honey whiskey liqueur. Add all ingredients to a mixing glass with ice and stir well. Pour into the spritzed Sazerac glass and garnish with a grapefruit twist.

(Note: Bourbon snobs hear me out. I know to use a higher quality bourbon like Baker’s in a mixed drink borders on sacrilegious, but it’s actually pretty great in this instance. Give it a shot.)

image008Drambuie Mixed Berry Sangria
3 parts Drambuie
1 part triple sec
1 cup Chardonnay
1 part orange juice
1 part lime juice
1 part honey
2 cups frozen berries
10 dashes cherry bitters

Add all ingredients to a blender and blend until smooth. Garnish with skewered berries with basil sprig.

unnamedFrozen Boulevardier
3/4 oz. Aperol
3/4 oz. Carpano Antica sweet vermouth
3/4 oz. Bulleit bourbon
1 Quenelle of tangerine sorbet
Zest of lemon
Hand-Crushed Ice

Crush ice in a bag, pour into a rocks glass. In a mixing glass, combine Aperol, Carpano Antica and bourbon. Add fresh ice. Stir for 30-45 seconds, strain over crushed ice. Garnish with a scoop of tangerine sorbet and lemon zest.

(Note: Regarding Hand-Crushed Ice, you can totally use crushed ice if you have that setting on your fridge. And if you can’t be bothered with making a Quenelle, just use a regular scoop of sorbet. No need to get precious about this if you don’t want to. It’s just as good.)

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