Cocktail Recipes for Labor Day, 2015
So this week we’ve published our 4,000th post on the site, and this is our 230th recipe entry. So if you can’t find anything interesting to drink in 5.75% of our publishing history, I don’t know what to tell you.
But what I can tell you is that summer is coming to an end. While part of the nation is still enjoying temperatures in the 80-90 degree range, elsehwere things are starting to cool off and change colors. Soon the aroma of pumpkin-spiced everything will permeate and annoy us all. So until then, try some of these for a last gasp before autumn’s arrival.
Shake all ingredients together and strain over ice in old fashioned glass. Garnish with long cucumber slice.
Build all ingredients in collins/tall glass. Garnish with Chamomile flowers. (Note: The flowers are totally optional. It is perfectly okay if you don’t use them.)
Courtesy Austin Hope, Paso Robles, California
3 blackberries, reserve 1 for garnish
3 raspberries, reserve 1 for garnish
1/4 oz simple syrup
1 1/2 oz Highspire Whiskey
1/2 oz Campari
1/4 oz lime juice
In a rocks glass, muddle berries with the simple syrup. Add the remaining liquid ingredients. Add crushed ice, and give the cocktail a quick stir. Garnish with berries. Makes 1 cocktail.
Clyde May’s Apples to Apples
2 orange slices
2 brandied cherries
½ oz honey
1 ½ oz Clyde May’s Whiskey
½ oz sweet vermouth
2 oz hard cider
Muddle orange slices and cherries with honey. Add ice, whiskey, sweet vermouth and cider. Stir all ingredients.
Mix lime juice, gin, and superfine sugar in a 2-quart pitcher; chill until ready to serve, several hours. Dip rims of glasses in lime juice, then sugar, to coat with 1-inch-wide band. Measure 4 ounces cava into cocktail shaker filled with ice. Add 3 1/2 ounces lime juice-and-gin mixture, and shake; strain into 2 glasses, and add 2 to 3 drops of grenadine to each. Makes 12.
4 1/2 oz G’Vine gin
2 1/2 oz Campari
2 1/2 oz La Quintinye Vermouth Royal Rouge
3 cups ice
orange slices for garnish
Combine gin, Campari and sweet vermouth in airtight container. Place in freezer and freeze for at least 8 hours and up to 3 days. When ready to serve, add chilled alcohol and ice to blender. Blend on high speed until uniform and smooth. Garnish with orange slice and serve immediately.
2 oz Cachaça 51
3/4 oz fresh lemon juice
3/4 simple syrup infused with hibiscus
3 to 4 blueberries
Add ingredients in a shaker tin and shake with ice well. Pour over ice in a Collins glass and top with cold seltzer water. Drop a few blueberries in the glass for garnish.
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