9 Drinks To Quench Your Thirst This Labor Day Weekend

Labor Day: herald as the last hurrah as summer ends and autumn starts in full swing. So for whatever you're doing this labor day, whether it's heading to the beach for one final swim or staying at home to chill out Monday, here are some cocktails to celebrate Labor Day. 

If you're planning to go on an adventure, hosting a soiree at home or just relaxing with a bbq, these cocktails will let you unwind as we head to the last days of Summer.

Black and Ginger                                                                        

• 2 oz - Stillhouse Black Bourbon

• 4 oz - Ginger Beer

• ½ oz - Lime Juice

Directions: Put ingredients in a mixing glass with ice. Stir for 15-20 seconds. Serve in a collins glass. Garnish with a lime wedge.

ROSÉ ZANGRIA by Zirkova Vodka

• 1 bottle Rosé Wine

• 6 OZ. Zirkova Together

• 3 OZ. Giffards Peach Liqueur

• 2 OZ. White Grape Juice

• 2 OZ. Lemon Juice

• 2 OZ. Simple Syrup

• 3 OZ. Pomegranate Juice

• 3 OZ. Ruby Red Grapefruit Juice

• 1 bottle Club Soda

• 1 box Raspberries

• 1 Peach

GARNISH
3 Raspberries

Directions: Dice peach into chunks and combine first 8 ingredients. Allow to chill for at least 1 hour or overnight. Serve sangria over ice in a stemmed glass. Garnish with additional berries and top with splash of club soda. 

Moët Melon on the Rocks Created by Moët Ice Ambassador and Influencer Rocky Barnes

• 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

Garnish: Chunk of watermelon, slice of lime and mint sprig

Directions: Add all ingredients except champagne to a shaker. Muddle watermelon (if fresh) and mint leaves. Add ice and shake well.  Strain into a large wine goblet (Slap a mint leaf and run around the rim of the glass).

Top with 4oz of Moët Ice Imperial and top off with three large ice cubes. Garnish with watermelon, lime slice and mint sprig. 

The Bee’s Knees

Created by Hendrick’s Ambassador, Erik Andersson

• 3 parts Hendrick’s Gin

• 1 part lemon juice

• 1 part honey

Directions: Combine the cucumber and rose infused Hendrick’s Gin and fine strain.  Garnish with a thin, rolled-up cucumber slice and lemon twist.

Malt Julep

Created by Allan Roth, Glenfiddich Ambassador

• 2 Parts Glenfiddich 14 Year Old Bourbon Barrel Reserve

• Bruised Mint Leaves

• Simple Syrup

Directions: Combine all ingredients but garnish in a shaker over ice. Shake briefly and pour over crushed ice in a stemless wine glass. Top with a splash of Pea Flower Tea and add the cinnamon stick.

“The classic mint julep is already an incredible example of balance and flavor. By using a well-aged single malt like the Glenfiddich Bourbon Barrel Reserve, we’re adding the element of complexity to the familiar flavors of brown sugar and vanilla already in the cocktail. This truly elevates the drink to a new level.” – Allan Roth, Glenfiddich Ambassador  

Cape Cod Fizz

• 1/2 oz simple syrup

• 1 oz fresh lime juice

• 2 oz cranberry juice

• 2-3 oz Chandon American Summer Rosé

• Frozen cranberries

Directions: Combine the simple syrup, lime juice and cranberry juice in a rocks glass. Stir. Add ice and frozen cranberries. Top with Rosé. Garnish with lime twist and serve.

Bushwick Punch

• 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

Cold Brewed Boulevardier

Created by Lucinda Sterling of Middle Branch

• 1 oz. Campari

• 1 oz. Braulio Amaro

• 1 oz. Russell's Reserve 10 Years Old Bourbon

• .25 oz. coffee liqueur

Directions: Mix all the ingredients together. Pour over ice into a rocks glass. Serve with a twist of orange.

Silver Carrot & Pineapple Punch

• 2 cups NOLET’S Silver Gin

• 2 cups Carrot Juice

• 2 cups Pineapple Juice

• 1/2 cup Lemon Juice

• 1 tsp. Fresh Grated Ginger

• 2 cups Ginger Beer

Directions: Mix all ingredients together in a punch bowl and stir gently. Add ice and garnish with edible flowers and citrus wheels. Make ahead: freeze an ice mold adding citrus fruit or edible flowers. Makes 8-10 cocktails