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End of Summer Cocktails

August 15, 2012 By: Alissa Ponchione


As Labor Day approaches, so does the unofficial end of summer. Your patrons will be holding on to those warm months, seeking out cocktails that will help them ease into the changing season and cooler weather. Update your menu with drinks that offer a fresh take to your cocktail list, celebrating the holiday while introducing a few new, vibrant libations that will satiate your guests’ palates.

 

Lemongrass Daiquiri
Courtesy of Cascal soft drink.

1½ oz. rum
Juice of half a small lime
5 mint leaves
2 oz. Cascal Bright Citrus Natural Soft Drink
Lime twist or lemongrass stalk for garnish

Tear up the mint and throw into bottom of a mixing glass. Add rum and lime juice and shake hard with ice. Pour in Cascal Bright Citrus Soda and stir gently. Strain into cocktail glass. Garnish with a lime twist or lemongrass stalk if available.


Kappa Punch
Courtesy of Kappa

1½ oz. Kappa
½ oz. Grand Marnier
1 oz. pineapple juice
½ oz. lime juice
2 dashes Angostura bitters
½ oz. fresh orange juice
Pineapple wedge for garnish

Combine all ingredients in a mixing glass with ice. Shake vigorously and strain over fresh ice. Garnish with a pineapple wedge.


SKYY Infusions Yankee Doodle
Courtesy of SKYY Vodka.

1½ oz. SKYY Infusions Grape

1 tsp. raw sugar

4 slices of fresh peeled ginger

5 large green grapes

Top with soda
Raspberries and blueberries for garnish

Muddle grapes, ginger, and sugar in pint glass. Add ice and SKYY Infusions Grape Vodka. Shake vigorously and strain into cocktail glass over fresh ice. Top with soda and garnish with raspberries and blueberries.

 


'The Deep End' Sangria
On the menu at Omni Hotels & Resorts.

4 oz. Little Black Dress Moscato
¾ oz. Perfect Puree Blueberry Puree
½ oz. Finest Call White Sangria
1 oz. orange juice
4 blueberries

Combine all the ingredients (including the berries) in a cocktail shaker. Top with ice and shake vigorously.  Pour into a wine glass and serve.

 


Chichigalpa Old Fashioned
Courtesy of Flor de Cana.

2 oz. Flor De Caña 18 year old rum
1 teaspoon maple syrup
2 dashes orange bitters
1 dash fee's barrel aged bitters
Lemon and orange twist for garnish

Stir and strain into a rocks glass. Garnish with a lemon and orange twist

 


Eldert Lane Highball
Cocktails created by Maxwell Britten from Maison Premiere in Brooklyn, New York.

1½ oz. Greenhook Ginsmiths Beach Plum Gin Liqueur
½ oz. Cassis
2 dashes Lemon Bitters
Top with soda
Lemon wheel for garnish

Build in a Collins glass, add ice, stir, top with soda and add lemon wheel for garnish.


Skinny Summer Peach Tea
Courtesy of Van Gogh Vodka.

2 oz. Van Gogh Cool Peach Vodka
4 oz. Numi’s Ready-to-Drink Peach Puerh Tea
1 packet Equal
Peach wedge, for garnish

Combine ingredients and shake vigorously in shaker with ice. Pour into glass and enjoy. Alternatively, combine the ingredients in a glass with ice and stir vigorously. Serve with a peach wedge or without garnish. Equal may be substituted with 1 teaspoon sugar or one scant teaspoon of agave syrup.

 


Lingering Labor Day
Created by Scott Fitzgerald for the Mulberry Project in New York.

2 oz. Brugal Extra Dry Rum
1 oz. lime juice
¾ oz. simple syrup
6 watermelon chunks
1 Thai chili
Watermelon for garnish

Muddle watermelon and chili, add remaining ingredients. Shake and fine strain over fresh ice, garnish with watermelon.


Nolet’s Silver Labor Day Swizzle
Created by Mixologist Jaymee Mandeville of Drago Centro in Los Angeles.

1 ¼ oz. Nolet’s Silver Dry Gin
½ oz. maple syrup
½ oz. fresh lemon juice
¾ oz. banana jam
4 peppercorns
Lemon twist for garnish

In a mixing glass, muddle the peppercorns (you may also use a pepper grinder if it is available).  Add all other ingredients over ice, shake, fine strain.  Serve up in a Martini glass.  Garnish with a lemon twist. To further bring out citrus flavors in the cocktail, add two dashes of Regan Orange Bitters for a nice finishing touch.


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