Lead in to Summer With Memorial Day CocktailsMay 9, 2012 By: Alissa Ponchione
Holidays come and go seemingly in an instant. Yet, some celebrations are so memorable that the extra time and effort it takes to make them stand out is worth the payoff. Memorial Day is one of those holidays. The anticipation for the long weekend, the lead-in to the summer and its historical significance has people coming out in droves. At your bar or club, be more than just another patriotic place on the block. Mix things up by offering red, white and blue drinks, ultimately preparing a cocktail list that will pay homage to our forefathers and mothers while satiating your patrons' thirst.
Courtesy of Frangelico Hazelnut Liqueur.
1½ oz. Frangelico Hazelnut Liqueur
1½ oz. banana liqueur
1 oz. pineapple juice
1 dash bitters
1 splash of lemon lime soda
Combine Frangelico Hazelnut Liqueur, banana liqueur, pineapple juice and bitter over ice and stir. Garnish for the holiday.
Courtesy of Lucid Absinthe.
¼ oz. Lucid Absinthe
1 oz. Van Gogh Acai-Blueberry Vodka
¼ oz. simple syrup
Splash of lemon juice
Drizzle of Massenez Framboise
1 sugar cube
Muddle fresh blueberries for the base of the cocktail. In a separate shaker, combine the simple syrup, lemon juice, absinthe and vodka with ice and shake vigorously. Pour the alcohol mix on top of the muddled blueberries and then drizzle Framboise and the ginger beer. Garnish with one sugar cube and blueberries.
Courtesy of Camus VS Elegance Cognac.
1½ oz. Camus VS Elegance Cognac
½ oz. lemon juice
½ oz. Curaçao*
½ oz. maraschino liqueur
1 cherry, for garnish
Combine ingredients with ice and shake. Strain into a chilled coupe and spray with a lemon twist then discard. Garnish with a cherry.
*Curaçao is a 1:1 combination of orange liqueur and simple syrup.
Created by mixologist Sue Pietoso, head bartender at T.G.I. Friday’s in Princeton, N.J.
¾ oz. Van Gogh PB&J
½ oz. Van Gogh Wild Apple
½ oz. cranberry juice
Shake ingredients well with ice and strain into shot glass.
Van Gogh’s Peach Cooler
Created by mixologist Jonathan Pogash, the Cocktail Guru.
1½ oz. Van Gogh Cool Peach Vodka
1 oz. pomegranate juice
2 oz. ginger ale or ginger beer
Lime wedge, for garnish
Build all ingredients over ice into a rocks glass. Garnish with a lime wedge.
Green Iced Tea
Created by James Labe, professional tea taster and tea sommelier.
1 Numi Decaf Ginger Lemon tea bag
3 oz. fresh cucumber juice
1½ oz. lemon juice
Lime wedge, for garnish
Infuse one tea bag in tequila for 30 minutes, then remove bag, squeezing out excess. Combine and stir ingredients. Serve on the rocks. Garnish with lime wedge.