It’s hard to believe Labor Day is almost here. While the holiday unofficially marks the end of longer days, pool parties and trips to the beach, it’s also the perfect chance to sit back, relax and take one more well-deserved break from all your hard work during those summer days.

Before you start trading in your sandals for boots, and your iced coffees for PSL’s, try your hand at making a thirst quenching cocktail courtesy of Knob Creek, Basil Hayden’s and Laphroaig. Whether you’re a whiskey fan or not, these recipes will send your summer out with a bang.

Knob Creek Rose on the Rye
Created by Chris Bostick (Austin, TX)

Ingredients: 

1 ½ parts Knob Creek Straight Rye Whiskey

½ parts smoked prickly pear puree

½ parts freshly squeezed lime juice

½ parts pomegranate juice

½ parts simple syrup

½ parts seltzer water

2 dashes Hella Bitters Smoked Chili Bitters

Lime wheel & sage leaf, for garnish

Method:

• Add all ingredients, except seltzer to shaker tin and shake with ice.

• Strain into a rocks glass over crushed ice.

• Top with seltzer water and give a quick stir.

• Garnish with fresh lime wheel and sage leaf.

Laphroaig The Tide Is High
Created by Gaby Mlynarczk (Los Angeles, CA)

Ingredients:

1 ½ parts Laphroaig Select Scotch Whisky

1 part Pedro Ximenez Sherry

¾ part fresh lemon juice

¾ part Pineapple Juice

3 dashes Chocolate Chili Bitters

Pinch of black salt or sea salt (for garnish)

Pineapple Leaves (for garnish)

Method:

• Combine all ingredients in a cocktail shaker and shake vigorously with ice for 10 seconds.

• Strain into a highball glass filled with crushed ice.

• Garnish pineapple leaves and pinch of black salt or sea salt.

Basil Hayden’s Endless Summer
Created by Amy Probasco (Chicago, IL)

Ingredients:

1 ½ parts Basil Hayden’s Caribbean Reserve Rye

½ part Pineapple Syrup

½ part Lime Juice

Ginger Beer

Pineapple wedge (for garnish)

Candied ginger (for garnish)

Method:

• Combine all ingredients in a collins glass with ice.

• Stir to combine.

• Top with Ginger Beer.

• Garnish with pineapple wedge and skewered candied ginger.