Memorial Day Weekend is just a few days away, which means it’s officially the season of summer Friday’s, ice cream and lazy beach days. Celebrate the long weekend and the start of summer with these deliciously crafted cocktails by DEWAR’S Whisky and Tequila CAZADORES.

Experience summer in a glass with the Elderflower Highball and the CAZADORES Paloma. These light and refreshing cocktails are perfect to sip on poolside while taking in the fresh air. Get your iced coffee fix with the Daybreak Rooster, Cup-O-Joe and the Rojo, Blanco & Brew. Mix, make and take these cocktails with you to the beach or on your next camping trip by pouring them into an insulated steel or plastic bottle that’ll keep cool all day long.

ELDERFLOWER HIGHBALL

Ingredients:

• 2 parts DEWAR’S

• 1 part St-Germain

• Soda Water

• Lemon Zest

Method: Fill a highball glass with ice and pour in DEWAR’S and St-Germain. Top with soda water and garnish with lemon zest.

DAYBREAK ROOSTER |
Crafted by GN Chang, Angel’s Share, New York

Ingredients:

• 2 oz. DEWAR’S 12 Blended Scotch Whisky

• 2 oz. Cold Brew Coffee

• 1 oz. Maple Syrup

• 2 oz. Coconut Water

• Tonic Water

**Measured to fit a 16 oz. bottle**

Method: Shake the DEWAR’S, Cold Brew, Maple Syrup and coconut water and double strain over ice into an insulated, plastic or steel water bottle. Top with Tonic Water.

CUP-O-JOE |
Crafted by Darnell Holguin, Fifty, New York

Ingredients:

• 1 ½ oz. DEWAR’S 12 Blended Scotch Whisky

• ½ oz. Peated Scotch

• ½ oz. Café Amaro

• ¼ oz. Banana Liqueur

• ¼ oz. Demerara Syrup

• 3 oz. Cold Brew Coffee

Method: Combine all ingredients, shake and serve over ice.

ROJO, BLANCO & BREW |
Crafted by Carey Gaskin, Bad Hunter, Chicago

Ingredients:

• 1 ½ oz. Coffee Infused Tequila CAZADORES Blanco*

• ¾ oz. Bacardi Banana

• ½ oz. Lemon Juice

• ½ oz. Cinnamon Lemon Oleo*

Method:

*Coffee Infused CAZADORES Blanco: Using spent coffee grounds from one pot, steep coffee grounds with one bottle of CAZADORES for 15-20 minutes. Strain to remove solids.

*Lemon Cinnamon Oleo: Peel 100g (roughly 8-10) lemons saving the lemons for juicing. Add 50g white sugar and 1 teaspoon of ground cinnamon. Mix together. Add lemon peels. Use a muddler to muddle lemon peels to extract oils. Cover and let sit at room temperature for 24 hours. Remove solids. If sugar solids are left, add to medium heat and stir until smooth.

CAZADORES PALOMA

Ingredients:

• 1 part Tequila CAZADORES Blanco

• 2 parts Grapefruit Soda

• Splash of Lime Juice

Method: Combine all ingredients and garnish with a lime slice.