Memorial Day Weekend, the unofficial start of summer is almost here. What better way to toast to the beginning of the season than by shaking up a refreshing summer cocktail? Whether you plan to unwind by the pool, hit the beach, or just enjoy the day off with family and friends, we’ve got you covered with the cocktail recipes below.

Try the Grapefruit T&T, a simple summer twist on our iconic Tanqueray & Tonic. Or mix up a batch of the Scottish Cooler for a group, complete with The Singleton of Glendullan 12 Year Old, lemon juice, and watermelon. Maybe even indulge your sweet tooth with the Baileys Almande Peach Smoothie. No matter how you plan to enjoy your long weekend, there’s something here for everyone.

Scottish Cooler

Serves up to 10

Ingredients:

15 oz The Singleton of Glendullan 12 Year Old

20 oz Watermelon juice

5 oz Lemon juice

2 1/2 oz Agave syrup or Simple syrup

Preparation: Add all ingredients into a punchbowl. Add ice, give a gentle stir and garnish.

Glassware: Punchbowl

Garnish: Cucumber slices, watermelon triangle, fresh basil

Baileys Almande Peach Smoothie
Serves 4

Ingredients:
8 oz Baileys Almande Almondmilk Liqueur

2 cups Ice

2 cups Peaches

2 tsp Vanilla

Almonds for garnish (optional)

Preparation:

1 Combine Baileys Almande, ice, peaches, and vanilla in a blender. Blend until smooth.

2 Pour contents into a highball glass

3 Garnish with sliced peaches and almonds

Garnish: Peaches and Almonds

Glassware: Highball

Photo by Jose Silva

Rosita
Created by Mica Rousseau of Mexico City 

Ingredients:
1 1/2 oz Tequila Don Julio Reposado

2/3 oz Red Vermouth

1 1/2 oz Pink Grapefruit Juice

1 1/2 oz Guava Juice

2 dashes Cranberry Bitters

Club Soda

1 wedge Pink Grapefruit

Preparation:

1 Combine Tequila Don Julio Reposado, red vermouth, pink grapefruit juice, guava juice, and cranberry bitters into a cocktail shaker with ice. Shake well.

2 Strain contents into a Highball glass over fresh ice and top with club soda.

3 Garnish with grapefruit wedge.

Garnish: Pink grapefruit wedge

Glassware: High ball

Waiting for The Sun
Created by LA mixologist Phil Wils

Ingredients:

1 1/2 oz. Johnnie Walker Red Label

3/4 Celery Syrup

3/4 Apple Cider

1/2 o.z Fresh Lime Juice

1/2 oz. Ginger Beer

6 Angostura Bitters

Preparation: Combine all ingredients into a mixing glass. Add ice and shake. Strain over crushed ice. Top with Ginger Beer and add Angostura Bitters

Glassware: Collins

Garnish: Green Apple Fan, Celery Stalk

Celery Syrup*

1 Cup Celery juice

1 Cup Granulated Sugar

Combined celery juice and sugar. Stir well until sugar dissolves. Refrigerate!

Grapefruit T&T

Ingredients:
1 1/4 oz Tanqueray No. TEN

Fever-Tree Mediterranean Tonic

Grapefruit

Thyme

Instructions:

Build 1 1/4 oz Tanqueray No. TEN and Fever-Tree Mediterranean Tonic (to fill) over ice in a Copa glass. Express grapefruit twist over glass. Stir and garnish with half a slice of grapefruit and a sprig of thyme.

Glassware: Copa Glass

Garnish:
Grapefruit
Thyme

Buchanita

Ingredients:
1 1/2 oz. Buchanan’s DeLuxe Blended Scotch Whisky

5 oz. Pineapple Juice

Garnish:

Orange Slice and/or Pineapple Slice

Glassware: Highball or Pineapple

Preparation:

1 Pour Buchanan’s DeLuxe Blended Scotch Whisky into a highball glass (or pineapple) with ice.

2 Add pineapple juice. Garnish with slice of orange and or pineapple.