Kick Off Your Summer With These Memorial Day Weekend Cocktail Recipes
23 May 2019 by Pedro Aristes in Cuisine, General, Home, Pleasure, Products, Spirits
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.