October 25, 2016

Hot! Gallery Get Ready Memorial Day Cocktail Recipes

Celebrate Memorial Day with some great cocktails.  No matter your spirit preference we’ve got you covered with a recipe to satiate your palate.

Joy Jacobs Photography Laforce Stevens Inniskillin
Cherry Swirl
Cali Swizzle V01F
MARTINI Blanco Sangria
BombaySapphire East_Buck

Green with Inn-vy

6 slices cucumber
5 pieces honeydew melon
5 mint leaves
3 oz Inniskillin Vidal
Cucumber wheel and mint sprig
Martini glass

Directions: In a mixing glass muddle cucumbers, melon and mint, add Vidal, add ice and shake, strain into a chilled martini glass and garnish

Cherry Swirl
1 part Skinnygirl White Cherry Vodka
3 parts Lemon-lime sparkling water
Splash cherry juice
Cherry for garnish

Pour vodka and cherry juice over ice. Top with lemon-lime sparkling water. Garnish with a cherry.

Cali Swizzle

1 1/2 oz Caliche Rum
1 1/2 oz Pineapple juice
1 oz Orange juice
1/2 oz Lime juice
1/2 oz Velvet Falernum
Lime Wedge

Directions: In a cocktail shaker combine all ingredients, fill with ice and shake. Strain over ice in a highball glass. Garnish with a fresh lime wedge

Remembrance Punch

8.5 oz Belvedere Pink Grapefruit
4 oz Lemon Juice
3 oz Simple Syrup
16 oz Soda Water
lemon and mint

Directions: Add all ingredients into a large pitcher or punch bowl. Garnish with slices of lemon and mint.

* Created by tea sommelier James Labe
1 ½ oz. Numi Emperor’s Pu-erh Tea
1 ½ oz. Van Gogh BLUE Vodka
3 oz. Frozen Cubed Cantaloupe
1 oz. Coconut Milk
Splash of Lemon Juice

Directions: Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving. Serve on the rocks, garnish with Lemon Wedge.


1 ½ oz KAPPA Pisco
½ oz Grand Marnier Cordon Rouge
1 oz pineapple juice
½ oz fresh orange juice
½ oz lime juice
2 dashes Angostura bitters

Directions: Combine all ingredients in a mixing glass filled with ice. Shake vigorously and strain into a wine goblet or rocks glass with fresh ice. Garnish with a pineapple wedge.

Summer Fizz

2 oz. Vikingfjord Vodka
2 oz. Blood Orange Juice
1 oz. Champagne / Dry Prosecco
.5 oz. Aperol

Directions: Press two blood orange slices into bottom of wine glass. Add 1/3 full of crushed ice. Add blood orange juice, Aperol and Vikingfjord vodka. Fill another 1/3 with crushed ice. Add champagne. Top with crushed ice, add straw.

Avión Watermelon
2 parts Avión Silver or Reposado
1 part Fresh Lime Juice
4 One-Inch Cubes Fresh Watermelon
Squeeze Agave Nectar

Directions: Muddle watermelon with agave nectar in a mixing glass. Add remaining ingredients, and shake vigorously with ice. Fine strain into a chilled cocktail glass, and garnish as desired.

MARTINI Blanco Sangria
1 (750 ml) bottle of MARTINI® Bianco vermouth
1 cup (8 oz.) MARTINI® Prosecco
1 cup (8 oz.) apple juice
1/2 cup (4 oz.) simple syrup (equal parts sugar & water)
2 oz. freshly squeezed lime juice
1 apple, cubed
1 lemon, thinly sliced into wheels
1 orange, thinly sliced into wheels

Combine ingredients (except Prosecco) in a large pitcher, and stir in fruit. Chill until ready to serve (24 hours, if possible). Just prior to serving, stir in Prosecco. Pour over ice in tall glasses. Makes 8-10 servings.

Eastern Buck
1 ½ parts BOMBAY SAPPHIRE East Gin
3 parts Fever-tree Ginger Ale

Directions: Build all with cubed ice and squeeze one lime wedge for garnish.


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