The unofficial start of summer is around the corner–Memorial Day Weekend! We’ve collected a number of refreshing, bright cocktails perfect for summer sipping. Consider adding one or more of these Memorial Day cocktail recipes to your bar menus!
Ketel One Green Mary
1 oz Ketel One Family-Made Vodka
3.5 oz freshly juiced equal parts of celery and cucumber
.5 oz freshly squeezed lime
1 pinch of rock salt, pepper, cinnamon, nutmeg and dried chili flakes
Add all ingredients to the glass, stir well, add ice. Garnish with a salted cucumber slice.
Recipe courtesy of Ketel One.
BACARDÍ Life’s A Beach (Group Serve)
9 oz BACARDÍ Añejo Cuatro Rum
4 ½ oz Real® passionfruit puree-infused syrup
4 ½ oz lime juice
9 oz coconut water
Mix all ingredients together in a punch bowl and serve in highball glasses cubed over ice. Garnish with a pineapple leaf and/or pineapple wedge.
Recipe by BACARDÍ.
2.5 oz Mount Gay XO
.25 oz Combier Passion Fruit Liqueur
.25 oz Sunshine Cordial
1.25 oz White Wine
1.75 oz White Cranberry
Stir and Strain into a cosmo glass. Garnish with a mango wedge.
Recipe by Chris Moore, Head Bartender at Dante West Village in the West Village, NYC
Pineapple + Passionfruit
1.5 oz Passion fruit tea infused rum
2/3 oz Chinola passion fruit liquor
0.5 oz Passion fruit purée
1/3 oz Vanilla
2 oz Pineapple
0.5 oz Lime
0.5 oz High proof rum
Pour into a short antique vase and flambé.
Recipe by Shige Kabashima for NR (Upper East Side, NYC)
1 oz Zacapa rum
1/2 oz lemon juice
1/2 oz blackberry/lavender honey syrup (1:1, honey:water)
Champagne (or any dry sparkling wine)
For the lavender blackberry honey syrup, place 10 blackberries in a pot and muddle. To the pot add 1 cup of honey, 1 cup of water, 6 Teaspoons of dry lavender. Bring all the ingredients to over medium heat, then let simmer, stirring occasionally to dissolve sugar and until you smell the lavender. Strain and Seal in a container. Store in a cool place, it will keep for two months. For the cocktail, add Zacapa rum, lemon juice, and blackberry/lavender honey syrup to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a rocks glass. Top with Champagne and garnish with a lemon twist and blackberry.
By Lynnette Marrero for Zacapa Rum.
2 oz The Union Forge Vodka
1 ¾ oz Watermelon Juice
¾ oz Mint Syrup
½ oz Fresh Lime Juice
Mint Spring (Garnish)
Add all ingredients to a shaker with ice and shake vigorously. Strain into a glass and add mint sprig and strawberry garnish.
Recipe courtesy of The Union Forge
Bulleit Bourbon Swizzle
1.3 oz. Bulleit Bourbon
1 oz. Lemon Juice
0.75 oz. Simple Syrup
0.25 oz. Ginger Syrup
3 Mint Sprigs (take off leaves, remove stems)
3 Dashes Aromatic Bitters
3 Dashes Peychaud’s Bitters
Dry shake, pour into a highball glass, top with ice and swizzle, keeping the mint on the bottom and top with more crushed ice. Garnish with three dashes each of aromatics and Peychaud’s bitters, a mint sprig, and candied ginger.
Recipe by Bulleit.
2 Parts Milagro Silver
1 Part Fresh Lime Juice
1 Part Fruit Juice (Lime/Mango/Papaya)
1/2 Part Agave Nectar
1 Lime Wheel Or Mango/Papaya Slice
Pour all ingredients into a Boston shaker with ice. Shake vigorously. Using your method of choice, make your “snow” ice and pack it in a cone or rocks glass, and pour the mix over. Garnish with a corresponding fruit or a lime wheel.
Recipe by Milagro Tequila
Hendrick’s Hibiscus Collins
2 parts Hendrick’s Gin
¾ parts Hibiscus Syrup
3/4 parts Lemon Juice
Top with Soda Water Mint Sprig & Lemon twist to garnish
Combine ingredients in a highball glass filled with cubed ice and lightly stir. Garnish with a mint sprigs & lemon twist and serve.