Summer is upon us! Consider adding these Memorial Day cocktail recipes to your outdoor patio menu or your summer cocktail menu.
2 oz TYKU
1 oz Lemon Juice
0.75 oz Hibiscus Syrup
1 Egg white
Mix all ingredients into cocktail tin and dry shake, add ice and shake again, strain into rocks glass and garnish with lemon.
Recipe courtesy of TYKU Sake.
What the Flower?
1.5 oz Infused Tanqueray
.33 oz Paris-Singapore Syrup
.75 oz Lemon Juice
.25 oz Ginger Syrup
2 oz Cardamom Bitters
1.5 oz Soda Water
Garnish: Edible pansy
Combine all ingredients except soda water into a cocktail shaker and shake with ice. Add 1.5 oz soda water into shaker tin and double strain drink into glass. Garnish with edible pansy.
Recipe courtesy of Fairmont Pacific Rim’s Botanist Bar & Cocktail Lab.
2 parts Sailor Jerry Spiced Rum
3 parts black tea
1 part fresh lemonade
Build all ingredients in a rock-filed highball glass. Garnish with a lemon wedge.
Recipe by Sailor Jerry Spiced Rum.
Del Maguey Pink Ghost
3 parts Del Maguey Vida Single Village Mezcal
4 parts strawberry puree or muddled fresh strawberries
2 parts coconut milk
1 part freshly squeezed lemon juice
1 part honey syrup
Spritz of hemp oil
Mint sprig, for garnish
Combine all the ingredients (except the oil and garnish) in a cocktail shaker filled with ice and shake until well chilled. Strain into a tall glass over crushed ice. Spray with hemp oil and garnish with the mint sprig.
Recipe by Del Maguey.
1 oz herbal gin
.25 oz apricot liqueur
.5 oz Jasmine Pearl tea syrup
.75 oz lemon juice
.75 oz Cocchi Americano
3 dashes yuzu juice
1 dash Absente Absinthe
Lemon wheel garnish
Shake all ingredients. Strain into a rocks filled mule glass.
Recipe by @boozy_bartender for Absente.
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)
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.
Recipe by Lynnette Marrero for Zacapa Rum.
1 part ITALICUS Rosolio di Bergamotto
2 parts Prosecco (or Champagne)
Glass: Wine glass
Serve in a tumbler glass with cubed ice and garnish with olives.
Recipe by ITALICUS Rosolio di Bergamotto.
Grilled Pineapple Old Fashioned
1.75 oz Papa’s Pilar Dark Rum
.5 oz Filthy Cherry Syrup
2 dashes Angostura bitters
1/2-inch thick grilled pineapple slice
Grill one ½” thick pineapple slice for 3 mins on medium-high heat on both sides. Add pineapple slice to shaker, along with Papa’s Pilar Dark Rum, Filthy Cherry Syrup and bitters. Muddle for 30 seconds then add ice, shake and double strain through a hawthorn
strainer into rocks glass with king cube. Garnish with Filthy Cherry.
Available at Tacocraft in Fort Lauderdale, FL.
Chocolate Cake Shot
1 part Frangelico
1 part SKYY Citrus Vodka
Run the slice of lemon around the edge of a shot glass. Dip the edge of the glass and lemon in sugar. Combine Frangelico and vodka in shot glass. Take the shot and chase with the sugar coated lemon wedge.
Recipe by Frangelico.
2 oz Ardbeg An Oa
3 lemon wedges
¾ oz simple syrup
4 mint leaves
Mint sprig to garnish
Muddle your lemon wedges in a shaker. Pour in the whisky, simple syrup, mint leaves,
and ice. Shake well until mixed and chilled. Strain the mixture into a glass filled with ice. Garnish with the mint sprig.
Recipe by Ardbeg.
Cactus Pear Cosmo
3 oz Fresh Victor Cactus Pear & Pomegranate
1.5 oz Vodka
.5 oz Cointreau
In a cocktail shaker, add all ingredients, fill the shaker with ice, shake well (to
chill and dilute) and strain up into a cocktail glass; squeeze and then drop the lime wedge into the glass.