Sherry Rested Apple Pie Martini (©Bently Heritage Estate Distillery)
By Jennifer McKee
Labor Day weekend is upon us, and we’re all getting out for one last hurrah before summer ends. Whether you’re kicking back at home, out on the lake or at a backyard barbecue, here are seven great cocktails that’ll make the long weekend more memorable.
Sherry Rested Apple Pie Martini, courtesy of Bently Heritage Estate Distillery
1.5 oz. Source Vodka Rested in Oak Sherry Casks
1 oz. Spiced Apple Syrup
0.25 oz. fresh lemon juice
Crushed graham crackers
Garnish martini glass with a crushed graham cracker rim. Add ice and all ingredients to a shaker and shake vigorously. Serve up in a martini glass.
For the Spiced Apple Syrup:
Place one cup of Demerara sugar in a pan on medium-low heat. Once the sugar begins to warm, fold in three tablespoons of unsalted butter. Stir until butter is fully absorbed. Mix in one cup each of fresh apple juice and water. Add two sticks of cinnamon to the syrup. Let everything simmer for 20 minutes. Bottle and chill mixture. Once chilled, strain out butter solids using a fine mesh strainer.
Bourbon Sour, courtesy of Kevin Diedrich
2 oz. Kentucky Bourbon
2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed
Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and pour into a chilled glass. Serve.
The Oaxacan Kiss, courtesy of Sonya Auvray Vega, founder of Doña Vega Mezcal
50 ml Mezcal Doña Vega
23 ml lemongrass syrup
7 ml rice vinegar
Top with soda and chai tea
Combine all ingredients in a chilled glass and serve.
1800 Coco Creamsicle, courtesy of 1800 Tequila
2 oz. 1800 Coconut
0.5 oz. fresh lemon juice
0.5 oz. fresh orange juice
0.5 oz. vanilla syrup
Combine all ingredients in a cocktail shaker and shake with ice. Strain over fresh ice in a rocks glass and garnish with a salt rim and a lemon wheel.
Classic Kōloa Tai, courtesy of Kōloa Rum
0.75 oz. Kōloa White Rum
0.75 oz. Kōloa Gold Rum
0.75 oz. Kōloa Dark Rum
0.50 oz. Clement Créole Shrubb Liqueur d’Orange or Grand Marnier
1 oz. lime juice
0.25 oz. pineapple juice
0.75 oz. orange juice
0.75 oz. Orgeat
Combine Kōloa White & Kōloa Gold Rum, Clemente Creole Shrubb, juices and Orgeat with ice. Shake and strain over ice in a Tiki glass and top with a Kōloa Dark Rum float. Garnish with umbrella, lime wheel, pineapple slice and a sugar cane stick.
Add Disaronno Velvet, Tia Maria Cold Brew and vanilla vodka to a blender with two scoops of vanilla ice cream. Blend together, garnish with a caramel drizzle and enjoy with a straw.
Tiki & Chill, courtesy of Duke & Dame salted caramel whiskey
2 oz. Duke & Dame
0.75 oz. Velvet Falernum
1 oz. pineapple Juice
0.5 oz. lime juice
Add all ingredients to a shaker with ice and shake until chilled. Strain into a Tiki or Collins glass over fresh ice. Garnish with pineapple leaves, a dried orange wheel and an edible flower.