Our favorite Memorial Day recipes for a ridiculously tasty cookout

Although summer doesn't officially start until June 21st, Memorial Day Weekend feels like a kick off to warmer weather, pool parties, beach days and grilling. If you're throwing a party to celebrate, check out some of our favorite Memorial Day recipes.

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Good Eats: Summer recipes
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Good Eats: Summer recipes

Oven Baked Barbecue Brisket

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Beer and Ranch Chicken and Potato Kebabs

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Reese's Ice Cream Sandwich Cake

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The Ultimate Shrimp 'Boil'

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Chili Cheese Dogs with Sweet Potato Fries

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Star Spangled Blueberry Mojito

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Heirloom Tomato and Beet Salad

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Roasted Potato Salad with French Lentils and Veggies

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Shrimp Tostadas

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Strawberry Chamomile Paloma

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Jalapeño Popper Pigs in a Blanket

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Smoky Beef Ribs with Sriracha BBQ Beer Sauce by Drool-Worthy | Sarah Mason

Get the recipe here.

Baked Parmesan Zucchini

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Berry Pizza with Whipped Ricotta

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4 Ways to Make Guacamole

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Peach Donuts

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Hot Dogs with Cheddar and Sautéed Apples by Food & Wine

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Summer avocado pasta salad by Best Bites

Get the recipe here.

Cheddar BLT Burgers with Tarragon Russian Dressing by Food & Wine

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Grilled Potato Salad with Scallion Vinaigrette by Food & Wine

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Blackberry Gimlet

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Tomato Tulips by Best Bites

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Maple Dijon Salmon Skewers by Food & Wine

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Strawberry Rhubarb Hand Pies by The Girl in the Little Red Kitchen | Susan Palmer

Get the recipe here.

Cucumber Basil Watermelon Salad by Best Bites

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Grilled Cucumbers and Eggplant by Food & Wine

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3 Twists on Chicken Wings by Best Bites

  1. Epic dry rub baked chicken wings
  2. Stick and crispy Asian chicken wings
  3. Crispy seasoned chicken wings

Get the recipes here.

Cauliflower Steaks with Herb Salsa Verde by Food & Wine

Get the recipe here.

Tomato and Watermelon Poke by Chef Richard Blais

Ingredients: 

  • 2 each large heirloom tomatoes
  • 3 cups diced watermelon
  • 1 avocado
  • 1 lime, juiced
  • ½ tsp Morton® Fine Sea Salt
  • ½ cup pine nuts
  • ½ cup citrus ponzu
  • 1 tbsp sesame oil
  • 1 tbsp sliced green onions
  • 1 ½ cups prepared seaweed salad
  • 1 tbsp sesame seeds
  • 1 tsp Morton® Coarse Sea Salt

Directions: 

Optional: Compress watermelon by placing in a vacuum sealed bag and removing all air and sealing closed. This compresses the juices in the watermelon and makes it look just like tuna poke.

Set oven to 350°F. Lay pine nuts in a single layer on a baking tray and toast in oven until golden brown, about 4 minutes. Remove and set aside to cool.

Dice tomatoes into medium sized pieces. Remove the skin and seed of the avocado and dice into medium sized pieces. Mix with the juice of 1 lime and Morton® Fine Sea Salt. Fold in watermelon, tomato, ponzu, sesame oil, and green onions.

Divide poke into 4 bowls. Top with seaweed salad, pine nuts, and sesame seeds. Finish with a sprinkle of Morton® Coarse sea salt.

Golden Peach Slushy

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Black-Eyed-Pea Salad by Food & Wine

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Pineapple & Ginger Coconut Cream Popsicles by Beard + Bonnet | Mary van der Kruik

Get the recipe here.

Bacon Burgers with Cilantro-Yogurt Sauce by Food & Wine

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Apple Cole Slaw with Poppy Seed Dressing by Kitchen Joy | Amanda Joy McGovern

Get the recipe here.

Chocolate-Peanut Butter Moon Pies by Food & Wine

Get the recipe here.

Crispy Buttermilk Fried Chicken by Food & Wine

Get the recipe here.

Hydrating Watermelon Detox Water by Best Bites

Get the recipe here.

Chipotle Rubbed Grilled Salmon Tacos by Food & Wine

Get the recipe here.

Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes by Carrie's Experimental Kitchen | Carrie Farias

Get the recipe here.

Deviled Salmon by Food & Wine

Get the recipe here.

Grilled Sirloin Steak with Cilantro-Sesame Marinade by Curtis Stone 

Get the recipe here.

Potato Salad with Hummus-Yogurt Dressing by Food & Wine

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Grilled Peaches with Vanilla Cream & Walnuts by Fit, Fun & Delish! | Ana Frias

Get the recipe here.

Roasted Veggie Potato Salad by An Edible Mosaic | Faith Gorsky

Get the recipe here.

Grilled Chocolate Sandwiches with Caramel Sauce by Food & Wine

Get the recipe here.

Picante Glazed Chicken Wings by Campbell's Kitchen

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Creamy Potato Salad with Eggs, Peas and Chives by Weeknight Wonders | Ellie Krieger

Get the recipe here.

Watermelon Rum Punch by Jelly Toast | Emily Caruso

Get the recipe here.

Grilled Skirt Steak with Fruit-and-Green-Tomato Salsa by Food & Wine

Get the recipe here.

Grilled Leeks with Shishito Romesco by Food & Wine

Get the recipe here.

Lavender Lemonade by Best bites

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Fresh Grilled Corn and Tomato Salad by This Silly Girl's Life | Dana DeVolk

ADD TO RECIPE BOX

Get the recipe here.

Lemon Blackberry Cake by Fork and Beans | Cara Reed

Get the recipe here.

Bacon and Green Onion Pasta Salad by Erren's Kitchen | Erren Hart

Get the recipe here.

Bacon Goat Cheese Burgers with Honey and Arugula by Cooking and Beer | Justine Sulia

Get the recipe here.

Macaroni and Cheese with a Crusty Crunch by Kitchen Daily Editors

Get the recipe here.

Maple Mustard Glazed Tofu Skewers from House Foods

Ingredients: 

  • 2 pkg. House Foods Tofu Extra Firm
  • 4 Tbsp. pure Vermont maple syrup
  • 4 Tbsp. stone ground mustard
  • 1 ½ Tbsp. apple cider vinegar
  • 2 Tbsp. extra virgin olive oil
  • ¾ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 12 wooden skewers, soaked in water for 15 minutes before using

Directions:

Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes. 

Meanwhile, in a medium bowl, whisk the maple syrup, mustard, cider vinegar, olive oil, garlic powder, salt, and pepper.

Cut the tofu into 1-inch thick slices, then cut again into 1-inch cubes. Place the tofu in the maple-mustard sauce and toss to coat the tofu. Cover and chill for 30 minutes to 1 hour, tossing occasionally.

Thread the tofu on wooden skewers that have been soaked beforehand.

Lightly brush the grates of your gas grill with oil. Heat the grill flames over medium heat. Once hot, add the tofu skewers and grill until browned and crispy, 12 to 15 minutes, turning occasionally to brown them on all sides. Brush the skewers liberally with any remaining maple-mustard sauce in the last 5 minutes of grilling.

Southwest Burgers with Pepper Jack Cheese and Avocado Salsa Blogging Over Thyme | Laura Davidson

Get the recipe here.

Pasta Salad by Made To Be A Momma | Katie Wyllie

Get the recipe here.

Double Cheeseburgers, Los Angeles-Style by Food & Wine

Get the recipe here.

Outdoor Grilled Cheese Sandwich with Pesto and Heirloom Tomatoes by Curtis Stone

Get the recipe here.

Blondie Cake by Kitchen Daily Editors

Get the recipe here.

Grilled Steak Sliders with Chimichurri Sauce by Hip Foodie Mom | Alice Choi

Get the recipe here.
Grilled Chicken Thighs with Spicy Miso Mayo by Food & Wine

Get the recipe here.

Grilled Pizza Dough with Veggies and Almond Ricotta by Beard + Bonnet | Mary van der Kruik

Get the recipe here.

Grilled Shrimp with Black-Eyed Peas and Chimichurri by Food & Wine

Get the recipe here.

Healthified Cowboy Turkey Burgers & Ranch Slaw by The Skinny Fork | Amanda Plott

Get the recipe here.

Mixed Berry Wine Spritzer by Fork and Beans | Cara Reed

Get the recipe here.

Pasta Salad with Salmon, Peas and Herbs by Weeknight Wonders | Ellie Krieger

Get the recipe here.

Cape Code Blueberry Pie by Kitchen Daily Editors

Get the recipe here.

Pasta Salad with Grilled Sausages and Peppers by Food & Wine

Get the recipe here.

Homemade Honey-Chipotle BBQ Sauce by Feed Me Phoebe | Phoebe Lapine

Get the recipe here.

Apple-Glazed Barbecued Baby Back Ribs by Food & Wine

Get the recipe here.

Creamy Mango-Avocado Salsa by Gail Simmons

Ingredients: 

  • 2 large ripe mangos, chopped into 1/2-inch pieces
  • 1 1/2 large ripe avocados, chopped into 1/2-inch pieces
  • 1 lime, zested and juiced
  • 1/4 cup chopped cilantro, plus more whole leaves for serving
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 cup finely chopped red onion
  • 1 teaspoon kosher salt, plus more for serving
  • Freshly ground black pepper
  • 1 16-ounce container Hood Cottage Cheese with Cracked Pepper
  • Extra-virgin olive oil, for serving
  • Blue corn tortilla chips, for serving

Directions: 

In a large bowl, gently toss together the mango, avocado, lime zest and juice, cilantro, jalapeño, red onion, salt, and several grinds of black pepper. 

Place the Hood Cottage Cheese with Cracked Pepper in a large shallow serving bowl (or divide among 4 to 6 smaller shallow bowls).

Create a well in the middle by pressing and spreading the back of a large spoon into the middle of the cottage cheese while turning the bowl in the opposite direction. Pile the mango salsa into the center of the well.

Drizzle a teaspoon or two of olive oil over the salsa and cottage cheese. Garnish with a few whole cilantro leaves and a pinch more salt on top. Serve alongside tortilla chips.

Whipped Beet Ricotta Dip with Lemon Zest by Meiomi Wines

Ingredients:

  • 1 large red beet (about ½ pound), scrubbed
  • 2 cups of ricotta
  • Salt to taste
  • Lemon zest (for garnish)
  • Poppy seeds (for garnish)

Instructions:

  1. Trim beet top and root, and boil in its skin until cooked through (a fork should slide easily into the center of beet, 20-30 minutes.)
  2. Let sit until cool enough to handle. Peel beet by wrapping with paper towel and wiping off skin, which will slip off easily.
  3. Process beet and ricotta in a food processor until silky smooth. Season with salt to taste.
  4. Transfer to a serving bowl. Garnish with a dollop of ricotta, lemon zest and poppy seeds and pair with a glass of delightfully dry Meiomi Rosé.
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Honor the red, white and blue with American classics like burgers topped with bacon and hot dogs served in pretzel buns. Dig into sides of roasted potato salad, apple poppyseed coleslaw and creamy avocado pasta salad. And finish off your feast with strawberry rhubarb hand pies or grilled peaches with vanilla cream.

If you're feeling thirsty, wash it all down with watermelon-infused water or something stronger, like a watermelon rum punch.

Hungry? Check out our top Memorial Day recipes in the slideshow above! 

38 PHOTOS
Summer cocktails to sip on all season long
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Summer cocktails to sip on all season long

Silver Cucumber Smash

Ingredients:

  • 1.25 oz. NOLET’S Silver Gin
  • 0.75 oz. Simple Syrup
  • 1 oz. Lemon Juice
  • Cucumber Slices
  • Mint Leaves

Directions:

Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin. Add NOLET’S Silver, ice and shake well. Strain into an ice-filled rocks glass. Garnish with a spring of mint.

Hibiscus Dragon Fruit Margarita

Ingredients:

  • 2 oz Patron Reposado Tequila
  • 2 oz Fresh Pineapple Juice
  • .75 oz Cinnamon Hibiscus syrup
  • .50 oz Fresh Lemon
  • .25 oz Triple sec
  • Pinch of Sea Salt
  • 2 Dashes Hellfire Bitters

Directions:

Add all ingredients into a shaking tin and fill halfway with ice. Shake for 5 seconds and strain into a hollowed out Dragon Fruit with ice. Garnish with Pineapple Spikes, Mint and flaming lemon half.

Baileys Almande Flat White Coffee with Toffee Bits (Created by Lo Bosworth)

Ingredients:

  • 2 1/2 oz. Baileys Almande (Frothed)
  • 8 oz. Chilled Coffee
  • Vegan Whipped Cream
  • Dusting of Toffee Bits and a Drizzle of Caramel Sauce for Garnish

Directions:

Combine chilled coffee and frothed Baileys Almande into a rocks glass with ice and stir well to incorporate. Top with vegan whipped cream. Garnish with a dusting of toffee bits and a drizzle of caramel sauce.

Ideal Serving Glass:

Rocks Glass

La Familia (Created by J. Balvin)

Ingredients:

  • 1 1/2 oz. Buchanan’s DeLuxe 12 Year Old
  • 1 oz. Guava juice
  • 1/2 oz. Lemon juice
  • 1/2 oz. Simple Syrup
  • Sparkling wine or soda
  • Cubed ice 
  • Guava and/or Lemon slice for Garnish

Directions:

Add all ingredients to a shaker, shake it up and strain into a highball glass with ice. Top with sparkling wine. Garnish with a guava or lemon slice.

Ideal Serving Glass:

Highball glass

Tanqueray Malacca G&T

Ingredients:

  • 1 1/4 oz. Tanqueray Malacca
  • Fever Tree Tonic Water
  • Pink Peppercorn & Sprig of Mint

Directions:

Fill a Copa glass with Tanqueray Malacca over ice. Add tonic water and fill to top. Garnish with a pink peppercorn and sprig of mint.

Ideal Serving Glass:

Copa Glass

Tanqueray Rangpur G&T

Ingredients:

  • 1 1/4 oz. Tanqueray Rangpur
  • Fever Tree Tonic Water
  • Slice of Lime

Directions:

Fill a Copa glass with Tanqueray Malacca over ice. Add tonic water and fill to top. Garnish with a slice of lime.

Ideal Serving Glass:

Copa Glass

Blood Orange Paloma (Created by mixologist Ricardo Sandoval of Mexico City)

Ingredients:

  • 1 1/2 oz. Tequila Don Julio Blanco
  • 1 oz. Fresh Grapefruit Juice
  • 1/2 oz. Fresh Lime Juice
  • Sanpellegrino Aranciata Rossa for Top
  • Chili Powder for Garnish

Directions:

Combine Tequila Don Julio Blanco, fresh lime juice and fresh grapefruit juice into a cocktail shaker with ice. Shake well.
Strain contents into a Collins glass over fresh ice. Top with San Pellegrino Aranciata Rossa. Garnish with chili powder. 
 

Ideal Serving Glass:

Collins Glass

In Love With The Coco

Ingredients: 

  • 4 oz. Red Bull Summer Edition Coconut Berry
  • 1 oz. coconut milk
  • 1 1/2 oz. pineapple juice
  • 1/2 oz. orange juice
  • 4 strawberry halves

Directions:

First add pineapple, orange, and strawberries to a cocktail shaker and muddle. Next, add coconut milk and then shake with ice and pour into your serving vessel over ice. Finally, top with Red Bull Summer Edition Coconut Berry. Garnish with coconut flakes, freshly grated nutmeg and a strawberry wedge. 

Den After Dark (Created by Jesse Ross, Sycamore Den)

Ingredients:

  • 1 oz Jägermeister
  • 1 oz vodka
  • 1 ½ oz fresh tangerine
  • ¾ oz fresh lime
  • 3/8 oz house orange curaçao
  • 3/8 oz house-made clove syrup

Directions:

Combine all ingredients, whip shake with crushed ice, dirty dump over more crushed ice

Wet Hot American Summer Ale-tail (Created by Natasha David)

Ingredients:

  • 3 oz Sam Adams Summer Ale
  • 1.5 oz Mezcal (preferably Del Maguey Vida Mezcal)
  • 0.75 oz Lime Juice
  • 0.5 oz Ginger Syrup (Can be substituted for simple syrup)
  • 1 whole strawberry
  • 2 slices of Jalapeño

Directions:

In a shaker, muddle the Strawberry and Jalapeño slices. Add the rest of the ingredients. Shake with ice and strain into a highball glass with ice. Top with 3 oz of Sam Adams Summer Ale. Garnish with a Lime wedge.

Blue Crush

Ingredients:

  • 2 oz Patrón Silver
  • 2 oz Pineapple Juice
  • .75 oz Lemon Juice
  • .25 oz Demerara Syrup
  • .5 oz Blue Curacao
  • Pineapple ring for garnish
  • Orange peel for garnish
  • Pineapple leaf for garnish

Directions:

Combine all ingredients in a shaker with crushed ice and shake vigorously. Pour unstrained into the glass. Garnish with a pineapple ring, orange peel, and leaf.

Stoli Cucumber Moscow Mule

Ingredients:

  • 2 parts Stoli Cucumber
  • 4 parts Stoli Ginger Beer
  • ½ part lime juice
  • Lime and cucumber slices

Cointreau White Sangria

Ingredients:

  • 0.5 oz. lemon juice (one half lemon)
  • 1 oz. Cointreau
  • 0.25 oz. simple syrup
  • 4 oz. white wine

Directions:

Juice one lemon. Combine remaining ingredients and add ice. Serve in a highball glass and garnish with peach slices and blueberries.

Red Dawn (Created by Rag Trader in New York City)

Ingredients:

  • 2 oz. of Simple Vodka
  • ¾ oz. of lime juice
  • ½ oz. of pomegranate syrup
  • 1 oz. of ginger syrup
  • 3 dashes of bitters
  • Top with Lime Perrier

Directions:

Build the cocktail, shake with two ice cubes, pour over crushed ice, and garnish

Blood Orange MeZZa Mule (Created by Fashionable Hostess)

Ingredients:

  • Juice of 1/2 a medium blood orange
  • Juice of 1/2 a lime
  • 1 ounce vodka
  • 8 leaves mint
  • 2 ounces chilled ginger beer
  • Chilled MeZZa di Mezzacorona for topping

Directions:

In a glass, combine the blood orange juice, lime juice and vodka. Add the ginger beer and top with the Italian Glacial Bubbly MeZZa di Mezzacorona. Garnish with blood orange slices and fresh mint. Enjoy!

Lavender Lemonade Port Cocktail

Ingredients:

  • 1 Lemon
  • 2 ½ oz. Fonseca Siroco Dry White Port
  • 1 oz. sparkling lemonade
  • 1 ¼ oz. lavender simple syrup
  • Edible flowers or fresh mint (optional garnish)
  • Lavender Simple Syrup

Makes 1 cup syrup

  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons dried lavender blossoms

Instructions:

Prepare simple syrup:

Combine water, sugar, and lavender blossoms in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer on low heat for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Strain syrup through mesh strainer into jar. Let cool. Store in fridge for up to 2 weeks. Prepare cocktail

Cut ½ lemon into wedges. Slice remaining half for garnish.
In the bottom of a cocktail shaker, crush using muddler.
Add Fonseca Siroco dry white port and simple syrup.
Add ice and cover with cocktail topper. Shake well. Pour into glass. Top off with lemonade. Garnish with lemon and/or mint.

Spicy Ginger Margarita

Ingredients:

  • 2 ounces Los Arango Blanco
  • 1 ounce lime juice
  • ½ ounce ginger simple syrup
  • 3 slices fresh cut jalapeño
  • Tajín for rim

Directions:

Rim your glass with Tajín. Combine all ingredients in a cocktail shaker with ice. Shake to chill and combine ingredients. Fine strain into a rocks glass over fresh ice. Garnish & Enjoy!

Strawberry Basil Paloma

Ingredients:

  • 2 ounces Los Arango Reposado
  • 1 ounce grapefruit juice
  • ½ ounce agave syrup
  • 2 chopped strawberries
  • 5 basil leaves
  • Soda to top
  • Smoked sea salt for rim

Directions:

Rim your glass with smoked sea salt. Combine all ingredients except soda in a cocktail shaker with ice. Shake to chill and combine ingredients. Fine strain into a hi-ball glass over fresh ice. Top with soda. Garnish & Enjoy!

Arango Rose

Ingredients:

  • 2 ounces Los Arango Añejo
  • ¾ ounce lime juice
  • ½ ounce agave syrup
  • ½ ounce grenadine

Directions:

Combine all ingredients in a cocktail shaker with ice. Shake to chill and combine ingredients. Fine strain into a coupe glass. Garnish & Enjoy!

The Original Margarita

Ingredients:

  • 1 oz. Cointreau
  • 2 oz. Blanco Tequila
  • 1 oz. Fresh Lime Juice

Directions:

Combine all ingredients in a shaker, add ice. Shake and strain over ice in rocks glass. Garnish with lime wheel.

Blue Betty

Ingredients:

  • ¼ oz agave nectar or simple syrup
  • 6 blueberries (muddle)
  • 1 basil leaf (muddle)
  • ¼ oz fresh lemon juice
  • 2 oz Deep Eddy Vodka
  • 2 oz Topo Chico
  • Blueberry and basil leaf garnish

Directions:

Combine first 4 ingredients, then muddle, shake and strain over new ice.  Top with Topo Chico. Garnish with blueberry and basil leaf.

Blueberry Ginger Mule (Created by Laurie Harvey, Cherry Pie Hospitality Group)

Ingredients:

  • 1 oz Deep Eddy Lemon Vodka
  • 1 oz Deep Eddy Straight Vodka
  • 2 oz Blueberry cordial*
  • Goya Ginger Beer

Directions:

Combine all ingredients within a copper mug filled with crushed ice.          

*Blueberry Cordial:

Ingredients:

  • 1 lb. frozen blueberries
  • Zest and juice of 1 lemon and 1 orange
  • 2 cups sugar
  • 1 tsp vanilla
  • ¼ cup white vinegar

Directions:

Combine all ingredients in saucepan over medium heat until sugar is dissolved and blueberries burst. Cool and strain.

Port & Citrus

Ingredients:

  • 2 oz Jura 10
  • ½ oz port
  • ½ oz lemon juice
  • ½ oz maple syrup

Directions:

Combine the Jura 10, port, lemon juice, and maple syrup in a cocktail shaker, fill with ice, and shake well. Strain into a coupe glass and garnish with a lemon peel.

Orange & Spice

Ingredients:

  • 2 oz Jura 10
  • 2 bar spoons Amaro Montenegro
  • 1 bar spoon Demerara Sugar
  • 2 dashes angostura bitters

Directions:

Stir all ingredients with ice, then strain over one large ice cube in a rocks glass.  Garnish with an orange twist.

The Shackleton Highball

Ingredients:

  • 1.5 oz Shackelton
  • 4 oz bottled soda
  • Fresh lemon zest

Directions:

Fill highball glass with cubed ice, stir with barspoon for 10 seconds until glass starts to frost, drain out excess water and add Shackleton. Stir for 10 seconds and add more cubed ice if needed. Top with soda and softly stir for 5 seconds. Garnish with lemon oils from zest. 

Arctic Seas

Ingredients:

  • 1.5 oz Shackleton Whisky
  • 1/2 oz blue curacao
  • 1 oz coconut cream
  • 1/2 oz spiced raisin rum 
  • 3/4 oz fresh lime juice 

Directions:

Shake all ingredients in a tin with ice. Strain over fresh crushed ice. 

1862 Margarita

Ingredients:

  • 2 parts Tequila CAZADORES Blanco
  • ½ parts St-Germain
  • ½ parts Agave nectar
  • ¾ parts Fresh lime juice

Directions:

Combine all ingredients into a cocktail shaker with ice, shake and serve on the rocks. Garnish with a lime wheel.

Tribal Elder Margarita

Ingredients:

  • 2 oz. Tequila CAZADORES Blanco
  • ½ oz. St-Germain
  • ⅛ oz. Clarified fresh lemon juice
  • Hibiscus tea foam 

Directions:

Combine the CAZADORES, St-Germain and lemon juice in a cocktail shaker with ice. Shake and pour into a martini glass, and top with the hibiscus tea foam on top. 

Coca-Cola Georgia Peach State of Mind

Ingredients:

  • ¾ oz. lime juice
  • 1 oz. Malibu
  • 1 oz. white rum
  • Coca-Cola Origins Georgia Peach

Directions:

Add all ingredients except Coca-Cola Georgia Peach to shaker. Shake, strain and pour over ice. Top with Coca-Cola Georgia Peach. Garnish with lime wheel.

Honest Tea Pineapple Mule 

Ingredients:

  • 1.5 oz. vodka
  • 1 oz. lime juice
  • 1 oz. Golden Turmeric Pineapple Honest Tea
  • Ginger Beer

Directions:

Combine vodka with Golden Tumeric Pineapple Honest Tea. Add lime juice in a shaker. Shake, strain over ice. Top with Ginger Beer. Garnish with pineapple and lime wedge.

Odwalla Mango Tango Swizzle

Ingredients:

  • 1 oz. lime juice
  • 1 ½ oz. Odwalla Mango Tango
  • 2/3 oz. Malibu rum
  • 1 ½ oz. white rum
  • Peychaud's bitters

Directions:

Add all ingredients except bitters to shaker. Shake, strain over ice. Peychaud's float. Garnish with lime wheel.

Suja KomBEACHa

Directions:

Directions:

Add all ingredients except Kombucha to shaker. Shake, strain over ice and top with Suja Green Apple Kombucha.

Suja's Berry Booch Mojito

Ingredients:

  • 1.5 oz of Rum
  • 3 blackberries
  • 6 mint leaves
  • Half a lime
  • Mixed Berries Kombucha (8 fl oz. – about half the bottle)

Pineapple Express

Ingredients:

  • 2 oz Port Cask Finished Virginia-Highland Whisky   
  • 1/2 oz Punt e Mes  
  • 1/2 oz Giffard Caribbean Pineapple  Liqueur  
  • Dash of orange bitters

Directions:

Combine all ingredients.  Stir & add a dash of Orange Bitters. Garnish with lemon twist & serve in a coupe.    

Summer Dream

Ingredients:

  • 1.5 oz Kerrygold Irish Cream Liqueur 
  • 1 oz Brancamenta 
  • 3 oz Cold Brew

This Is Bananas 

Ingredients:

  • 1 part Irish Whiskey
  • 1 part Kerrygold Irish Cream Liqueur
  • 1 part Crème de Banana

Directions:

Shake and serve up. Garnish with grated Nutmeg.

Kettle One Botanical Grapefruit Glow

Ingredients:

  • 1.5 oz Grapefruit Rose Ketel One Botanical
  • .75 oz Fresh Grapefruit juice
  • .5 oz Fresh Pineapple juice
  • .5 oz Wild Blueberry Honey
  • 2 oz Hibiscus Tea
  • 1 Dash Rose Water

Directions:

Build in a Collins glass over ice. Garnish with a half grapefruit wedge to serve.

Ketel One Botanical Peachy Keen Fizz

Ingredients:

  • 1.5 oz Peach & Orange Blossom Ketel One Botanical
  • .5 oz Fresh Lemon Juice
  • 1 oz Fresh Strawberry and Rhubarb Reduction
  • 2 oz Tonic Water

Directions:

Build in a Collins glass over ice. Garnish with a Lemon oil, Orange Wheel to serve.

Ketel One Botanical Mint To Be

Ingredients:

  • 1.5 oz Cucumber & Mint Ketel One Botanical
  • .75 oz Fresh Lime Juice
  • .75 oz Fresh Pressed Kiwi Juice
  • .75 oz Natural Agave
  • 8 Leaves of Mint
  • 2 oz Club Soda

Directions:

Build in a Collins glass over ice. Garnish with a mint bouquet and cucumber slice to serve.

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