This Star Spangled Mojito is the perfect cocktail for Memorial Day, 4th of July and more. Learn how to make the recipe for your next patriotic celebration on this episode of Cocktail of the Week!
1 cup fresh blueberries, plus extra for garnish
10 fresh mint leaves
2 teaspoons sugar
juice of 2 limes
4 ounces white rum
3 ounces blue Curaçao
6 ounces club soda
Muddle mint leaves and sugar in a cocktail shaker using a muddler or the end of a wooden spoon.
Add blueberries and lime juice to the shaker and muddle.
Add rum and blue Curaçao and shake well.
Strain cocktail mixture over two glasses filled with ice.
Top off the drink with club soda.
Garnish with extra blueberries and serve immediately.
Memorial Day cocktails for any gathering
Memorial Day cocktails for any gathering
SVEDKA’s Suddenly Summer
1¾ parts SVEDKA Vodka
¾ part lemonade
½ part triple sec
1-part cranberry juice
Juice of 6 whole limes
12 cups ice
Whole blueberries & sliced strawberries
Combine all ingredients in a punch bowl. Add 5-6 cups of ice, stir, and garnish with blueberries and sliced strawberries. As the party continues, add more ice and fruit as needed. Yields 25-30 servings.
Casa Noble's Elderflower Margarita
1.5 oz Casa Noble Crystal
.75 oz lime juice
1 oz Elderflower Liqueur
.5 oz agave nectar
Stir all ingredients in glass with ice. Garnish with a twisted lime wheel.
Plated's Frozen Aperol Spritz
3 oz. Prosecco
1 oz. Aperol
1 oz. simple syrup (agave can also work here)
1/4 oz lemon juice
1/4 oz orange juice
Few handfuls of ice (8-10 oz)
Slices of orange for garnish
Halve lemons and oranges; cut .5 orange into slices for serving. In a large bowl, stir together Prosecco, Aperol, juice of 2 lemons, and juice of remaining oranges to combine.
Make simple syrup
In a small pot, combine 1 cup granulated sugar and 1 cup water and place over low heat. Bring to a simmer and cook until syrup is translucent, 3–4 minutes. Remove from heat and set aside to cool.
Finish Aperol Spritz
Once simple syrup has cooled, in a blender or food processor, combine Prosecco-Aperol mixture, 1 ounce simple syrup (or use less, if desired), and ice. Save remaining simple syrup for your next happy hour. Pulse until ice is slushy and mixture is fully combined. Pour into glasses. Garnish with orange slices. Enjoy!
Doña Paula's Rosé Caipirinha (Crafted by Mettā Mixologist Karlos Hernandez)
2 oz 2018 Doña Paula Rosé of Malbec
1 1/2 oz Avua Cachaca
3/4 oz Fresh Lime Juice
3/4 Fermented Ashwagandha Honey
Combine the Avua Cachaca, Doñe Paula 2018 Rosé of Malbec, lime juice, and honey, shake, and double strain. Pour into a wine glass with four ice cubes. Add a mint sprig garnish, shaved ashwagandha root, and a lime twist
RUFFINO'S Always Sparkling
1½ parts Ruffino Sparkling Rosé
1 part cognac
¾ parts lemon juice
¾ parts strawberry puree (sweetened)
1 dash rose water
Shake all ingredients together except for the Ruffino Sparkling Rosé. Strain into a lowball glass with ice and top off with sparkling rosé. Garnish with a strawberry.
Ketel One Botanical Grapefruit Glow
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
Build in a Collins glass over ice. Garnish with a half grapefruit wedge to serve.
Kim Crawford's Frosé Everyday
1 bottle Kim Crawford Rosé
Lemon twist to garnish
Two days before serving pour wine into a 9” x 13” pan or several ice cube trays and freeze, stirring occasionally if in a pan. When frozen solid, using a hand blender or food processor, blend frozen wine until smooth. Serve directly or freeze again for up to 1 week, covered. Garnish with lemon twist. Makes 5 servings.
SVEDKA's Strawberry Lemonade Iced Tea
1 part SVEDKA Strawberry Lemonade
1 part sweet tea
Pinch of salt
Squeeze of lemon
Pour SVEDKA Strawberry Lemonade and sweet tea into a tall glass filled with ice. Add salt and squeeze of lemon to taste. Stir and garnish with a lemon wheel.
BACARDÍ Tropical Refresher
3/4 part BACARDÍ SUPERIOR
3/4 part BACARDÍ COCONUT Rum
1 1/2 parts coconut water
1½ parts Pineapple juice
2 Lime Wedges
Fill a glass with ice and pour in the BACARDÍ Flavors, coconut water, and pineapple juice. Squeeze in the lime, gently stir, and then garnish the punch bowl with a pineapple wedge. Serve with a pineapple wedge and pineapple leaves.
Summer Ale Spritz (Created by Rael Petit)
1 bottle of Sam Adams Summer Ale
1 oz Rosemary Syrup*
1 oz Lemon Juice
0.75 oz Aperol
Add Sam Adams Summer Ale, rosemary syrup, lemon juice and ice in a blender. Blend ingredients. Pour in a tall beer glass and top with an Aperol float. Garnish with a rosemary sprig.
*Rosemary Syrup: In a saucepan, put 250 ml sugar and 250 ml of water. Add a handful of rosemary and cook on high for 7 minutes, while stirring the sugar to dissolve. After 7 minutes, let it cool for another 7 minutes and then strain.
Santina to prepare
Add frozen Aperol to pitcher and top with prosecco and soda. Stir to blend and pour into balloon wine glasses. Garnish with orange wheel and mint sprig.
2oz Jose Cuervo Tradicional Silver
.75oz Lime Juice
.5oz Simple Sugar
3oz Soda Water
3-4 slices Cucumber
Muddle Cucumber slices in tin. Add all remaining ingredients except Soda into shaker tin and shake with cubed ice. Strain into a High Ball Glass over cubed ice and top up with soda water
Garnish: Dill sprig or Cucumber ribbon around glass
2oz Jose Cuervo Especial Gold
1oz Pineapple Juice
2 slices Jalapeño
Lightly muddle jalapeño in shaker tin. Add all remaining ingredients to tins and shake until chilled. Strain over cubed ice in a Rocks Glass.
Garnish: Pineapple Wedge and Mint Sprig
2oz Jose Cuervo Tradicional Silver
1oz Grapefruit Juice
1 Grapefruit Wedge
Build over ice in a Highball Glass and stir to mix.
Garnish: Grapefruit Wedge
Patrón Mini Pineapple Piña Colada
2 oz. Patrón Reposado
2 oz. Pineapple Juice
1 oz. Passionfruit Juice
1 oz. Cinnamon Cream of Coconut
.5 oz. Lime Juice
2 dashes Pecan Bitters
Add all ingredients into a shaker and fill halfway with ice. Shake for 5 seconds and double strain into a hollowed out pineapple with ice. Take the top and cut off the spikes and leave a 2-inch hole in the middle. Take mini pineapples and stack on top.
8 oz. Guinness Blonde Lager
8 oz. Guinness Draught (can, bottle, or draft)
Pour 8oz Guinness Blonde Lager directly into a pint glass
Take a Half-and-Half spoon and slowly pour 8oz Guinness Draught over. The Guinness Blonde will stay on the bottom of the glass, and the Guinness Draught will float on top.
2 parts DEWAR’S
1 part St-Germain
Fill a highball glass with ice and pour in DEWAR’S and St-Germain. Top with soda water and garnish with lemon zest.
Rojo, Blanco & Brew (Created by Carey Gaskin, Bad Hunter, Chicago)
1 ½ oz. Coffee Infused Tequila CAZADORES Blanco*
¾ oz. Bacardi Banana
½ oz. Lemon Juice
½ oz. Cinnamon Lemon Oleo*
Coffee Infused CAZADORES Blanco: Using spent coffee grounds from one pot, steep coffee grounds with one bottle of CAZADORES for 15-20 minutes. Strain to remove solids.
Lemon Cinnamon Oleo: Peel 100g (roughly 8-10) lemons saving the lemons for juicing. Add 50g white sugar and 1 teaspoon of ground cinnamon. Mix together. Add lemon peels. Use a muddler to muddle lemon peels to extract oils. Cover and let sit at room temperature for 24 hours. Remove solids. If sugar solids are left, add to medium heat and stir until smooth.
Match Made in Heaven Spritz (Created by Natasha David, Nitecap)
3 oz Prosecco
2 oz Aperol
1 oz Seltzer
1 pinch Kosher Salt
Build in a wine glass over ice and stir. Garnish with a grapefruit crescent.
Watermelon Aperol: Combine 1 bottle of Aperol (750ml) with a quarter of a cubed watermelon in a blender. Blend for 2 minutes. Strain, rebottle, and store in refrigerator.
Cures What ALES You (Created by Gareth Howells, VNYL)
1 oz Jägermeister
1 oz Rye Whiskey
2 oz Arrogant Bastard Ale
1 Orange segment
½ oz Fresh Lemon Juice
¾ oz Simple Syrup
2 dashes Orange bitters
Mint (8 leaves)
Garnish: Mint Sprig
Muddle orange, mint and sugar in a glass. Add egg white, lemon juice, simple syrup, rye whiskey and Jägermeister. Dry shake to emulsify. Add ice and wet shake. Add arrogant bastard and strain into a glass. Garnish with mint sprig.
1.5 oz. CÎROC Summer Colada
1 oz. Passion fruit juice
.75 oz. Banana juice (or 1 whole banana)
2 Bar spoons coconut cream
.5 oz. Lemon juice
1 Glass of ice
Martini globe glass
Pineapple leaves, banana slices and a cherry
Basil Hayden's Lemon-Rosemary Punch (By Matt Sharp, Houston, TX)
1 bottle of Basil Hayden’s® Bourbon
10 ounces Simple Syrup
10 ounces Lemon Juice
30 dashes Aromatic Bitters
Sprig of Rosemary (for garnish)
Combine all ingredients into a large punch bowl with 4 cups of ice. Slice lemons into wheels and add to bowl. Stir to chill and ladle into Collins glass with a rosemary sprig.
1.5 oz. CÎROC Summer Colada
4 Chunks of watermelon
.75 oz. Lemon juice
.75 oz. Simple syrup
1 oz. Coconut water
Watermelon chunk and orange chunk
Red, White & Berry Limeade (Courtesy of Karly Gomez, A Simple Pantry)
1 cup Smirnoff Red, White, & Berry or Smirnoff No. 21
1 cup black raspberry liqueur
3 cups limeade
In a large pitcher, combine the Smirnoff, black raspberry liqueur, and limeade. Chill until cold, then serve over ice with blueberries, raspberries, and apple stars for a patriotic twist.
Summer Berry Mule (Courtesy of Sylvia Fountaine, Feasting at Home)
1.5 ounces Smirnoff Red, White & Berry
4 ounces Ginger Beer or Ginger Ale
1/4 cup fresh berries- blueberries, raspberries or blackberries
Squeeze of lemon (optional)
In a shaker, muddle half the berries with the vodka, add ice and shake. Pour into an ice-filled mason jar. Top with Ginger Beer and a squeeze of lemon. Garnish with fresh berries on a skewer
Triple Berry Mojitini (Courtesy of Megan Marlowe, Strawberry Blondie Kitchen)
3/4 cup Smirnoff Red, White & Berry
1 cup limeade
Handful of mint leaves
6 oz raspberries
6 ounces blackberries
4 ounces cherries, pitted and cut in half
Sugar and lime wedge for rimming
4 teaspoons sugar, (I used stevia)
In the bottom of 4 - 11.5 oz glasses, place 1 teaspoon of sugar and a few torn mint leaves. Muddle. To each glass add 2 raspberries, 2 blackberries and 2 cherries. Muddle with the sugar and mint until liquefied. Pour 1.5 oz Smirnoff Red, White & Berry into each glass. Top with 1/4 cup limeade, crushed ice and a splash of club soda. Garnish with a cocktail pick of a raspberry, blackberry and lime wedge.
Red, White & Blue Boozy Slush (Courtesy of Taylor Bradford, Pink Heels Pink Truck)
Blue Slush Layer:
2 cups ice
2 oz. Blue Curacao
1 cup homemade lemonade
White Slush Layer:
2 cups ice
2 oz. Smirnoff Red, White & Berry
1 cup homemade lemonade
Red Slush Layer:
1 ¼ cups strawberries, quartered
2 oz. Smirnoff Red, White & Berry vodka
¼ cup of homemade lemonade
Blend each layer separately until smooth. Store in freezer until ready to build your cocktail. Pour each layer into a highball glass and serve immediately.
Tropical Flower Punch
1 cup of coconut rum
1 cup of mango juice
2 cups of orange juice
¼ cup of grenadine
2 cups Sparkling Ice Coconut Pineapple
Edible flowers, for garnish
In a large punch bowl, combine the coconut rum, mango juice, grenadine, Coconut Pineapple Sparkling Ice and stir. Fill glasses with ice and ladle in the punch, garnish with edible flowers serve.
1 oz Campari
1 muddled strawberry
4 oz rosé, chilled
2 oz Sparkling Ice Classic Lemonade
Orange twist, for garnish
Combine Campari, muddled strawberry, and rosé into a cocktail shaker with ice. Shake well then pour into a glass over fresh ice and top with Sparkling Ice Classic Lemonade. Garnish with the orange twist and serve.
Frozé Watermelon Granita
1 bottle Santa Margherita Sparkling Rosé
1 quart watermelon-rosemary sorbet (store bought or recipe below)
2 cups diced, seedless watermelon
Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes. Pour the Santa Margherita Sparkling Rosé over the sorbet and melon. Garnish with mint. Serve immediately with a silver spoon.
To make watermelon sorbet:
1 ½ cups granulated sugar
1 cup water
3 sprigs of rosemary
3 pounds seedless watermelon cut into cubes (about 10 cups)
½ cup lime juice
¼ cup and 2 tablespoons tequila
In a small saucepan bring the sugar, water, and rosemary to a boil. Remove it from the heat and let it cool to room temperature, then strain. Combine the rosemary syrup, watermelon, lime juice, and tequila in a blender and process until smooth. Strain through a fine-mesh sieve and refrigerate overnight. Freeze the sorbet “granita-style” by putting it in the freezer and stirring every hour for five hours.
The Red Snapper
1 oz. Boodles Gin
4 oz. Tomato Juice
0.5 oz. Lemon Juice
7 drops Tabasco Sauce
4 dashes Worcestershire Sauce
2 pinches Salt
1 small pinch Black Pepper
Garnish: Lemon wedge
1 ½ parts Absolut
2 parts Lemonade
2 parts Iced Tea
Build ingredients in a mason jar glass. Garnish with lemon.
1 part Absolut Vodka
.5 parts Blue Curacao
2.5 parts Cranberry juice
2.5 parts Lemon Lime Soda
Fill a highball glass with ice. Add all ingredients slowly. Squeeze lime juice into the glass. Garnish with a lime wedge
Note: The most important thing is to add the different layers/ liquids slowly.
Minibar Delivery's Orange Gin & Tonic
2 oz gin
1 oz orange juice
3 oz tonic water
In a cocktail shaker combine gin and orange juice and shake. Pour into a lowball glass with ice and top with tonic water. Garnish with an orange slice.
Minibar Delivery's Bramble Fizz
2 oz gin
1 oz fresh lemon juice
½ oz simple syrup
½ oz creme de mure
2 oz club soda
Add gin, lemon juice simple syrup, and creme de mure in a shaker with ice and shake. Fine-strain into an lowball glass with ice and top with club soda. Garnish with a lemon half-wheel and a fresh blackberry.
Flora Adora (Courtesy of Bruce Cost Ginger Ale)
0.75 oz lemon juice
0.75 oz Small Hand Foods raspberry gum syrup
1.5 oz Plymouth Gin
4 oz Bruce Cost Ginger Ale – Original
In a glass with ice, combine the listed ingredients. Stir, garnish with blackberries and enjoy!
White Wine Ginger Sprtiz (Courtesy of Brooklyn Crafted)
4-5 oz. chilled, dry white wine
2-3 oz. chilled, Brooklyn Crafted Ginger Beer Mini in Traditional
Juice from half a lime
Garnish with fresh or candied ginger
3 parts Purity Vodka
1 cup mixed berries
1 long piece of lemon zest
4 parts distilled water
Combine the ingredients in a glass pitcher and let sit, refrigerated, for at least 4 hours – or preferably overnight, before serving. Serve the vodka mixed with the berry water either shaken or served strained or combined over ice.
Spicy Sparkling Margarita
2 parts Blanco Tequila
½ part Cointreau
3 slices of Jalapeño pepper
Juice of 1/8 lime
1 ½ parts Sparkling Ice Lemon Lime
Shake Tequila, Cointreau, lime juice and peppers with ice. Pour into rocks glass with salted rim and lime wedge. Top with Sparkling Ice Lemon Lime.
Virginia Distillery Company Spring Sangria
½ c. sugar
1 cup Chardonnay Cask Finished Virginia-Highland Whisky
1 green apple
10 mint leaves (a handful)
1 bottle sparkling wine
Combine sugar and whiskey in a pitcher. Thinly slice the apple and peaches and chop the mint. Combine in the pitcher and chill for 2+ hours. When ready to serve, separate mixture into each glass (distributing the fruit evenly with a spoon). Top with sparkling wine and serve.
Weight Watchers Fruity Sangria with Cense Wine
1 serving(s) Cense Wine, Sauvignon Blanc (WW endorsed), or Cense Rose (5 fl oz)
Combine wine, juice, brandy and fruit (may be done up to 1 day ahead and refrigerated). When ready to serve, top with club soda and pour over ice in a large wine glass (or other glass).
Strawberry Rhubarb Fizz
2 cups fresh rhubarb, chopped
½ cup white sugar
2 tablespoons water
2 cups fresh strawberries, chopped
12 ounces Tanqueray Gin
24 ounces Fever Tree Tonic
Fresh Strawberries (garnish)
Over med-high heat, cook rhubarb, sugar, and water until soft. Add strawberries and continue to cook until completely cooked down (about 15 minutes), stirring constantly. Cool and strain. (Refrigerate until ready to use.) In a highball or tall glass, add ice, add 2 tablespoons of strawberry sauce, and top with 1½ ounces of Tanqueray Gin and 3 ounces of Fever Tree Tonic (per serving). Garnish with strawberries and lime. Enjoy!
Orchard Rosé Sangria
2 bottles Angry Orchard Rose Cider
3 oz Gin
3 oz Lemon Juice
3 oz Simple Syrup (1 part sugar to 1 part water)
9 oz Basil Watermelon Juice (Add about 2 cups diced watermelon, and 5 to 6 basil leaves to a blender and blend until liquified)
Build in a wine glass with ice and top with Cider. Garnish with an orange twist.
1.5 oz Roca Patrón Silver
.5 oz Mezcal
.75 oz Rosemary-Lime Cordial
Combine ingredients in a mixing glass and stir to chill. Strain into a coupe glass. Garnish with rosemary sprig
Any Which Way But Left (Created by Matt Friedlander, Fools Gold)
1 oz. Jägermeister
1 oz. Aperol
1 oz. Brovo Amaro
Chocolate Molé Bitters
Combine all ingredients together, stir & strain into rocks glass over fresh ice and garnish with chocolate molé bitters and a grapefruit peel.
Wet Hot American Summer Ale-Tail
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
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.
1 ½ ounce Port Cask Finished Virginia-Highland Whisky
1 ounce sweet vermouth
½ ounce Luxardo cherry juice
¼ ounce freshly squeezed orange juice
3 dashes chocolate bitters
Cinnamon stick to garnish
Combine ingredients in a glass. Stir and garnish with cinnamon stick.
6 oz DeLeón Platinum Tequila
4 oz Watermelon Juice
12 Cherry tomatoes on Vine
4 oz Lime Juice
4 tsp Agave
Mull 12 cherry tomatoes in a shaker. Blend 10 - 12 pieces of watermelon or 1oz of watermelon juice into shaker. Add in remaining ingredients and pinch of salt. Shake, strain and pour over ice.