The last three-day weekend of the summer is here and we plan on making the most of our long weekend!
Whether you're hanging by the pool, taking a day trip to the beach or just seeing some friends, raise a glass of your favorite cocktail to toast to the end of summer. We have compiled over 30 cocktail recipes -- everything from spritzes to punches to refreshing coolers -- that will help you savor the last few days of the summer season.
Layer limes, strawberries and ice into two glasses. Pour 1 ounce lemonade concentrate into each glass. Top each glass with half the can of Barefoot Moscato Spritzer and stir briefly. Top each glass with 1 ounce ginger ale
Place all ingredients except soda water into a cocktail shaker. Fill with ice and shake for 8 - 10 seconds. Strain into a tall glass filled with fresh ice. Top with soda water and garnish with a rosemary sprig.
1 cup fresh raspberries, 1 cup quartered fresh strawberries, 1 medium lemon, thinly sliced, seeds removed
In a large pitcher, combine the limoncello, raspberries and strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour into old-fashioned glass with ice. Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.
Place raspberry ice cubes in glass and set to the side. In a cocktail shaker, add vanilla vodka, simple syrup, and fresh lemon juice- shake. Strain over ice and add Sparkling Ice Grape Raspberry.
Fancy Bourbon Punch
1 liter Maker’s Mark Bourbon
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of peeled fruit
1 liter of strong tea (preferably green tea)
250 ml champagne (club soda can be used for a less fancy version)
Freshly grated nutmeg*
Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this does add a little complexity). Brew the tea for about 30 minutes, remove loose tea or tea bags and allow to cool. Add the juice of the peeled fruit, tea and bourbon. Stir. Top with champagne just before serving and stir gently. Top with freshly grated nutmeg and serve.
*If you can’t grate fresh nutmeg, don’t use the prepackaged powdered stuff. It will turn your punch into a paste. If fresh isn’t possible, garnish with citrus wheels or fresh fruit.
Add ingredients (except Q Sparkling Lemon) into a cocktail shaker filled with ice, and shake together to combine/chill. Strain into a highball glass encrusted with Chipotle, and top with Q Sparkling Lemon.
Perked Up Paloma
This cocktail is mixed with Phocus, the first-of-its-kind premium sparkling water containing caffeine from green tea. Infused with the natural, mood boosting amino acid L-theanine, it is specially formulated to provide an even, smooth release of energy. Phocus contains zero calories, sugars, sodium, or sweeteners.
1 ½ parts Tres Agaves Organic Blanco Tequila
½ part fresh lime juice
1/8 part organic agave nectar
2 parts Grapefruit Phocus Caffeinated Sparkling Water
Add tequila, lime juice and agave nectar to a shaker tin with ice. Shake and strain into a highball glass over fresh ice. Top with Grapefruit Phocus. Garnish with fresh ruby red grapefruit wheel and mint.
Combine all ingredients in a pitcher with plenty of room for ice. To begin, add 5-6 cups of ice and stir. Garnish with strawberries and blueberries. As the party grows, keep adding ice and fruit.
The Bourbon Bramble
2 1/2 parts Maker’s Mark
2 parts fresh blackberry puree
5 parts lemonade
1 teaspoon fresh basil, finely chopped
Blackberries, for garnish
2 small basil leaves, for garnish
Fill a cocktail shaker with ice. Pour in the Maker’s Mark whisky, blackberry puree, lemonade, and add the basil. Cover and shake vigorously for 30 seconds. Add a couple blackberries to each cocktail and top with a basil leaf for garnish.
B&V Spiked Seltzer Pom Cherry Rosemary Mimosa
1 can Black Cherry Rosemary BON & VIV Spiked Seltzer
1 oz gin*
2 oz pomegranate juice
Slice of lemon
(pomegranate seeds and rosemary sprig for garnish)
*gin can be swapped with vodka based on preference
Take the sliced lemon and rim a champagne flute, then squeeze the juice of the lemon in the glass and discard. Add the gin and pomegranate, then fill remaining glass with Black Cherry Rosemary BON & VIV Spiked Seltzer. Garnish pomegranate seeds and rosemary sprig.
Lightly muddle ¼ grapefruit and 4 slices jalapeño in a shaker. Combine remainder of ingredients into the shaker over ice and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with a grapefruit slice.