Toast Labor Day weekend with these delicious cocktails

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.

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End of summer cocktail recipes
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End of summer cocktail recipes

Moscato Spritzer Mule

Ingredients:

  • 1 can Barefoot Moscato Spritzer
  • 2 ounces thawed lemonade frozen concentrate
  • 1 lime sliced in wheels
  • ½ cup sliced strawberries
  • 1 ounce ginger ale

Directions:
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

Sumac Salty Dog

Ingredients:

Directions:

Combine ingredients and serve in a stemmed glass

Labor Day Lemon Ginger Fizz

Ingredients:

  • 4 oz ginger beer or ginger ale
  • 4 oz Perrier Lemon
  • 1 oz pineapple juice 
  • 1/2 oz fresh lemon juice
  • 1 oz rum

Directions:

In a tall glass, stir together all the ingredients then pour over ice and serve with a couple pineapple leaves and lemon slices

Coco de Coconut

Ingredients:

Directions:
Medium shake, roll. Pour over crushed ice in Collins glass. Garnish with pineapple frond and a skewered Marasca cherry.

Peach Palmer

Ingredients:

  • 1 part E&J Peach
  • 1 part Iced Tea
  • 1 part Lemonade

Directions:

Shake, pour into a cocktail glass, add ice and garnish with a lime wedge.

The Beauty Elixir 
Found at Beauty & Essex Los Angeles

Ingredients:

  • 1.5 oz The Botanist
  • .5 oz Campo Viejo Cava Brut
  • .75 oz Puree Funkin Strawberry
  • .5 oz Cucumber Water
  • .25 oz Lemon Juice
  • .25 oz Simple Syrup
  • Lime Chip

Directions:

Combine all ingredients (except the Cava Brut) to a tin over ice and shake. Strain into a coup glass and top it off with Campo Viejo Cava Brut. Garnish with a lime chip and enjoy!

Sparkling Fiesta Margarita

Ingredients:

Directions:

Pour over ice and garnish with mint, lime, apple and orange

Watermelon + Dragon Fruit Margarita

Ingredients:

  • 1 Daily Harvest Watermelon + Dragon Fruit smoothie
  • 2 oz. tequila
  • Coconut Water

Directions:

Add 2 oz. of tequila to Daily Harvest's Dragon Fruit smoothie, fill the rest with coconut water, and blend.

Rosato Mio

Ingredients:

Directions:

Pour Ramazzotti Aperitivo Rosato into a large wine glass filled with ice. Add prosecco and garnish with fresh basil or fresh mint leaves.

Crooked Colada

Ingredients:

  • 1 can of Crook & Marker Coconut Pineapple
  • 1 ounce white rum
  • ½ ounce fresh lime juice
  • Pineapple slice for garnish

Directions:

Combine ingredients in a glass over ice and mix. Garnish with a pineapple or lime slice.

Blackberry Cucumber Moscow Mule 

Ingredients:

Directions:

In a cocktail shaker, muddle the blackberries and simple syrup. Add in the Smirnoff Zero Sugar Cucumber Lime Vodka. Add ice and shake. Pour into a copper mug. Top with Ginger Beer

Rogue Fumée
Crafted by François Morisson, head bartender, Pastis in New York (available on menu)

Ingredients

  • 1.5 oz. Tequila Cazadores Blanco
  • 0.25 oz. float of Mezcal del Amigo
  • 1 oz. Watermelon
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Chili Honey

Method

Shake all ingredients (except the Mezcal), and pour over ice in a rocks glass. Then, gently pour the Mezcal over, and garnish with a pickled watermelon rind.

Garden Party T&T

Ingredients:

Directions:

Add three lime wheels to inside of a Copa glass. Add ice to glass with Tanqueray No. TEN. Top with tonic water. Place floral garnish through center of lime wheel and fasten to rim of glass.

Garnish: Rosemary, Yellow Kangaroo Paw, Purple Orchid, Salvia

Berry Bubbly

Ingredients:

  • 1 oz Belvedere Vodka
  • 0.5 oz Simple Syrup
  • 0.5 oz Lemon Juice
  • 2 oz Chandon Rose
  • 4 Raspberries

Directions:

Place all ingredients except for Chandon in shaker. Shake and strain over ice. Top with Chandon and garnish with fresh berries.

Blueberry Cooler

Ingredients:

2 parts Tres Agaves Blanco Tequila
1 part Tres Agaves Agave Nectar
12-15 blueberries
1 lime squeezed
1-2 parts filtered water
A couple sprigs of basil

Directions:

Muddle blueberries and basil with Tres Agaves Tequila. Add remaining ingredients. Shake with ice and serve over fresh ice (Do not strain). Garnish with basil leaf float.

Angry Hibiscus Punch
(Serves 8-10)

Ingredients:

  • 4 bottles Angry Orchard Crisp Apple
  • 2 cups Hibiscus Tea Syrup**
  • 1 cup Jamaican Rum
  • 0.5 cup Pineapple Juice
  • 0.5 cup Lime Juice

Directions:

Add all ingredients to a punch bowl with ice and stir to combine. Garnish with pineapple pieces, lime wheels and hibiscus flowers.

**Hibiscus Tea Syrup

Ingredients:

  • 2 cups Water
  • 12 Hibiscus Tea Bags
  • 1 cup Sugar

Directions:

Bring water to a boil and remove from heat. Add tea and sugar and let steep for 20 minutes. Allow to cool before adding to punch.

Green Pepper Papi
Created by Gabe Orta of Bar Lab + Broken Shaker

Ingredients:

  • 1.5 oz. gin
  • .25 oz. Tabasco Green Sauce
  • 1 oz. lime juice
  • .5 oz. cucumber juice
  • .5 oz. simple syrup
  • Top with soda water
  • Garnish: Rosemary sprig

Directions:

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.

Rum-Around
Available exclusively at The Lookup

Ingredients:

  • 1.5 BACARDÍ Reserva Ocho
  • 0.75 parts Lemon
  • 0.5 parts Strawberry purée
  • 3 dashes of Orange Bitters
  • 0.25 part simple syrup
  • Topped with Sparkling Rosé

Method:

Shaken (except rosé) served on the rocks in a wine glass

Watermelon Cooler

Ingredients:

  • 2 Parts Stoli® Cucumber
  • 2 ½ Parts Watermelon Juice
  • 1 Part Lemon Juice
  • ¼ Part Agave Nectar
  • 5 Mint Leaves

Directions:

Muddle mint leaves and agave in shaker. Add ice, Stoli, watermelon juice, and lemon juice. Shake and strain into highball.

SPARKLING PUNCH
Servings: 6

Ingredients:

  • 1 750-ml bottle chilled Santa Margherita Sparkling Rosé
  • 3/4 cup limoncello
  • 1 cup fresh raspberries, 1 cup quartered fresh strawberries, 1 medium lemon, thinly sliced, seeds removed 
Directions:
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.

Night Gathers
Created by Mixologist Eric Ribeiro

Ingredients (serves 4):

Directions:

Combine Talisker 10 Year Old, Italian Aperitif, lemonade, coconut water, fresh lemon juice, and cranberry juice into a pitcher with fresh ice. Stir well.

Garnish: orange wheels, lemon wheels, and edible flowers.

Sparkling Raspberry

Ingredients:

  • 1½ ounces vanilla vodka
  • 1 tsp. simple syrup 
  • ½ oz. fresh lemon juice
  • Sparkling Ice Grape Raspberry
  • Raspberry ice cubes, for garnish
  • Directions:

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

Ingredients:

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*

Directions:

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.

Patrón Reposado Tiki Rita

Ingredients:

  • 2oz Patrón Reposado
  • .5oz Patrón Citrónge Orange
  • .5oz Fresh lime juice
  • .5oz Fresh grapefruit juice
  • .25oz Vanilla syrup
  • .25oz Allspice Dram

Directions:

Combine. Grated nutmeg for garnish. Lime wheel and cloves for garnish. Hawaiian sea salt rim

El Altiplano Verde (The Green Highland)

Ingredients:

  • 1.5 oz. Camarena Silver Tequila
  • 1 oz. Fresh Kale & Cucumber Juice
  • .75 oz. Fresh Lime Juice
  • .5 oz. Agave Nectar
  • Top with Q Sparkling Lemon

Directions:

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.

Ingredients:

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

Directions:

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.

Red, White & Boom

Ingredients:

  • 1 ¾ parts SVEDKA Vodka
  • ½ part triple sec
  • ¾ part lemonade
  • 1 part cranberry juice
  • 1 part fresh lime juice

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

  • 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

Directions:

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.

Ritual

Ingredients:

  • 2 oz. Mezcal El Silencio
  • 1 oz. Ginger Root Juice 
  • 1 oz. Carrot Juice 
  • 0.75 oz. Lemon Juice
  • 0.75 oz. Wildflower Honey

Directions:

Jigger all ingredients into mixing tin. Shake and strain over fresh ice. Garnish with greens and 1 edible flower

Cooper & Thief Pine & Wine

Ingredients:

Directions:

Combine all ingredients into a cocktail shaker and fill with ice. Shake to chill the cocktail, and double strain into a rocks glass over ice. Garnish with a pineapple wedge.

El Fresco
Created by Emily Arden Wells

Ingredients:

Directions:

Shake and serve over ice with garnished lime segment

Mojito

Ingredients:

Directions:

Put leafy 5" spring of mint standing in a 10 oz glass. Fill with ice. Add rum (Ron Azacapa Centenario), ginger ale, fresh lime juice and garnish with lime wedge.

Spicy Paloma

Ingredients:

Directions:

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.

Coconut Pineapple Daiquiri

Ingredients:

  • 1.5 oz Kōloa Coconut Rum
  • .5 oz Kōloa Dark Rum
  • .5 oz Pineapple Liquor 
  • .5 oz Pineapple Juice
  • .5 oz Simple Syrup (1:1)*

Directions:

Add all ingredients together with ice. Shake and strain into a coupe glass.

Garnish: Fresh pineapple wedge and pineapple leaf.

Tan Lines

Ingredients:

  • 1.5oz Don Papa
  • 1 oz Cocchi Americano
  • 1 oz blanc vermouth
  • 1 pinch sea salt

Directions:

Combine ingredients in a large rocks glass.  Add ice, then stir to chill and combine. Top with splash of Prosecco, then garnish with a grapefruit twist and lightly torched rosemary.

Lavender Delight
Created by Bently Heritage Estate Distillery’s Artisan Mixologist, Lucas Huff

Ingredients:

  • Juniper Grove American Dry Gin
  • Lavender Syrup
  • Fresh Black Berries
  • Lime
  • Egg Whites

Directions:

Combine and garnish with a blackberry.

You’re a Peach (mocktail)

Ingredients:

Directions:

Add ice and shake well. Garnish with candied ginger

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