Cocktails perfect for Labor Day Weekend for you and your friends to enjoy

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It’s almost Labor Day and for many, that means one last chance to have a summery party. With one more fiesta on the horizon, you will need one more set of cocktails to show off to your friends and prove that you are the king of summer. There’s still time to get in a few last summer-inspired sips before the season ends. These chilly, boozy treats will send your summer out with a bang, and they’ll look good in your Instagrams, to boot.

SVEDKA Limited Edition Party Bottle



· 5 oz. Ruffino Prosecco

· .75 oz. Lemon Juice

· 1 oz. Simple Syrup

· 5–6 Raspberries

· 1 cup Ice


Add all ingredients into a blender and blend. Pour into a coupe and garnish with fresh raspberries on top!



· 25 oz Ruffino Prosecco

· 12 oz St Germaine

· 8 oz Lemon Juice

· 4 oz Vodka

· 8 oz Simple Syrup


Mix all ingredients and pour into a frozen drink machine. Mix until frozen and pour in an oversized wine glass. Garnish with fresh lavender, elderflower and a lemon wheel.

SVEDKA Did You Say Something?


  • 1.5 Parts Svedka Citron
  • 0.5 Parts Elderflower Liqueur
  • 0.5 Parts Fresh Lemon Juice
  • 0.5 Parts Simple Syrup
  • 0.5 Parts Water
  • for Garnish Mint Leaves


ADD all ingredients in a blender, saving on half cup crushed ice for last. BLEND at high speed for 5 seconds. POUR into a Hurricane glass. GARNISH with mint sprigs OR BATCH and pour in to frozen drink machine.

Casa Noble Pineapple Punch


· 1.5 oz Casa Noble Crystal Tequila

· 0.5 oz lime juice

· 1 oz pineapple juice

· 0.75 oz simple syrup

· Soda water

· Dash bitters

· Pineapple wedge


Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice. Shake until chilled. Strain into glass; top with soda and bitters. Garnish with pineapple wedge.

1789 Smash

1.5 oz. Grand Marnier Cordon Rouge

4 tbsp lemon sorbet

6 mint leaves

Quarter of a mandarin

Served in a rocks glass with crushed ice

Bulldog Gin & Tonic (BG&T)

2 oz. Bulldog Gin

Half-bottle of Fever Tree Mediterranean Tonic

Served in a chilled Copa over large ice cubes

Topped with cracked black pepper, optional blackberry garnish

Blood Orange Moon

2 oz. Grand Marnier Cordon Rouge

.25 oz. raw honey syrup

1 oz. fresh lemon juice

1 oz. fresh blood orange juice

Top with cold soda water (approx. 2 oz)

Served in a Collins glass

Tully Sour


2 parts Tullamore D.E.W. Original

0.75 parts Fresh Lemon Juice

0.75 parts Simple Syrup

1 Egg White

1 dash Angostura Bitters

Lemon Wedge


Add all ingredients to a

shaker without any ice, dry shake. Add ice and shake again. Strain drink over fresh ice into a rocks glass. Garnish with a Lemon wedge.

Moët Riviera Spritz

Inspired by the fields of lavender native to the South of France, Adam Rippon has crafted a signature summer sip that reflects his personality — effervescent, bubbly, and especially dazzling on ice.

3 oz Moët Ice Impérial

1 oz vodka

.5 oz St-Germain French elderflower liqueur

.5 oz Fresh Lemon Juice

.5 oz simple syrup

6 Blueberries (for muddling)

Garnish: Blueberries, lavender

Directions: Muddle blueberries, add mixture (lemon juice, simple syrup, vodka, elderflower liqueur) to shaker tin. Shake vigorously, then strain into Wine glass with fresh ice cubes. Top with 3 oz of Moët Ice Impérial. Garnish with berries and lavender sprig.

Moët Melon on the Rocks

Created by Moët Ice Ambassador and Influencer Rocky Barnes

4.0 oz Moët & Chandon Ice Imperial

3 Large Ice Cubes

0.5 oz Fresh Lime Juice

0.75 oz Volcan Tequila Blanco

1 oz Fresh Watermelon Juice

6 mint leaves

Garnish: Chunk of watermelon, slice of lime and mint sprig

Glass: Wine Goblet

Method: Add all ingredients except champagne to a shaker. Muddle watermelon (if fresh) and mint leaves. Add ice and shake well. Strain into a large wine goblet (Slap a mint leaf and run around the rim of the glass).

Top with 4oz of Moët Ice Imperial and top off with three large ice cubes. Garnish with watermelon, lime slice and mint sprig.

Moët Alfresco Spritz

Created by Crystal Chase (Seamstress, NY)

4oz Moët & Chandon Ice Imperial

1oz Hennessy VSOP Privilege

.75oz Elderflower Liqueur

.5oz Lime

4 2x2 chunks of fresh Watermelon

Pink Peppercorn Salt Rim: 2 tsp ground Pink Peppercorn, 2 tsp Salt, 2 tsp White Sugar. Mix Well.

Method: Add all ingredients except Moët & Chandon Ice Imperial to a shaker. Muddle watermelon. Add ice and shake. Double strain into a Bordeaux glass rimmed with Pink Peppercorn Salt Rim (use a separate chunk of watermelon to moisten the rim and run the edge of the wine glass avoiding getting mix into the glass). Top with 4oz of Moët & Chandon Ice Imperial and add ice.

Garnish: Watermelon slices and an orchid or other edible flower.

Glass: Bordeaux Wine Goblet

Ice: Kold Draft or Regular cubed ice

Garnish: Pink Peppercorn Salt Rim, Watermelon Chunks and Orchid (or other edible flower)

Moët Liber-tea

Created by Crystal Chase (Seamstress, NY)

4 oz Moët & Chandon Ice Imperial infused with Pomegranate White Tea

1.25 oz Belvedere Vodka

1.5 oz Ginger Beer

2d Angostura (Aromatic) Bitters

Pomegranate Ice Cubes

Garnish: Crystallized Ginger and a Sparkler

Glass: Collins

Ice: Collins or Regular Cubes with Pomegranate Seeds Frozen into them

Method: Build in Glass. Take on Pomegranate White Tea Bag and steep it in 4oz of Moët & Chandon Ice Imperial for 2 minutes. Add Belvedere Vodka and Ginger Beer. Add Pomegranate ice cubes. Garnish with skewered crystallized ginger and a Sparkler.

Moët Mint 75

Created by Ben Potts (Beaker & Grey, Miami)

0.75 lemon juice

0.5 simple syrup

1.0 Belvedere Vodka

3 raspberries

6 mint leaves

4.0 Moët Ice

Method: Shake all ingredients except champagne, strain into ice-filled wine glass with 3 additional raspberries, top w/ Moët Ice, stir gently to incorporate

Garnish: Mint sprig

Glassware: Wine glass

Moët Red Ruby Cooler

Created by Ben Potts (Beaker & Grey, Miami)

0.5 lemon juice

0.5 grapefruit juice

1.0 soda water

1 bar spoon simple syrup

1 bar spoon Campari

4 basil leaves

4.0 Moët Ice

Method: Add all ingredients except for Moët Ice, press basil lightly with back of bar spoon, add ice, add Moet Ice, stir lightly to incorporate, garnish

Garnish: 1 basil leaf, 2 grapefruit slices

SuperBloom Punch

Created by Mark Stoddard, Hendrick’s Gin Brand Ambassador

1 part Hendrick’s Midsummer Solstice

2/3 part Hibiscus Tea

½ part Lemon Juice

½ part Lillet Rose (or Cocchi Rosato)

¼ part Simple Syrup

¼ part Crème de Cassis

1 part Sparkling Water

Combine ingredients in punch bowl over large block of ice and stir. Garnish with a combination of fresh berries & edible flowers.

Iced Irish Coffee

Created by Tim Herlihy, National Ambassador for Tullamore D.E.W.

2 parts Tullamore D.E.W. Original

1 teaspoon Ground Espresso

2 teaspoons Demerara Sugar

3 parts Cold Brew Coffee

Fresh Cream

Combine whiskey and espresso in a small bowl; let stand 15 minutes. Strain whiskey through a coffee filter into a cocktail shaker. Meanwhile, stir sugar and 2 tsp. hot water in a small bowl until sugar is dissolved. Add demerara syrup and cold brew to cocktail shaker; fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with ice and top with cream.

The Rhubarb Lift

Created by Allan Roth, Glenfiddich Ambassador

1 ½ parts Glenfiddich 12 Year

½ part orgeat

½ part cream

½ part orgeat simple syrup

Club soda

In a shaker combine all ingredients except for club soda and shake for at least 10 seconds. Strain into a fizz or collins glass. Top with club soda from about six inches. Then add another splash of club soda from lower to help “lift” the head of the drink above the rim. Rhubarb syrup: In a saucepan, combine 12 ounces of water with 12 ounces of sugar and 4 cups of roughly chopped rhubarb over low heat. Keep on heat for 15–20 minutes stirring regularly. Strain and refrigerate. Keep up to one week.

Cooper & Thief White Wine Paloma

Created by Elliott Clark, @apartment_bartender

2 oz Cooper & Thief Sauvignon Blanc aged in Tequila barrels
1 oz Blanco Tequila
1 oz Fresh Grapefruit Juice
1/2 oz Fresh Lime Juice
1/4 oz agave nectar
Soda Water

In a cocktail shaker, combine all ingredients except for the soda water. Shake with ice to chill, and strain into a Collins Glass over ice. Top with soda water, and garnish with a slice of grapefruit and sprig of mint.

Blueberry Fields Forever

The Botanist Gin — 2oz

Fresh Lime Juice — .5oz

Fresh Blueberries — ¼ cup

Tonic Water — 2oz

Add The Botanist Gin, Fresh Lime Juice and Fresh Muddle Blueberries into a shaker. Gently muddle. Add ice and shake. Fine strain over ice into a Highball glass and top with Tonic Water. Garnish with Fresh Mint and Blueberries.

It’s Past Ayshire

Created by Allan Roth, Glenfiddich Ambassador

1 ½ parts Glenfiddich India Pale Ale Cask Finish

1 part India Pale Ale

½ part IPA Syrup*

¼ part East India Solera Sherry

Orange twist, to garnish

Add all ingredients except the IPA beer to a double rocks glass. Add ice and stir briefly. Top with IPA beer. Garnish with an orange twist.

*IPA syrup: Take 9 oz of IPA beer and reduce to 3 oz over low heat without boiling. Add 2 ½ oz of white sugar. Stir until sugar is fully dissolved in syrup.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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