Memorial Day Cocktails You’ll Be Shaking Up On The Reg

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Memorial Day is ahead and there is no better way to toast to a 3-day weekend than with summer-ready cocktails from Mount Gay Rum, The Botanist Gin, Grey Goose vodka, Santa Teresa 1796 premium-rum, Grand Mariner, Cointreau and more.

Whether you are sitting on the beach or doing a stay-cation, there is a recipe for all. These cocktails are incredibly delicious, easy-to-make, and will get the celebration started!

Mount Gay

Just Peachy

  • 1 Bottle Mount Gay Black Barrel
  • 9 oz Fresh Lime Juice
  • 9 oz Simple syrup (Demerara)
  • 12 oz Soda water
  • 2 Peaches (thinly sliced)
  • Mint sprigs

Add rum, lime, simple syrup and peaches to punch bowl. When ready to serve, top with soda water, add ice and garnish with mint sprigs and lime wheels

Cinna-Coco Colada

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  • 2oz Black Barrel
  • 1.5oz Almond Milk
  • .5oz Coconut Cinnamon Syrup
  • .5oz lemon

Shake, Strain, Garnish with Angostura, lemon wheel and fresh grated cinnamon over crushed ice.

Syrup is 1:1 demarara sugar to water

½ cup of dried coconut chips

5 cinnamon sticks. Bring to boil then turn off. Add coconut and cinnamon and let steep for 10 minutes

Summer Solstice Punch

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  • 1 Bottle Black Barrel
  • 6 oz Fresh Lime Juice
  • 6 oz Fresh Grapefruit Juice
  • 12oz Falernum
  • 12 dashes of Angostura

Add all ingredients to punch bowl. Add large format ice. Finish with Soda (12oz) Garnish: Grapefruit wheels, Lime wheel, Bitters, Mint

The Botanist

The Honey Harvest

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  • 2 oz. The Botanist Gin
  • 1 oz. Fresh Lime Juice
  • .75 oz. Sweet Vermouth
  • .5 oz. Rosemary Honey Syrup
  • 5 Sprigs of Fresh Rosemary

To make Rosemary Honey Syrup:

Combine .5 cups of fresh honey and 4 rosemary sprigs in a small pot. Add .5 cups of hot water, cover and steep for 10 minutes

To make cocktail:

Combine The Botanist Gin, Fresh Lime Juice, Sweet Vermouth and Rosemary Honey Syrup in a cocktail shaker. Add ice and shake. Strain into highball glass with ice. Garnish with Rosemary Sprigs.

Wasabi Witchu

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  • 1.5oz The Botanist Gin
  • 1oz Fresh Squeezed Lime Juice
  • .75oz Simple Syrup
  • 6 Slices of Cucumber
  • .5 Teaspon of Fresh Wasabi
  • 4–6 Fresh Mint Leaves

In shaker, muddle cucumber slices and mint together. Add remaining ingredients to shaker. Fill shaker with ice and shake. Strain into rocks glass and add additional ice. Garnish with cucumber slice and mint sprig.

Verbona Blossom

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  • 1.5oz The Botanist Gin
  • 1oz Sweet Vermouth
  • .25 Fresh Lemon Juice
  • 3–4 Cucumber Wheels
  • 3–4 oz. Soda Water — 3–4 oz.

In a highball glass, add The Botanist Gin, sweet vermouth and lemon juice. Add cucumber wheels and ice. Top with soda water.

Cointreau

Ginger Mint Margarita

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  • 1 oz Cointreau
  • 2 oz Blanco Tequila
  • 0.75 oz Fresh Lime Juice
  • 2 slices Fresh Ginger Root
  • 5 Mint leaves

Muddle the ginger and mint in the bottom of a shaker. Add the remaining ingredients with ice and shake. Fine strain over ice in a rocks glass. Garnish with a mint sprig.

Berry Margarita

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  • 1 oz Cointreau
  • 1.5 oz Blanco Tequila
  • 0.25 oz Fresh Lime Juice
  • 3 Blackberries

Shake all ingredients with ice.

Fine-strain over ice in a rocks glass.

Garnish with blackberries.

Spicy Margarita

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  • 1 oz Cointreau
  • 2 oz Tequila
  • 0.75 oz Fresh Lime Juice
  • 2 slices Jalapeño
  • 2 sprigs Cilantro

Combine all ingredients in a shaker and add ice. Shake and strain into an iced rocks glass. Garnish with cilantro and jalapeño spiral.

Leafy Green

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35 ml Grey Goose vodka

15 ml St-Germain

15 ml Fresh Lime Juice

20 ml Celery Juice

Dash of Chartreuse

Soda Water

Method: Combine spirits and juices in a cocktail shaker. Shake and strain over ice in a highball glass. Top with soda and garnish with celery stick.

Carrot Colada

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1.5 oz Santa Teresa 1796 rum

0.5 oz Giffard Banane Du Bresil Liqueur

0.75 oz fresh carrot juice

0.5 oz ginger syrup

0.75 oz naturally sweetened coconut cream

3 dashes firewater tincture

3 dashes peychauds bitters

Method: Shaken and served in a Collins glass over packed crushed ice. Garnish with a baby carrot and chilled matcha powder.

Cruel Spring

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1 oz Santa Teresa 1796 rum

0.25 oz Genepy le Chamois

0.25 oz Mandarine Napoleon

1 spoonful Banana Combier

0.75 oz fresh lemon juice

Method: Shaken, served in a highball glass with a Collins ice sphere. Top drink with sparkling wine, and garnish with a single plantain chip and an edible orchid.

The All-American

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1.5 oz Grey Goose Le Citron

0.5 oz Bacardi Pineapple

Soda Water

Raspberries and blueberries

Method: Build ingredients in a rocks glass. Add cubed ice and stir. Garnish with raspberries and blueberries.

Sparkling Hibiscus Limeade

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Ingredients:

· 6 parts BACARDÍ Lime Flavored Rum

· 2 parts St. Germain Elderflower Liqueur

· 4 parts Lime Juice

· 4 parts Monin Hibiscus Syrup

· 4 parts Lemon Lime Soda

· 4 parts Club Soda

· 4 lime wheel garnish

Method: Add all ingredients into a punch bowl or carafe with ice and stir. Garnish with a lime wheel.

Havana Especial

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Ingredients

  • 1½ parts HAVANA CLUB Añejo Blanco rum
  • 1½ parts pineapple juice
  • ½ part fresh lemon juice
  • ½ part simple syrup
  • Barspoon of Maraschino Liqueur
  • Garnish with pineapple leaf and pineapple wedge

Method: Combine all ingredients in a shaker with ice. Shake and strain into a highball glass filled with crushed ice. Garnish with a pineapple leaf.

BACARDÍ Lime Cooler

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Ingredients:

· 2 parts BACARDÍ Lime Flavored Rum

· ¾ parts Watermelon Liqueur

· ¾ parts Lime Juice

· ½ parts Simple Syrup

· 2 parts Club Soda

· Watermelon Wedge

· Lime Wheel

Method: Shake ingredients vigorously with plenty of crushed ice. Top with club soda. Garnish with a watermelon wedge and lime wheel.

BACARDÍ Rum Julep

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Ingredients:

· 2 parts BACARDÍ Reserva Ocho Rum

· 6 mint leaves

· ⅖ part sugar syrup

· 2 dashes peach Bitters

· 1 mint sprig (garnish)

· 1 peach slice (garnish)

Method: Build over crushed ice. Garnish with mint sprig and peach slice.

NEO Fresco

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Ingredients:

· 1 ½ ounces FACUNDO NEO Rum

· ½ ounce Chareau Aloe liqueur

· ¼ St George Raspberry liqueur

· ¼ ounce simple syrup

· ½ ounce lime juice

· Kaffir lime leaf for garnish

Method: Shake all ingredients and strain into a coupe glass. Garnish with a kaffir lime leaf.

Gilded Grand

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2 oz. Cuvée Louis-Alexandre

1 bar spoon orgeat (a French almond syrup)

1 oz. lemon

Spray with orange flower water

Served up

Le Grand Louis

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2 oz. of Cuvée Louis-Alexandre

¾ oz. of Dry French Vermouth

Dash of Orange Bitters

Garnish: Lemon Twist

Add all ingredients to a mixing glass and fill with ice.

Stir until cold. Strain into a Nick & Nora glass or small cocktail glass.

Garnish with a lemon twist.

Springtime in Cognac

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Crafted by Pamela Wiznitzer, @pamwiz

1.5 oz. Frapin 1270

.5 oz. Lemon Juice

.5 oz Honey Syrup (equal parts honey & water)

1 Large Muddled Strawberry

Sparkling Rosé

Muddle strawberry and add in Frapin, lemon and honey syrup into a ton. Shake and strain into a coupe or fleet. Top with sparkling rose and garnish with a strawberry.

Aspiration for Apricot

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Crafted by Pamela Wiznitzer, @pamwiz

2 oz. Frapin 1270

1 tbsp Apricot Jam

.75 oz. Lemon Juice

2 dashes Angostura Bitters

1 small pinch or grate of cinnamon

Combine ingredients into a shaker and shake well. Strain up into a coupe and garnish with a dusting of cinnamon on top.

Midsummer Daydream

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Crafted by Pamela Wiznitzer, @pamwiz

2 oz. Frapin 1270

1 oz. Coconut Water

1 squeeze of Lime Wedge (or .25 oz lime juice)

2 oz. Tonic Water

2 Dashes of Orange Bitters (optional)

Build the cocktail in a highball glass. Add ice and stir. Garnish with a lime wheel.

Afternoon Tea

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Crafted by Pamela Wiznitzer, @pamwiz

1.5 oz Frapin 1270

.75 oz. Dry Vermouth

1 barspoon Earl Grey Tea Syrup

3 Dashes Orange Bitters

Combine ingredients and stir. Strain either into a lowball glass with ice or a coupe and garnish with an orange peel twist.

Earl Grey Tea Syrup: Boil and make an earl grey tea. When hot, combine equal parts of sugar and tea until sugar dissolves. Allow to sit and cool)

Jazzed Up

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Crafted by Pamela Wiznitzer, @pamwiz

1.5 oz. Frapin 1270

.5 oz. Grand Marnier

.5 oz. Amaro

1 oz. Cold Brew

.5 oz Demerara Syrup

Combine ingredients and shake vigorously. Strain into a brandy snifter and garnish with 2–3 coffee beans.

CÎROC VS Sangria

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4 oz CIROC VS

8 oz Red Wine

2 oz Elderflower liqueur

8 oz Ginger Ale

Preparation: Stir all ingredients thoroughly in a pitcher of ice.

Garnish: berries/mint/Lemon

Glassware: Rocks/stemless wine glass and pitcher

(makes 4 servings)

Twisted Maria

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6 oz DeLeón Platinum Tequila

4 oz Watermelon Juice

12 Cherry tomatoes on Vine

4 oz Lime Juice

4 tsp Agave

Preparation: 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.

Glassware: Rocks Glass and Pitcher

Garnish: Lime Wedge and Tomato

(makes 4 servings)

Skinny Watermelon

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6 oz CÎROC Summer Watermelon

2 oz Lemonade

2 oz Club Soda

Preparation: Stir all ingredients thoroughly in a pitcher of ice.

Glassware: Highball and Pitcher

Garnish: Watermelon Slices

(makes 4 servings)

Chandon Aluminum Rosé

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Following in the footsteps of last year’s exciting innovation, Chandon Sweet Star Aluminum, the winery is adding a Rosé to its convenient single-serve range! Celebrating over four decades of crafting superior sparkling wine, Chandon decided there was no better way to honor this milestone than to broaden the occasions at which our #ChandonSquad could enjoy their favorite sparkling.

The Chandon Aluminum Rosé will be available on May 15th on Chandon.com, as well as in select retailers. SRP: $198 per case of 24 single serve 187ml bottles. This season enjoy “California in a glass” with Chandon for your best American Summer yet.

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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