Fresh Memorial Day Cocktails to Help You Celebrate this Weekend
When most people think of Memorial Day, images of barbecues, closed offices, and fun probably come to mind — but Memorial Day is much more than that. The real reason most of us have the day off is to honor the brave men and women who busted their asses and sacrificed their lives in order to provide a safe, free country for the rest of us.
This Memorial Day, one way you can show your respect is by ditching the cheap beer and raising something worthy of those that already gave so much so that you didn’t have to. Before you mix up anything though, why not make a smart decision before any alcohol is involved and donate to a charity such as Thanks USA or the Folds of Honor, which helps the families of fallen soldiers? You could also pick up this bourbon, which is produced at a veteran-run distillery.
SPIKED TRIPLE BERRY
2 oz Frísco Brandy
2 oz lemon ginger kombucha
Mint for garnish
Method: Pour Frísco Brandy and kombucha over ice in a rocks glass and stir. Garnish with mint and tell yourself the probiotics make it healthy.
SMOKY CHIPOTLE BLOODY MARY
2 oz Van Gogh Vodka
2 tbsp fresh horseradish
1 tsp chipotle paste
.5 tsp Worcestershire sauce
Tomato juice to top
Method: Add ingredients to a highball glass with ice and mix. Top with tomato juice and your choice of Bloody Mary garnishes.
(Created at JW Marriott San Antonio Hill Country Resort & Spa, San Antonio)
.75 oz simple syrup
.75 oz lemon juice
Method: Muddle blackberries in the bottom of the glass. Top blackberries with crushed ice. In a shaker tin, add lemon juice, simple syrup, bourbon, and ice. Shake. Strain mixture into glass over the crushed ice.
(Created by Mica Rousseau, Mexico City)
1.25 oz Tequila Don Julio Blanco
.25 oz Ancho Reyes Verde
1 oz fresh ruby red pink grapefruit juice
.5 oz simple syrup
8 to 10 cilantro leaves
San Pellegrino to top
Bouquet of cilantro to garnish
Method: Combine Tequila Don Julio Blanco, Ancho Reyes Verde, ruby red pink grapefruit juice, simple syrup, and cilantro into a cocktail shaker with ice. Shake well. Strain contents into highball glass over fresh ice. Top with San Pellegrino Sparkling Water. Garnish with a bouquet of cilantro.
GINGER ZEST SPRITZ
1 oz Belvedere Ginger Zest
4 oz soda water
.75 oz lime juice
.5 oz honey syrup
Method: Build in spritz glass. Garnish with ginger and lime slices.
ROJO, BLANCO & BREW
(Created by Carey Gaskin, Bad Hunter, Chicago)
.75 oz Bacardi Banana
.5 oz lemon juice
.5 oz Cinnamon Lemon Oleo**
Method: Shake ingredients together with ice. Pour into a Collins glass filled with pebble ice.
*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 tsp 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.
(Created by Laurie Harvey, Cherry Pie Hospitality)
1 oz vanilla simple syrup *
.75 oz fresh lime juice
.75 oz fresh ruby red grapefruit juice
Topo Chico mineral water to top
Ruby red grapefruit slice to garnish
Method: Combine all ingredients in a cocktail shaker, shake, then and pour into tall glass. Top with Topo Chico. Garnish with fresh ruby red grapefruit slice.
*Vanilla simple syrup
2 cups sugar
1 cup water
2 tbsp vanilla extract
Method: Bring water to boil. Add sugar and stir until sugar is dissolved, then remove from heat. Add vanilla and let cool.
(Created by Dave Bloom, La Jambe, Washington. D.C.)
1 oz Rye Whiskey
.33 oz Don Ciccio & Figli Cerasum
.33 oz Maurin Quina
.33 oz Giffard Abricot
.5 oz lemon juice
.5 oz Aqua Faba
Housemade Vanilla-chai-clove bitters
Method: Shake ingredients with ice, strain into a chilled cocktail glass, and serve up with a brandied cherry.
NOLET’S SILVER SALTY DOG
2 oz Nolet’s Silver Gin
4 oz grapefruit juice (approx. half of a grapefruit)
.25 oz simple syrup (if grapefruit is bitter)
Herbal muddle (basil, mint, rosemary, arugula, or cucumber)
Dash of bitters
Splash of soda, tonic or ginger beer
Cucumber, fresh herbs, grapefruit slices or wheels, edible flowers, jalepeño, and peppercorns to garnish (optional)