Labor Day Cocktail Ideas

It seems way too soon to be talking about Labor Day, but it’s never too soon to discuss Labor Day cocktails. Here are a few recipes to take you and your guests into the early autumn shoulder season.

Rose & Rosé  
(Shown atop)    
1 ½ oz. Regal Rogue Wild rosé
½ oz. Cabeza blanco tequila
½ oz. Martini Bitter
1 oz. Strawberry/rhubarb puree
2 dashes Saline
3 dashes Rosewater
Top with Perrier strawberry and cava rosé

Build over ice in a spritz tumbler and stir well. Top with Perrier strawberry and cava rosé garnish with a strawberry, split in half; spray with rosewater.

The mixologists at Dante in New York created this recipe.

Frozen Palace

Frozen Palace
8 oz. Belvedere vodka
3 oz. Aperol
1 ½ cups Raspberries
3 tbsps. Sugar
2 ½ oz. Chandon Rosé sparkling wine

Add all ingredients into a blender except for wine. Add a cup of ice and blend. Pour into a wine glass and top with sparkling wine.

The mixologists at Belvedere created this recipe.

Peppered Peach Tea Tom Collins
Peppered Peach Tea Tom Collins

Peppered Peach Tea Tom Collins
1 ½ parts Bombay Sapphire gin
¾ part Fresh lemon juice
½ part Simple syrup
1 ½ parts Peach iced tea
Pinch of black pepper
3 parts Club soda

Add all the ingredients, except the club soda, into a highball glass. Add ice and stir well for 30 seconds. Add ice again and top with club soda. Garnish with peach slice.

The mixologists at Bombay created this recipe.

Lavender Spritzer
Lavender Spritzer

Lavender Spritzer
2 oz. Casamigos Blanco tequila
1 ½ oz. Lavender syrup 
½ oz. Fresh lemon juice
½ oz. Grapefruit juice
2 Dashes lavender bitters
Top off with grapefruit soda water

Add ingredients (except soda) into a shaker and shake vigorously for 8-10 seconds. Strain into a Collins glass and add fresh ice. Garnish with a lavender sprig and lemon peel. Top off with grapefruit soda water

The mixologists at Casamigos created this recipe.

Born in the LES
Born in the LES

Born in the LES
2 ¼ oz. Ten to One rum
¾ oz. Mint simple syrup
¼ oz. Blue Curaçao
1 oz. Lime juice
Top with bitters

Add blue Curaçao to an empty glass. Fill glass with crushed ice. Shake remaining ingredients, and pour slowly over crushed ice. Dash of Angostura and Peychaud’s bitters liberally over the top. Garnish with mint leaves.

The mixologists at Boulton & Watt in New York created this recipe.

Suffering Bastard

Suffering Bastard
¾ oz. Monkey 47 gin
¾ oz. Bourbon
¾ oz. Lime juice
2 dashes Bitters
3 ⅓ oz. Ginger ale

Fill a highball glass with ice cubes. Add gin, bourbon, lime juice and bitters. Top up with ginger ale. Garnish with an orange wedge and a mint sprig.

The mixologists at Monkey 47 created this recipe.

Blood Orange Moon
Blood Orange Moon

Blood Orange Moon
2 oz. Grand Marnier Cordon Rouge
¼ oz. Raw honey syrup
1 oz. Fresh lemon juice
1 oz. Fresh blood orange juice
2 oz. cold soda water

Combine ingredients and shake. Pour into Collins glass and top with soda water.

The mixologists at Grand Marnier created this recipe.

Melissa Dowling is editor of our on-premise sister publication, Cheers magazine. Reach her at Read her recent piece Craft Beer/Chinese Food Pairing Ideas.


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