Although we still have a little less than a month before summer begins, for most of us Memorial Day weekend signifies the unofficial start of the summer season. And with that unofficial start you can expect plenty of people to break out the grills, a few seasonal cocktails, and other summer pleasantries this weekend. If you’re still in the market for a great cocktail or two for your Memorial Day festivities, I’ve compiled a list of six drink recipe ideas that come courtesy of Captain Morgan, SKYY Infusions, and more, and range from the pretty standard to the enticingly intricate.
Be sure to have an enjoyable and safe weekend and let’s try not to forget about the the men and women who lost their lives in the Armed Forces because that’s in fact what Memorial Day really is all about.
Spiced Moscato Grape (Pictured Above/Created By Lindsay Nader)
2 oz. SKYY Infusions Moscato Grape
3.4 oz. Fresh Lemon Juice
3.4 oz. Orgeat Syrup
1 small slice of Serrano pepper, seeds on
In a cocktail shaker, gently muddle Serrano slice in Orgeat. Add rest of the ingredients. Shake and finely strain into a martini glass. Garnish with an edible orchid.
1 750 mL bottle Captain Morgan Black Spiced Rum
2 750 mL bottles dry white wine
24 oz. pineapple juice
6 oz. sour mix
1 2 L bottle ginger ale
3 oranges, sliced
4 lemons, sliced
1 bunch fresh mint
Chill all ingredients. In a large punch bowl, crush the fresh fruit to extract the juices. Add Captain Morgan Black Spiced Rum, wine, pineapple juice, sour mix and ginger ale. Add a large block of ice and serve the punch in wine glasses with pieces of fruit and a sprig of mint.
1 1/2 ounces Ketel One Oranje Flavored Vodka
1 1/2 ounces Fresh Orange Juice
1 1/2 ounces Cranberry Juice
Orange Wheel for Garnish
Pour Ketel One Oranje, fresh orange juice and cranberry juice into rocks glass over ice and stir gently. Garnish with orange wheel.
2 ounces Shellback Spiced Rum
1 ounce Cream of Coconut
1 Kiwi – Skinned & Sliced
6 Fresh Pineapple Cubes – 1 1/2 by 1 1/2 inch roughly
3 Watermelon Cubes – 1-1/2 by 1 1/2 inch roughly
12 ounces Crushed Ice
Kiwi Slice Garnish
Place all ingredients in blender, saving one kiwi slice for garnish. Blend until completely smooth. Pour into goblet. Garnish with kiwi and watermelon slice.
6 Fresh blueberries
1 tsp Sugar
1.25 oz Kilbeggan Irish Whiskey
2.5 oz Apple juice
1.25 oz Pineapple juice
1 dash Cherry bitters
In a Boston shaker, add blueberries and sugar, muddle hard. Fill the shaker with ice, and add all other ingredients. Shake well, and double strain into a tall glass filled with ice. Garnish with blueberries on a cocktail pick.
1 ½ oz. Numi Emperor’s Pu-erh Tea
1 ½ oz. Van Gogh BLUE Vodka
3 oz. Frozen Cubed Cantaloupe
1 oz. Coconut Milk
Splash of Lemon Juice
Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving.
Serve on the rocks, garnish with Lemon Wedge.