Memorial Day is great—offices are closed, people barbecue, fun is had. What most people forget is the real reason we celebrate the day—to honor those that busted their asses and offered their lives so that we could have those barbecues and pool parties and bad decisions after a few too many.
This Memorial Day, raise something a little classier than cheap beer, it’s the least you could do. Mix up these cocktails and show your thanks for all that has been done so that you didn’t have to. And, instead of making a dumb decision after you’ve enjoyed these cocktails, why not make a smart one by donating to a charity such as Thanks USA or the Folds of Honor, which helps the families of fallen soldiers?
(Created by Orson Salicetti)
- 1 ½ Bombay Sapphire East Gin-infused with micro cilantro
- ½ oz Lillet Blanc
- ½ oz Lime juice
- ¼ oz Agave nectar
- 2 slices of cucumber muddled
- Few drops of Szechuan pepper
- Few drops of cubeb pepper infused HKB Baijiu
Method: Mix all the ingredients together, shake with ice and double strainer.
Cruzan Black Cherry Avalanche
- 1 Part Cruzan Black Cherry Rum
- 1 Part DeKuyper Michigan Cherry Schnapps Liqueur
- Lime Wedges
- Mint Spring
- Black Cherries
Method: Pack rocks glass with shaved ice. Slowly pour chilled spirits over the ice. Squeeze lime on top. Garnish with sprig of mint and a black cherry.
(Created by Willy Shine, Brand Meister)
- 1.5 oz Jägermeister
- 1 oz Fresh Pink Grapefruit Juice
- .5 oz Simple Syrup
- Grapefruit Soda
Method: Shake and strain all ingredients into a highball glass except grapefruit soda over fresh ice, top with soda and garnish with half a grapefruit wheel.
A Not So Secret Garden
(Created by Tim Wells, Revival Social Club, Chicago)
- 1 oz Nolet’s Silver Gin
- 1/2 oz St-Germain
- 1/4 oz Lemon juice
- 1/4 oz Raspberry liqueur
- 6 – 8 pieces of cubed cantaloupe (approximately 1/4 cup)
- 6 – 8 basil leaves
Method: Combine lemon, basil, and cantaloupe in a shaker. Muddle the ingredients until the cantaloupe has been crushed. Add the remaining ingredients, fill shaker with ice, shake for 8 – 10 seconds, double strain into a chilled cocktail glass.
(Created by Natasha David, Nitecap, New York)
- ¼ oz. Aperol
- 1 oz. Vodka
- 1 oz. Dry Vermouth
- ¾ oz. Watermelon juice
- ¾ oz. Lime juice
- ½ oz. Simple syrup
- Top with sparkling wine
Method: Build in a wine glass and stir. Top with sparkling wine.
Big Apple be Dam’d
- 5 oz. New Amsterdam vodka
- .5 oz. Liqor 43
- .25 oz. fresh pressed lemon juice
- 3 oz Original Sin Hard Apple Cider
Method: Add ingredients (except cider) into a cocktail shaker filled with ice, and shake vigorously. Uncap shaker, and add cider. Strain into a Collins glass filled with fresh ice, and garnish with an apple slices.
Sauza 901 Peachy Keen
- 2 parts Sauza 901 Tequila
- 1 part triple sec
- 1 part peach schnapps
- 1 part grapefruit juice
- Thyme sprig for garnish
Method: Combine all ingredients over ice in a cocktail shaker. Shake vigorously. Strain into a rocks glass. Garnish with a thyme sprig.
- 1 part Hornitos Black Barrel Tequila
- ⅓ part simple syrup
- ⅓ part fresh lemon juice
- Rosemary sprig
- Top with ginger beer
Method: Lightly muddle one rosemary sprig in a mixing glass with ice and combine the remainder of the ingredients except ginger beer. Shake vigorously and strain into a highball glass over fresh ice. Top with ginger beer and garnish with one rosemary sprig.
Le Grand Fizz
- 1 1/2 parts Grey Goose Vodka
- 1 part St-Germain
- 3 Lime Wedges
- 1 parts Chilled Soda Water
Method: Build in an oversized cabernet wine glass with plenty ice. Add GREY GOOSE vodka, then squeeze three lime wedges and discard. Top with St-Germain and chilled soda water. Garnish with two lime wedges.
- 5 oz Jose Cuervo Especial
- 3 oz. Lemonade
Method: Add all ingredients together. Garnish with lemon wheel and enjoy!