Labor Day is almost here—do you know where your cocktail is? Although we’re sad to see summer go, we’re optimistic it’s going to be a great fall (if nothing else, we’ll at least be able to drink through it). But we obviously want to throw a really rad goodbye party for the season of beaches, bikinis, and BBQs. And what’s a good party without some really tasty, really strong cocktails? Nothing. Because you should practice what we preach, we’ve compiled the best recipes for Labor Day cocktails from our favorite liquor brands that take as little effort as possible (because Labor Day). Grab your shaker and say goodbye to summer in style with these best Labor Day cocktails.
The Glenfiddich Old Fashioned
- 2 parts Glenfiddich 14 Year
- .25 partdemerara syrup (1:1)
- 2 dashes peach bitters
- 1 grapefruit twist, to garnish
Method: In a double rocks glass, add the Demerara syrup and bitters. Add the Glenfiddich 14 Year Old Bourbon Barrel Reserve, then ice (preferably one large cube) and stir. Garnish with a grapefruit twist.
- 2 oz Van Gogh Cool Peach Vodka
- 2 oz Iced Tea
- 2 oz Lemonade
Method: Add all ingredients to a tall glass with ice and stir well. Garnish with fresh raspberries.
Peach Lemonade Punch
- 750 ml Nolet’s Silver Gin
- 2.25 L Lemonade
- 187 ml Elderflower Liqueur
- 2 Bags Frozen Peaches
Method: Mix all ingredients in an infusion jar and stir. Serve over ice in a highball glass. Garnish with a lemon wedge.
Dark and Stormy
(Created by Brooklyn Crafted)
- 1 oz good light rum (such as Appleton)
- 1 oz good dark rum (such as Meyers)
- 5 oz Brooklyn Crafted Extra Spicy Ginger Beer
Method: In an 8oz glass with ice, combine your light rum and Brooklyn Crafted Extra Spicy Ginger Beer. When mixed, float your dark rum on top, garnish with a lemon or lime wedge and enjoy!
(Created for Mitchell’s Fish Market Restaurant and Bar in Edgewater, New Jersey)
- 2 oz Ketel One Vodka
- 1 oz Simple Syrup
- 2 oz Fresh Ruby Red Grapefruit Juice
- 6 torn small fresh basil leaves
Method: Combine above into mixing tin filled with ice, shake and strain. Garnish with one fresh basil leaf.
Old Camp Harvest Sour
(Created by Mixologist Jon Howard)
- 1 oz Old Camp Peach Pecan Whiskey
- 1 oz 100 Proof Applejack
- .75 oz Fresh Lemon
- .5 oz Local Honey Syrup*
Method: In a mixing tin pour in Whiskey, Applejack, Lemon and Honey. Add ice and shake vigorously. Strain over fresh ice and garnish with dried fall flowers.
*Honey Syrup: Add 1 cup local honey and 1 cup hot water in a bowl and stir until mixed well. Cover and place on counter to cool, roughly 20min.
(Photo credit: Angelina Melody Photography)
Belvedere Strawberry Shrub
- 1.5 oz Belvedere vodka
- .75 oz Fever-Tree Naturally Light Indian Tonic Water
- .5 oz Shrub & Co. Strawberry with Meyer Lemon Shrub
- 2 oz soda water
Method: Add Belvedere Vodka, tonic and shrub to a highball glass and fill with ice. Top with soda water and garnish with a strawberry and cracked black pepper.
- 2 oz Código 1530 Rosa Tequila
- Splash of fresh ruby red grapefruit
- 1 dash angostura bitters
- 2 oz Tito’s Handmade Vodka
- .75 oz fresh lemon juice
- .75 oz simple syrup
- Lemon for garnish
Method: Muddle blackberries in shaker tin. Add ice, lemon juice, simple syrup and Tito’s Handmade Vodka. Shake and strain into glass over fresh ice. Garnish with a lemon wheel.
- 2 oz Stillhouse Coconut Whiskey
- 1 oz Coconut Water
- .5 oz Fresh Lime Juice
- 4 Watermelon Chunks
Method: Add watermelon chunks and lime juice into a shaker tin and muddle. Add Stillhouse Coconut Whiskey, coconut water and ice and shake. Double strain into an ice filled rocks glass. Garnish with a watermelon wedge.
And if you’re actually looking for something that will take a little more effort…
The Forbidden Rose
(Created at Crimson & Rye, NYC)
- 2 oz Barking Irons Apple Jack
- ¾ oz Fresh Lemon Juice
- 1 oz Pomegranate Grenadine
- ¾ oz Honey
- 1/8 tsp White Pepper
Method: Combine all ingredients in a cocktail shaker, except the rosewater. Shake vigorously with a scoop of ice. Add a splash of rosewater to a martini glass and swirl to coat all interior sides of the glass. Strain the cocktail into the martini glass and garnish with cracked black pepper and a dried rosebud.
(Created by Gretchen Thomas, bartaco)
- 1.5 oz Well Rum
- .5 oz Ancho Reyes Verde Liqueur
- 1 oz lime juice
- 10-12 mint leaves
- 5 sugar cubes
- 1 Pinch of salt
- Splash club soda
- 7-9 Whole mint leaves and 2 lime wedges for garnish
Method: In a cocktail shaker, add mint, sugar cubes and lime juice. Gently muddle the mint, sugar and lime juice to break down the sugar cubes. Add the rum and Ancho Reyes and then fill shaker with ice. Shake very well to incorporate. Double strain in a highball. Add ice. Rinse the cocktail shaker with soda (to get remaining sugar) and double strain into the highball. Garnish with 7-9 mint leaves, 2 lime wedges and straw.