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.
Basil Hayden’s Lemon-Rosemary Punch
(Created by Matt Sharp, Houston, TX)
- 1 bottle Basil Hayden’s Bourbon
- 10 parts simple syrup
- 10 parts lemon juice
- 2 lemons
- 30 dashes aromatic bitters
- Sprig of rosemary (for garnish)
Method: Combine all ingredients into a large punch bowl with 4 cups of ice. Slice lemons into wheels and add to bowl. Stir to chill and ladle into Collins glass with a rosemary sprig. Serves 17.
Nick of Thyme
- 1.5 oz Don Papa Rum
- .5 oz fresh kiwi puree
- .5 oz fresh lemon juice
- .5 oz agave nectar
- .25 oz thyme liqueur
Method: Add ingredients to a shaker with ice and shake well. Strain into a glass.
- 1.5 oz Belle Isle Blood Orange Moonshine
- .5 oz Galliano
- 4 oz fresh orange juice
Method: Add all ingredients to a mixing tin over ice. Shake and strain into a rocks glass over fresh ice.
- 1.5 oz Catoctin Creek Watershed Gin
- .75 oz carrot juice
- .75 oz TRUE tonic syrup
- Top with club soda
- Dash of aromatic bitters
- Garnish with mint sprig
Method: Combine all in shaker, stir, and pour over ice in a Nick and Nora glass. Garnish with mint sprig and enjoy!
- 1.5 parts Malibu Lime
- 2 parts pineapple juice
- .75 part Coco Lopez
- .5 part lime juice
Method: Blend with a cup of ice on “high” for 30 seconds. Garnish with a pineapple wedge and cherry.
- 1 bottle Mount Gay Black Barrel
- 12 oz soda water
- 9 oz fresh lime juice
- 9 oz simple syrup
- 2 Peaches (thinly sliced)
- Mint sprigs
Method: Add Mount Gay Black Barrel Rum, fresh lime juice, simple syrup and peaches to punch bowl. When ready to serve, top with soda water, add ice and garnish with mint sprigs and lime wheels.
(Created by Estelle Bossy)
- 5 oz Hangar 1 Rosé Vodka
- .5 oz white vermouth
- .25 oz crème de cacao
- .25 oz liqueur de violettes
- .5 oz fresh lemon juice
Method: Shaken, served up in a cocktail glass. Garnish with a violet or other edible flower.
Method: Shake and strain, top with approximately 1 ounce sparkling wine, served over ice.
El Sol del Invierno
(Created by Emily Arden Wells of Gastronomista)
- 1.5 oz Volcan de mi Tierra Blanco Tequila
- .5 oz Triple Sec
- 1 oz soda water
- .75 oz fresh lime juice
- .75 oz grapefruit cordial
- .5 oz blood orange juice
- .25 oz vanilla syrup
Method: Shake tequila, triple sec, lime juice, blood orange juice, and syrups with ice. Strain into a cocktail coupe and top with a splash of soda water. Garnish with a blood orange slice and a fresh flower.
For the Grapefruit Cordial:
- 1 c white sugar
- .5 c water
- .5 grapefruit, thinly sliced
- 2 tbsp fresh lime juice
- 1.5 tbsp fresh lemon juice
Method: Heat sugar and water in a saucepan on low heat until the sugar has completely dissolved. Let cool. Add sugar syrup to a food processor with grapefruit, lemon juice, and lime juice. Blend for 1-2 minutes. Strain into a non-reactive container and keep in the refrigerator for up to 1 month.
For the Vanilla Syrup:
- 1 vanilla bean
- 1 c water
- 1 c sugar
Method: Heat sugar and water in a saucepan on low heat until the sugar has completely dissolved. Slice a vanilla bean lengthwise and scrape the vanilla seeds into the syrup. Mix and let cool. Pour the chilled syrup into a non-reactive container and keep in the refrigerator for up to 1 month.
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