Battle of the Memorial Day Cocktails: Round 1
In a cocktail shaker with ice, pour in coconut rum, pineapple juice, and blue curaçao. Shake for 15-20 seconds until well chilled. Fill a glass with ice, then pour over the cocktail. Give it a squeeze of lime and splash of grenadine.
Pink Lemonade Sangria
- 750 mL Louis Perdrier Brut Rosé
- 1 c. 1941 Vodka
- 1 can frozen lemonade
- 1/2 c. club soda
- 2 c. sliced strawberries
- 3 lemons, thinly sliced
In a large pitcher, combine rosé, vodka, lemonade, club soda, strawberries and lemons. Stir and refrigerate until chilled, 1 hour, or up to overnight. Makes 6 servings.
Bourbon Peach Sweet Tea
- 2 ounces Cooper’s Mark Bourbon
- 2 ounces peach preserves or nectar
- 1 ounce fresh lemon juice
- Sweet tea, to top
- Sprig of thyme, to garnish
- Lemon round, to garnish
Mix the bourbon, peach preserves, Aperol, and lemon juice over ice and shake. Top with a generous amount of sweet tea and garnish with fresh thyme and a lemon round.
- 2 oz. Los Rijos Sliver Tequila
- 1 Tbsp. agave nectar
- 1 lime, juiced
- Garnish: watermelon wedge
Muddle watermelon in the bottom of a glass. Add ice , tequila, agave nectar, and lime juice. Garnish with a watermelon wedge.
Muddle watermelon in the bottom of a glass. Add ice and remaining ingredients. Stir and garnish with a watermelon wedge.
- 2 oz RonDiaz Coconut Rum
- 3⁄4 oz Blue Curaçao
- 2 oz Pineapple juice
- 1⁄2 oz Fresh lemon juice
- Pineapple wedge
Add all ingredients into a shaker with ice and shake until well-chilled. Strain into a glass over ice. Garnish with a pineapple wedge and cherry.
- 1 Cup Fresh Blueberries (Set aside a few for garnish if desired)
- 4 Ounces Black Dog 3 Year Rum
- 10 Fresh Mint Leaves
- 2 Teaspoons White Sugar
- Juice of 2 Limes
- 6 Ounces Club Soda
- Ice Cubes
Blend or muddle blueberries until smooth. Set aside. Use a muddler or wooden spoon to blend in mint leaves and sugar. Stir in rum, lime juice, and blueberry mixture. Pour into glasses over club soda & ice. Gently stir. Garnish with extra blueberries,lime, and mint if desired.
- 3 slices chile
- 1/2 oz agave nectar
- 1 1/2 oz. Greenall’s Gin
- 3/4 oz. Elderflower liqueur
- 1/2 oz. fresh lemon juice
- 1/2 oz. fresh lime juice
In a cocktail shaker, muddle 2 of the chile slices with the agave nectar. Fill the shaker with ice and add the gin, elderflower, and lemon and lime juices. Shake vigorously and strain into a glass filled with crushed ice. Garnish with the remaining chile ring and serve immediately. Makes 1 drink.