Labor Day: herald as the last hurrah as summer ends and autumn starts in full swing. So for whatever you're doing this labor day, whether it's heading to the beach for one final swim or staying at home to chill out Monday, here are some cocktails to celebrate Labor Day.
Cucumber Fizz - By Patti Scarff, Kalamazoo, MI
- 2 basil leaves
- 3 thin slices of cucumber
- 1 oz gin
- 1 oz simple syrup
- 3 oz Mionetto Prosecco DOC Treviso Brut
Muddle basil and cucumber, and then shake with gin, simple syrup, and ice. Strain into a coupe and top with Mionetto Prosecco. Garnish with a basil leaf.
Gin Blush - Created by the mixology team at The Palm Court at The Plaza Hotel and available at The Palm Court at The Plaza Hotel
- 2 oz. NOLET’S Silver Gin
- 1 oz. Chambord
- 1 oz. Raspberry Puree
- 1/2 oz. Lemon Juice
Shake all ingredients with ice, strain and serve in champagne flute or coupe glass and garnish with a raspberry.
Frozé - Created by James Cottenham and available at Infirmary in NYC
- .25 oz. Campari
- 4 oz. Janeil Rose
- .25 oz. Giffard Pamplemousse
- .5 oz. Amaretto
- .5 oz Orzata Syrup
- 1 oz. Fresh Grapefruit Juice
- 3 oz Sam Adams Rebel Juiced IPA
- 2 oz Aperol
- 1 oz Grapefruit Juice
Build in wine glass, add ice and garnish with half Grapefruit wheel.
- 1 oz. DEWAR’S 12 Blended Scotch Whisky
- 1 oz. coconut water
- 1 oz. cold brew coffee
- ½ oz pandan syrup (recipe below)
- 1 pinch malic acid (or ⅓ oz. lemon juice)
- 2 oz. tonic
Mix all ingredients with ice in a rocks glass. Top with tonic.
To make pandan syrup:
Boil 3-4 pandan leaves in 2 cups of water. Add 2 cups of sugar and stir to dissolve. Strain into a glass bottle and keep refrigerated for up to one week. (You can buy pandan leaves online or in many Asian supermarkets.)