Labor Day Weekend Drinks 2016: 4 Cocktail Recipes To Make This Weekend

With summer’s end right around the corner and Labor Day holiday observances kicking off this weekend, it’s time to indulge your summer cocktail cravings with these Labor Day Weekend Drinks.

Throw a “Final Taste of Summer” event and add a frozen drink or two to your Labor Day party menu. From fruity frozen drinks to an End-Of-Summer Sazerac from Basil Hayden’s, here are four Labor Day cocktails and their recipes to try this holiday weekend.

Basil Hayden’s Summer’s End Sazerac (Recipe by Brittini Rae Peterson via Basil Hayden’s)

What You Will Need: Two parts Basil Hayden’s Bourbon, half part Cajun Spice Syrup (see recipe below), five dashes of Peychaud’s bitters, two dashes of Angostrua Bitters, lemon zest and a sprig of thyme.

*What You Need For Cajun Spice Syrup: One part water, one part sugar, one tablespoon of Cajun Spice.

*How To Make Cajun Spice Syrup: Combine all of the above ingredients in a saucepan and warm. Stir until the sugar and Cajun Spice are completely dissolved into the water. Strain into an empty container and set aside to use for your beverage.

How To Make Cocktail: Combine all of the ingredients into a glass with ice. Stir with the ice until well-chilled and strain into a cocktail glass. Finally, garnish your Sazerac with the lemon zest and the thyme sprig.

Watermelon Sangria (Recipe from Delish – yields six servings)

What You Will Need: Four cups of cubed watermelon, one 750-ml. bottle of moscato, one cup of rum, the juice of four limes, zest from two limes, one tablespoon of sugar and lime slices for garnish.

How To Make: Combine the watermelon, moscato, rum, lime juice, lime zest and sugar in a blender and blend until smooth. Refrigerate until chilled. Garnish glasses with the lime slices and serve.

Mango Margarita (Recipe from House of Yumm – yields two servings)

What You Will Need: Two shots of tequila (any you prefer), one shot of triple sec (or orange liquor of choice), one cup of mango juice, juice from half of a lime, two cups of ice, Margarita Salt.

How To Make: Place two cups in the freezer ahead of time to frost them. Mix the drink using the liquors and juice. Blend the ice separately until “snow-like.” Remove the cups from the freezer and use some lime juice from the other half of the lime to wet the rims and dip each glass into Margarita Salt. Scoop half of the ice into each cup then distribute drink, half into each glass. Finally, garnish with a lime or other seasonal fruit.

For The Morning After: Mezcal Mary With Roasted Jalapeño and Bacon (Recipe from Serious Eats – yields six servings)

What You Will Need: Two large jalapeños (for the roasted jalapeño purée), six Bacon Swizzle Sticks, a quarter of a cup kosher salt, one tablespoon of chili powder, three cups tomato juice or v8 juice, one and a half cups of mescal, three quarters of a cup of fresh juice from (about) six lime, quarter of a cup of the roasted jalapeño purée).

How To Make: First, make the jalapeño purée – place jalapeños in an oven-safe dish lined with tinfoil and broil, turning them at five-minute intervals until all sides are blackened and charred (about 10 to 15 minutes). Let them cool and then add to blender. Blend until smooth.

Next, prepare glasses. On a small plate, combine the salt and chili powder. Run a lime wedge around rims of all six glasses and coats edges with salt/chili mixture. Add the Bacon Swizzle Sticks to each glass then fill them with ice. In a large pitcher, combine tomato juice, mescal, lime juice and the jalapeño purée. Stir and then pour into each glass. Serve and enjoy!

Click here to view original web page at www.ibtimes.com