With Labor Day weekend on the horizon, it’s time for an elevated weekend experience with exquisite cocktails.
Whether you’re hanging on to the vibe by the pool, taking one last stroll on the beach, firing up the barbecue, or relaxing with family and friends at home, brands like Tanqueray, Talisker, Tequila Don Julio and many others offer an ideal cocktail selection. for leisure mode.
Astral Chilli Mango
- 1 1/2 ounce Tequila Blanco Astral
- 1 ounce fresh lime juice
- 1 ounce mango puree
- sliced jalapeno
Preparation: Mix all the ingredients in a shaker. Add ice. Shake and strain into a highball glass filled with ice. Garnish with salt and a slice of lime.
Baileys Iced Coffee
- 2 1/2 oz Baileys Original Irish Cream
- 6 ounces of iced coffee
Preparation: Fill the ice cup with iced coffee. Stir in Baileys Original Irish Cream. Stir into a glass of beer can.
Blade and bow new fashioned
- 1 1/4 oz blade and bow
- 3/4 oz elderflower liqueur
- Garnish with a little soda
Preparation: Add Blade & Bow and Elderflower Liqueur to a mixing glass filled with ice. Stir and garnish with a little club soda in a highball glass. Garnish with an orange slice and a brandy cherry.
- 1 1/2 oz Buchanan’s 12 Year Old DeLuxe Blended Scotch Whiskey
- 3/4 ounce fresh lemon juice
- 1/2 ounce simple syrup
- Ginger beer for the top
Preparation: Combine Buchanan’s 12 Year Old DeLuxe Whisky, fresh lemon juice and simple syrup in a shaker with ice. Shake well. Strain the contents into a highball glass over fresh ice. Fill with ginger beer. Garnish with fresh strawberries and a sprig of fresh rosemary. Garnish with 2 fresh strawberries and a sprig of fresh rosemary.
- 3/4 oz. Ciroc Red Berries
- 1/2 oz. simple syrup
- 3/4 oz. lime juice
- 1 oz. Fever-Tree Ginger Beer
Preparation: Mix the ingredients in a shaker with ice. Shake well and strain into a rocks glass. Garnish with berries and mint leaves.
- 1 ounce Don Julio Rosado Tequila
- 1/2 ounce grapefruit
- 1/2 ounce lime
- 1/4 ounce agave syrup (2:1)
- Sparkling Rosé Wine
Preparation: Add all the ingredients to the shaker with ice. Strain into a coupe glass. Garnish with sparkling rosé. Garnish with salt and grapefruit zest
Harper Peach Punch
- 1 1/2 oz IW HARPER Cabernet Cask Reserve
- 1 ounce of pineapple juice
- 3/4 ounce lemon juice
- 1 peach, cut into 8 slices
- 1/2 oz simple syrup
Preparation: Mash the peaches in a shaker. Add IW HARPER Cabernet Cask Reserve, lemon juice, pineapple juice, simple syrup and ice to the shaker and mix until cool. Place a peach ice cube in a highball glass and strain the contents of the shaker over it. Garnish with freshly cracked black pepper and a slice of peach.
Johnnie and Ginger
- 1 1/2 oz Johnnie Walker Black Label
- 5 ounces ginger ale
Preparation: Pour Johnnie Walker Black Label over ice in a highball and stir in 5 oz ginger ale. Garnish with fresh ginger and star anise or a slice of lemon.
Old Parr Picoso
- 2oz. 12 year old old Parr
- 1/2 oz. Fresh lemon juice
- 3/4 oz. Fresh grapefruit juice
- 3/4 oz. Spicy Honey Syrup
Preparation: Combine 12 year old Old Parr, fresh lemon juice, fresh grapefruit juice and spiced honey syrup. Shake with ice, strain into a highball glass. Garnish with a bunch of sage
Seedlip Grove Spritz
- 2 ounces of Seedlip Grove 42
- Top up with tonic water or Club Soda.
Preparation: Pour 2 oz of Seedlip Grove 42 over ice in a wine glass. Garnish with your favorite premium blender. Garnish with an orange zest.
- 1 1/2 oz Talisker 10 Year Old Single Malt Scotch Whiskey
- 1/2 ounce fresh lemon juice
- 1/2 oz honey and ginger syrup
Preparation: Mix the Talisker 10 Years, lemon juice and honey-ginger syrup in a shaker with ice. Shake until well chilled. Strain into a highball glass over fresh ice and garnish with candied ginger.
- 1 1/2 oz The Singleton 12 Year Old
- 1/4 ounce Sherry Amontillado
- 1/2 ounce ginger syrup
- 1/2 ounce lime juice
- 3 mint leaves
Preparation: Put all the ingredients in a shaker with crushed ice. Shake until cool, 8-10 seconds. Strain into a highball glass and add crushed ice. Drizzle with a stir stick or use a spoon to stir the ice into the cocktail. Add more crushed ice to create an ice cream cone. Add bitters on top and garnish with a sprig of mint.
Mackintosh tea room
- Mortlach 16 years old
- Tempus Fugit Cocoa Cream
- Earl Gray Dye
Preparation: Add all ingredients to a mixing glass with ice. Stir to cool. Strain into a coupe glass and garnish with a dehydrated rose petal.
Tanqueray Seville Spritz Orange
- 1 1/2 oz Tanqueray Seville orange
- 1 1/2 ounce lemonade
- 3 ounces of sparkling wine
Preparation: Combine ingredients over ice and stir to combine in a wine glass. Garnish with an orange slice.