Cocktail Corner: Labor Day Libations

Posted on Sep 4 by Leslie Dinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Savor the last sips of summer this weekend with some delicious, refreshing Labor Day cocktails!

Here are a few recipes to get your creative juices flowing:

Doit Avoir

Doit Avoir, courtesy Magrino

Doit Avoir, courtesy Magrino

This award-winning cocktail is garnished with gold, sure to impress the guests at your Labor Day party.

Ingredients:

1.5 oz Torres Orange Liqueur

1/2 oz. Ramazotti Amaro

3/4 oz. Fresh lime juice

1 Egg white

Dash of Gold dust powder

House made saffron bitters

Topped with Nicolas Feuillatte Brut Réserve

Garnished with a flamed orange peel

Preparation:

Shake and strain first four ingredients into a coupe or flute, top with Champagne.

 Milagro Tequila Red Belly Margarita  

 Ingredients:  

Milagro Tequila Red Belly Margarita, courtesy Magrino

Milagro Tequila Red Belly Margarita, courtesy Magrino

2 Parts Milagro Silver Tequila

1 Part Fresh Lime Juice

.75 Part Agave Nectar

¼ Red Bell Pepper

2 Slices of Serrano Pepper

Garnish: Cracked Black Pepper & Sea Salt 

Preparation:

Muddle red bell pepper and Serrano in a Boston shaker.

Add remaining ingredients, add ice and shake vigorously.

Strain over fresh ice into a rocks glass rimmed with a cracked black pepper and sea salt mix.

Solerno Blood Orange & Berry Punch

Solerno Blood Orange & Berry Punch, courtesy Magrino

Solerno Blood Orange & Berry Punch, courtesy Magrino

A simple punch full of the “berry-best” flavors summer has to offer!

(Serves 25 people)

Ingredients:

1 Bottle Solerno Blood Orange Liqueur

1 Bottle Lillet Rouge

12 oz. Red Zinger Tea (brewed at 2x strength)

6 oz. agave nectar

6 oz. fresh lemon juice

6 oz. berry blend puree (Raspberries, Blueberries, Blackberries, Red Grapes)

Preparation:

Combine all ingredients in a punch bowl and stir well. Float an ice block in the center and garnish with floating blueberries, raspberries, halved grapes, blood orange slices and a few mint leaves.

Flor de Caña Pina Colada

Ingredients: 

Flor de Caña Pina Colada, courtesy Magrino

Flor de Caña Pina Colada, courtesy Magrino

2.5 parts Flor de Caña 7 Rum

3 parts pineapple juice

1 part coconut cream

Preparation:

Combine the Flor de Caña 7, pineapple juice and coconut cream in a blender.

Add cup of crushed ice and blend on high until smooth. Pour into a tall glass and garnish with a pineapple wedge.

Flora Dora

This simple Flora Dora cocktail holds onto the last light, refreshing flavors of

Flora Dora, courtesy Magrino

Flora Dora, courtesy Magrino

summer!

Ingredients:

2 Parts Hendrick’s Gin

1 Part Fresh Lime Juice

1/2 Part Raspberry Syrup

Topped with Ginger Beer

Preparation:

Build all ingredients in a high ball glass over cubed ice. Churn and serve.

Enjoy the holiday weekend. Cheers!  Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

 

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