Let’s Toast Fall With These Labor Day Cocktails

Let’s Toast Fall With These Labor Day Cocktails

It is hard to believe that Labor Day is swiftly approaching, which means fall isn’t that far behind. Although the holiday unofficially marks the end of summer Fridays, longer days, pool parties and trips to the beach, we think LDW is the ideal opportunity to finish off the dog days with a party to commence the new season. And what better way to celebrate than with Labor Day Cocktails!  After all, there is still time to enjoy the last bits of summer sipping concoctions infused with seasonal ingredients like strawberries, lavender, honey and mint. We have listed 14 delicious Labor Day cocktails to take it easy while imbibing this long weekend.  From recipes involving bourbon, gin, and vodka featured in everything from punch bowls to popsicles, we have you covered. Happy Labor Day!

Let’s Toast Fall With These Labor Day Cocktails

Knob Creek® Rose on the Rye 

Created by Chris Bostick (Austin, TX)

Ingredients:

  • 1 ½ oz. Knob Creek® Straight Rye Whiskey
  • ½ oz. smoked prickly pear puree
  • ½ oz freshly squeezed lime juice
  • ½ oz pomegranate juice
  • ½ oz simple syrup
  • ½ oz seltzer water
  • 2 dashes Hella® Bitters Smoked Chili Bitters
  • Lime wheel & sage leaf, for garnish

Method:

Add all ingredients, except seltzer to shaker tin and shake with ice. Strain into a rocks glass over crushed ice. Top with seltzer water and give a quick stir. Garnish with fresh lime wheel and sage leaf.

Let’s Toast Fall With These Labor Day Cocktails

Laphroaig® The Tide Is High

Created by Gaby Mlynarczk (Los Angeles, CA)

Ingredients:

  • 1 ½ oz Laphroaig® Select Scotch Whisky
  • 1 oz Pedro Ximenez Sherry
  • ¾ oz fresh lemon juice
  • ¾ oz Pineapple Juice
  • 3 dashes Chocolate Chili Bitters
  • Pinch of black salt or sea salt (for garnish)
  • Pineapple Leaves (for garnish)

Method:

Combine all ingredients in a cocktail shaker and shake vigorously with ice for 10 seconds. Strain into a highball glass filled with crushed ice. Garnish pineapple leaves and pinch of black salt or sea salt.

Let’s Toast Fall With These Labor Day Cocktails

Basil Hayden’s® Endless Summer 

Created by Amy Probasco (Chicago, IL)

Ingredients:

Method:

Add all ingredients, except ginger beer in a collins glass with ice.  Stir to combine. Top with Ginger Beer. Garnish with pineapple wedge and skewered candied ginger.

Let’s Toast Fall With These Labor Day Cocktails

Basil Hayden’s® Autumnal Punch 

Created By Charlie Schott (Chicago, IL)  Serves: 17

Ingredients:

  • 1 3/4 cups Basil Hayden’s® Bourbon 
  • 5 fresh Lemons, peeled and juiced (~1 Cup)
  • 2 fresh Ruby Red Grapefruits, peeled and juiced (~2 Cups)
  • 2 1/2 cups water
  • 2 Cups Sugar
  • 1/3 cup Earl Grey Tea
  • 1 Lemon (for garnish)

Method:

Peel lemon and grapefruits and add peels into sugar, let sit for 2 hours.  Bring water to boil in a sauce pot, remove from heat and add Earl Grey tea, steep for 3 minutes.  Add sugar mixture to tea and stir until sugar melts. Let cool. Remove peels. Next, juice lemons and grapefruits, combine with Basil Hayden Bourbon and Earl Grey simple syrup. Cover and refrigerate until cold. Serve in a small punch bowl with large ice cubes. Garnish with lemon wheels.

Let’s Toast Fall With These Labor Day Cocktails

Woodford Reserve Eclipse

Ingredients:

Method:

Mix bourbon, chambord, cranberry juice, raspberry juice, lime juice, and sorghum in a cocktail shaker with ice. Shake vigorously, then strain into a chilled glass. Top with a dash of club soda, and garnish with a speared black raspberry and lemon or lime twist.

Let’s Toast Fall With These Labor Day Cocktails

Anejo Old Fashioned 

Ingredients:

  • 2 oz. Avion Anejo Tequila
  • 1 barspoon full of Agave nectar
  • 2 dashes of Orange Bitters
  • 1 dash of Angostura bitters

Method:

Add all ingredients into a mixing glass with ice. Stir until cold.  Then, strain into a rocks glass over fresh ice. Garnish with an orange twist.

Let’s Toast Fall With These Labor Day Cocktails

Backyard Lemonade

Ingredients:

  • 1/2 oz. The Botanist Gin
  • .75 oz. Fresh Lemon Juice
  • .75 oz. Fino Sherry
  • 1/2 oz.Simple Syrup
  • 2-5 Strawberries (halved)
  • 5-7 Mint Leaves

Method:

Combine all ingredients in cocktail shaker. Next, add ice and shake. Strain into a Rocks Glass. Then, garnish with mint leaves or halved strawberry. Enjoy!

Let’s Toast Fall With These Labor Day Cocktails

The Secret Garden

Ingredients:

  • 1 1/2 oz. The Botanist Gin
  • .75 oz. Fresh Lemon Juice
  • .75 oz. Elderflower Liqueur
  • 1 1/2 oz. Sparkling Rosé

Method:

Add the Botanist Gin, fresh lemon juice and elderflower liqueur in a cocktail shaker. Add ice and shake. Next, strain into a flute glass. Top with sparkling rosé and garnish with a lemon peel.

Let’s Toast Fall With These Labor Day Cocktails

Lavender Honey Fizz

Ingredients:

  • 1 1/2 oz. The Botanist Gin
  • .75 oz. Fresh Lemon Juice
  • .75 oz. White Wine Aperitif
  • 1/2 oz. Honey Water (1:1 honey to water)
  • 4 dashes Rosemary Bitters
  • 1 1/2 oz. Soda Water
  • 1-2 Fresh lavender sprigs

Method:

Include The Botanist Gin, Lemon Juice, White Wine Aperitif, Honey and bitters into a cocktail shaker. Add ice and shake. Next, strain over ice into a Rocks Glass and top with soda water. Garnish with lavender.

Let’s Toast Fall With These Labor Day Cocktails

 The Honey Harvest

Ingredients:

  • 2 oz. The Botanist Gin
  • 1 oz. Fresh Lime Juice
  • .75 oz Sweet Vermouth
  • 1/2 oz. Rosemary Honey Syrup
  • 5 sprigs of Fresh Rosemary

Method:

To make Rosemary Honey Syrup:

Add  1/2 cup of fresh honey and 4 rosemary sprigs in a small pot, then add .5 cups of hot water, cover and steep for 10 minutes.

To make cocktail:

Combine The Botanist Gin, Fresh Lime Juice, Sweet Vermouth and Rosemary Honey Syrup in a cocktail shaker. Add ice and shake. Next, strain into highball glass with ice. Garnish with Rosemary Sprigs.

Let’s Toast Fall With These Labor Day Cocktails

Not Your Mama’s Sweet Tea

Ingredients:

  • 2 oz. The Botanist Gin
  • 1 oz. Fresh Lemon
  • .25 oz Maple Syrup
  • 2 oz. Sweet Tea
  • ½ oz White Wine Aperitif

Method:

Add the Botanist Gin, fresh lemon juice, maple syrup, sweet tea and white wine aperitif in a cocktail shaker. Add ice and shake. Then, strain into a highball glass over ice. Garnish with lemon wheels.

Let’s Toast Fall With These Labor Day Cocktails

Smoke Show

Ingredients:

  • 2 oz. The Botanist Gin
  • 1 oz. Fresh Squeezed Lemon Juice
  • 1 oz. Ginger Syrup
  • .25 oz. Mezcal
  • 4 drops Orange Bitters
  • 1 piece of Pickled Ginger

Method:

Include all ingredients into a cocktail shaker. Add ice and shake. Next,  strain into a coupe glass. Garnish with pickled ginger.

Let’s Toast Fall With These Labor Day Cocktails

Deep Eddy Peach and Strawberry Popsicles

Ingredients: 

  • 1/2 oz. Deep Eddy Peach Vodka
  • 1 oz. Coconut Water
  • 1/2 oz. Strawberry syrup
  • .25 cup chopped strawberries

Method:

Combine each pop individually in mixing cups. Fill popsicle molds (silicone is best) and place in freezer for approximately 5 hours. Remove from mold and consume immediately or place in freezer bag for later.

Let’s Toast Fall With These Labor Day Cocktails

Mint Irish Coffee Pop-tail

Ingredients:

  • ¼ oz Brancamenta
  • ½ oz Irish whiskey
  • ½ oz Kerrygold Irish Cream Liqueur
  • 1 oz cold brew coffee

Method:

Mix each pop individually in mixing cups. Fill popsicle molds (silicone is best) and place in freezer for approximately 5 hours. Remove from mold and consume immediately or place in freezer bag for later.

Photos: Courtesy

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