These 12 Cocktails Are A Must Try This Memorial Day Weekend

Hosting A Party To Kick Off Summer? Here’s Our Guide On What To Drink Memorial Day Weekend

Memorial Day Weekend marks the unofficial start of summer. The city will be jam-packed with rooftop parties, day trips, backyard bbqs and beaches. With coolers filled with beer, and wine, a selection of cocktails should be on the menu as well. So whether you are staying put, or heading to your summer share, the question of what you should drink Memorial Day weekend will come up. So to help, we have listed some fantastic mixtures that you should be serving this holiday weekend. After all, you made it through winter! From spirits involving Bourbon, gin, a Rosé Vodka, or something deliciously hydrating, these libations will be crowd pleasers at your summer soiree.

What To Drink Memorial Day Weekend

Italicus Spritz

Ingredients:

2 oz ITALICUS Rosolio Di Bergamotto
4 oz parts Prosecco
3 green olives to garnish

Method:

Build ingredients in a wine glass over ice. Start by combining one part Italicus with two parts Prosecco or Champagne over ice. Add garnish with three green olives to balance the floral aromas with a touch of saltiness.

3 Ingredient WTRMLN Strawberry Margarita

(Makes 6)

Ingredients:

4 12 oz bottles of WTRMLN WTR+Strawberry
½ cups fresh lime juice
1 cup silver tequila
(optional) Sea salt (for lining rim)

Method:

Combine WTRMLN WTR, lime juice, tequila and a handful of ice to a pitcher, stir well to combine. Line the rim glasses with lime juice and sea salt (optional). Add ice and pour over margaritas.

12 Cocktails You Should Be Drinking This Memorial Day

EFFEN® Yuzu Citrus & Grapefruit Soda

Ingredients:

1 1/2 oz. EFFEN Yuzu Citrus Vodka
3 oz. grapefruit flavored club soda

Method:
Add EFFEN Yuzu Citrus Vodka to a highball glass with ice. Top with grapefruit flavored club soda. Garnish with a grapefruit slice.

Basil Hayden Citrus Burst

By Benjamin Schiller, Chicago

Ingredients:

2 oz. Basil Hayden Bourbon
3/4 oz. grapefruit juice
1/2 oz. lemon juice
1/2 oz. simple syrup
1 spoonful apricot or orange juice
Fresh herb (for garnish)

Method:

Combine all ingredients in a mixing tin. Add ice, shake and strain over a large ice cube in a rocks glass. Garnish with a fresh herb.

Knob Creek® Summer Shandy

Created by John McCarthy (New York City)

Ingredients:

2 parts Knob Creek Bourbon
3/4 parts freshly squeezed Lemon Juice
3/4 parts raw sugar syrup
3 dashes of Angostura bitters
2 parts Lager Beer

Method:

Combine all ingredients, except for lager beer, in a cocktail shaker with ice and shake vigorously. Strain into a double rocks glass over fresh ice. Top with 2 ounces of lager beer and briefly stir. Garnish with a lemon wedge.

EFFEN Watermelon Rosé Cooler

Ingredients:

1 1/2parts Effen Rosé Vodka
1 parts Watermelon juice (or muddled watermelon)
1/2 parts fresh lemon juice
1/4 parts agave syrup

Method:

Combine all ingredients into mixer and shake well. Pour over ice. Garnish with watermelon.

Laphroaig® End of the Day

By Benjamin Schiller, Chicago

Ingredients:

2 parts Laphroaig® Select
3/4 part Vermouth
1/4 part Walnut Liqueur
Allspice Liqueur (for glass rinse)
Grated Nutmeg (for garnish)

Method:

Combine Laphroaig, Vermouth, and Walnut Liqueur in a mixing glass. Add ice and stir. Meanwhile, rinse a coupe glass with Allspice Liqueur, and then empty any excess liquid. Strain the cocktail into the glass, and grate nutmeg over the cocktail.

Benham’s Summer Southside

Ingredients:

2 oz Benham’s Gin
3/4 oz fresh lemon
1/2 oz simple syrup
6-8 fresh mint leaves

Method:

Combine all ingredients into a cocktail shaker with ice and shake vigorously. Double strain and serve in a coupe. Garnish with a mint sprig.

Morphing Sapporo Summer Shandy

Ingredients:

1 can Sapporo Premium Beer
4 oz. fresh squeezed lemon juice
2 oz. simple syrup (3 for a sweeter cocktail)
Raspberry ice cubes*

Method:

Add raspberry ice cubes, lemon juice and simple syrup to pint glass or beer mug. Top with Sapporo and gently stir with a bar spoon.

*Directions for Raspberry ice cubes: Add 1 cup of water and 1 cup of fresh raspberries to a pot of water and bring to a boil. Once water begins to boil, turn heat to a simmer and let steep 15-20 minutes or until raspberries begin to lose their color. Strain the raspberries and fill ice cube tray with flavored water. Freeze until solid.