Toast Labor Day With Refreshing Summer Whiskey Cocktails. These Mixtures Will Elevate Your End Of Summer Party
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 Summertime Whiskey Cocktails! After all, there is still time to enjoy the last bits of summer sipping crafted concoctions that deliver a cool, flavorful escape from the heat. We have listed some delicious summer whiskey cocktails to take it easy while imbibing this long weekend. From recipes involving infused with seasonal ingredients like strawberries, lavender, honey and mint in everything from punch bowls to popsicles, sip into summer with these refreshing whiskey cocktails perfect for warm days and seasonal gatherings we have you covered. Happy Labor Day!
Discover The Best Summer Whiskey Cocktails To Enjoy This Labor Day
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.
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.
Basil Hayden’s® Endless Summer
Created by Amy Probasco (Chicago, IL)
Ingredients:
- 1 ½ oz Basil Hayden’s Caribbean Reserve Rye™
- ½ oz Pineapple Syrup
- ½ oz Lime Juice
- Ginger Beer
- Pineapple wedge (for garnish)
- Candied ginger (for garnish)
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.
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.
Woodford Reserve Eclipse
Ingredients:
- 1 ½ oz Woodford Reserve Distiller’s Select Bourbon
- 1 oz cranberry juice
- 1 oz fresh raspberry juice
- ½ oz Chambord
- ½ oz fresh lime juice
- 2-3 drops sorghum syrup
- Club sodato top
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.
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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