Check Out These Delicious & Easy-To-Make Memorial Day Cocktails

Memorial Day weekend is finally here and there’s no better way to celebrate than with a drink in your hand!

Before you grab your beach towels and hit the waves with your buds, whip up these yummy cocktails! HollywoodLife.com has found the latest and most trendy recipes for you and your besties. All you need is some Midori Melon, vodka, limes and more — check out the recipes here!

BULLDOG Cucumber Cooler

2oz BULLDOG gin
5oz Tonic Water
3 Cucumber slices
1 Sprig of basil
1 Lime Wedge
Splash of Perrier Sparkling Natural Mineral Water

Directions: Mix BULLDOG gin and tonic water with ice. Top it off with a lime wedge and a splash of Perrier Sparkling Natural Mineral Water with cucumber slices and a sprig of Basil.

CASCAL Crisp-tini

Ingredients:
1 oz Midori Melon
1 oz vodka
1 oz Bicardi Limon
1 oz fresh lemon juice
1 can of CASCAL Crisp White Soft Drink

Method:
Mix the ingredients above and pour over ice. Enjoy with friends.

Bikini Martini

2 oz Voli Lyte
5 blueberries
Mint
Agave nectar
Soda water
Glass: martini
Approximately 110 calories

Skinnygirl Cucumber Cooler

Ingredients
1 part Skinnygirl Cucumber Vodka
2 parts club soda

Method
Shake vodka and soda in a cocktail shaker with ice, pour over fresh ice, and garnish with a cucumber slice.

Beluga Triumph

Beluga Vodka – 1.35 oz.
Laurel syrup * – 0.34 oz.
Sparkling wine – 3.38 oz.
Bay leaves – 6 g.

Decoration: bay leaf

Glass: cocktail glass (200 – 300 ml)

Preparation: Fill a shaker with ice, then add vodka and laurel syrup, shake thoroughly. Pour into the glass and fill with sparkling wine up to the rim. Decorate
with bay leaves.

Delicious, refreshing, and low cal!

Flower Bramble

Found at STK Rooftop in NYC

Rose water-infused plymouth shaken with fresh lemon juice, garnished with
Edible flower

SL East’s Sweet Savannah

Absolut Wild Tea Vodka, St. Germain, Peach & Mint

The first two were created by Erica Lancellotti CEO of BarCandy, an elite staffing agency servicing private events and corporate clients with a carefully selected team of experienced and knowledgeable professionals trained to know the meaning of excellent customer service. Both of these cocktails are low cal but with all the great taste.

Crystal-Champagne

A cocktail that looks like Champagne but with half the calories.

Ingredients:
1 oz Kettle One Vodka
1 on-the-go sugarfree white cran-peach crystal light
Pelligrino

Preparation:
Take 1oz kettle one vodka and add crystal light on-the-go packet and shake in shaker with ice
Add mixture strained into champagne glass
Add Pelligrino to top of champagne glass.
Garnish with zest of lemon and serve a low calorie Bellini like cocktail! Skimp on the calories not your class

Organic Sa-FIRE Gin-Ginger

Ingredients:
2 oz. Sapphire Gin
1 oz. St.-Germain Liquer
4 slices of organic cucumber
4 pieces of organic Ginger
4 small pieces of organic jalapeño
Pure-squeezed light Orange Juice
Half of fresh organic lime

Preparation:
Muddle cucumber,Ginger,jalapeño in shaker
Add the juice of half of fresh organic lime
Add ice
Add sapphire gin, St-Germain Liquer and 2 splashes of low-calorie orange juice
Serve over ice in a rocks glass.
Keep the heat up in the summer with jalepeno and help your body burn through fat and calories!

Seersucker

Served at Home Restaurant located in the West Village. Both are locally sourced and created by Home’s Beverage Director, Rachel Dreskin.
Seneca Drums Gin makes this simple spring cocktail sparkle

Ingredients:
1 ½ oz. Seneca Drums gin
1 scant oz. simple syrup
½ oz. lemon juice
1 squeezed lime wedge
1 ½ oz. sparkling wine

Preparation:
Shake and strain into a wine glass over ice, topped with 1 ½ oz. sparkling wine and garnish with an orange wedge.

Crazy Jane

Served at Home Restaurant located in the West Village. Both are locally sourced and created by Home’s Beverage Director, Rachel Dreskin.
Apricot and Rosemary make the Crazy Jane a little sweet, a little savory, and very delicious. Home Restaurant infuses Bootlegger Vodka (from NY State).

Ingredients:
1 ½ oz. Rosemary-infused vodka
½ oz. apricot puree
½ oz. simple syrup
¼ oz. fresh lime juice

Preparation:
Shake and strain into a rocks glass over ice and garnish with lime wedge.

These two cocktails are served at SoHo’s sultry Moroccan-themed Sway Lounge. Sway’s mixologist Tim Brooks is the creator.

Raspberry Spritzer

Ingredients:
1/4oz Chambord
4 raspberries
5oz prosecco

Preparation:
Pour 1/4 oz Chambord into a shaker, add 4 raspberries and muddle. Addice, shake vigorously and strain into a chilled champagne coupe. Top with prosecco and drop one raspberry in coupe.

Grand Smash

Ingredients:
3oz Grand Marnier
6 lemon slices
8 mint leaves

Preparation:
Place 6 lemon slices (about half a lemon) and 8 mint leaves in a shaker and muddle. Add 3 oz of Grand Marnier and ice and shake vigorously. Strain into chilled champagne coupe. Garnish with mint sprig.

Lastly is this tasty cocktail that is served at the Sanctuary Hotel.

Tribute-Tini

Ingredients:
Stoli Blueberry
Blue Curacao
Fresh lime juice
Simple syrup

Preparation:
Shaken and strained into a chilled martini glass

Celebrity Fans: Alexander Skarsgard and Penn Badgley
Making drinks with your girlfriends? Try the appetizing SKYY Infusions Coconut Conquest and celebrate the unofficial start to summer as every lady should, bold and classy.

Coconut Conquest

1 oz. SKYY Infusions® Coconut
½ oz. Fresh lime juice
½ oz. Orange juice
½ oz. Triple sec
¼ oz. Agave nectar

Mix and serve in a shot glass

X-Rated Margarita Bliss

Celebrity Fans: Ciara, Kelly Bensimon, Gabrielle Union

Created by Travis London

2 cups X-Rated Fusion Liqueur
½ cup sparkling water
1 cup zero calorie sweetener
Juice of 1 lemon
1 cup blackberries, pulsed in blender
6 slices of fresh ginger
½ cup Cabo Wabo Blanco
1 cup ice

Place all ingredients (except tequila and ice) in a saucepan and bring to a boil over high heat. Stir to make sure all the sugar is dissolved and remove from heat to allow to cool. Once cooled down remove ginger slices and place in blender with tequila and ice. Pour into chilled and rimmed margarita glasses. Garnish each with a picker of lemon and ginger slices.

16 ½ oz. X-Rated Fusion Liqueur 25oz SKYY Vodka 16 ½ oz. Orange Juice 16 ½ oz. Pineapple Juice 8oz Grenadine

Combine one bottle of SKYY Vodka, 16 ½ oz. of X-Rated Fusion Liqueur, 16 ½ oz. of Orange Juice, 16 ½ oz. of Pineapple Juice, and 8oz of Grenadine in a bowl. Serve mixture directly into ice filled glasses and stir to cool the mixture. Garnish with slices of orange.

The Moët Ice Impérial Party Pack

A stylish, fun and sophisticated way to entertain outdoors with ease, the party pack comes complete with three bottles of Moët Ice Impérial, six signature Moët goblets and an ice bucket for a limited time for the retail price of $189.95.
Available online at http://www.sherry-lehmann.com and at national wine & spirits stores.
Add some seasonal garnishes that capture the tropical and refreshing essence of summer.

Great tips below:

Frozen berries, such as grapes, that act as ice cubes and will dissolve slowly to allow the crisp taste of fruit to infuse as you sip
Add fruit to ice cube trays made of different shapes, to add color, creativity and surprise to your glass of Moët Ice
Raw Sugar rim with a dash of bitters. An on trend drink that is sophisticated, elegant, and captures the essence of old Hollywood glamour
A dash of orange zest, blood orange zest, or lemon zest that add a bright acidity to the flavor profile
Mint and cucumber muddled to give a bright and refreshing flavor

Atlantico Tour de Force

1.5 oz Atlantico Reserva
3 oz coconut water
1/4 oz coconut milk
3 mint leaves
1/2 oz freshlime juice
sugar to taste

Blue Crush

· 2 oz. Hpnotiq

· 1 oz. Premium Blueberry Vodka

· Splash of Lemonade

Mix Hpnotiq and Premium Blueberry Vodka. Add lemonade to taste. Garnish with fresh blueberries and mint.

Harmonie Blush

· 2 oz. Hpnotiq Harmonie

· 1 oz. Premium Citrus Vodka

· Splash of Cranberry Juice

Shake well and strain into a Martini glass. Garnish with a candied violet.

Rosé Sparkler

1 part Courvoisier® Rosé
1 part Thatcher’s™ Blueberry
3 parts Champagne
Shake first two ingredients and strain into chilled Champagne flute. Top with Champagne. Garnish with blueberries and a cherry dropped in.

Le Bajan Groove

Served at Bagatelle LA

Grey Goose La Poire

Thai Basil

Fresh cucumber

Fresh Mint

Coconut water

Fallernum

Gold Rush

Served at Bishops & Barons

Knob Creek Bourbon

honey syrup

freshly squeezed lemon juice

garnished with a lemon flag and nutmeg

served on the rocks.

Queen & Mayor

Served at The Vinatta Project
Rye
Homemade Raspberry Syrup
Pomegranate
Lemon

Bruschetta Martini

From Casa Lever

2 oz. Gin No.3
1/2 oz. Creme de Framboise
1/2 oz. Lemon Juice
1/4 oz. Simple Syrup
3 Cherry Tomatoes
3 Basil Leaves
Muddle basil leaves and cherry tomato. Add all other ingredients and shake well over ice.
Strain and pour into a chilled martini glass. Garnish with sweet paprika and a basil leaf.

Scottish Fruit Tart

3/4 oz. The Glenrothes Select Reserve Single Malt Scotch Whisky
3/4 oz. Sweet Vermouth
3/4 oz. Luxardo Cherry Liqueur
3/4 oz. Fresh Orange juice
1 slice fresh peach (without skin)
Muddle one half-inch thick slice of peach. Add all the ingredients to a shaker and fill with ice.
Mix well and strain into a chilled coupe or cocktail glass. Garnish with an orange peel and peach slice.

Spice and Stormy

4 pieces of chopped Pineapple
4 pieces of chopped Ginger Root
1 1/2 oz. Pink Pigeon Rum
1/2 oz. Simple Syrup
1/2 oz. Lemon Juice
1/2 oz. Luxardo Bitters

Top with Ginger beer
Muddle pineapple and ginger root, lemon juice and simple syrup.
Add rum. Shake well, over ice and top up with a Ginger beer and bitters.

Royalton’s Caiparinha

Ingredients:
4-5 blueberries
2 sage leaves
3 lime wedges
1/2 oz acai spirit
1 oz simple syrup
2 oz cachaca

Directions:
Muddle the blueberries sage and limes. Add syrup acai spirit and cachaca. Shake vigorously strain into rocks glass and add ice. Garnish with lime wedge and blueberries.

Summer Peach