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Labor Day 2015 — Try These Delicious Recipes

Sat, September 5, 2015 10:00am EDT by Chloe Melas Add first Comment
Courtesy Photo

Labor Day 2015 is finally here and it’s another excuse to throw a fun party with your BFFs!

Yummy! HollywoodLife.com searched high and low for the most festive and savory cocktails and you’re in luck because our faves are below and they are super easy to make.

Porch-side Paloma
Created by Cody Goldstein, Founder of Muddling Memories and Head Bartender at Upholstery Store: Food and Wine.

1 ½ parts QUI Tequila
1 part Grapefruit Juice
1 part Lime Juice
½ part Honey-Jalapeño Syrup*
Salt for garnish

Combine ingredients into shaker and fill with ice. Shake for 5 seconds and strain into a rocks glass. Sprinkle salt on top.
*Honey-Jalapeño Syrup: Combine 1 cup honey, ½ cup water and 3 slices (or more, depending on how hot you like it!) of jalapeño in a sauce pan and bring to a boil. Stir, take off heat, strain & refrigerate.

Summer Bridge
Created by Cody Goldstein, Founder of Muddling Memories and Head Bartender at Upholstery Store: Food and Wine.

1 ½ part Maker’s Mark
2 parts Peach Nectar (available at grocery stores!)
½ Lemon Juice
Club Soda

Add ingredients into a shaker and fill half way with ice. Shake for 5 seconds. Strain into rocks glass and top with soda.

Secret Garden Lemonade
Created by Cody Goldstein, Founder of Muddling Memories and Head Bartender at Upholstery Store: Food and Wine.

2 parts Ménage à Trois Vodka
5 parts Lemonade
1 sprig Basil
1 sprig Mint

Pour vodka and lemonade into Collins glass filled with ice. Add in mint and basil and stir.

Island Style Moscow Mule 

By Chef Renee Blackman 

Rum
Lime
Vanilla extract
Brown sugar
Chilled over ice
Angostura bitters
ginger beer

BLACKBERRY SMASH
Jersey City eatery, VB3 Restaurant and Bar
Death’s door white whisky

fleur elderflower liqueur

cherry heering

fresh lemon juice

blackberry preserves

PRIVATEER
Jersey City eatery, VB3 Restaurant and Bar
Hennessy cognac

coconut water,

muddled strawberries

fresh lime juice

agave nectar

WATERMELON ‘RITA
Jersey City eatery, VB3 Restaurant and Bar
Avion silver tequila

agave nectar

fresh limes

fresh sour mix

hella smoked chili bitters

Summer’s Kiss Goodbye
· 2 parts Skinnygirl® Bare Naked Vodka

· 2 large, muddled strawberries

· 3-4 pieces of basil

· Splash of club soda

Preparation: Pour all ingredients except club soda over ice. Muddle strawberries and top with club soda.

Summer’s End
· 1 ½ parts Skinnygirl® Cucumber Vodka

· 3 – 4 parts soda water

· Cucumber for garnish

Preparation: Mix all ingredients over ice. Cut the cucumber into thin slices and garnish.

Workin’ Hard
· 2 parts Hornitos® Plata Tequila
· ½ part Agave Nectar
· 1 part Lime Juice
· 2 parts Coconut Water
· 3 Dashes Angostura® Bitters
· Lime Peel

Preparation: Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lime peel.
All trademarks are the property of their respective owner.

Hardly Workin’
· 1 ¼ parts Hornitos® Black Barrel® Tequila
· ¼ part Agave
· ½ part Lemon Juice
· Lemon Wedge

Preparation: Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lemon wedge.

The Work Horse
· 1 ½ parts Hornitos® Plata Tequila
· 4 parts Mexican Lager
· ⅓ part Lime Juice
· ⅓ part Simple Syrup
· 1 slice Jalapeño
· Salt Rim

Preparation: Muddle jalapeño in a glass with a salted rim, combine remainder of ingredients except Mexican lager in a shaker, shake vigorously, strain over fresh ice and add Mexican lager.

Cruzan® Brew Berry Mojito

INGREDIENTS:
1 1/2 parts Cruzan® Strawberry Rum
1/2 part Fresh Lemon Juice
1/2 part Agave Nectar
5 parts Blonde Lager
3 Fresh Strawberries
8-12 Mint Leaves

METHOD:
Muddle strawberry, mint and agave nectar in a tall glass. Add lemon juice, rum and ice and shake. Add beer, shake lightly, and strain over ice into glass of choice. Garnish with a halved strawberry and sprig of mint.

Augie’s Bramble

INGREDIENTS:
2 parts Q Ginger Beer
2 parts vodka
1 part lemon juice
1/2 part agave nectar
Dash of Orange Bitters
3 basil leaves
4 blackberries

METHOD:
Combine vodka, lemon juice, agave, bitters, basil and 3 blackberries in an ice-filled cocktail shaker. Shake vigorously, then strain into an ice-filled highball glass. Top off with Q Ginger Beer and serve garnished with the remaining blackberry.

Rye Squeeze

INGREDIENTS:
1 1/2 parts Alberta® Rye Whisky Dark Batch™
4-5 parts Q Ginger Beer
2 dashes Agnostura® bitters
1 orange wedge pressed

METHOD:
Add all ingredients to a bourbon glass. Fill with ice, top with ginger beer and stir. Garnish with an orange slice.

SVEDKA Vodka’s Red White & Boom

Ingredients:

1¾ parts SVEDKA Vodka

¾ part lemonade

½ part triple sec

1 part cranberry juice

Juice of 6 whole limes

12 cups ice

Whole blueberries & quartered strawberries

Directions:

Combine all ingredients in a receptacle large enough for all liquids and plenty of ice. Add 5-6 cups to begin and stir. Garnish with berries and serve. Add ice and garnish as needed throughout the duration of the punch. Yields 25-30 servings.

SMIRNOFF Rock the Block Punch

Ingredients:

· 1.5 cups SMIRNOFF Raspberry

· 2 cups pink lemonade

· Peaches

Combine ingredients in punch bowl and lightly stir. Serves 8.

Sun Kissed
Toast to summer’s end with this tart yet refreshing sparkling cocktail.
Created by Niccole Trzaska, The Liberty NYC

1 ½ parts Ménage a Trois Citrus Vodka
¾ part blood orange juice
¾ part sparkling wine

Shake and strain Ménage a Trois Citrus and blood orange juice into a champagne flute; top with cold sparkling wine and garnish with an orange twist.

Bleeding Mary
(Makes 1 serving, 3-4 ice cubes)
3 oz. Deep Eddy Original Vodka
Bloody Mary Mix
¼ oz. Tabasco sauce
¼ oz. lime juice
¼ oz. lemon juice
1 pinch of salt/ pepper
Small Celery stalk

Pour Bloody Mary Mix into ice trays and freeze for at least 12 hours. Then place Bloody Mary cubes into a glass. Mix vodka, lime, lemon juice, salt, pepper and Tabasco in a shaker with ice. Pour the mixture over three to four ice cubes; garnish with celery stick. The longer you allow the ice cubes to melt, the more the cubes blend into the drink.

Boozy Melon Balls
1 cup Deep Eddy Original Vodka
1 cup pineapple juice
1 small watermelon
1 cantaloupe
1 honeydew

Slice cantaloupe, watermelon and honeydew in half; remove seeds. Use a melon baller to scoop out melon balls into a bowl. Mix the vodka and pineapple juice separately before pouring into the bowl with the melon balls and stir. Cover bowl and refrigerate for at least one hour.

Ghost Margarita from Butter Midtown

2oz Avion Silver Tequila

1/2 oz Grand Mariner

1/2 oz Lime Juice

1/2 oz Lemon Juice

1.5oz Ghost Chili Simple Syrup

To make the syrup:

Take 1 cup of water and 1 cup of brown demerara with one dried ghost chili pepper, bring to a boil and let cool.

To make the cocktail:

Add all ingredients together with ice in a cocktail shaker, shake and strain over fresh ice in a rocks glass that has

been prepped with a chili salt rim.Serve with a lime wheel and enjoy.

To make salt:

Add dried chili powder with coarse sea salt in a small plate

Dark Batch Sour
Ingredients:
2 parts Alberta® Rye Dark Batch Whisky
3/4 part Lemon Juice
1/2 part Pear Liqueur
1/2 part Simple Syrup
1/4 part Allspice Liqueur

Method: Add all ingredients to a shaker with ice. Shake, serve up or on the rocks and garnish with a lemon peel.

Basil Hayden’s Spiced Chocolate Cooler

Ingredients:
2 parts Basil Hayden’s Bourbon
16 parts Low Fat Milk
1 1/2 parts Unsweetened Chocolate
1 1/2 parts Sugar
1 bar of Dark Chocolate (4 oz bar)
4-5 dashes of Chipotle Chili Pepper

Preparation:
1. In a saucepan over a low heat, combine milk, unsweetened chocolate, sugar and dark chocolate.
2. Warm, and stir continuously until all ingredients are combined. (Do not boil.)
3. Remove from heat and let cool.
4. Add bourbon and chipotle chili pepper and stir.
5. Add to popsicle mold and freeze.

Basil Hayden’s Berry Fresh

Ingredients:
7 parts Basil Hayden’s Bourbon
1 1/2 parts Elderflower
2 parts Water
2 parts Fresh Lime Juice
4-5 Strawberries, medium size
12 Blueberries

Preparation:
1. Poke a hole in each blueberry and soak in 4 parts of bourbon for 30 minutes. Set aside.
2. Add strawberries to cocktail shaker and muddle.
3. Add fresh lime juice, Elderflower syrup, remaining bourbon and water to the cocktail shaker and shake hard.
4. Add to the popsicle molds.
5. Add three bourbon-soaked blueberries to each mold and freeze.

Knob Creek Dog Days

Ingredients:
1 1/2 parts Knob Creek Rye Whiskey
1 1/2 teaspoons absinthe
1 3/4 parts freshly squeezed lemon juice
1 3/4 simple syrup
2 parts bottle ginger beer

Method:
1. In a mixing tin, add spirits, juice and syrup.
2. Fill tin with ice and shake vigorously for at least 6 seconds.
3. Strain into a Collins glass over fresh ice and tip with ginger beer.
4. Garnish with a lemon wheel and mint sprig.

For those of you looking to whip something up for your guests, check out our Labor Day Weekend Menu by Chef Renee Blackman:

1st course

Fried CRAB ravioli w/horseradish  aioli and crispy sage chips

2nd course

Caprese salad
W/cherry tomatoes, basil,fresh  mozzarella  and balsamic  VINAIGRETTE

3rd course

filet mignon w/ herb de provence roasted fingerling  potatoes , broccoli  rabe w/garlic  sauce
FINALE
Butter Scotch pecan creme brulee w/ salted caramel scotch

HollywoodLifers, are you going to whip up one of these cocktails?

— Chloe Melas