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Top DIY Cocktails & Boozy Treats For Labor Day

Fire up the grill and bust out your favorite cocktail glasses. Labor Day festivities start in 3….2….. If you want to take your bartending skills up a notch, check out my favorite Labor Day cocktails and boozy bites. Easy to make, and will certify you as the best bartender on the block!

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COCKTAILS: NEW FRIEND

1 ½ parts Courvoisier® V.S.O.P Cognac1 part dry vermouth¾ parts Campari® LiqueurOrange for garnish Pour ingredients in an old fashioned glass, add ice and stir. Garnish with an expressed orange swath.
Courvoisier®

1 ½ parts Courvoisier® V.S.O.P Cognac

1 part dry vermouth

¾ parts Campari® Liqueur

Orange for garnish

Pour ingredients in an old fashioned glass, add ice and stir. Garnish with an expressed orange swath.

BLUEBERRY LEMON SPRITZER

1 oz. blueberry-infused Tito’s Handmade Vodka3 oz white wine3 oz sparkling mineral water1-2 lemon slicesAdd all ingredients into a glass over ice. Squeeze 1-2 lemon slices and stir. Enjoy!
Tito's Handmade Vodka

1 oz. blueberry-infused Tito’s Handmade Vodka

3 oz white wine

3 oz sparkling mineral water

1-2 lemon slices

Add all ingredients into a glass over ice. Squeeze 1-2 lemon slices and stir. Enjoy!

CAZADORES PUMPKIN MARGARITA

Crafted by Manny Hinojosa, Global Brand Ambassador, CAZADORES1 ½ oz. Tequila CAZADORES Reposado 1 oz. Bols Pumpkin Spice liquor 2 oz. orange juice ½ oz. lemon juice Dash of cinnamon powder In a cocktail shaker combine all the ingredients with ice, shake and serve over the rocks. Cinnamon sugar rim glass and orange peel for garnish.
CAZADORES

Crafted by Manny Hinojosa, Global Brand Ambassador, CAZADORES

1 ½ oz. Tequila CAZADORES Reposado

1 oz. Bols Pumpkin Spice liquor

2 oz. orange juice

½ oz. lemon juice

Dash of cinnamon powder

In a cocktail shaker combine all the ingredients with ice, shake and serve over the rocks. Cinnamon sugar rim glass and orange peel for garnish.

BLACKBERRY-BOURBON ICED TEA

Recipe Credit: Bobby Flay 3 cups fresh blackberries3/4 cup sugar2 tablespoons chopped fresh mint, plus mint sprigs for garnish6 good quality black tea bagsWoodford Reserve Kentucky Straight Bourbon, to taste (Bobby likes Woodford Reserve)Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea. While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld. Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.) Serve the blackberry tea over ice in tall glasses and float a shot of Woodford Reserve bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).
Lisa Shin

Recipe Credit: Bobby Flay

3 cups fresh blackberries

3/4 cup sugar

2 tablespoons chopped fresh mint, plus mint sprigs for garnish

6 good quality black tea bags

Woodford Reserve Kentucky Straight Bourbon, to taste (Bobby likes Woodford Reserve)

Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea. While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld. Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.) Serve the blackberry tea over ice in tall glasses and float a shot of Woodford Reserve bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).

SPARKLING COCONUT ROSÉ COCKTAIL

2 oz. coconut soda1 tbsp. fresh lime juice4 oz. Smirnoff Spiked Sparkling Seltzer Raspberry Rosé In a small glass filled with ice, combine the coconut soda, lime juice and Smirnoff Spiked Sparkling Seltzer Raspberry Rosé. Stir gently to combine. Garnish with blueberries, lemons, limes, festive straws and enjoy!
Smirnoff

2 oz. coconut soda

1 tbsp. fresh lime juice

4 oz. Smirnoff Spiked Sparkling Seltzer Raspberry Rosé

In a small glass filled with ice, combine the coconut soda, lime juice and Smirnoff Spiked Sparkling Seltzer Raspberry Rosé. Stir gently to combine. Garnish with blueberries, lemons, limes, festive straws and enjoy!

SWEET TREATS: MINT IRISH COFFEE POP-TAIL

¼ ounce Brancamenta½ ounce Irish whiskey½ ounce Kerrygold Irish Cream Liqueur1 ounce cold brew coffee Mix each pop individually in mixing cupsFill popsicle molds (silicone is best)Place in freezer for approximately 5 hoursRemove from mold and consume immediately or place in freezer bag for later.
Kerrygold Irish Cream Liqueur

¼ ounce Brancamenta

½ ounce Irish whiskey

½ ounce Kerrygold Irish Cream Liqueur

1 ounce cold brew coffee

Mix each pop individually in mixing cups

Fill popsicle molds (silicone is best)

Place in freezer for approximately 5 hours

Remove from mold and consume immediately or place in freezer bag for later.

DEEP EDDY PEACH AND STRAWBERRY POPSICLES

.50 oz. Deep Eddy Peach Vodka1 oz. Coconut Water.50 oz. Strawberry syrup.25 cup Chopped strawberries1 oz. CreamBlend above ingredients. Pour into popsicle molds. Freeze. Enjoy!
Deep Eddy Vodka

.50 oz. Deep Eddy Peach Vodka

1 oz. Coconut Water

.50 oz. Strawberry syrup

.25 cup Chopped strawberries

1 oz. Cream

Blend above ingredients. Pour into popsicle molds. Freeze. Enjoy!

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