You don’t have to offer red, white and blue cocktails just because it’s Memorial Day weekend, but it’s fun to throw in a few to your mix. Here are some red, white and blue or berry drinks to consider.
1 ½ oz. Grey Goose Le Citron vodka
½ oz. Bacardi Pineapple rum
Raspberries and blueberries
Build ingredients in a rocks glass. Add cubed ice and stir. Garnish with raspberries and blueberries.
The mixologists at Bacardi created this recipe.
2 oz. Gem & Bolt mezcal
¼ oz. Black-cherry reduction
¼ oz. Lemon juice
4 Drops damiana elixir*
Add all contents to a tin shaker with ice. Shake and strain over ice and garnish with a sage leaf.
*For Damiana Elixir:
Pour dried damiana into clean empty mason jar. Cover with Gem & Bolt mezcal an inch above herb. Seal with lid and place in dark place for 12-24 hours. Strain with tight cheesecloth.
The mixologists at Gem & Bolt created this recipe.
1 ½ oz. Capurro Pisco Moscatel
½ oz. Martini Ambratto vermouth
1 ½ oz. Sweetened rice milk (16 oz. of 1:1 simple syrup for every 32 oz. of rice milk)
½ oz. Chamomile tea
½ oz. Lemon
2 dashes Regan’s orange bitters
Combine ingredients and shake. Double strain into clay cup, garnish with edible viola.
The mixologists at Kaiyo in San Francisco created this recipe.
The Blue-eyed Bugsy
1 ⅓ oz. New Amsterdam gin
⅓ oz. Agave
⅓ oz. Blue Curaçao
⅓ oz. Fresh lemon juice
Pour all ingredients into a shaker with ice. Shake well and strain into a Martini glass. Garnish with lemon twist and cherry.
The mixologists at Parlour Bar inside the El Cortez Hotel & Casino in Las Vegas created this recipe.
4 oz. Rosé
1 oz. Rosemary syrup
¼ oz. Elderflower cordial
¼ oz. St. Germain liqueur
1 oz. Watermelon
¾ oz. Lemon juice
1 oz. Soda
Combine ingredients (except soda) and shake. Pour into a Collins glass and top with soda. Garnish with a rosemary sprig.
The mixologists at Beaker and Gray in Miami created this recipe.
½ oz. Tito’s vodka
½ oz. Simple syrup
½ oz. Lemon juice
¼ oz. Blue Curaçao
¼ oz. Grenadine
Combine vodka, simple syrup and lemon juice and shake. Strain into a Martini glass and use a bar spoon to layer the Blue Curaçao and grenadine.
The mixologists at Fyve Restaurant Lounge at The Ritz-Carlton, Pentagon City, created this recipe.
1 ½ oz. Deep Eddy Lemon vodka
3 Mint leaves
¼-½ cup House sour mix
In a rocks glass, muddle 4-5 blueberries with 2 mint leaves. Add vodka and pour into a shaker with ½ cup of ice and sour mix and shake vigorously.
Strain into rocks glass over fresh ice and garnish with a blueberry and mint leaf on a skewer.
The mixologists at Ten50 BBQ in Dallas created this recipe.