There’s always time to make a mixed drink
Labor Day weekend is upon us and whether you’re going away for the weekend or taking the days off for a little R&R, a refreshing cocktail will always make the experience better. And for this roundup, we have a number of familiar favorites we wanted to highlight along with some new brands that we recently fell in love with.
Tequila
Cierto Aire Libre
Ingredients:
- 1½ oz Cierto Tequila Private Collection Reposado
- ½ oz Fresh Lime Juice
- ½ oz Mayan Honey Syrup
- 1 oz Champagne
Method: Add all ingredients (minus Champagne) and shake with ice until chilled. Strain into a flute glass, top with Champagne and garnish with a lemon twist.
Cierto Paloma
Ingredients:
- 2 ozCierto Tequila Private Collection Reposado
- 1 oz Fresh Grapefruit Juice
- ½ oz Fresh Lime Juice
- ¼ oz Mayan Honey Syrup
- 1 oz Sparkling Water
- Garnish: Grapefruit Slice
Method: Add all ingredients (minus sparkling water) to a shaker and shake with ice until chilled. Strain into a highball glass with ice. Top with sparkling water and garnish with a grapefruit slice.
Cierto Margarita
Ingredients:
- 2 oz. Cierto Tequila Private Collection Blanco
- 1 oz. Citrus Stock
- ½ oz. Citrus Agave Tincture
- 3 drops Saline
Method: Add all ingredients and shake with ice until chilled. Strain into a coupe and garnish with lime.
Ingredients:
- 2 oz Tres Agaves Organic 100% de Agave Blanco Tequila
- 1 oz Fresh Squeezed Lime Juice
- .5 oz Maple Syrup
- .25 oz Maraschino Liqueur
- Lime Wheel (Garnish)
- Pink Peppercorns (Garnish)
Method: Add all ingredients into a shaking tin and fill with ice. Shake for 10 seconds and strain into a rocks glass filled with ice. Garnish with a lime wheel. Optional: sprinkle a few pink peppercorns on top.
Ingredients:
- 1.5 oz. Tres Agaves Organic 100% de Agave Añejo Tequila
- .75 oz. High Quality Sweet Vermouth
- 2 Dashes Chocolate Bitters
- 2 Dashes Barrel Aged Bitters
Method: Combine all ingredients in a mixing glass with ice. Stir vigorously and strain into a chilled cocktail glass. Twist orange rind and place on top to garnish.
El Bandido Yankee’s Cucumber Picante:
Ingredients:
- 3 slice of cucumber
- 1 oz orange liqueur
- 1 oz freshly squeezed lime juice
- 1/2 oz agave
- 2 oz El Bandido Tequila (white)
- 1 sliced fresh jalapeño
Method: Combine all ingredients, shake, and strain over ice.
And if you are looking to try out a new bottle of tequila, we have just fallen in love with Southbound Tequila. Recipe Developer, CEO and Co-founder Ivey Childers spent 15 years creating tequila-based cocktail recipes but found the tequila selection process to be complicated. Childers was looking for a well-balanced tequila profile to complement her cocktails, but never landed on the right profile, so she ventured southbound to Jalisco, Mexico, and consulted distillers to rediscover the perfect sip.
Southbound is clean and authentic, available in three expressions: Blanco (SRP $47.99), Reposado (SRP $52.99) and Añejo (SRP $89.99). The ladder two expressions are both aged in Tennessee Whiskey barrels.
Southbound can be purchased in-store in select markets and available online for purchase at www.drinksouthbound.com with nationwide shipping to 34 additional states.
STRAWBERRY CUCUMBER MANA REFRESHER
Ingredients:
- 1 cup Teremana Blanco
- 1 cup Filtered water
- 1 Cucumber, peeled and sliced
- 1 cup Strawberry, peeled and sliced
- ¼ cup Lime Juice
- ½ cup Sugar
Method: Combine all ingredients in a shaker with ice and pour into a chilled glass.
SANGRITA TRADICIONAL POMEGRANATE & SHOT OF TEREMANA REPOSADO
rag
ingredients:
- 16 oz. Pomegranate juice
- 8 oz. Fresh Orange juice
- 4 oz. Fresh Lime juice
- 3/4 oz. El Yucateco Habanero hot sauce
- 3 oz. Simple Syrup
Method: Combine all ingredients in ½ gallon container. Let stand for 2 hours in the refrigerator to marinate. Serve in a shot glass chilled. 1 batch of this recipe will give you 32oz of Pomegranate Sangrita.
Whiskey
Gold Rush
Ingredients:
- 5 oz of Ragtown Whiskey
- 5 oz of lemon juice
- 5 oz of honey syrup
Method: Garnish with lemon peel or dried lemon wheel
WATERMELON, SUGAR, RYE
Ingredients:
- 1 1⁄2 parts Redemption High Rye Bourbon
- 1 1⁄2 parts salted watermelon-honey syrup
- 1⁄2 part lemon juice
- 2 parts tonic
Method: Shake with ice. Strain into a Collins glass. Top with tonic water. Garnish with mint and a watermelon radish slice.
RYE COBBLER
Ingredients:
- 1 part Redemption Bourbon
- 1 part Manzanilla Sherry
- 1 part pink grapefruit juice
- 1⁄2 part raspberry liqueur
- 1⁄2 part lemon juice
Method: Swizzle in a julep cup. Top with crushed ice. Garnish with fresh berries tossed in sugar.
Virginia Distillery Co.’s Shenandoah Peach
Ingredients:
- 1 1/2 oz Virginia Distillery Co. VHW Port Cask Finished Whisky
- 1 oz lime juice
- 1 oz lemon juice
- 1 oz peach tea syrup*
- 3 dashes peach bitters
- Peach slice to garnish
Method: Combine ingredients in glass. Stir and garnish with peach slice. Enjoy!
Chambord’s Peanut Butter and Jelly Old fashioned:
Ingredients:
- 1 1/2 oz Skrewball Peanut Butter Whiskey
- 1/2 oz Chambord Liqueur
- Dash of Bitters
Method: Add ingredients into a mixing glass, add ice and stir. Strain into a rocks glass with a large ice cube.
And if you are movie lover like we are, you are probably gearing up to watch My Big Fat Greek Wedding 3 which comes out on September 8th. And to celebrate it, we wanted to feature an original Greek Spirit, METAXA, the original Greek spirit. With the much-anticipated release of My Big Fat Greek Wedding 3 on September 8th, Metaxa has curated something special in collaboration with Cocktail Courier to bring a slice of the Mediterranean into your world.
Introducing the My Big Fat Greek Wedding 3 Limited Edition Cocktail kit – your personal passport to an unforgettable Grecian tasting adventure. Transport yourself into the vibrant world of the Portokalos family, with each sip taking you on a journey through the rich heritage and flavors of Greece.
At the heart of this cocktail kit is Metaxa 12 Stars, a Greek liqueur crafted from Samos sweet muscat wine, aged fine wine distillates, and a fusion of Mediterranean botanicals. Whether you’re a die-hard fan or just looking to add a touch of Mediterranean flair to your gatherings, this kit is your passport to a memorable Grecian tasting. The kit will be available for purchase on cocktailcourier.com starting today, August 28 through September 28 with an SRP of $89.99
In Your Classic Kit
- 1 Metaxa12 Star 750 ml bottle
- 1 Vanilla Bean Syrup 4 oz bottle
- 3 Explorer Original Cold Brew Concentrate 2 oz bottles
- 1 Coffee Beans (18) packet
- 1 Simple Syrup 4 oz bottle
- 5 Limes
- 2 Oranges
- 2 MetaxaStirrers
- 4 MetaxaNapkins
- 1 ‘Grecian Getaway’ and ‘Athens Frappé Martini’ Cocktail Recipe Card
- 1 Food Pairing Recipe Card
Cocktail Cans
The canned cocktail industry has been booming. And recently, we fell in love with Apres Hours, a canned espresso martini that has all the luscious flavors from the mixed cocktail and condensed in an easy to carry can. Having different flavors like vanilla, caramel, and the classic flavor, this has been our new go to drink when looking for something easy and tasty.
And we know that the search to find a tasty mocktail is hard. Often times people just assume mixing juices is the same as making a mocktail. So for those mocktail lovers, we have a perfect recommendation for you coming from Mingle Mocktails. Perfect for enjoying from the pool to the patio, the Summer Variety Pack is available in 6, 12 and 24-can variations and offers a taste of Mingle’s best-selling mocktail flavors: Blackberry Hibiscus Bellini, Cranberry Cosmo, Blood Orange Elderflower Mimosa, Key Lime Margarita & Cucumber Melon Mojito. Cooler-friendly and clean-crafted, each sparkling flavor offers fruity, non-alc versions of your favorite craft cocktails.
- Cranberry Cosmo – Effervescent layers of crisp cranberry, zesty lime and a splash of natural orange juice for a citrusy finish. Channel your inner Carrie Bradshaw, sans hangover, with a refreshing canned Cranberry Cosmo.
- Blackberry Hibiscus Bellini– A bubbly blend of ripe blackberry juices and delicate hibiscus for a subtle floral finish. Made with clean ingredients, naturally sweetened with organic cane sugar & fruit juices and low in calories.
- Cucumber Melon Mojito – A sparkling blend of cool cucumber, juicy melon and a hint of mint for a summery tropical finish. At just 20 cal/4oz serving, the Cucumber Melon Mojito offers a fruit-forward, zero-proof reimagination of one of summertime’s greatest cocktails.
- Key Lime Margarita – A sparkling combination of crisp lime and a touch of natural orange for a citrusy sweet experience that begs for another sip. Bright, citrus flavors are complemented by a lively effervescence that’ll keep you cool and refreshed all day long.
- Blood Orange Elderflower Mimosa – Blood Orange Elderflower Mimosa is a bubbly blend of juicy blood orange and subtle notes of elderflower. Your favorite brunch cocktail, but better. Enjoy a cold mimosa can or bottle of this delicious non-alcoholic mimosa anytime you want a refreshing treat.
Wine
Whether you’re celebrating with a three-day weekend getaway or hosting a summer soiree, Moët & Chandon invites you to enjoy the spontaneous moments of the season with their Ice Impérial and Ice Impérial Rosé varietals – the first and only champagne designed to be enjoyed over ice.
The Perfect Serve for Moet Ice Impérial and Ice Impérial Rosé
Step 1: Place the recommend three ice cubes in a large glass.
Step 2: Pour desired varietal of Ice Impérial.
Step 3: Garnish with your favorite seasonal ingredient such as lemon, grapefruit, cucumber, mint or ginger.
Moet Ice Impérial and Ice Impérial Rosé Pairing Recommendation
Pair with finger foods and canapés, rather than when sitting down to a full meal. For Moët & Chandon Ice Impérial pair with sushi and sashimi enhanced with a touch of fresh fruit or citrus fruit, while bite-sized appetizers like a small cup of tuna tartare served with cubes of mango and pink pepper work well with Moët & Chandon Ice Impérial Rosé.
And if you are looking for more champagne ideas, Veuve Clicquot is a brand we would recommend for you to indulge in.
Yellow Label is the signature of Veuve Clicquot’s quality and style, recreated every year thanks to our priceless collection of reserve wines. Its brilliant yellow label reflects the champagne’s bright personality and impeccable winemaking credentials
Veuve Clicquot Non-Vintage Rosé
The coppery champagne, the burst of red fruit aromas…to achieve it, the blend is an essential element, a creative act. The Cellar Master and his team of experts select excellent quality red wines and still wines from some of the most sought-after vineyards in Champagne to find the flavors and characteristics that perfectly express the Veuve Clicquot Rosé style.
If you are a wine lover, you have likely tried port. With a very distinct sweetness and strength to it, it is a wine like no other. And if you are hosting an event with friends or family, there is nothing better than a meal with a wine pairing. And fear not, we have a pairing guide that highlights one of our favorite ports, Sandeman Port Wine
Plums and Burrata with Port Vinaigrette
Paired with: Sandeman Sparkler Cocktail
Serves 4-6
Ingredients:
For the salad:
- 4 balls fresh Burrata cheese
- 8-10 plums, sliced
- 1 large bunch fresh basil
For the Port Vinaigrette:
- 2 T. white wine vinegar
- 2 T. Sandeman Founder’s Reserve Port
- 1 T. honey
- ⅓ c. olive oil
- 1 shallot, finely chopped
- Salt and Pepper to taste
Directions:
- On a large platter, layer sliced plums and burrata (gently break apart the burrata balls into smaller pieces if desired)
- Make the dressing: combine shallot, vinegar, port, and honey. Drizzle in olive oil while whisking to emulsify. Season with salt and pepper
- Spoon the dressing over the salad.
- Dot the platter with basil leaves (measure with your heart)
- Finish with freshly cracked black pepper and flaky salt
Spicy and Sweet Grilled Steak Lettuce Wraps
Paired with: Chilled Sandeman Founder’s Reserve on the rocks, with an orange twist
Serves 4-6
Ingredients:
For the steak:
- 5 # flank steak
- ¼ c. soy sauce
- ¼ c. Worcestershire sauce
- 3 T. honey
- 2 T. sesame oil
For the Spicy and Sweet Sauce:
- 3 T. Hoisin
- 2 T. rice wine vinegar
- 2 T. soy sauce
- 1 T. sesame oil
- 1 tsp. Sriracha
For the Lettuce Wraps:
- 1 head butter lettuce
- 3-4 red chiles, chopped
- 6 radishes, thinly sliced
- 1 bunch scallions, sliced
- 1 cucumber, thinly sliced
- Fresh herbs (cilantro, mint, basil)
Directions:
- Make the steak marinade: combine soy sauce, Worcestershire sauce, honey, and sesame oil in a shallow dish
- Add steak to marinade, cover and let sit 1 hour, turning halfway through
- While the steak is marinating, prepare the sweet and spicy dipping sauce: combine all sauce ingredients and whisk together in a small bowl
- Prepare the lettuce wrap elements: gently pull apart the butter lettuce head into individual leaves and place on a platter. Arrange sliced cucumber, radishes, herbs, scallions and chiles on a serving plate
- Grill the steak, 5-6 minutes per side, until desired temperature. Pull off the grill and let rest for 5 minutes, then slice into ¼-inch thick slices
- To serve, present the platter of steak, the lettuce wraps, sauce, and vegetables/herbs. Pass the platter family-style and let everyone build their own!
Dark Chocolate Raspberry S’mores
Paired with: Sandeman Founder’s Reserve Port
Serves 4-6
Ingredients:
- Dark chocolate bars (1 per person)
- 1 bag marshmallows
- 1 package graham crackers
- 1 pint red raspberries
- 1 T Sandeman Founder’s Port
Directions:
- Prepare the raspberries: in a medium bowl, lightly smash the raspberries with the back of a fork. Add the port, and mix to combine
- Arrange the graham crackers, marshmallows, and chocolate bars on a serving platter
- Toast marshmallows over an open flame (campfire or grill)
- Assemble each S’more by topping a graham cracker half with a square of dark chocolate and a spoonful of the smashed raspberries. Layer on the toasted marshmallow and top with remaining graham cracker
