2024 Memorial Day Weekend Cocktail Recipes

Memorial Day is the unofficial start of summer, and your bar or restaurant will probably be using the weekend to debut summer menus.

We've got you covered with a collection of cocktail recipes perfect to serve on your Memorial Day cocktail menus.

 

Poolside Passion Fruit

Ingredients:

1 oz Angel’s Envy Whisky

.5 oz vanilla vodka

1 oz passion fruit liqueur

.5 oz lime juice

.5 oz simple syrup

Ice

Directions:

1. Add all ingredients to tin and shake.
2. Strain into wine glass over fresh ice.
3. Top with Prosecco. 

 

Frozen Cucumber Gin Fizz

Ingredients:

1 cucumber, peeled and roughly chopped

1oz fresh squeezed lime juice

3 packets Monk Fruit In The Raw®

3oz gin

6 fresh mint leaves, plus more for garnish

2oz sparkling water

1⁄2 cup ice cubes

6 thin slices cucumber for garnish

Directions:

1. In an airtight container, place cucumber, and freeze overnight or until solid.
2. In a blender, process frozen cucumber, lime juice, sweetener, gin, and mint until smooth.
3. Pour into glasses, top with sparkling water, and stir.
4. Garnish with cucumber slices and mint.

 

Firelight Marsh Sip

Ingredients:

2 oz Mash & Mallow

0.5 oz coffee liqueur

2 oz hot espresso

2 dashes coffee bitters

Garnish: Three coffee beans

Directions:

1. Add Mash & Mallow, coffee liquor, hot expresso and bitters in a shaker
2. Add three cubes of ice
3. Shake vigorously until ice melts entirely
4. Double strain into a coupe glass
5. Garnish with three coffee beans, serve with a side of s’mores

 

Spiked Hibiscus Lemonade

Ingredients:

45 ml vodka

30 ml Monin Hibiscus Syrup

150 ml lemonade

Garnish: lemon wheel

Directions:

1. Fill serving glass with ice.
2. Add remaining ingredients in the order listed.
3. Roll to mix from serving glass to other glass and back.
4. Garnish.

 

 

Baileys S'mores-Tini

Ingredients:

2 oz Baileys S’mores Irish Cream Liqueur

.5 oz Vodka

.75 oz Cream de Cacao

1 oz Half & Half

1 oz Chocolate Syrup for inside the glass

Garnish: S’mores

Directions:

1. Add the shell into the bottom glass, then roll the chocolate halfway around the glass.
2. Put the glass into the fridge/freezer.
3. Combine all the ingredients in a shaker filled with ice.
4. Shake for about 6 to 8 seconds and strain into the martini glass.
5. Garnish with the s’mores.

 

Kraken Water

Ingredients:

1.5 oz The Kraken Gold Spiced Rum

1 oz Blue Curacao

6 oz Pineapple Juice

1.5 oz Coconut Water

1 oz Fresh Lime Juice 

Directions:

1. Combine all ingredients in a rocks glass or bathtub with crushed ice.
2. Garnish with a maraschino cherry and lime wedge (severed rubber ducky optional).

 

La Batanga

Ingredients:

1.5 oz El Tequileño Blanco

0.25 oz Lime Juice

Top with Mexican Coca-Cola

Margarita Salt (or coarse salt)

Garnish: Lime wheel

Directions:

1. ​​Salt the rim of a highball glass and fill it with ice.
2. Add El Tequileño Blanco and Lime juice.
3. Top with Cola.
4. Stir with a knife to keep it authentic to Don Javier’s recipe.
5. Garnish, and enjoy!

 

HPNOTIQ Patriotic Margarita

Ingredients:

1 oz. Hpnotiq

1 oz. Dark Rum

1 oz. Coconut Milk

1 oz. Lime Juice

1 oz. Pineapple Juice

1 oz. Strawberry (Puree)

Directions:

1. Combine rum, coconut milk, lime juice, pineapple juice, strawberry puree, and 1/2 cup crushed ice in a blender.
2. Pour HPNOTIQ into a margarita glass and layer blended mix on top.
3. Garnish with coconut flakes or use a salt-rimmed glass as a variation.

 

 

All-American Rum Limeade

Ingredients:

Pinch of blue spirulina

Barspoon of water

1.5 oz Kōloa Kaua’i White Rum

1 oz Campari

0.25 oz grenadine

2-3 oz limeade

Strawberries and blueberries for garnish

Glitter-coated apple slices cut into stars for garnish

Directions:

1. In a cocktail stirring glass, dissolve the blue spirulina in a barspoon of water.
2. Add the rum, stir, and set it aside.
3. Add the Campari and grenadine to the bottom of a tall serving glass and stir to mix, then fill the serving glass with ice.
4. Gently pour the limeade into the serving glass, being careful to minimize the mixing between the limeade layer and the Campari layer; fill the glass with limeade to about an inch below the rim.
5. Gently float the blue rum on top, pouring through a fine-mesh strainer to remove any undissolved bits of blue spirulina.
6. Garnish with strawberries and blueberries.
7. For extra flair, garnish with apple slices cut into star shapes and decorated with edible glitter.
8. Serve with a straw for mixing the layers.

 

Pineapple Passion Colada Sorbet

Ingredients:

1 cup The Perfect Purée Passion Colada blend, thawed

2 cups simple syrup (1:1 ratio of sugar and water)

1 cup pineapple juice

Zest from 1/2 orange

Zest from 1 lime

Directions:

1. To make simple syrup, mix 1 1/2 cups granulated sugar with 1 1/2 cups water.
2. Bring to a boil, then turn down to simmer.
3. Cook for 5 minutes and then chill.
4. Mix simple syrup with all other ingredients.
5. Pour into ice cream machine and spin to the manufacturer’s instructions.

 

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