Great Recipes for Labor Day (or any day) Cocktails
@parisandalatte and @timelessoptimist stopped by to try our cocktails
Looking for the perfect drinks for hanging out on your patio this Labor Day? We asked Jockey Hollow Bar & Kitchen Bar Manager Jon Coklyat to share some of his favorite recipes for late summer cocktails. The theme? Refreshing, light and great to make in batches.
Courtesy of Cristina Medina @timelessoptimist
Blood Red Summer
This light, refreshing and spice-driven cocktail is a boozy take on an aqua fresca.
1.25 oz Hibiscus and spice infused blanco tequila
3/4 oz Aperol (yum)
3/4 oz honey syrup
3/4 oz lime juice, freshly squeezed
Splash fresh orange juice
To make honey syrup: Use 2 parts honey to 1 part water. Boil together until consistent. We smoke our honey in house, but you could replicate by adding a splash of mezcal into the cocktail.
To make hibiscus and spice infused blanco tequila: Pour your favorite blanco tequila into a large mason jar with some dried hibiscus flowers, cinnamon, clove, allspice and black pepper. Let rest for a couple of days. Each day you should shake the contents and taste. (You're looking for a balance between the tartness and spice. It should take 3-5 days.)
Shake all ingredients together with ice and strain over new ice into a vessel of your choice.
Courtesy of Cristina Medina @timelessoptimist
Rum-Sherry Painkiller
A low ABV take on a powerhouse rum cocktail. If you prefer a drier style of sherry, reach for the bottle tucked deep into the corner of your liquor cabinet.
1 oz Plantation dark rum (Coruba or Meyers also work well.)
1 oz Lustau fino sherry
3/4 oz Coco Lopez
1/4 oz simple syrup (1:1 sugar to water)
1/2 oz orange juice, freshly squeezed
Splash fresh lime
Shake all ingredients together with an orange wheel and strain over ice into a vessel of your choice.
Courtesy of LWP Public Relations @lwp_pr
Machine Gun Mariachi
An amped up tepache, a partially fermented Mexican drink made typically with pineapple, water and brown sugar. Uruapan Charanda Blanco is a spirit similar to rum made exclusively in the Mexican state of Michoacán. You should be able to find the beautiful blue bottle in any specialty liquor store.
1 oz Uruapan Charanda Blanco
1/2 oz Vago Espadin mezcal (May be easier to find Sombra or Del Maguey Vida.)
1/2 oz agave
1/2 oz lime juice, freshly squeezed
Splash of apple cider vinegar
Fresh mango, 4 chunks
Slice of jalapeño
Add a splash of apple cider vinegar to your tin along with mango and a slice of jalapeno. (Deseeded if you can’t take the heat.) Muddle the jalapeño and mango in the apple cider vinegar. Add all the ingredients and shake with ice. Strain well to avoid chunks of jalapeno or mango in your straw. (Unless you're pro-pulp in your orange juice, then maybe consider leaving it in). Strain over ice into a vessel of your choice.