The Labor Day holiday weekend is here, and with it comes the unofficial end to our hot girl summer. As our favorite season of the year begins to wind down, we need to take this opportunity to look back on all the shenanigans we got into, thanks to a cosign from Megan Thee Stallion.
Call up your girl squad, find a rooftop with a view and most of all — toast to a great summer. Not sure what to make? We’ve got you sis! Here are a few cocktail recipes that are chic and tasty enough to make our girl Meg proud.
Le Grand Fizz
1.5 oz Grey Goose Vodka
1 oz St-Germain Elderflower Liqueur
½ oz freshly squeezed lime (approx. half a lime)
3 lime wedges
2 parts chilled soda water
Build in an oversized cabernet wine glass with lots of ice.
Add Grey Goose Vodka and St-Germain. Then squeeze fresh lime and discard. Top with chilled soda water. Stir and garnish with fresh lime wedges.
via Town and Country Magazine
Photo Credit: Grey Goose
Sparkling Champagne Sangria
3 ounces peach schnapps
3 peaches sliced into thin wedges
1 pint raspberries
2 Tbsp palm sugar
1 bottle crisp un-oaked white wine sauvignon blanc or similar
champagne or prosecco to top off the pitcher
leaves mint for garnish
2 cups crushed ice
Place 2 cups of ice in a large pitcher. Slice the peaches and add the pitcher along with the raspberries and the sugar. Add the white wine and leave in the fridge for about 2 hours. Just before serving, remove the pitcher from the fridge and add the champagne or prosecco and pour into wine glasses, making sure that each glass gets a peach wedge and some raspberries. Garnish with mint leaves.
via Salted Mint
Photo Credit: Salted Mint
1.50 oz Hennessy V.S
0.50 oz Ginger Liquer
2.00 oz Hibiscus Tea
0.50 oz Lemon Juice
0.50 oz Pomegranate Grenadine
2 Dashes of ginger bitters
Candied ginger for garnish
DIRECTIONS:Making Hibiscus Tea: (24-48 hours before): Bring 4 cups of water to a boil and immerse the 2 bags of hibiscus tea for 5 minutes. Pour tea into pitcher and chill in fridge.
Making The Cocktail: Chill collins glass by placing in fridge/freezer, or by filling with ice water and setting aside for 5 minutes. Juice lemons and set aside. Measure and add all ingredients (except for garnish) to cobbler shaker. Fill shaker with ice and shake vigorously for 10 seconds. Remove collins glass from fridge/freezer or if using ice water, empty the glass. 6. Double strain shaken cocktail into the glass. Garnish with candied ginger.
Photo Credit: Hennessy
Frozen Dark & Stormy
1 can ginger beer
1 tbsp. fresh ginger
Juice of 1 lime
2 c. ice
4 oz. dark rum
In a blender, blend first 4 ingredients until smooth.
Divide among 2 glasses and float 2 oz. dark rum on top of each.