Labor Day 2020. It’s the end of a summer season that the world never saw coming.

This Labor Day lets toast to our perseverance and raise a glass to our continued hard work in the face of adversity. Here’s to a better Fall, 2020. Cheers!

The D’USSE Saber, cocktail on white

The D’USSE Saber

The D’USSE Saber

Courtesy of D’USSE, makers of the “modern expression of Cognac”

  • 1 1/2 oz. D’USSE V.S.O.P
  • 3/4 oz. St-Germain
  • Martini & Rossi Prosecco

Preparation: Add D’USSE and St-Germain into a shaker with ice.  Shake and strain into a champagne flute. Top with chilled Martini & Rossi Prosecco. Garnish with a lemon Twist.


Bombay Lemonade

Bombay Lemonade

Bombay Lemonade

Courtesy of Bombay Sapphire

  • 1 oz. Bombay Sapphire Gin
  • 3 oz. lemonade

Preparation: Fill a balloon glass or tall Collins glass with ice. Combine Bombay Sapphire and lemonade in glass. Garnish with lemon wedge and serve.


Noilly Prat Original Dry Le Sud

Noilly Prat Original Dry Le Sud

Noilly Prat Original Dry Le Sud

Courtesy of Noilly Prat

  • 2 1/2 oz. Noilly Prat Extra Dry
  • Chilled sparkling water

Preparation: Stack ice to the top of the glass. Pour Noilly Prat Original Dry over ice and top with sparkling water. Garnish with frozen green grapes.


Santa Teresa 1796 Roseta

Santa Teresa 1796 Roseta

Santa Teresa 1796 Roseta

Courtesy of Santa Teresa

  • 1 1/2 oz. Santa Teresa 1796
  • Top with sparkling water

Preparation: Pour the Santa Teresa 1796 rum into a glass over ice. Add sparkling water. Stir gently to mix ingredients. Garnish with an orange twist.


Santa Teresa 1796 Piña Colada

  • 2 oz. Santa Teresa 1796
  • 1/2 cup pineapple juice
  • 1 1/2 oz. coconut cream

Preparation: Place all the ingredients into a blender with two cups of crushed ice. Blend until you achieve a creamy consistency. Strain the beverage into a hurricane glass and garnish with a pineapple wedge.


Cold Brew in the Tropics

Cold Brew in the Tropics

Cold Brew in the Tropics

Courtesy of Adam Raines, Las Vegas, Golden Tiki

  • 2 oz. Jägermeister Cold Brew Coffee
  • 1 oz. Pineapple sorbet
  • 1/2 oz. Coconut Cream
  • 1 oz. Pineapple Juice
  • 1 oz. Orange juice
  • 2 dashes of Cinnamon

Preparation: Combine ingredients in mixing tin & shake hard. Pour over crushed ice. Garnish with Fennel Blossoms and cinnamon stick.


Campfire Cookout Cooler

Campfire Cookout Cooler

Campfire Cookout Cooler

Courtesy of Josh Cameron of Boulton & Watt

  • 1 ½ oz. Wild Turkey 101 Bourbon
  • 1 1/4 oz. Fresh Pressed Watermelon
  • 1/2 oz. Fresh Ginger Syrup
  • 1/2 oz. Fresh Lime Juice
  • 3 dashes Rhubarb Bitters
  • 2 dashes Angostura Bitters

Preparation: Pour all ingredients into glass over fresh rocks. Top with soda water.  Garnish with a dehydrated lime wheel and blue corn flowers.


NOLET’S Cucumber Smash

NOLET’S Cucumber Smash

NOLET’S Cucumber Smash

Courtesy of NOLET’S GIN

  • 1 1/4 oz. NOLET’S Silver Gin
  • 3/4 oz. simple syrup
  • 1 oz. lemon juice

Preparation: Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin. Add NOLET’S Silver, ice and shake well. Strain into an ice-filled highball glass. Top with soda, and garnish with a sprig of mint and a cucumber ribbon.