Memorial Day marks the unofficial start of summer, and we've rounded up a collection of cocktail and food recipes for you to add to your summer menus!
Bourbon Cherry Sour
Ingredients:
1.5oz Bourbon
.5oz Cherry Liqueur
.75oz Simple Syrup
.75oz Lemon Juice
1 Egg White
Directions:
Mix all ingredients. Top with egg white foam.
Red, White & Skrew Recipe:
Ingredients:
1½ oz. Skrewball Peanut Butter Whiskey
¾ oz. Strawberry-Infused Aperol
½ oz. Strawberry Purée
½ oz. Lemon Juice
Directions:
For Strawberry Aperol, infuse 1.5 cups strawberries in 1 Liter Aperol overnight. For the cocktail, shake and strain over fresh ice, top with soda and garnish with pop rocks and a festive skewer.
Samuel Maverick Jalapeño Margarita
Ingredients:
2 jalapeños cut in half lengthwise
1 bottle Samuel Maverick Agave Blanco spirit
3 oz Jalapeño infused Samuel Maverick Agave Blanco
2 oz Homemade orange liqueur or Grand Marnier
1.5 oz fresh squeezed lime juice
½ oz Agave syrup
Directions:
For the jalapeño-infused agave blanco, combine in a glass jar and let sit, covered at room temperature for 36-48 hours. Strain back into the bottle removing all jalapeños and seeds. For the cocktail, add all ingredients to a shaker filled with ice. Shake for 30 seconds. Strain over ice into salt-rimmed rocks glasses. Garnish with fresh sliced jalapeno and lime. This makes two cocktails because one should never drink a margarita alone.
Heirloom Tomato Burrata Salad
Ingredients:
1ea Grande Burrata, split open (GFI)
3ea Heirloom Tomato Wedges
5ea Cherry Tomato Medley Halves
5ea Brioche Croutons
1.5 fl oz Pesto Vinaigrette
1 fl oz Balsamic Glaze
Pinch of Sea Salt
Pesto vinaigrette:
Yield 2 cups
1 cup basil pesto
¾ cup red wine vinegar
salt and pepper to taste
Directions:
For the pesto vinaigrette, place all ingredients in a blender until smooth. Combine all the ingredients for the salad.
Asian Twisted Aioli
Ingredients:
1 cup mayonnaise
1/4 cup roasted garlic purée (available for purchase at Whole Foods)
1/4 cup aged soy sauce
1/4 cup lime juice
1 teaspoon of sesame oil
3 teaspoons chopped cilantro
Directions:
Place all ingredients in a small bowl. Mix and chill for later use.
Recipe by Community Burger.
Crispy Potato Salad with Horseradish Sauce
Ingredients:
Potatoes:
1.5 pounds yellow baby potatoes (washed, scrubbed, and sliced in half vertically)
2 garlic cloves
2 sprigs rosemary
1 teaspoon dijon mustard
1 ½ tablespoons olive oil
Salt and pepper to taste
Horseradish Sauce:
¼ cup mayo
¼ cup greek yogurt
1 tablespoon dijon mustard
1 teaspoon Bubbie’s Horseradish
Juice of 1 lemon
1 garlic clove, grated
1 teaspoon sherry vinegar
1 tablespoon olive oil
Salt and pepper to taste
Garnish: sliced green onions, fresh dill and pickled red onions
Directions:
Heat your grill. You can alternatively cook this in the oven or on the stovetop. Start by making your paste to grill your potatoes. In a blender, or pestle and mortar, add in your garlic, rosemary, salt, pepper, dijon and olive oil. Blend until all combined, emulsified and mixed together. This helps really get the seasoning evenly on all the potatoes. Wash, scrub, dry and slice your potatoes in half, vertically. In a cast iron, or grill safe dish, toss your paste and potatoes together until coating evenly. Place on the grill, cook and char. Make sure they are spread apart and in even layers in the pan to allow even browning on all sides. Check on it every 10-15 minutes to flip, until fully cooked inside and crispy on the outside, about 35-40 minutes depending on the heat and flames on your grill. While your potatoes are on the grill, make your sauce. In a bowl, mix mayo, greek yogurt, dijon, horseradish, lemon, garlic, vinegar, olive oil and salt and pepper. Once your potatoes are done, assemble by drizzling on your sauce, herbs, pickled red onions and more sauce on the side to drizzle. Serve immediately.
River Boyne Fizz
Ingredients:
1 part Slane Irish Whiskey
1 part Lemon Juice
1 Dash Orange Bitters
1 Spoon of Local Honey
Tonic Water
Garnish: Mint sprig and lemon wheel
Directions:
Add Slane to a highball glass. Add lemon juice and honey. Stir together until honey is broken down. Add ice and top with tonic water. Garnish with a mint sprig and lemon wheel.
Kraken's Keep
Ingredients:
1.5 part The Kraken Gold Spiced Rum
1⁄2 part Orange juice
2 parts Pineapple juice
1 pinch Gold Luster Dust
Directions:
Combine in a rocks glass with crushed ice. Garnish with two long orange peels, a pineapple spear, & torched cinnamon stick.
Skrewball Lava Flow
Ingredients:
8 oz. ice in a blender
1 ¼oz. Skrewball Peanut Butter Whiskey
¾ oz. White Rum
2 oz. Pineapple Juice
2 oz. Cream of Coconut
2 oz. Strawberry Puree
Directions:
Pour strawberry puree in glass. Blend remaining ingredients and pour into glass. Garnish with a strawberry.
Coastal Passion
Ingredients:
1.5 oz Half Shell Vodka
1.5 oz passion fruit puree
0.5 oz ginger simple syrup
0.5 oz pineapple juice
0.25 oz lime
Directions:
For the ginger simple syrup, combine 1 part sugar to 1 part water in a saucepan, stir till dissolved. Peel and slice ginger and add to mixture. Bring to a light boil for 20 minutes. Strain out ginger. Transfer syrup to a container and let cool before refrigerating. For the recipe, in a Collins glass, add ice. In a shaker tin, add Half Shell Vodka, passion fruit puree, ginger syrup, pineapple juice, and lime. Add ice and shake and strain over glass. Garnish with pineapple wedge and a lime wedge.
Pink Pineapple Fizz
Ingredients:
4 oz pineapple juice
1-2 tsp pink pitaya powder
1.5 oz Kōloa Kaua’i White Rum
Dash of soda water
Pineapple wedge for garnish
Directions:
In a cocktail shaker, dissolve the pink pitaya powder in the pineapple juice by stirring vigorously. Add the rum and ice, then shake well. Double-strain into a tall, narrow serving glass filled with ice, making sure to remove any pink pitaya clumps. Top with a dash of soda water and garnish with a pineapple wedge.
Recipe: Vita Coco
The Coco Blanco
Ingredients:
1.5 oz of Don Julio Tequila
4 oz of Vita Coco Coconut Water
0.25 oz of Agave
Lime
Directions:
Combine all ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain and serve over low ice. Garnish with a lime.
Bourbon Punch
Ingredients:
1 750mL bottle Basil Hayden® Kentucky Straight Bourbon Whiskey
1 cup sweet vermouth
½ cup sugar
¼ cup orange liqueur
20 dashes Angostura® bitters
1 cup tart cherry juice
2 cups soda water
2 oranges, sliced into wheels
1 tsp ground cinnamon
Ice
Directions:
Combine sweet vermouth, Angostura® bitters, sugar and ground cinnamon in a pitcher or punch bowl. Stir until sugar is dissolved. Add the rest of the ingredients (except soda) and stir to combine. Top with soda just before serving.
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