Labor Day Recipes

Labor Day is Monday, September 2, marking the unofficial end of summer. Sneak those last summery sips and bites onto your menu with our collection of Labor Day recipes!

 

 

Labor Day Food Recipes

 

Jack Daniels Honey Glaze 

Ingredients:

3 oz Oil

1 qt yellow onions, diced

1/4 cup Garlic, Minced

1/4 cup Jack Daniel's Honey Bourbon

2 cups Rice wine vinegar

1 cup Soy sauce

2 tbs Tabasco 

2 cups Au jus

1 tsp Cayenne Pepper        

4 lbs Brown sugar

2 cups Water

1 cup Corn starch 

Directions:

1. In a sauce pan, over medium heat add the oil. Once hot, add the chopped onions and garlic.
2. Cook for approximately 5-7 minutes, continuing to stir until the vegetables are soft and translucent.
3. Add the Jack Daniels Honey Bourbon and reduce by half. Then add rice wine vinegar, soy sauce, Tabasco, au jus and cayenne pepper.
4. Add the brown sugar and stir to dissolve.
5. Reduce the heat to a simmer and cook for 5 minutes.
6. In a separate bowl, prepare the slurry, then add to the simmering mixture with a whisk.
7. Bring back to a simmer and cook for 2 additional minutes until the sauce thickens.
8. Cool below 40 degrees within 4 hours of production.

 

Smoke-Grilled Chicken with Bourbon Peach Glaze

Ingredients:

8 chicken thighs (about 2 pounds)

2 tbsp extra virgin olive oil

3 tbsp of your favorite barbecue rub or salt and pepper

For the glaze:

¼ cup peach preserves

¼ cup Bib & Tucker 6-Year-Old Bourbon

¼ cup of your favorite barbecue sauce

1 tsp freshly grated lemon zest, plus 1 tbsp fresh lemon juice

2 tbsp unsalted butter

You’ll also need: 2 chunks of hickory or other hardwood or 1 ½ cups of wood chips (if using the latter, soak in water to cover for 30 minutes, then drain), or pellets if using a pellet grill.

Directions:

1. Set up your grill for indirect grilling and heat to medium-high (400 degrees). Just before cooking, add the wood chunks or chips, following your grill manufacturer’s instructions.
2. Season the chicken thighs on all sides with barbecue rub or salt and pepper. Arrange on the grill grate, skin side up, away from the heat. Indirect grill the chicken until sizzling, browned and cooked through (the internal temperature will be 165 degrees), 30 to 45 minutes.
3. Meanwhile, make the glaze: Combine the peach preserves, Bib & Tucker 6-Year-Old Bourbon, barbecue sauce, lemon zest and lemon juice in a saucepan and whisk to mix. Bring to a boil, whisking steadily, and simmer for 2 minutes. Whisk in the butter.
4. Start basting the chicken with the glaze after 20 minutes and baste two more times as the chicken cooks. Transfer the chicken to a platter or plates and spoon any remaining glaze on top.

 

The Cherry Cricket’s Burger Bowls

Ingredients:

For the Signature Cricket Burger Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon yellow mustard

1 tablespoon sweet pickle relish

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

For the burger bowl:

1 pound ground beef (seasoned to taste)

1 head romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 cup pickle chips

2 cups French fries

1 bottle of Cricket Sauce

Directions:

1. Prepare signature Cricket Burger sauce: In a medium-sized bowl, combine the mayonnaise, ketchup and yellow mustard. Once the sauce is stirred till smooth, add the sweet pickle relish and Worcestershire sauce, mixing well. Sprinkle in the garlic powder, onion powder, salt and pepper. Finally, cover and refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld together.
2. Chop the Vegetables: While the sauce is chilling, chop the romaine lettuce and halve the cherry tomatoes. Set aside until ready to assemble the bowl.
3. Prepare the French Fries: If using fresh potatoes, cut them into thin strips and fry until golden and crispy. For a quicker alternative, bake or air fry frozen French fries according to package instructions until they are crisp and golden.
4. Prepare the Burger: Season the ground beef generously from coast to coast. Then grill the burger patties to your desired temperature. Once cooked, cut each burger into nine pieces by making two cuts one way and two cuts the other way.
5. Assemble Base of the Bowl: Place the chopped romaine lettuce in a large salad bowl. Arrange the halved cherry tomatoes, pickle chips and the French fries in the bowl.  Finally, top with the cut burger pieces.
6. Serve: Serve the deconstructed burger bowl with a bottle of Cricket Sauce on the side for drizzling.

 

 

Labor Day Cocktail Recipes

 

Endless Summer

Christina Maffei / Mixologist

Ingredients:

3/4 oz. Cruzan Banana Rum

3/4 oz. Cruzan Guava Rum

1/2 oz. Amaretto

1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed

1 1/2 oz. The Perfect Purée Pink Guava Puree, thawed

Fresh mint

Prosecco

Directions:

1. Combine ingredients, except Prosecco into a mixing glass with ice. 
2. Shake with a Boston Shaker and strain into hurricane glass. 
3. Top with Prosecco. 
4. Garnish with large pineapple wedge and mint spring, then serve.

 

Off to See the Lizard Margarita

Ingredients:

1.5 oz. Tequila Margaritaville Gold

1 oz. Du Bouchette Melon

2 oz. Margaritaville Margarita Mix

Pour all the ingredients in a shaker and pour over ice in a Margarita glass. Garnish with a lime slice.

 

Cointreau Matcha Margarita

Ingredients:

2 oz Blanco Tequila

1 oz Cointreau

0.75 oz Fresh Lime Juice

0.5 tbsp Matcha Green Tea Powder

Directions:

1. Combine all ingredients in a shaker.
2. Add ice and shake until well chilled.
3. Strain into a chilled Old Fashioned glass.
4. Garnish with a lime slice.

 

Cierto Aire Libre

Ingredients:

1 1/2 oz Cierto Tequila Private Collection Blanco

1/2 oz Fresh lime juice

1/2 oz Mayan Honey Syrup

1 oz Champagne

Directions:

1. Add all ingredients (except the Champagne) and shake with ice until chilled.
2. Strain into flute glass.
3. Top with Champagne and garnish with lemon twist. 

 

Spicy Watermelon Cucumber Margarita

Ingredients:

1.5 oz Ghost Tequila

0.75 oz Lime Juice (to taste)

0.50 oz Cucumber Syrup

0.75 oz Watermelon Purée

Directions: 

1. Measure and pour all ingredients in a cocktail shaker. 
2. Fill shaker with ice. 
3. Shake vigorously. 
4. Strain into ice-filled, Tajín Salt Rim glass.

 

The Albino in Manhattan

Ingredients:

2oz white Rye whisky
.5 oz Dolin, Vermouth de Chambéry blanc
.25 oz Luxardo cherry liqueur
5 dashes of Workhorse Rye Apple bitters
3 Luxardo maraschino cherries to garnish.

Directions:

1. In a mixer, combine white rye whisky, vermouth blanc and maraschino cherry liqueur and 5 dashes of apple bitters.
2. Add ice and stir till ice cold.
3. Strain straight up into a chilled coupe glass.
4. Garnish with Luxardo maraschino cherry flag.

 

Sailor Jerry Ride On

Created by Sebastien Derbomez, William Grant & Sons Manager, Brand Advocacy

Ingredients:

2 parts Sailor Jerry Spiced Rum

1/2 parts fresh lemon juice

1/2 parts Sailor Jerry Ironsides BBQ sauce

1 part pineapple juice

3 parts IPA beer

Directions:

1. Add all ingredients to a cocktail shaker. 
2. Shake and strain into an ice filled highball glass rimmed with GYAO Mango Habanero Seasoning. 
3. Top with 3 parts IPA beer of choice. 
4. Garnish with a lemon slice.

 

Cierto Anejo Old Fashioned

Ingredients:

2 oz Cierto Tequila Private Collection Anejo

1/4 oz Blue agave nectar

1/4 oz Orange curacao 

2 dashes Angostura Bitters

Orange peel 

Directions:

1. Add all ingredients into a mixing glass and stir with ice until slightly chilled.
2. Strain into rocks glass with ice.
3. Garnish with orange peel.

 

Guavarita

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