{"id":14584,"date":"2017-09-03T05:39:34","date_gmt":"2017-09-03T10:39:34","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=14584"},"modified":"2017-09-03T05:39:34","modified_gmt":"2017-09-03T10:39:34","slug":"more-labor-day-cocktails-and-mocktails","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2017\/09\/03\/more-labor-day-cocktails-and-mocktails\/","title":{"rendered":"More Labor Day Cocktails and Mocktails"},"content":{"rendered":"

Check out these cocktails for Labor Day. I have included two mocktail recipes which are great ideas for those who prefer not to have an alcoholic drink or may be a designated driver.<\/p>\n

Four Cocktails<\/strong><\/p>\n

\"\"

The Rear Window<\/p><\/div>\n

1)The Rear Window<\/b><\/p>\n

Ingredients<\/i><\/p>\n

1 1\/2 oz fresh lemon juice
\n1 1\/2 oz simple syrup*
\n2 oz water
\n3\/4 oz Averna brand amaro<\/p>\n

Directions<\/i><\/p>\n

    \n
  1. Fill tall glass 3\/4 with crushed ice.\u00a0Place a long straw in the glass.<\/li>\n
  2. In a shaker glass, combine water, lemon juice, simple syrup and regular ice.\u00a0Shake and strain into prepared glass, leaving a 1\/2-inch collar at the top.<\/li>\n
  3. Slowly pour Averna so that it mostly lingers on top.\u00a0(This is called a float of Averna. Do it in front of a crowd and it’s quite a show.)<\/li>\n<\/ol>\n

    *Simple Syrup: Equal parts by volume sugar dissolved in water.<\/p>\n

    Recipe created by Francis Schott, co-owner of Stage Left Steak, to honor the Hitchcock film. Recipe courtesy of Stage Left Steak<\/a>, New Brunswick.<\/p>\n

    \"\"

    The Killer Bee Cocktail<\/p><\/div>\n

    2)The Killer Bee<\/b><\/p>\n

    Ingredients<\/i><\/p>\n

    2 oz Milagro tequila
    \n1 oz Serrano chili-infused honey syrup*
    \n1 oz fresh lemon juice
    \nSerrano chili for garnish<\/p>\n

    Directions<\/i><\/p>\n

    Combine ingredients in a mixing glass and shake with ice;\u00a0strain to a chilled cocktail glass.<\/p>\n

    *Honey Syrup: Equal parts honey and water. Infuse overnight with some smashed up Serrano chili peppers.<\/p>\n

    Recipe courtesy of Catherine Lombardi<\/a>, New Brunswick<\/p>\n

    \"\"

    Pineapple Picante<\/p><\/div>\n

    3)Picante Pineapple<\/b><\/p>\n

    Ingredients
    \n<\/i>
    \n2.5 oz house-infused pineapple vodka
    \n1\/4 oz cayenne pepper syrup
    \n1\/4 oz lemon juice
    \nsprig of mint<\/p>\n

    Directions<\/i><\/p>\n

    Muddle mint and syrup together, add lemon juice and vodka. Shake with ice and strain into martini glass. Garnish with a mint leaf.<\/p>\n

    Recipe courtesy of Ho-Ho-Kus Inn & Tavern<\/a>, Ho-Ho-Kus<\/p>\n

     <\/p>\n

     <\/p>\n

    \"\"

    Salt Bae<\/p><\/div>\n

    4)Salt Bae<\/b><\/p>\n

    Ingredients<\/i><\/p>\n

    2 oz Tree City NJ corn vodka
    \n1\/2 oz summer tonic syrup
    \n1 oz grapefruit Juice
    \nkosher salt<\/p>\n

    Directions<\/i><\/p>\n

      \n
    1. Rim half of a rocks glass with kosher salt.<\/li>\n
    2. Combine vodka, tonic syrup and grapefruit juice in weighted shaking tins.<\/li>\n
    3. Shake well, strain into salt-rimmed rocks glass.<\/li>\n<\/ol>\n

      Recipe courtesy of\u00a0Restaurant Serenade<\/a>, Chatham<\/p>\n

      Two Mocktails <\/b>(Cocktail enjoyment without the alcohol)<\/p>\n

      \"\"

      Suco de Melancia com Hortel\u00e3<\/p><\/div>\n

      1)Suco de Melancia com Hortel\u00e3<\/b> <\/b>(<\/b>Watermelon and mint juice)<\/p>\n

      Brazilian for “watermelon and mint juice,” this recipe is included in The Samba Montclair Cookbook\u00a0<\/i>by Executive Chef\/Owner Ilson Goncalves, coming this month.<\/p>\n

      Ingredients<\/i><\/p>\n

      4 thick slices watermelon, without seeds
      \njuice of 1\/2 lemon
      \n10 mint leaves, or more to taste
      \n4-6 ice cubes<\/p>\n

      Directions<\/i><\/p>\n

        \n
      1. Place all ingredients in a high-speed blender; blend until smooth. If your blender is having trouble blending, slowly add 1\/2 cup water until it starts moving again. Yields 2 servings.<\/li>\n<\/ol>\n

        Recipe courtesy of Samba Montclair<\/a>, Montclair<\/p>\n

        \"\"

        Turmeric Blueberry Lemonade Spritzer<\/p><\/div>\n

        2)Turmeric Blueberry Lemonade Spritzer<\/b><\/p>\n

        Ingredients<\/i><\/p>\n

        1-inch piece turmeric, juiced
        \n1 oz blueberry syrup*
        \n4 oz lemonade
        \n2 oz seltzer
        \nlemon slice for garnish<\/p>\n

          \n
        1. Fill tall glass with ice. Pour in turmeric juice and blueberry syrup then gently pour in lemonade. Top with seltzer and garnish with lemon slice.<\/li>\n<\/ol>\n

          *Blueberry Syrup<\/p>\n

          1 pt fresh blueberries
          \n1\/2 cup sugar
          \n1\/4 cup water<\/p>\n

          Directions<\/i><\/p>\n

            \n
          1. Combine all ingredients in a medium saucepan and bring to boil over medium heat. Reduce heat to medium low and continue simmering for 10-15 minutes until blueberries have popped.<\/li>\n
          2. Remove from heat and cool.<\/li>\n
          3. Strain blueberries through a fine mesh strainer pushing with back of a spoon to release all of the blueberry juices.<\/li>\n
          4. Keeps refrigerated in a covered container for up to two weeks.<\/li>\n<\/ol>\n

            Recipe created by Owner\/culinary Director Natalie Colledge at Plum on Park.<\/p>\n

            Recipe courtesy of\u00a0Plum on Park<\/a>, Montclair<\/p>\n

            Enjoy!
            \nKathy<\/p>\n