3 Labour Day cocktails to toast the end of summer

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BLVD_MuleGoneWild_2

Although there are still three weekends left before the official end of summer, Labour Day is what I like to call our “two minute warning, indicating that the season is coming to a close.

Excuse the football reference, but in my view, Labour Day weekend wouldn’t be complete without getting together with friends, firing up the barbecue and watching back-to-back football games before we pack it all in for the dreaded rainy season.

However you choose to spend it, enjoying a summertime libation (or two) is a perfect way to toast the end of what has been a long and hot summer. Here are three quick and easy cocktails for you to shake up with friends this weekend.

Wreck Beach Punch

BLVD_WreckBeachPunch

Photo Justin Taylor / Vancity Buzz

Named after Vancouver’s famous “clothing optional” beach, this cocktail is the perfect accompaniment for barbecue chicken and ribs.

Ingredients

  • 2.0 oz Cachaça 51
  • 1.0 oz Lime Juice
  • 0.5 oz Passion Fruit Purée
  • 0.5 oz Orgeat
  • 0.5 oz Cane Sugar
  • 3 dashes Bittered Sling Grapefruit & Hops Bitters

Method 

  • Shake all ingredients in a cocktail shaker with ice.
  • Pour over fresh ice in a double old fashioned glass.
  • Garnish with hibiscus leaves.

Professor Suzuki

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Photo courtesy Boulevard Kitchen & Oyster Bar

Created in honour of B.C.’s famed environmentalist, this riff on a Cosmopolitan pairs perfectly with a simple cheese and fruit platter.

Ingredients

  • 1.5 oz Long Table Vodka
  • 3 sprigs Thyme
  • 0.25 oz Okanagan Spirits Cranberry Liqueur
  • 0.5 oz Fresh Cranberry
  • 0.5 oz Honey Water
  • 0.5 oz Lime Juice
  • 3 dashes Bittered Sling Lem Marrakech Bitters

Method

  • Shake all ingredients in a cocktail shaker with ice.
  • Fine strain to a chilled cocktail glass.
  • Garnish with a thyme sprig.

Wild Mule

BLVD_MuleGoneWild

Photo courtesy Boulevard Kitchen & Oyster Bar

This is my signature twist on the popular Moscow Mule, featuring Vancouver’s own Dickie’s Ginger Beer, and best served at your end-of summer soirée along with some tasty Mexican fare — there really couldn’t be a better pairing!

Ingredients

  • 4 Lime Wedges
  • Pinch Cilantro
  • 2 oz Cabrito Reposado Tequila
  • 3 dashes Bittermens Xocolatl Mole Bitters
  • 2 oz Dickie’s Ginger Beer

Method

  • Muddle limes and cilantro in a julep cup or an old fashioned glass.
  • Fill with crushed ice all the way up to the rim.
  • Add remaining ingredients, and stir with a bar spoon to incorporate.
  • Top with more crushed ice, and garnish with a cilantro leaf.

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About the author

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Justin Taylor A renowned bartender and cocktail creator, Justin Taylor has been a fixture in the industry in both Toronto and Vancouver for the better part of two decades. As Bar Manager at Boulevard Kitchen & Oyster Bar, located at the iconic Sutton Place Hotel Vancouver, Justin continues to stir up the Vancouver bartending scene with a heady mix of knowledge, panache, wit and hospitality.
@taylormixology

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