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Raise A Glass To Your Favorite Spirit On National Cocktail Day

Nicole Barylski

Cruzan® Mango Sunset. (Courtesy Photo)

TGIF because not only is the weekend here, but National Cocktail Day (Friday, March 24) is too.

Cruzan® Mango Sunset:

 • 1 1/4 parts Cruzan® Single Barrel Rum
 • 3/4 part Cruzan® Mango Rum
 • 1 1/2 parts fresh Lemon Sour
 • 1/2 part Mango Puree
 • 1/2 part Pomegranate Juice
 • Lime Wheel, for garnish
 • Pomegranate Seeds, for garnish

Le Grand Fizz. (Courtesy Photo)

Directions: Shake all ingredients, except the pomegranate juice, with ice until well blended. Strain into a chilled cocktail glass. Slowly pour pomegranate juice into the center of the cocktail so that it settles to the bottom. Garnish with a lime wheel and pomegranate seeds.

Le Grand Fizz:

 • 1 1/2 parts Grey Goose Vodka
 • 1 part St-Germain Elderflower Liqueur
 • 1/2 part freshly squeezed Lime (approximately half a lime)
 • 2 parts chilled Soda Water
 • 3 wedges of fresh Lime, for garnish

Directions: Build in an oversized cabernet wine glass with lots of ice. Add Grey Goose Vodka and St-Germain. Then squeeze fresh lime and discard. Top with chilled soda water. Stir and garnish with fresh lime wedges and a Grey Goose stirrer.

Skinny-Rita: (Created by Chad Hotchkiss of Jose O'Shea's)

 • 2 oz. Blue Nectar Silver Tequila
 • 1 oz. Patron Cintronge
 • 2 oz. fresh squeezed Lime Juice
 • 1/2 oz. Agave Nectar
 • Club Soda

Directions: Combine all ingredients except soda in a shaker with ice. Shake and strain into a salt-rimmed margarita glass over rocks. Top with splash of club soda. Garnish with citrus.

Thai Iced Tea. (Courtesy Photo)

Thai Iced Tea: (Created by Pamela Wiznitzer of Seamstress NYC)

 • 1.5 oz. Kerrygold Irish Cream Liqueur
 • 2.5 oz. heavily brewed Tea (ceylon is best for this)
 • 1 oz. Aged Rum
 • 1 oz. Coconut Milk
 • .5 oz. Sweetened Condensed Milk
 • Clove
 • Anise
 • Vanilla Bean
 • Nutmeg, for garnish

Knob Creek® Roasted Old Fashioned. (Courtesy Photo)

Directions: Mix the Kerrygold Irish Cream Liqueur, sweetened condensed milk and coconut milk together with clove, vanilla, and anise and allow to sit for 2 to 3 hours. In a glass place the tea and rum with ice. Then add 3 oz. of the mixture on top and layer them, Finish with a dusting of nutmeg.

Knob Creek® Roasted Old Fashioned: (Created by Celebrity Chef Michael Symon)

 • 2 parts Knob Creek® Single Barrel Reserve Bourbon
 • 1 part Vanilla-infused Sweet Vermouth*
 • 4 dashes of Angostura® Bitters
 • 2 dashes of Orange Bitters
 • Coffee Bean

Directions: Add Knob Creek® Single Barrel Reserve Bourbon, vanilla-infused sweet vermouth, Angostura® Bitters and orange bitters into a cocktail shaker with ice. Stir mixture and strain into a Coupe glass. Finish with freshly grated coffee bean as garnish.

Truly Bitter. (Courtesy Photo)

*Vanilla-Infused Sweet Vermouth:

 • fresh Vanilla Bean
 • 1 750ml bottle of Sweet Vermouth

Directions: Drop fresh vanilla bean into a bottle of Sweet Vermouth. Set aside and let sit 24 hours.

Truly Bitter:

 • 5 oz. Truly Spiked & Sparkling Grapefruit & Pomelo
 • 1/2 oz. Campari
 • 1/2 oz. Cointreau
 • Juice from 1 Lemon or Orange Wedge
 • Orange or Grapefruit Wedge or Twist, for garnish

Directions: Combine 1/2 oz. Campari, 1/2 oz. Cointreau and juice from 1 lemon or orange wedge in a rocks glass over single large ice cube. Top off with Truly Spiked & Sparkling Grapefruit & Pomelo. Add orange or grapefruit wedge or twist for garnish. (Note: Use gin instead of Cointreau for a cool spin on a classic Negroni)

Cucumber Gimlet. (Courtesy Photo)

Cucumber Gimlet:

 • 1 1⁄2 oz. Prairie Cucumber Flavored Organic Vodka
 • 1⁄2 oz. Simple Syrup
 • 1 oz. Lime Juice
 • Soda Water

Directions: Combine first three ingredients in a cocktail shaker with ice, shake and strain into a lowball glass. Top with soda water.

Golden Age. (Courtesy Photo)

Golden Age:

 • 2 parts Banks 7 Golden Age Rum
 • 0.75 parts fresh Lime Juice
 • 0.5 parts White Crème de Cacao
 • Lime Wheel, for garnish

Directions: Shake with ice and strain into a chilled coupe. Garnish with a lime wheel.

Hangar 1 Honeydew + Mint. (Courtesy Photo)

Hangar 1 Honeydew + Mint:

 • 1.5 oz. Hangar 1 Straight Vodka
 • 2 oz. Honeydew Puree
 • .5 oz. Mint Syrup
 • .5 oz. Lime Juice
 • 1 oz. Sparkling Water
 • Mint Sprig, for garnish
 • Lime Wedge, for garnish

Directions: Combine ingredients, shake and server over ice. Garnish with mint sprig and lime wedge.

*Mint Syrup:

 • 5 Mint Sprigs
 • 1 1/2 cups Simple Syrup
 • 1 1/2 cups Water

Directions: Heat simple syrup and water in a saucepan until dissolved. Add mint sprigs. Once the simple syrup is cool, remove mint sprigs.

Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski

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