Boozy Treats And Sips To Add To Your Memorial Day Weekend Festivities

Plan on spending the holiday weekend hanging with friends? Mix up some of these boozy treats.

Raspberry Peach Pops:

Raspberry Layer:

 • 1 cup frozen Raspberries
 • 1/4 cup Prosecco
 • 1/2 bottle Sparkling Ice Grape Raspberry
 • 2 tablespoons Sugar

Peach Layer:

 • 1 cup frozen Peaches
 • 1/4 cup Prosecco
 • 1/2 bottle Sparkling Ice Peach Nectarine
 • 2 tablespoons Sugar

Directions:

Raspberry Layer: Purée raspberries, Prosecco, Sparkling Ice Grape Raspberry, and sugar in a blender until very smooth. Fill each popsicle mold 1/2 full with raspberry mixture. Freeze while you make the peach purée.

Peach Layer: Purée peaches, Prosecco, Sparkling Ice Peach Nectarine, and sugar in a blender until very smooth. Pour peach mixture over raspberry mixture to fill molds. Freeze until firm, at least 2 hours.

Orchard Rosé Sangria. (Courtesy Photo)

Orchard Rosé Sangria:

 • 2 bottles Angry Orchard Rose Cider
 • 3 oz. Gin
 • 3 oz. Lemon Juice
 • 3 oz. Simple Syrup (1 part sugar to 1 part water)
 • 9 oz. Basil Watermelon Juice (Add about 2 cups diced watermelon, and 5 to 6 basil leaves to a blender and blend until liquified)
 • Orange Twist, for garnish

Directions: Build in a wineglass with ice and top with Cider. Garnish with an orange twist.

Artic Seas. (Courtesy Photo)

Artic Seas:

 • 1.5 oz. Shackleton Whisky
 • 1/2 oz. Blue Curacao
 • 1 oz. Coconut Cream
 • 1/2 oz. Spiced Raisin Syrup
 • 3/4 oz. fresh Lime Juice

Directions: Add ingredients to shaker with ice. Shake and pour into glass.

Garden Cooler. (Courtesy Photo)

Garden Cooler:

 • 2 oz. Santa Margherita Pinot Grigio
 • 1/2 oz. St. Germain
 • 1/2 oz. Lime Juice
 • Dash each of Celery and Cucumber bitters
 • Dash of Verjus and Saline Solution
 • Cucumber Slice, for garnish
 • Fresh Herbs (Shiso, Opal Basil, Chrysanthemum), for garnish

Directions: Build over ice and top with Santa Margherita Prosecco Superiore DOCG. Garnish with cucumber slice and fresh herbs (shiso, opal basil, chrysanthemum).

Blackberry Basil Cocktail:

 • 1 bottle of chilled Barone Fini Pinot Grigio
 • 16 Blackberries
 • 8 Basil Leaves
 • 1.5 oz. of Vodka (optional)

Directions: In a glass pitcher large enough to hold a bottle of wine, gently muddle the black berries and basil leaves. Stir in the bottle of Barone Fini Pinot Grigio. Pour into a glass over ice cubes and garnish with a blackberry and basil. For an extra kick, add a shot of vodka.