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Let's toast with these end of summer cocktails

Cruzan Summer's End
Cruzan Summer's End
Photo from Cruzan Rum, used with permission

It's time to say goodbye to summer so get your cocktails ready and toast the warm weather away! Now for many that many not be a good thing, but fall is around the corner and who doesn't love the changing of the leaves and Starbucks pumpkin lattes? If you're ready to let summer go and plan on throwing a Labor Day bash, here are some great end of summer cocktails that you may want to try from Cruzan Rum, 2 GINGERS and Basil Hayden's.

Cruzan Summer's End

Ingredients:

1 part Cruzan Estate Diamond® Dark Rum

1 part Cruzan Black Strap Rum

1 part Fresh Lime Juice

3/4 part Turbinado Syrup*

Method:

Combine all ingredients in a shaker over ice. Shake hard. Single strain into a chilled coupe glass. Garnish with fresh grated Nutmeg.

*Turbinado Syrup Ingredients:

8 parts Hot Water

8 parts Turbinado Sugar

Method:

Combine 8 parts Hot Water and 8 parts Turbinado Sugar. Stir until Sugar is dissolved. Refrigerate. Will last for 30 days.

2 GINGERS® Irish Snapper

Ingredients:

1.5 parts 2 GINGERS® Irish Whiskey

Small splash of peach liqueur

Top off with cranberry juice

Method:

Combine over ice.

Basil Hayden's Maple Sour
Created by Jason Stevens (Bottled in Bond Consulting, Austin TX)
Ingredients:
1 ½ parts Basil Hayden’s® Bourbon
¾ parts Tawny Port
¼ part Grade B Maple Syrup
½ part Lemon Juice
1 heavy dash Bittermen’s Molé Bitters
Lemon Wheel
Cherry
Method:
1. Combine all ingredients in a cocktail shaker with ice.
2. Shake for 15 seconds and double strain into a double Old Fashioned glass with ice.
3. Garnish with a lemon wheel and a cherry.

Want some more great cocktail recipes? Just click through the list for more recipes from Cruzan Rum, Basil Hayden, 2 GINGERS and even a special recipe from Chef Michael Symon and Knob Creek! What are your plans for Labor Day? Leave a comment and let's talk!

Cruzan Summer's End
Cruzan Summer's End Photo from Cruzan Rum, used with permission

Cruzan Summer's End

Cruzan Summer's End

Ingredients:

1 part Cruzan Estate Diamond® Dark Rum

1 part Cruzan Black Strap Rum

1 part Fresh Lime Juice

3/4 part Turbinado Syrup*

Method:

Combine all ingredients in a shaker over ice. Shake hard. Single strain into a chilled coupe glass. Garnish with fresh grated Nutmeg.

*Turbinado Syrup Ingredients:

8 parts Hot Water

8 parts Turbinado Sugar

Method:

Combine 8 parts Hot Water and 8 parts Turbinado Sugar. Stir until Sugar is dissolved. Refrigerate. Will last for 30 days.

Basil Hayden's Fall Beginnings
Basil Hayden's Fall Beginnings Photo from Basil Hayden's, used with permission

Basil Hayden's Fall Beginnings

Basil Hayden's Fall Beginnings

Recipe by Daniel Hyatt, San Francisco

Ingredients

1 1/2 parts Basil Hayden's® Bourbon
1/2 part PIMM'S No. 1
1/2 part Cold Black Tea
1/2 part Simple Syrup
Mint Leaves
Ribbon of Orange Peel

Method:

In a metal tumbler, muddle mint into the simple syrup until mint becomes aromatic.
Add remaining ingredients and ice.
Stir together until tumbler gets cold.

Top off with more ice and garnish with fresh mint and an orange peel twist.

Basil Hayden's Whiskey Sour
Basil Hayden's Whiskey Sour Photo from Basil Hayden's, used with permission

Basil Hayden's Whiskey Sour

Basil Hayden's Maple Sour
Created by Jason Stevens (Bottled in Bond Consulting, Austin TX)
Ingredients:
1 ½ parts Basil Hayden’s® Bourbon
¾ parts Tawny Port
¼ part Grade B Maple Syrup
½ part Lemon Juice
1 heavy dash Bittermen’s Molé Bitters
Lemon Wheel
Cherry
Method:
1. Combine all ingredients in a cocktail shaker with ice.
2. Shake for 15 seconds and double strain into a double Old Fashioned glass with ice.
3. Garnish with a lemon wheel and a cherry.

Cruzan Lemonade
Cruzan Lemonade Photo from Cruzan Rum, used with permission

Cruzan Lemonade

Cruzan Lemonade

Ingredients

1 part Cruzan® Aged Light Rum

A splash of lime juice

Lemon/lime soda

Method:

Pour Cruzan® Aged Light Rum over ice in a long drink glass. Fill with lemon/lime soda, and squeeze a lime wedge over and drop in.

Cruzan Summerita
Cruzan Summerita Photo from Cruzan Rum, used with permission

Cruzan Summerita

Cruzan Summerita

Ingredients

2 parts Cruzan® Aged Dark Rum

1 part Lime Juice

1 part Agave Nectar

Method:

Add all ingredients in a shaker without ice and shake. Pour into a stemless coupe glass with ice.

2 GINGERS Irish Snapper
2 GINGERS Irish Snapper Photo from 2 GINGERS, used with permission

2 GINGERS Irish Snapper

2 GINGERS® Irish Snapper

Ingredients:

1.5 parts 2 GINGERS® Irish Whiskey

Small splash of peach liqueur

Top off with cranberry juice

Method:

Combine over ice.

2 GINGERS Lady Lime
2 GINGERS Lady Lime Photo from 2 GINGERS, used with permission

2 GINGERS Lady Lime

2 GINGERS® Lady Lime

Ingredients:

1.5 parts 2 GINGERS® Irish Whiskey

3/4 parts peach liqueur

Freshly squeezed lime juice from 1/4 lime

Method: Combine ingredients in a shaker. Add ice, shake and strain into a low-ball glass. Garnish with a round of fresh lime.

Madly Deeply
Madly Deeply Photo from 2 GINGERS, used with permission

Madly Deeply

2 GINGERS® Madly Deeply

Ingredients

1.5 parts 2 GINGERS® Irish Whiskey

1/2 parts peach liqueur

1 part pineapple juice

1 part cranberry juice

1 part orange juice

Method: Combine over ice and stir. Garnish with an orange wheel.

Grilled Peach Salad w/Knob Creek® Bourbon and Bacon Dressing by Chef Michael Symon
Grilled Peach Salad w/Knob Creek® Bourbon and Bacon Dressing by Chef Michael Symon Photo from Knob Creek, used with permission

Grilled Peach Salad w/Knob Creek® Bourbon and Bacon Dressing by Chef Michael Symon

Grilled Peach Salad w/Knob Creek® Bourbon and Bacon Dressing by Chef Michael Symon

Ingredients

6 peaches (firm, quartered with pits removed)

2 tbsp olive oil

½ cup Marcona almonds

¼ cup bacon, cooked

2 cups arugula

Knob Creek® Bourbon & Bacon Dressing

Directions:

Start by brushing the peaches with the olive oil.

Grill the peaches for 1 minute per side or until they are warmed and slightly softened.

Set the peaches aside while you make the Knob Creek®Bourbon & Bacon Dressing.

Once the dressing is ready, place the almonds, arugula and reserved bacon in a large mixing bowl with the peaches.

Add the warm vinaigrette, gently toss to coat and serve immediately.

KNOB CREEK® BOURBON & BACON DRESSING

¼ cup bacon, diced

2 tbsp Knob Creek® Bourbon

¼ cup red wine vinegar

1 tsp honey

1 tsp Dijon mustard

  • Extra virgin olive oil (as needed)

  • Place a medium sauté pan over medium high heat.

  • Add the Knob Creek® Bourbon to the rendered bacon fat and cook slightly for a few minutes.

  • Remove the bourbon and bacon mixture from the heat.

  • Vigorously whisk in the vinegar, honey and Dijon mustard into the bourbon and bacon mixture until smooth.
    (Chef's Tip: Michael Symon recommends giving the dressing a quick taste. If it is too acidic for you, adjust the mixture slightly by adding olive oil to taste).