Labor Day weekend gives us one last chance to soak up the sun, enjoy time with friends and family, and, of course, sip on some delicious cocktails (and mocktails!). Whether you’re hosting a backyard barbecue, a beach day, or a cozy gathering at home, having a few batched cocktails on hand is the perfect way to keep the drinks flowing without spending all your time behind the bar. These six crowd-pleasing batched drinks are easy to prepare, packed with refreshing flavors, and sure to impress your guests. So, get ready to raise a glass and celebrate the unofficial end of summer with these easy-to-make, big-batch cocktails that are perfect for any Labor Day celebration!
Peach Bourbon Lemonade
Ingredients
- 1 cup Bourbon
- 1 cup lemon juice
- 1 cup brown sugar peach syrup
- 3 cups water
Brown Sugar Peach Syrup
- 1 cup peached sliced
- 1 cup brown sugar
- 1 cup water
Instructions
- Add all ingredient to a pitcher with ice and stir.
- Serve immediately in rocks glasses with fresh ice.
- Garnish with peach slices, lemon and fresh mint.
Brown Sugar Peach Syrup
- Add peaches, sugar and water to a saucepan and bring to medium heat.
- Stir until sugar dissolves.
- Allow to simmer for 5 minutes
- Remove from heat and allow to cool.
- Strain out peaches.
- Store in an airtight container for up to 3 weeks in the refrigerator.
Aperol Rosé Sangria
Ingredients
- 1 cup of raspberries and chopped strawberries
- 1 orange sliced
- 1 lemon sliced
- 1 bottle of rose wine
- ½ cup aperol
- ¼ cup simple syrup
Instructions
- Prepare the Fruits: In a large pitcher, add the raspberries, chopped strawberries, orange slices, and lemon slices.
- Pour the rosé wine over the fruits, then add the Aperol and simple syrup. Stir gently to combine.
- Cover the pitcher and refrigerate for at least 2 hours or overnight to let the flavors meld together.
- Before serving, stir the sangria again. Fill glasses with ice cubes if desired and pour the sangria, including some fruit in each glass.
- Top off each glass with a splash of sparkling water.
- Garnish with extra fruit slices or a fresh mint sprig.
Aperol Spritz Jell-O Shots
Ingredients
- 1.5 cups Prosecco
- 1/2 cup Aperol
- 1 3 oz package of orange Jell-O
- 1/3 cup sugar optional
Instructions
- Add 1 cup of Prosecco, 1 package of orange jell-o and 1/3 cup of sugar to a sauce pan and cook on low for 3 minutes, stirring to dissolve the sugar.
- Add 1/2 cup chilled Prosecco and 1/2 cup Aperol.
- Stir well to combine.
- Add to mini cups and refrigerate for at least two hours to set.
Raspberry Limoncello Spritz Jell-O Shots
Ingredients
- 1.5 cups Prosecco
- 1/2 cup Limoncello
- 1 3 oz package of raspberry Jell-O
Instructions
- Add 1 cup of Prosecco and 1 package of raspberry jell-o to a sauce pan and cook on low for 3 minutes, stirring to dissolve the sugar.
- Add 1/2 cup chilled Prosecco and 1/2 cup limoncello.
- Stir well to combine.
- Add to mini cups and refrigerate for at least two hours to set.
Purple Brazilian Lemonade
Ingredients
- 4 limes
- 3 cups water
- 1/2 can condensed milk
- 4 ounces butterfly pea tea
Instructions
- Prepare the butterfly pea tea and allow to cool.
- Add the limes and water to a blender and pulse a few times.
- Strain through a fine mesh strainer and add the juice back to the blender.
- Add the condensed milk and butterfly pea tea and pulse again.
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