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Labor Day & We Could All Use a Drink

Kona Spiked Island Selzter FEATURE

September 4, 2020 – Just because this has been the weirdest year ever, the unofficial end-of-summer celebrations can still go on.  Hanging on to traditions is helpful, even if everyone is saying “Cheers!” from six feet away.    And trying something new and different keeps life interesting, even if there’s just you and the dog.

We’ve got nine brand new recipes using 13 different spirits plus wine so there’s something for everyone.  We open with a Tropical Rum Punch that requires minimal effort and is the perfect cooler for a hot day.  We close with one of our favorite products – Café Agave Spiked Cold Brew. If you haven’t tried Café Agave Spiked Cold Brew, put it at the top of your bucket list.  This is one you can check off this weekend and there’s satisfaction in crossing things off a list.  Coffee and wine doesn’t sound particularly appetizing but prepare to be delighted.  No mixing required.

Speaking of wine, Dan Magro’s recipe for Widow’s Peak combining Sauvignon Blanc from Chile, Tequila and Blue Curacao sounds intriguing and it’s oh so pretty. 

Check them all out and don’t be intimidated by the call for turbinado and demerara sugars.  Mixologists are very…um….particular which is why they are admired and revered like great chefs, and their cocktails are amazing. But you can substitute brown sugar if that’s what you have on hand.

Have a wonderful and safe Labor Day.  Cheers!

Tropical Rum Punch

Created by James Kiko, Bar Manager & Event Coordinator at Kona Brewing Co. Koko Pub

Kona Spiked Island Selzter
  • 12oz Kona Spiked Island Seltzer, Tropical Punch flavor
  • 1.5oz light rum
  • 1.5oz fresh pineapple juice

Method: Combine ingredients in a tall glass filled with ice. Lightly stir and garnish with a pineapple wedge, cherry and cocktail umbrella.

Widow’s Peak

Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”

Widow's Peak cocktail
  • 1 ½ ozs blanco tequila
  • 2 oz Casillero del Diablo Sauvignon Blanc
  • 1 oz lemon juice
  • 1 ½ oz blue curacao
  • 1 oz pineapple juice
  • Flower to garnish

Method: Combine all ingredients (except garnish) in a shaker filled with ice. Shake vigorously and strain into a coupe glass. Garnish with flower.

Niced TEAzy

Courtesy of Monkey Shoulder Blended Malt Scotch Whisky

Monkey Shoulder Nice TEAzy with Bottle
  • 1 ½ parts Monkey Shoulder Scotch Whisky
  • ½ part Drambuie
  • 2 parts chamomile tea
  • ¼ part vanilla syrup*
  • 1 dash of orange blossom water
  • Lemon wedge & mint sprig garnish

Method: Build in highball glass over ice, lightly stir and garnish with a lemon wedge and mint sprig.  *To make vanilla syrup boil 1 part water and 1 part sugar until sugar is dissolved.  Remove from heat and add one teaspoon of vanilla extract. Store in tightly closed jar in fridge.

Guilty by Association

by Reyka Vodka National Ambassador Trevor Schneider

Guilty by Association by Trevor Schneider with Bottle
  • 1.5 parts Reyka Vodka
  • .75 part Aperol
  • .75 part lime juice
  • .25 part turbinado simple syrup
  • lime slice for garnish

Method: Combine all ingredients in a rocks glass. Serve over crushed ice.

Grilled Apple and Pear Mojito

Courtesy of Sailor Jerry Spiced Rum

Sailor Jerry Grilled Apple and Pear Mojito
  • 3 parts Sailor Jerry Spiced Rum
  • 2 pieces of grilled apple and pear
  • 2 parts fresh lime juice
  • 2 parts simple syrup
  • 10 loose mint leaves
  • 4 parts soda water

Method: Place fruit in a mixing glass and muddle with simple syrup. Add other ingredients, except soda, and shake well. Strain over fresh ice, top with club soda.

Agua Colada

Courtesy of Flor de Caña Rum

Flor de Cana Agua Colada with 7
  • 2 parts Flor de Caña 7 Year Rum
  • 1 part coconut water
  • 0.75 part pineapple juice
  • 0.5 part fresh squeezed orange juice
  • 0.5 part fresh lime juice
  • 0.5 part simple syrup

Method:  Pour all ingredients in a tall glass filled with ice.  Stir briskly until well chilled.  Top with grated nutmeg, garnish with a slice of pineapple.

Cucumber Watermelon Margarita

by Jaime Salas, Milagro Tequila National Ambassador

Cucumber Watermelon Margarita by Jaime Salas with Bottle
  • 2 parts Milagro Silver Tequila
  • 1 part fresh lime juice
  • ¾ part agave nectar
  • 4 watermelon chunks
  • 2 slices cucumber

Method: Muddle watermelon and cucumber in a Boston shaker, add remaining ingredients. Shake and strain over fresh ice.

La Conga Blicoti

by Hannah Chamberlain of @SpiritedLA for Cognac Frapin (Daquiri Version)

Frapin La Conga Blicoti
  • 2 oz Frapin 1270 Cognac
  • 1 oz fresh lime
  • 0.5 oz Giffard Banane du Brésil 
  • 0.5 oz demerara syrup
  • Garnish: banana chips and/or tropical flower.

Method: Shake all ingredients (other than the garnish) and double strain them into a coupe. Garnish.

Café Agave Spiked Cold Brew

Cold brew coffee is a unique blend of gourmet coffee, alcohol, real dairy cream, agave syrup and other natural flavors. It’s a complete cocktail all in one can!

Cafe Agave Family Shot 2
  • Natural caffeine
  • 12.5% Alc by Vol
  • Gluten Free
  • Equivalent to a glass of wine & ½ cup of coffee
  • 100% Arabica, dark roasted cold brew coffee
  • Available in the 4 top Coffee-House flavors:  Espresso Shot (the most coffee forward), Caffe Mocha, Salted Caramel and Vanilla Cinnamon flavors

Method: Serve well chilled or over ice if you prefer.