Memorial Day Weekend is just a few days away, which means it’s officially the season of summer Friday’s, iced lattes, and lazy beach days! Celebrate the long weekend and the start of summer with these deliciously crafted cocktails by DEWAR’S Whisky and Tequila CAZADORES.
Experience summer in a glass with the Elderflower Highball and the CAZADORES Paloma. These light and refreshing cocktails are perfect to sip on poolside while taking in the fresh air. Get your iced coffee fix with the Daybreak Rooster, Cup-O-Joe, and the Rojo, Blanco & Brew. Mix, make, and take these cocktails with you to the beach or on your next camping trip by pouring them into an insulated steel or plastic bottle that’ll keep cool all day long.
Cheers!
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ELDERFLOWER HIGHBALL
2 parts DEWAR’S
1 part St-Germain
Soda Water
Lemon Zest
Method: Fill a highball glass with ice and pour in DEWAR’S and St-Germain. Top with soda water and garnish with lemon zest.
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CAZADORES PALOMA
1 part Tequila CAZADORES Blanco
2 parts Grapefruit Soda
Splash of Lime Juice
Method: Combine all ingredients and garnish with a lime slice.
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DAYBREAK ROOSTER | Crafted by GN Chang, Angel’s Share, New York
2 oz. DEWAR’S 12 Blended Scotch Whisky
2 oz. Cold Brew Coffee
1 oz. Maple Syrup
2 oz. Coconut Water
Tonic Water
**Measured to fit a 16 oz. bottle**
Method: Shake the DEWAR’S, Cold Brew, Maple Syrup and coconut water and double strain over ice into an insulated, plastic or steel water bottle. Top with Tonic Water.
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CUP-O-JOE | Crafted by Darnell Holguin, Fifty, New York
1 ½ oz. DEWAR’S 12 Blended Scotch Whisky
½ oz. Peated Scotch
½ oz. Café Amaro
¼ oz. Banana Liqueur
¼ oz. Demerara Syrup
3 oz. Cold Brew Coffee
Method: Combine all ingredients, shake and serve over ice.
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ROJO, BLANCO & BREW | Crafted by Carey Gaskin, Bad Hunter, Chicago
1 ½ oz. Coffee Infused Tequila CAZADORES Blanco*
¾ oz. Bacardi Banana
½ oz. Lemon Juice
½ oz. Cinnamon Lemon Oleo*
Method:
*Coffee Infused CAZADORES Blanco: Using spent coffee grounds from one pot, steep coffee grounds with one bottle of CAZADORES for 15-20 minutes. Strain to remove solids.
*Lemon Cinnamon Oleo: Peel 100g (roughly 8-10) lemons saving the lemons for juicing. Add 50g white sugar and 1 teaspoon of ground cinnamon. Mix together. Add lemon peels. Use a muddler to muddle lemon peels to extract oils. Cover and let sit at room temperature for 24 hours. Remove solids. If sugar solids are left, add to medium heat and stir until smooth.
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