Labor Day 2018 – What to Do and What to Drink

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Labor Day weekend signals the end of summer, which can be a little sad, but giving you three days to celebrate certainly makes up for it at least a little. Splash Magazines Worldwide has put together a list of events and cocktails for you to make sure you make the most out of your long weekend.

Labor Day provides one last opportunity to celebrate summer – as the scorching months come to an end, go out with a bang with one last Sunday Funday at Bottiglia Cucina & Enoteca inside of Green Valley Ranch. On Sunday, September 2nd stop by Bottiglia Cucina & Enoteca from 10:00AM – 3:00PM to enjoy savory Italian classics, a complimentary tequila tasting and freshly shucked oysters.

With every entrée purchased, guests will be able to experience premium, specialty Casamigos tequila cocktails such as Casa-Ginger Mint PalomaKiwirita, and Peach Cooler. Not to stop there, Bottiglia Cucina & Enoteca will be offering oysters for $1 per shuck, $15 Bottomless Aperol Spritz and a newly launched Mimosa Cart ranging from $38-$125. Talk about going out with a bang!

With every entrée purchased, guests will be able to experience premium, specialty Casamigos tequila cocktails such as Casa-Ginger Mint PalomaKiwirita, and Peach Cooler. Not to stop there, Bottiglia Cucina & Enoteca will be offering oysters for $1 per shuck, $15 Bottomless Aperol Spritz and a newly launched Mimosa Cart ranging from $38-$125. Talk about going out with a bang!

Moët& Chandon’s Ice Imperial and Ice Imperial Rosé, are the first-ever champagnes specifically designed to be enjoyed over ice. Perfect to cool down with, champagne cocktails easily elevate any summer gathering and are perfect to celebrate Labor Day weekend.

Moët Melon on the Rocks

Created by Moët Ice Ambassador and Influencer Rocky Barnes

4.0 oz Moët & Chandon Ice Imperial

3 Large Ice Cubes

0.5 oz Fresh Lime Juice

0.75 oz Volcan Tequila Blanco

1 oz Fresh Watermelon Juice

6 mint leaves

Garnish: Chunk of watermelon, slice of lime and mint sprig

Glass: Wine Goblet

Method: Add all ingredients except champagne to a shaker. Muddle watermelon (if fresh) and mint leaves. Add ice and shake well.  Strain into a large wine goblet (Slap a mint leaf and run around the rim of the glass).

Top with 4oz of Moët Ice Imperial and top off with three large ice cubes. Garnish with watermelon, lime slice and mint sprig.

Moët Melon on the Rocks

Moët Alfresco Spritz  

Created by Crystal Chase (Seamstress, NY)

4oz Moët & Chandon Ice Imperial

1oz Hennessy VSOP Privilege

.75oz Elderflower Liqueur

.5oz Lime

4 2×2 chunks of fresh Watermelon

Pink Peppercorn Salt Rim: 2 tsp ground Pink Peppercorn, 2 tsp Salt, 2 tsp White Sugar. Mix Well.

Method: Add all ingredients except Moët & Chandon Ice Imperial to a shaker. Muddle watermelon. Add ice and shake. Double strain into a Bordeaux glass rimmed with Pink Peppercorn Salt Rim (use a separate chunk of watermelon to moisten the rim and run the edge of the wine glass avoiding getting mix into the glass). Top with 4oz of Moët & Chandon Ice Imperial and add ice.

Garnish: Watermelon slices and an orchid or other edible flower.

Glass: Bordeaux Wine Goblet

Ice: Kold Draft or Regular cubed ice

Garnish: Pink Peppercorn Salt Rim, Watermelon Chunks and Orchid (or other edible flower)

Moët Liber-tea

Created by Crystal Chase (Seamstress, NY)

4 oz Moët & Chandon Ice Imperial infused with Pomegranate White Tea

1.25 oz Belvedere Vodka

1.5 oz Ginger Beer

2d Angostura (Aromatic) Bitters

Pomegranate Ice Cubes

Garnish: Crystallized Ginger and a Sparkler

Glass: Collins

Ice: Collins or Regular Cubes with Pomegranate Seeds Frozen into them

Method: Build in Glass. Take on Pomegranate White Tea Bag and steep it in 4oz of Moët & Chandon Ice Imperial for 2 minutes. Add Belvedere Vodka and Ginger Beer. Add Pomegranate ice cubes. Garnish with skewered crystallized ginger and a Sparkler.

Moët Mint 75

Created by Ben Potts (Beaker & Grey, Miami)

0.75 lemon juice

0.5 simple syrup

1.0 Belvedere Vodka

3 raspberries

6 mint leaves

4.0 Moët Ice

Method: Shake all ingredients except champagne, strain into ice-filled wine glass with 3 additional raspberries, top w/ Moët Ice, stir gently to incorporate

Garnish: Mint sprig

Glassware: Wine glass


Moët Red Ruby Cooler

Created by Ben Potts (Beaker & Grey, Miami)

0.5 lemon juice

0.5 grapefruit juice

1.0 soda water

1 bar spoon simple syrup

1 bar spoon Campari

4 basil leaves

4.0 Moët Ice

Method: Add all ingredients except for Moët Ice, press basil lightly with back of bar spoon, add ice, add Moet Ice, stir lightly to incorporate, garnish

Garnish: 1 basil leaf, 2 grapefruit slices


Top 5 Labor Day Weekend Easy-ish Cocktails  

Colada Limitada

1.5 oz. Ciroc Summer Colada

1 1/2 oz. fresh Lime Juice

.5 oz. of Agave Nectar

2 pieces or chunks of Honeydew Melon


Nama Spritzer

Get sippin’ on gin and juice with the Nama Spritzer, compliments of Yamagen at designer hotel, QT Gold Coast

2oz Tanqueray gin,
1/2 oz lime juice,
1/2 oz Ginger Puree
1/2 oz Sugar Syrup
top up with 4 oz Carbonated sake

Build in a large wine glass over cubed ice.


Something May Catch Fire, but let’s be sure it’s this lit garnish compliments of CliQue Bar & Lounge

2 ounces tamarind infused Espolon Blanco Tequila

3/4 ounce Cherau Aloe Vera Liqueur

3/4 ounce Yellow Chartreuse

1 ounce lemon juice

3/4 ounce pineapple juice

Shake/strain/served over crushed ice

Garnish with lime wheels, cassia sticks, and rosemary-burn rosemary and cassia with a butane torch


Ride into that three day weekend with a Bicicletta, compliments of Michael Mina’s Cal Mare

3oz chilled Italian Dry White

.75 oz Campari

1 oz soda

.5oz of Gifford Crème de Peche

Mix the the Italian Dry White, Campari and soda over ice in a highball glass.

Next, add .5oz of Gifford Crème de Peche to the glass and garnish.

Strawberry-Fennel Smagliato

Red, Wine and Berry…is that not the saying? Enjoy the Strawberry-Fennel Smagliato compliments of Lionfish Modern Coastal Cuisine

Strawberry-Fennel Infused Campari, Byrrh Grand Quinquina, Moet Nectar Imperial Rose






With Labor Day weekend just around the corner, it’s time to treat yourself before the summer season comes to a close with Angry Orchard hard cider.The bright and refreshing beverage is, making it the ideal drink to sip all weekend long.

Angry Orchard’s Rosé has made waves this year with its refreshing, crisp taste and beautiful rosy hue from red flesh apples sourced from France, and can be enjoyed in conveniently packaged 12 oz. slim cans, perfect for your end of summer festivities. If you’re throwing the last summer celebration with friends mix things up with a batch of hard cider punch, made with flagship style Crisp Apple

2 bottles Angry Orchard Crisp Apple

6 oz Vodka

12 oz Peach Juice

12 oz White Wine

4.5 oz Lemon Juice

3 oz Simple Syrup (1 : 1 Sugar and Water)


Build in a large punch bowl and top with Angry Orchard Crisp Apple. Garnish with lemon wheels, strawberry slices and peach slices.

Angry Party Punch




  • 2 parts BACARDÍ Superior rum
  • 4 lime wedges
  • 12 fresh mint leaves
  • 2 heaped tsp caster sugar
  • 1 part soda water / club soda
  • Sprig of fresh mint


Take the lime wedges and squeeze them in into a glass. Gently press together the limes & sugar. Bruise the mint leaves by clapping them between your palms, rub them on the rim of the glass and drop them in. Next, half fill the glass with crushed ice, add the BACARDÍ Superior rum & stir. Top with crushed ice, a sprig of mint and club soda.




  • 2.5 parts BACARDÍ Reserva Ocho
  • 0.25 parts Sugar syrup
  • 1 part Freshly-pressed apple juice
  • 2 dashes Orange Bitters

METHOD: Build over ice rocks until perfectly diluted. Float apple juice last. Garnish with an apple slices.

Açaí Caipirinha

HI-CHEW candy has taken their flavorful candy and incorporated it into a perfect Labor Day cocktail.

Açaí Caipirinha 

  • 2 ounces Açaí HI-CHEW Infused Novo Fogo Cachaça **
  • Half of a lime cut into wedges
  • 1 Tablespoon sugar
Method: In a cocktail shaker, muddle the sugar and lime wedges using a muddler or wooden spoon, until the juice from the limes has been fully expressed. Add in the cachaça, fill with ice, and shake vigorously. Strain over fresh ice in a sugar-rimmed rocks glass, and garnish with a lime wheel and Açaí HI-CHEW candy. **INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.

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