Labor Day weekend may be the official end of summer, but that’s no reason to mope. Send off the season with a specialty cocktail or two on your list. Here are seven drink recipes we love that don’t require too much labor and will help ease the transition into the early fall.

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Texas White Peach Sangria

Course Drinks

Keyword Crop Meyer lemon vodka, Fiorente elderflower liqueur, Giffard Peche liqueur, jalepeno, lemon, Matteo pinot grigio

Ingredients

• 2 Jalapeno sliced ⅛”-¼”
• 1 oz. Fresh-squeezed lemon juice
• 1 oz. Giffard Peche liqueur
• 1 oz. Fiorente elderflower liqueur
• 1 oz. Crop Meyer lemon vodka
• 1 oz. Matteo pinot grigio

Instructions

• Combine all ingredients in a shaker.
• Add ice and shake.
• Pour into a Collins glass with ice.
• Garnish with a flower.

Notes

The mixologists at North Italia created this recipe.

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KC Matchpoint Margarita Punch

Course Drinks

Keyword blanco tequila, Kim Crawford sauvignon blanc, lime, mint, orange, orange liqueur

Ingredients

• 1 Large navel orange thinly sliced
• 2 Lemons thinly sliced
• 2 Limes thinly sliced
• 4 Large mint sprigs
• 1 Bottle Kim Crawford sauvignon blanc
• Juice of 2 large limes about ¼ cup
• ½ cup Blanco tequila
• ⅓ cup Orange liqueur
• 2 12-oz. Cans lime-flavored club soda

Instructions

• Add the orange, lemon, and lime slices and mint sprigs to a large pitcher.
• Muddle using a large wooden spoon.
• Stir in wine, lime juice, tequila and orange liqueur.
• Chill for at least 1 hour, or up to 4 hours.
• Fill 6 to 8 glasses with ice and divide the sangria and fruit between them, leaving room for about an inch of club soda.
• Top each glass off with lime club soda and stir .

Notes

Makes 6 to 8 cocktails; the mixologists at Kim Crawford created this recipe for the U.S. Open tennis tournament.

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Neon Night

Course Drinks

Keyword Blue Curaçao, Don Papa 7 rum, dragonfruit, Orgeat syrup, rum, yuzu

Ingredients

• 1 ½ oz. Don Papa 7 rum
• 2 ½ oz. Fresh dragon fruit puréed
• ½ oz. Almond orgeat
• ⅓ oz. Yuzu juice
• ⅓ oz. Blue Curaçao

Instructions

• Combine all ingredients in a shaker without ice.
• Shake vigorously to incorporate.
• Pour into a glass filled with pebble ice, adding more to create a crown over the glass.
• Garnish with a wheel of fresh dragon fruit and sprinkle with crushed, freeze-dried raspberry.

Notes

The mixologists at Don Papa created this recipe.

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The Pink Flamingo

Course Drinks

Keyword agave, lemon, Martini & Rossi Fiero, tequila, watermelon, Whispering Angel rosé

Ingredients

• 2 oz. Martini & Rossi Fiero
• 1 oz. Tequila
• 2 oz. Whispering Angel rosé
• ½ oz. Agave
• 1 oz. Lemon juice
• 4 oz. Watermelon juice
• 3 oz. Acqua Panna water
• ⅓ oz. Saline

Instructions

• Place all ingredients in a cocktail mixer and stir gently. Serve over crushed ice in a tumbler and adorn with flamingo accoutrements if desired. (This recipe can also be batched and blended with ice in a blender for a slushy style consistency.)

Notes

The mixologists at Martini & Rossi created this recipe.

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Citrus Bomba Gin & Tonic

Course Drinks

Keyword Fords gin, gin, grapefruit, Italicus, lemon, Suze

Ingredients

• 1 ½ oz. Fords gin
• ¼ oz. Italicus liqueur
• barspoon Suze
• barspoon Grapefruit oleo saccharum
• barspoon Lemon juice
• dash Lemon bitters

Instructions

• Fill wine glass with ice.
• Add all ingredients.
• Top with Q tonic and stir.
• Garnish with 1 lemon wheel, 1 lime wheel and 1 orange wheel.

Notes

Naren Young at Sweet Liberty in Miami Beach created this recipe.

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Flora Fizz

Course Drinks

Keyword lemon, Saffron syrup, Tequila Don Julio Primavera, Topo Chico sparkling water, white tea

Ingredients

• 1 ½ oz. Tequila Don Julio Primavera
• ½ oz. White tea
• ½ oz. Lemon juice
• ¼ oz. Saffron syrup
• 1 oz. Topo Chico sparkling water

Instructions

• Add all ingredients except sparkling to a shaker tin.
• Add ice and shake.
• Strain into glass and top with Topo Chico.

Notes

The mixologists at Don Julio created this recipe.

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Mezcal Mango

Course Drinks

Keyword lime, Mango nectar, Recuerdo Mezcal Joven, Rosemary syrup

Ingredients

• 1 ½ oz. Recuerdo Mezcal Joven
• 2 ½ oz. Mango nectar
• ½ oz. Rosemary syrup
• ¼ oz. Lime juice

Instructions

• Mix all of the ingredients in the blender with plenty of ice.
• Blend to the consistency of ice cream.
• Serve frozen in a cocktail glass.
• Garnished with a sprig of rosemary.

Notes

For Rosemary syrup :
Combine 1 cup water, 1 cup sugar, 3-4 sticks fresh rosemary – or substitute 2 teaspoons dried. Heat to a gentle boil and reduce to a simmer for 1-2 minutes while stirring. Pull off the heat and allow to sit for 30-60 minutes to infuse the rosemary. Cool and strain the rosemary.

The mixologists at Recuerdo created this recipe.