Memorial Day Cocktails

Looking forward to sunny skies on Memorial Day! Enjoy these refreshing cocktails over this holiday weekend. Wishing you a happy and healthy Memorial Day!

D’USSÉ & Raspberry Lemonade

Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Servings 1 cocktail


  • 1 1/2 parts D’USSÉ VSOP Cognac
  • 1 part raspberry liqueur
  • 4 fresh raspberries
  • 4 parts Lemonade
  • watermelon star and fresh raspberries and blueberries for garnish use star cookie cutter to cut out watermelon star


  • Add all ingredients (except garnishes) into a cocktail shaker with ice. Shake vigorously and strain into an ice filled highball glass. Garnish with raspberries, blueberries and watermelon star.

The Bee’s Freeze

Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Servings 1 cocktail


  • 1 Blender


  • 2 ounces Barr Hill Gin
  • 1.5 ounces Raw honey syrup (2 parts raw honey : 1 part hot water)
  • 1.5 ounces fresh lemon juice
  • 1 cup ice


  • Place all ingredients in a blender and blend until smooth. Serve in a chilled martini glass (or a honey bear glass if available).

Long Weekend

created by Lynnette Marrero
Prep Time 15 minutes
Cook Time 20 minutes
Course Drinks


  • 1 ounce Zacapa rum
  • 1/2 ounce lemon juice
  • 1/2 ounce blackberry/lavender honey syrup directions to make syrup below
  • Champagne or dry sparkling wine
  • blackberries and lemon twist for garnish
  • 10 blackberries for syrup
  • 1 cup honey
  • 1 cup water
  • 6 teaspoons culinary (edible) lavender available at natural foods store


  • Add Zacapa rum, lemon juice, and blackberry/lavender honey syrup to a cocktail shaker.
  • Add ice to shaker and shake until chilled.
  • Strain over ice into a rocks glass.
  • Top with Champagne and garnish with a lemon twist and blackberries.
  • To make lavender/blackberry honey syrup: Place 10 blackberries in a pot and muddle. To the pot add 1 cup of honey and 1 cup of water and 6 teaspoons of culinary lavender. Bring to a boil and then reduce heat to medium, then simmer, stirring occasionally to dissolve sugar and until you smell the lavender. Strain into a container (I use a mason jar), cover. Store in the refrigerator. It will keep for two months.

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