Rave-Worthy Memorial Day Mixers

Summer is knocking on the door; so, why not welcome it with a spectacular cocktail? Start the season with a sunny Peach Lemonade Punch using NOLET’S Silver Dry Gin or stir up a delish Truly Sangria for Memorial Day. Sip your way through summer with these refreshing chillers perfect for poolside, beach-side, and after-five.

Peach Lemonade Punch with bottle

Peach Lemonade Punch

750 ml NOLET’S Silver Dry Gin
2.25 L Fresh Squeezed Lemonade
375 ml Elderflower Liqueur
2 Bags Frozen Peaches

Mix all ingredients in a pitcher or infusion jar and stir.

Serve over ice in a highball glass and garnish with a peach slice or raspberry skewer.


Aperol SpritzAperol Spritz


3 Parts Cinzano Prosecco

2 Parts Aperol

1 Dash Soda

Ice and a slice of Orange


Add ice and a slice of orange to glass.

Pour in the Prosecco, the Aperol and add a dash of soda. This avoids the Aperol settling at the bottom.

Quick stir and sip away!


TRULY Sangria (1)Truly Sangria


6 oz. Truly Spiked & Sparkling Pomegranate

2 oz. Red Wine

1 oz. Brandy

1 oz. Raspberry Flavoring (ex. Monin)

Assorted citrus (oranges, etc.) and berries (blueberries, raspberries, strawberries)

Squeeze of orange and lime wedges


In advance, soak fruit in brandy.

Combine 6 oz. Truly Spiked & Sparkling Pomegranate and 2 oz. red wine in a red wine glass over ice and brandy-soaked fruit.

Garnish with orange slice

NOTE: To make batch sangria, use 3:1 ratio of Truly to red wine.

Hibiscus Dragon Fruit Margarita

Dragon Fruit Margarita with straw


2 oz Patron Reposado Tequila

2 oz Fresh Pineapple Juice

.75 oz Cinnamon Hibiscus syrup

.50 oz Fresh Lemon

.25 oz Triple sec

Pinch of Sea Salt

2 Dashes Hellfire Bitters


Add all ingredients into a shaking tin and fill half way with ice.

Shake for 5 seconds and strain into a hollowed out Dragon Fruit with ice.

Garnish with pineapple spikes, mint and flaming lemon half.



1 ½ parts elit Vodka

1 scoop of Lemon Sorbet or another different flavor

3 parts Prosecco


Blend all ingredients in a blender with a bit of crushed ice.

Pour into a coupette and garnish with fresh lemon zest.









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