Memorial Day Picnic Ideas With Recipes

Memorial Day, which will be here is less than one week, unofficially kicks off all that is summer. And what better way to celebrate then to pack a picnic basket with absolutely delicious recipes. Even if you’re not packing a picnic, these recipes are sure to please the crowd!

Starting off with a few tips to make the best of your day, let’s go over a few essentials. Wet Wipes, Salt and Pepper, Paper Towels, A Tray, Serving Spoons, Folding Knife and Trash Bags. If you want to make life a little easier, or are looking for the perfect hostess gift, pick up a Colavita Perfect Pasta Basket ($55). This basket from Colavita has everything that you’ll need for the recipes below. Now, let’s get to those yummy recipes!

Potato Salad with Basil Pesto and Sun-Dried Tomatoes

Unlike most potato salads that hold well for hours (if not days), this potato salad with basil pesto and sun-dried tomatoes is best served right away when the potatoes are warm and tender and the pesto is still a vibrant green. Note: You can make the pesto up to 2 days ahead.

Prep: 15 mins

Cook: 20 mins

Yields: 8 Servings

Ingredients

• 2 lb baby red potatoes, halved
• 1 1/2 oz. fresh basil, stemmed, washed, and patted dry (about 3 cups)
• 3/4 cup grated parmigiano-reggiano cheese
• 1/4 cup toasted pine nuts
• 2 scallions, trimmed and thinly sliced
• kosher salt and freshly ground black pepper
• 1/3 cup Colavita Extra Virgin Olive Oil, plus more as needed
• 6 Colavita Sun-dried Tomatoes, finely diced (about 1/4 cup)

Directions

1Place the potatoes in a medium pot and cover with cold water by a couple of inches, about 2 qt. water. Stir in 2 tsp. salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and transfer to a large serving bowl.

2Meanwhile, put the basil, ½ cup of the Parmigiano, the pine nuts, scallions, and ¼ tsp. each salt and pepper in a food processor and blend to combine. While still blending, add the oil in a thin, steady stream so that the mixture becomes smooth and uniform; thin with more oil as needed for consistency. Season with more salt and pepper to taste.

3Toss the warm potatoes with the basil pesto. Sprinkle the potatoes with the sun-dried tomatoes and the remaining ¼ cup Parmigiano and serve.

Lasagna Florets

This attractive way to serve lasagna not only makes a great presentation, but is delicious as well. Serve them as appetizers at your next gathering.

Prep: 1 hr 15 mins

Cook: 40 mins

Yields: 4-6 Servings

Ingredients

• 1 lb Colavita Lasagne, cooked al dente according to package directions
• 12 oz. package frozen spinach, defrosted and squeezed dry
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan or pecorino cheese + additional for topping
• 1 egg, beaten
• 1/4 tsp grated nutmeg
• 4 cups Colavita Marinara Sauce, or homemade sauce
• salt & pepper, to taste

Directions

1In a large mixing bowl combine the spinach, cheeses, egg, nutmeg, salt and pepper; mix until well blended. Take one lasagna noodle, spread with about 1-1/2 tablespoons of the cheese mixture; roll it up gently so the cheese mixture stays in place.

2Continue until all the lasagna noodles are used. Place rolls in the refrigerator for about one hour or until the cheese becomes firm.

3Taking one roll at a time gently cut in half down the middle (a serrated knife works best). Layer a large baking dish with two cups of marinara; place florets on top with the curly side up.

4Cover with foil; bake at 350 degrees F for 30 minutes; uncover and bake for 10 minutes more, or until the sauce is bubbly and the cheese is melted through. Serve with the extra sauce and grated cheese.

You can’t have a summer picnic without some luscious libations! And these from Sailor Jerry, Hudson Bay and Monkey Shoulder are sure to delight!

Sailor Jerry Lemonade

2 parts Sailor Jerry Spiced Rum

Top with lemonade

Serve on the rocks or in a pitcher for large groups.

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Ginger Monkey

1 ½ parts Monkey Shoulder Scotch

2 ¾ parts Ginger Ale

Orange wedge

Fill long glass with ice. Pour ingredients in glass and gently stir. Garnish with orange wedge.

Hudson Baby Bourbon

Reyka Pimms Cup

1 Part Cucumber-infused Reyka Vodka

1 Part Pimms

¾ Part Fresh Lemon

¾ Part Ginger Syrup

Top Soda

Garnish-  Cucumber Ribbon and mint

Combine all ingredients into cocktail shaker. Shake, garnish, serve.

Super Cocktails for Your Super Bowl Party

Whether you’re watching for the football, commercials, or Justin Timberlake’s sure to be killer performance, it’s no use throwing a Super Bowl Party without some super spirits to match. See below for a full selection of recipes from the likes of Ancho Reyes, Drambuie, Flor de Caña, Hudson Whiskey, Monkey Shoulder, Montelobos, Reyka Vodka, Sailor Jerry, and Q Drinks - and be sure to check out Kona Brewing as your go-to beer. Your guests will be doing their own touchdown dances with one of these cocktails in hand.

Ancho Verde Margarita

1 part Ancho Reyes Verde

1 part Milagro Silver Tequila

1 part fresh lime juice

1/3 part agave nectar

Method: Add all ingredients to a shaker, add ice, and shake hard. Strain over fresh ice into a rocks glass with half its rim salted. Garnish with a lime wheel.

The Upbeat (Created by Vance Henderson, Drambuie Ambassador)

.75 parts Drambuie

.75 parts Hendrick’s Gin

2 parts Darjeeling tea, (cooled)

.5 part Rose Simple Syrup

2 dashes Peach Bitters

1 parts Sparkling Water

Method: Combine Drambuie, Gin, and Simple Syrup in a mixing glass filled 3/4 with ice. Stir for 30 seconds to combine. Pour into an Old Fashioned glasses with one large ice cube. Add 2 dashes of the bitters into each glass. Further sweeten with rose simple syrup to taste. Stir again. Finish with Sparkling water in each glass. Garnish with an orange slice.

Flor de Caña Ultimate Mojito

2 parts Flor de Caña 7

1/2 part lime juice

1/3 part superfine sugar

3 leaves mint

Champagne

Method: Muddle lime juice with sugar in a Collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice and add rum. Top off with a champagne float. Garnish with sprig of mint.

Baby Bourbon Smash

1 1/2 parts Hudson Baby Bourbon

3/4 ounce simple syrup

2 fresh lemon wedges

A couple sprigs of fresh mint

Club soda

Muddle lemons, 4-6 mint leaves, and simple syrup in the bottom of an Old Fashioned/rocks glass. Add cracked ice, Hudson Baby Bourbon, and top with splash of club soda. Stir briefly to combine and garnish with a mint sprig.

Ginger Brewskie

1 part Monkey Shoulder

3/4 part ginger syrup

3/4 part fresh lemon juice

Top with your favorite beer

Method: Add all ingredients, other than the beer, to a shaker. Add ice and shake by hand. Strain into a glass and top with your favorite beer.

Ponche Primavera (PITCHER)

12 ½ parts Montelobos Mezcal

7 ½ parts Ancho Reyes Chile Liqueur

5 parts lime juice

5 parts lemon juice

15 parts sweetened agua de Jamaica (Mexican hibiscus tea water, can be found in most supermarkets)

1 part Oleo Saccharum (an oil made from mixing citrus peels with sugar)

Method: Combine all ingredients in a punch bowl and mix together. To keep chilled, freeze a large ice block the night before by double boiling water and using a large casserole dish. Add edible flowers to the water before it freezes (optional). Let ice block rest in punch bowl throughout the gathering. Garnish with cinnamon sticks, orange wheels, lemon wheels, and edible flowers.

Lightning On My Feet

1 ½ parts Reyka Vodka

2 parts pineapple juice

¾ part Solerno Blood Orange

½ part fresh lemon juice

Angostura bitters

Method: Combine all ingredients into a cocktail shaker. Shake and serve over crushed ice in Rocks glass. Top with a couple dashes of bitters and garnish.

Sailor Jerry Backyard Lemonade

2 parts Sailor Jerry Spiced Rum

Top with lemonade

Method: Serve on the rocks or in a pitcher for large

Pineapple Paloma

 1 oz Reposado Tequila

.5 oz fresh lime juice

1.5 oz fresh pineapple juice

1 oz pink grapefruit juice

2 oz Q Grapefruit Salt Rim

Method: Run a cut lime around the edge of a large rocks glass and rim with salt. Add first four ingredients to a cocktail shaker, shake with ice and strain over fresh ice into the rocks glass. Top with Q Grapefruit and stir to combine. Garnish with a pineapple wedge.

Valentine’s Day Cocktail Recipes

With romance in the air, it has never been a better time to surprise your loved one and try out a new, sinfully delicious cocktail for Valentine’s Day. With options from Drambuie, Hudson Whiskey, Monkey Shoulder, Montelobos, Reyka Vodka, Sailor Jerry, Q Drinks, and the perfect sparkling option, Pata Negra cava, now is your chance to set the mood with an elevated nightcap… or two.

Mixed Berry Sangria (created by Vance Henderson, Drambuie Ambassador)

3 parts Drambuie

1 part Triple sec

1 Cup White Wine (Chardonnay is perfect)

1 part OJ

1 part Fresh Lime Juice

1 part Honey

2 cups Frozen Berries

10 Dashes Cherry Bitters

Method:

Add all Ingredients to a Blender and blend until smooth. Garnish with skewered berries with basil sprig.

White Manhattan

2 parts Hudson NY Corn Whiskey

1 part Lillet Blanc

3 dashes orange bitters

Method:

Stir ingredients 50 times with chunk ice to chill and dilute properly. Strain into a chilled cocktail glass. Garnish with a lemon peel.

Strawberry Mamie Taylor (By Giuseppe Gonzalez Suffolk Arms, NYC)

2 parts Monkey Shoulder

.5 parts Lemon juice

.75 parts ginger syrup

.25 parts strawberry puree

Method:

Shake. Top with soda.

Smoke & Flowers (SERVES 5)

7 ½ parts Montelobos Mezcal

2 ½ parts St. Germain

5 parts strawberry puree (wash strawberries and blend in a blender)

3 ¾ parts lemon juice

2 ½ parts simple syrup

Method:

Combine all ingredients in a pitcher and stir together vigorously. Add ice cubes when ready to serve. Garnish with strawberry and lemon slices.

The Siren (by Ingi R. Sigurdsson)

1.5 fresh Lemon juice

1 oz simple (1:1)

1 oz St. Germaine

3 oz Reyka Vodka

6 oz champagne

Method:

Combine all ingredients into cocktail shaker except champagne. Shake, top, garnish and serve. Shake/strain over the fruit juice cubes/top with 6 oz prosecco. Bordeaux/Burgundy wine glass. 2 cranberry juice cubes/2 grapefruit juice cubes/ 1 large simple syrup ice cube with orange blossom water, rose water, frozen edible Sonja orchid.

For flower ice cube liquid:

4 liters water

24 oz simple syrup 1:1

10 droppers Orange flower water

10 droppers rose water

Method:

Stir til combine. Freeze in 1x1 molds with Sonia Orchid. Juice from concentrate...not juiced and frozen.

Sailor Jerry Cherry

1 ½ parts Sailor Jerry Spiced Rum

3 parts Q Ginger Beer

1 cherry

2 dashes cherry bitters

Method:

Build Sailor Jerry and Q Ginger Beer over ice. Top with dashes of cherry bitters. Garnish with a cherry.

Smoking Rose Paloma (Recipe by Ashley Conway, Craft and cocktails)

5 oz Q Drinks Grapefruit Soda

2 oz mezcal

.75 oz fresh lime juice

.5 rose simple syrup (recipe below)*

garnish: grapefruit slice, rose petals

Method:

For the flower ice: Fill a glass 1/4 the way full with water. Add rose petals. Prop on it’s side in the freezer, making sure it doesn’t spill. Let freeze completely before using. This is an optional step, if you are looking to make a drink ASAP (we all have those days), just add regular ice to the glass. But if you do take the time for this step, it makes one pretty cocktail!

Add all liquid ingredients except Q Drinks Grapefruit Soda into a shaker. Shake well to help dilute the cocktail a bit since the ice in the glass won’t melt as fast. Remove the glass from the freezer. Strain into the glass. Top with the Grapefruit Soda and stir. Garnish with grapefruit slice.

Please remember to ALWAYS drink responsibly. 

What Are You Drinking This Holiday Season?

The holiday season is here, and again, I’ve scored amazing cocktail recipes especially for Pop Culture Shock readers. Oh, before you start thinking that I’ve become a cocktail blog, rest assured that I have not! It’s just that we do a lot of entertaining this time of year and I like to have unique and inspired libations for my guests. The recipes range from keeping you and your family and friends warm from the dropping temperatures to keeping everyone festive yet refreshed.

Reyka Spiced Cran Mule

• 2 parts Reyka Vodka
• 1 part Spiced Cranberry syrup
• 3 parts dry ginger beer
• Combine ingredients. Shake and strain top champagne

Cranberry syrup - ½ cup Demerara sugar, 1 cup water, 12 whole allspice berries, 12 whole cloves, Zest of 1 orange, 1 inch piece of fresh ginger (peeled and chopped), 3 cinnamon sticks, 2 cups fresh cranberries

Combine all ingredients over heat except cranberries and stir until sugar dissolves. Add cranberries and bring to a boil... let boil until cranberries burst (about 3 min). Remove from heat and let sit for an hour. Strain through fine mesh strainer.

Cranberry Sauce Gin & Tonic – Jimmy at the James

• 2 parts Botanist Gin
• ½ part simple syrup
• ½ of fresh lemon juice
• 1 heaping barspoon cranberry sauce
• Q Tonic
• Lemon Wheel

In a cocktail shaker combine the gin, simple syrup, lemon juice and cranberry sauce. Shake with ice for about ten seconds and then strain into a tall glass with ice. Stir in tonic water and garnish with a lemon wheel.

Sailor Jerry Mulled Cider

• 1 Part Sailor Jerry Spiced Rum
• 3 Parts Mulled Cider
• Cinnamon
• Cloves

Heat Sailor Jerry and slowly add cider and desired spices. Stir and let cool before serving.

Green Rabbit – by Proof

• 3 parts Homemade Melon Milk
• ½ part Ancho Verde
• ¾ part  Hendrick’s Gin

Combine ingredients and shake well. Strain over fresh ice in a wine glass. Garnish with pineapple mint and serve with a straw

Drambuie’s Mulled Wine

• 8 parts Drambuie
• 1 bottle (750 ml) Red Wine-Suggest Cabernet Sauvignon
• 2 parts Honey
• 1 Spearmint-Peppermint Tea Bag
• Peel of ½ Grapefruit
• Peel of 1 Orange
• 2 tbsp Fresh Grated Ginger
• ½ tsp Whole Juniper Berries
• ½ tsp Whole Allspice Berries
• ½ tsp Whole Peppercorns

With a mortar and pestle grind the berries and pepper corns and add to a sauce pan. Add all other ingredients to the sauce pan and bring to a boil over medium heat. Remove from heat and let stand for 1 minute. Strain and serve. If not hot enough, bring back to a simmer. Serve hot.

Ponche Primavera (pitcher)

• 12 ½ parts Montelobos Mezcal
• 7 ½ parts Ancho Reyes Chile Liqueur
• 5 parts lime juice
• 5 parts lemon juice
• 15 parts sweetened agua de Jamaica (Mexican hibiscus tea water, can be found in most supermarkets)
• 1 part Oleo Saccharum (an oil made from mixing citrus peels with sugar)

Combine all ingredients in a punch bowl and mix together.  To keep chilled, freeze a large ice block the night before by double boiling water and using a large casserole dish. Add edible flowers to the water before it freezes (optional). Let ice block rest in punch bowl throughout the gathering. Build ingredients into a glass mug

Hudson Hot Toddy

• Add to a mug or Irish Coffee glass:
• 2oz Hudson Manhattan Rye
• .75oz fresh lemon juice
• Heaping teaspoon good, local honey
• 4oz very hot water
• -OR- substitute a preferred brewed tea or mild/diluted cider for the amount water required.

Optional but recommended: dash or two of aromatic bitters

Stir to blend and dissolve honey. Add a star anise and a lemon slice studded with cloves for extra aromatics.

 Remember - Please Drink Responsibly! 

Shake Things Up For National Happy Hour Day

As National Happy Hour Day fast approaches on November 12th, celebrate by switching things up with a brand-new cocktail of choice. From the festive to the classic, it’s never the wrong time for a cocktail -- after all it’s always 5 o’clock somewhere. Check out these exclusive cocktails recipes from Hudson Whiskey, Fine & Rare, Montelobos, Reyka Vodka, Ancho Reyes, Drambuie, Monkey Shoulder, Sailor Jerry and Q Drinks, perfect for the autumn/winter sipping season.  … just for Pop Culture Shock readers! Oh if you’re looking for more fun filled content, check us out on YouTube!

Hudson Maple Old Fashioned

2 parts Hudson Maple Cask Rye

1/2 teaspoon good-quality maple syrup

2-3 dashes (to taste) aromatic bitters

Apple slice & cinnamon stick for garnish

Method: Into an Old Fashioned/rocks glass, add maple syrup and bitters, then ice and Maple Cask Rye. Stir until well-chilled and garnish with a couple thin slices of freshly-sliced apple and a cinnamon stick.

Hot Whisky Toddy

1½ Parts Monkey shoulder

2 Bar spoon Sugar/Honey

2½ parts Boiling Water

1 clove

Method:

Add sugar of honey to heat proof glass

Add boiling water and allow to infuse

Now add Monkey Shoulder and stir until sugar/honey is dissolved and cloves infused

Garnish: clove studded lemon wedge

Apples & Honey

1 ¼ parts Drambuie

2 parts Kosher Pressed Apple Cider

¾ part Lime Juice

1 sm pinch Kosher Salt

1 dash Angostura Bitters

1 part Kosher Sparkling White Wine (For dryer Cocktail 2 parts Sparkling wine)

Garnish with thinly sliced apples and mint

Double Rocks glass

Method: Combine liquid ingredients and salt minus wine into a cocktail shaker with ice. Shake and strain over ice. Top with Sparkling wine and garnish with thin apple slices and mint.

Garden Mule

4 slices cucumber

16 blueberries

6 mint leaves, plus a sprig for garnish

2 ounces Reyka Vodka

1 ounce lime juice

6 oz Q ginger beer

1 piece candied ginger

Method: Put the cucumber, 8 blueberries and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, gin and limejuice. Cover shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside. Fill a highball glass with ice. Strain the liquid from the shaker into the glass. Top with ginger beer and 4 blueberries. Thread 4 more blueberries and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.

Icelandic Lady

1 part Reyka Vodka

½ part Aperol

½ part honey syrup

¼ part fresh lemon juice

Top with champagne or prosecco

Method:

Combine all ingredients into a cocktail shaker.

Serve in a flute, top with champagne or prosecco.

Garnish with a lemon peel.

Fine & Rare Smoked Whiskey Old Fashioned

2 oz. Knob Creek Rye

4 dashes of Angostura bitters

1 Demerara sugar cube

Method:

Gently muddle the sugar cube with the ingredients and stir.

Strain into a wine glass with a giant ice cube or sphere.

Garnish with an orange twist.

Cover the wine glass with a piece of wood, a book, whatever you have lying around and use a wood smoker gun to fill the wine glass with smoke. Take the hose from the smoker out and let the drink sit covered for about 30 seconds.

Uncover the drink and enjoy.

El Rey de Reyes

1 part Ancho Reyes Verde

1 part Ancho Reyes Original

1 part fresh lime juice

1/3 part rich simple syrup (2:1 sugar:water)

Small pinch salt

1 dash Angostura bitters

Method:

Add all ingredients to a cocktail shaker, add ice, shake hard and strain into a cocktail coupe.

Juan to Juan

1 part Montelobos Mezcal

1 part Ancho Reyes Chile Liqueur

¾ part fresh lemon juice

½ part simple syrup

2 dashes Angostura bitters

Method:

Shake and serve in a coupe glass.

Garnish with a lemon wheel.

Apple-Ginger and Jerry

1 ½ parts Sailor Jerry Spiced Rum

2 ½ parts apple juice

½ part fresh limejuice

Ginger Ale

Method:

Serve on the rocks.

Garnish with apple slice and cinnamon stick.

Please remember to ALWAYS drink responsibly!