The Strawberry Smash is a delightful drink that prolongs the joy of summer sipping.

Labor Day weekend marks the transition from summer to autumn and honors the diligent women and men who propel society forward. Whether it’s a gathering with loved ones or a peaceful weekend at home, these cocktails are sure to brighten the occasion.

The combination of whisky and strawberries creates a light, bubbly, and unexpectedly tasty cocktail.

In a shaker, crush strawberries at the bottom. Pour in scotch whisky, simple syrup, and lemon juice. Shake well and strain into a glass over fresh ice. Fill up with soda water. Embellish with a slice of strawberry, blueberries, and spheres of dragon fruit.

The Little Saigon cocktail is both spicy and refreshing, making it an excellent choice for pairing with Vietnamese cuisine or grilled dishes.

Inspired by the vibrant flavors found in Vietnamese food, the Little Saigon cocktail incorporates herbs, citrus, and spices to create a drink that embodies the essence of summer throughout the year.

To make it, first muddle basil and mint with syrup and lime juice in a shaker. Next, add gin and slices of chile, and shake well over ice. Strain the mixture into a Collins glass filled with ice, top with soda, and add a garnish.

iichiko sochu is crafted on Kyushu, the southernmost main island of Japan.

Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. Made with iichiko Shochu, this vegetable forward cocktail would be fabulous with anything you serve your guests.

Mix all ingredients into a cocktail shaker with ice. Shake, then strain into rocks glass with ice. Garnish with cucumber slices.

Designed to be approachable and effortlessly easy to drink, the Chee Hi from Pao by Paul Qui features jasmine-infused Grey Goose vodka, Glenmorangie whiskey, lychee hibiscus water, and orange bitters.

Combine all ingredients in the mixing glass, stir for 10 seconds with ice, pour into a Collins glass with an ice spear. Garnish with a miniature rose.

The Go-Go Gadget Latin Drink by Ricky Ramirez is boozy, savory and unique.

Created by Ricky Ramirez at The Mothership in Milwaukee, this savory cocktail is inspired by a Mexican carne asada marinade.

Shake quickly for a few seconds and pour into an Old Fashioned glass. Top with cucumber soda.

500 ml clarified orange juice

1 tsp garlic powder

1 tsp onion powder

4 tsp cumin

1 medium jalapeño

1/3 cup cilantro

Blend all ingredients at high speed and fine strain. Add equal parts sugar by weight and 1% ginger liqueur by weight. Add 10 drops of hellfire tincture and adjust acidity with lime as needed.

Juicy, sweet and spicy, the Ottoman Cartel touches all bases.

Served at Byblos Miami, this drink features Don Julio Blanco tequila blended with cold-pressed beet juice, house-made chili-barberry syrup for tartness, and fresh lime juice for the citrus taste.

Fill a shaker with ice. Pour in the tequila, beet juice, barberry spiced syrup, and lime juice. Shake the mixture vigorously. Next, strain it into a Collins glass that’s been filled with new ice. Finish off by adding a splash of club soda and adorn with a lime wheel or wedge.

Pa’lante rum is newly introduced, crafted in Chiapas, Mexico by a Cuban rum master distiller.

This delightful fusion of two classic drinks is brought to you by Pa’lante Rum, developed under the expertise of Cuban Master Distiller Jorge Perez in Chiapas, Mexico, utilizing exclusively Mexican ingredients. Alternative options include using a different brand of grapefruit soda, or substituting simple syrup with Liber grapefruit cordial. If making these substitutions, replace the grapefruit soda with club soda.

Begin by placing mint and simple syrup into the lower section of a mixing tin and muddle them together. Add rum, coconut water, and lime to the mixture. Fill with ice and shake until the mix is well chilled. In a Collins glass, pour grapefruit soda and fill with fresh ice. Strain the mixture from the shaker into the glass and stir briefly. Enhance with a lime wedge as garnish.

It’s hard to argue against a summery punch pairing California gin with fresh watermelon.

This unique and delicious California gin features botanicals sourced from the migratory path of the grey whale, contributing to the species’ conservation with a portion of the proceeds.

Combine all ingredients except ginger beer into a large drink vessel. Fill with crushed ice and top with ginger beer. Briefly stir to combine. Garnish with mint.

Make a batch of this pineapple Mezcalita with Fósforo Mezcal Ensamble.

Hailing from Puebla, Mexico, Fósforo Mezcal is crafted by fourth-generation master-mezcalero Aarón Alva Sánchez. It features a blend of Tobalá and Espadilla agaves. This mix serves six.

Mix all ingredients in a pitcher and refrigerate until chilled. To serve, add ice to the pitcher, then pour into rocks glasses filled with ice and rimmed with Tajin. Finish with a pineapple wedge for garnish.

The Ginger Revive offers a tasty non-alcoholic choice, also ideal for recovering the day after drinking.

This non-alcoholic beverage from The Cottage Westport caters to both non-drinkers and aids recovery for others the following day.

Combine all ingredients in a large pitcher. Stir well to mix thoroughly. Chill the mixture in the refrigerator. Before serving, strain the cocktail to remove the ginger pulp. Serve over ice.

A perfect cocktail to sit by the bonfire, combining whiskey, brown sugar, coffee liqueur and bitters.

This cocktail from Giselle Miami is all about welcoming the fall vibes.

Build all ingredients in a large mixing glass and stir together well. In a separate rocks glass, serve stirred contents into the glass over a large ice cube. Garnish with an orange peel clipped to the side of the glass and two flower petals in glass.

The Tropical Negroni offers an ideal blend of boozy, sweet, and bitter flavors.

This intriguing variation on the traditional recipe is available at Sweet Liberty, a well-known bar in Miami Beach. The bitterness of Campari complements the sweet tartness of the passion fruit liquor, creating a harmonious blend.

Stir and strain into a rocks glass over ice. Garnish with a slice of mango.