Late summer cocktail recipes

It's after Labor Day, but summer isn't over just yet. It's the perfect time to enjoy some seasonal drinks by the barbecue with your friends and family.

Mixologist, "The Cocktail Guru" Jonathan Pogash, joined The Rhode Show with some great recipes.

Basil Peach Smash
1/4 of a ripe peach
2 large basil leaves
1/2 oz. fresh lime juice
1 tsp. maple syrup
1 1/2 oz. Brugal Anejo Rum
1 oz. ginger beer

Directions: Muddle the peach, basil, lime, and syrup. Add the rum with ice and shake well with ice. Strain into an ice-filled rocks glass. Top off with the ginger beer
Garnish: peach slice and basil leaf

Dutch Swizzle
1 1/2 oz. Van Gogh Blue Vodka
1/2 oz. Marie Brizzard Apricot liqueur
1 tsp. almond syrup
3/4 oz. pineapple juice

Directions: Shake well with ice and strain into a cocktail glass.
Garnish: lemon balm sprig
 
Negroni Iced Tea
2 parts Gin
2 parts Campari
2 parts sweet vermouth
2 parts sweetened strong brewed iced mint tea (Plantation Mint tea from Bigelow Teas)*

Directions: Add ingredients to a pitcher with ice and stir well to chill and dilute. Serve in a punch glass.

Garnish: sliced lemons and oranges

*To make sweetened iced mint tea: Brew 3 bags of tea for every 1 cup of hot water for 5 minutes.  Add 3 tsp. of sugar in the raw for every 1 cup of hot water and allow sugar to dissolve.  Chill and serve.