Why You Will Love These

Memorial Day weekend is the unofficial start of summer. These seven drinks are built for outdoor parties: they batch easily, look festive, and taste better than anything in a cooler. Most use seasonal fruit that’s just hitting its peak in late May.

The List

1. Red, White, and Blue Layered Mocktail

The showpiece. In a tall glass, pour 2 tablespoons grenadine first (it sinks). Add ice. Slowly pour coconut water over the back of a spoon to create the white layer. Finally, pour butterfly pea flower tea over another spoon for the blue top. The layers stay distinct for about 5 minutes, so serve immediately. Worth the effort for photos alone.

2. Watermelon Agua Fresca

Blend 4 cups of seedless watermelon with the juice of 2 limes and 2 tablespoons honey. Strain if you want it smooth, or leave the pulp for texture. Serve over ice in a big pitcher. This is the drink everyone reaches for twice. See our full watermelon mint cooler recipe.

3. Strawberry Basil Lemonade

Make a quick lemonade base. Muddle 6 strawberries with 1 tablespoon sugar and add to the pitcher. Tear a few basil leaves and drop them in (they’ll float). The strawberry-basil combination is unexpectedly perfect for hot weather.

Tall glass of layered red white and blue mocktail showing distinct color layers with fresh berries beside it
The layered red, white, and blue mocktail stays distinct for about five minutes. Make it right before serving.

4. Cucumber Jalapeño Cooler

Blend half a cucumber with 1 tablespoon honey, juice of 1 lime, and 2 thin slices of jalapeño (seeds removed for mild heat). Strain over ice and top with sparkling water. This is the unexpected hit at every cookout. Cool cucumber with a slow burn at the finish.

5. Peach Sweet Tea Punch

Brew 4 cups of strong black tea, sweeten with 3 tablespoons honey while warm, and chill. Blend 2 ripe peaches and stir the puree into the tea. Serve over ice with peach slices. This tastes like summer in the South.

6. Berry Ginger Spritzer

Muddle a handful of mixed berries (strawberries, blueberries, raspberries) with 1 tablespoon honey. Add ice and top with ginger beer. The ginger spice and berry sweetness balance each other perfectly. Batch this in a punch bowl with extra berries floating.

Large glass pitcher of watermelon agua fresca with ice and lime wheels on a sunny backyard BBQ table
Watermelon agua fresca in a pitcher is the low-effort, high-reward drink every BBQ needs.

7. Hibiscus Arnold Palmer

Brew hibiscus tea and chill. Mix equal parts hibiscus tea and lemonade over ice. The hibiscus adds a cranberry-like tartness and turns the drink a deep ruby that looks stunning in clear cups. This is the one for people who want something more complex than lemonade but less fussy than a cocktail.

Multiple glasses of different summer mocktails arranged on outdoor tray with lemonade berry spritzer and cucumber cooler
Set up a tray with three or four options and let people serve themselves. Less work, more fun.

How to Serve a Crowd

For 10-15 people, make two pitcher drinks and one punch bowl:

  • Pitcher 1: Watermelon agua fresca (doubles easily)
  • Pitcher 2: Peach sweet tea punch (make it the morning of)
  • Punch bowl: Berry ginger spritzer (add the ginger beer right before guests arrive)

Set out extra ice, lime wedges, and fresh fruit so people can top themselves up. This covers the whole afternoon with almost no active bartending.

Make Ahead

  • Hibiscus tea and lemonade bases keep 3 days in the fridge
  • Watermelon agua fresca is best made same day (it separates)
  • Peach puree can be frozen in ice cube trays for even colder drinks
  • Pre-cut all fruit the morning of and keep covered in the fridge