Whether you’re entertaining friends and family in the backyard or soaking up the sun poolside, these gin-based cocktails with fulfill all of you Labor Day refreshment needs. Mix up a large batch of the Al Fresco Spritz, including champagne and vibrant assorted fruits, for an easy entertaining trick. For an eye-catching crowd pleaser, serve up a Peppered Peach Tea Tom Collins. The fruity and herbaceous notes of the tea and gin are enhanced by the subtle yet sharp kick of the fresh black pepper. Or treat yourself and add a twist to your weekend with the Bombay Mule cocktail.

BOMBAY MULE

1 part Bombay Sapphire® Gin

¼ part lime juice

4 parts Fever-Tree Ginger Beer

METHOD: Build all in a large rocks glass. Stir well with ice and squeeze 2 lime wedges over the drink. Stir briefly and enjoy!

PEPPERED PEACH TEA TOM COLLINS

1 ½ parts Bombay Sapphire® Gin

¾ part Fresh lemon juice

½ part Simple Syrup

1 ½ parts Peach iced tea

Pinch of black pepper

3 parts club soda

METHOD: Add all the ingredients of the cocktail, except the club soda, into a highball glass. Add ice and stir well for 30 seconds. Add ice again and top with 3 parts of club soda. Garnish with peach slice.

AL FRESCO SPRITZ

6 oz. Martini & Rossi bianco vermouth

3 oz. St Germain

2 oz. Bombay Sapphire

1 oz. lime juice

METHOD: Build and stir. Top with Perrier and Prosecco. Garnish with green grapes, lime wheels, kiwi wheels, starfruit, green apple slices, cucumber slices.