And just like that, we’ll close the book on another summer.
That’s right, another 3-day-weekend is upon us, the last of the season, and the fall and winter holidays are right around the corner. Football has started back up, school is back in session for many, and soon the weather will turn cooler with a decided nip in the air. (At least we can hope on that last one!)
I knew Labor Day (celebrated on the first Monday of September) was worker-related, but I didn’t know much more than that, I’m ashamed to say. For others in a similar fog, here’s the rundown.
It started in the 1880s after a member of one of the large Unions (there’s debate on whether it was the CLU or the AFL) may or may not have observed a similar worker’s festival in Canada. Oregon started the trend, first celebrating Labor Day in 1887, but it wasn’t until after the Pullman Strike in 1894 that it became a Congressionally-mandated Federal holiday.
I don’t think I’ve ever witnessed a Labor Day parade, have you? Apparently the parade celebrating labor and trade unions was one of the major components of the original holiday, those these days it seems like barbecues and sales at the mall are the main “celebrations” of the day. I’ve attended conventions and camp-outs on this weekend in the past, but I’m looking forward to time spent at home this year. (I’d love to say I’ll be relaxing, but I have a feeling I’ll still manage to be busy!)
In honor of summer’s last hurrah, here’s a cocktail that uses the spirit of summer (rum) along with beer, lemon, and ginger for a slightly sweet yet perky finish. A shandy is shorthand for a beer cocktail, usually including a carbonated beverage of some sort; there’s none in here but if you really wanted to add a touch of authenticity, a good ginger beer could nicely substitute for the ginger syrup (but I wouldn’t go so weak as a ginger ale, and I’d use more of it, too).
Cruzan® Slowpoke Shandy
2 oz Cruzan® Single Barrel Rum
1/2 oz Lime Juice
1/4 oz Ginger Syrup*
Wheat Beer to fill
Combine rum, lime and ginger syrup in a pint glass and slowly pour half of the beer into the glass. Add a few ice cubes and finish pouring the beer.
* Make a 2:1 simple syrup (2 parts sugar to 1 part water) with grated fresh ginger in the mix. Strain before using.
(recipe courtesy of Cruzan Rum)
And with that, something else is coming to a close: this is the last official post in the AlcoHOLidays series. We started last year with Brazilian Independence Day on September 7th, so we’ve covered a full year of holidays of all sorts! In a couple of weeks I’ll be starting a new “Meet the Wines” series, this time I think we’ll go for a bit of the bubbly (which should take us through mid-October or so). After that I’ll be taking a bit of an extended leave while I go off and get married and then do some shuffling up of my blogs once I get back. And I think I’m done with the weekly themed series for now, I want to go a little more free-form for a while.
Don’t worry, I’ll be sure to leave a trail of breadcrumbs–I certainly don’t intend to leave you guys off the guest list