The Ultimate Labor Day Weekend Menu

Combine ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old fashioned glass. Garnish with a basil leaf and wedge of watermelon.

In a blender, combine the cucumbers, grapes, bread, hazelnuts, olive oil, vinegar, water and purée on high speed until smooth. Strain the gazpacho through a fine sieve over a large bowl; season with salt. Chill in the refrigerator for at least 2 hours before serving.

Divide gazpacho among 6 chilled bowls. Drizzle with olive oil and garnish with chives. Make ahead: Gazpacho can be made 1 day ahead; covered and chilled.

Combine all the ingredients and let rest in fridge while the carnitas cook.

Toss the pork pieces with olive oil, and then the salt and spices to coat. Place the meat in a Dutch oven large enough that it fits at the bottom in a single layer (about 8 quarts). Add the garlic and onions and enough water to just barely cover the pork. Bring to a simmer over medium heat and hold at a brisk simmer until the water is cooked off, the meat is tender and the fat begins to sizzle (about 1½ hours). Preheat the oven to 425°. Transfer the Dutch oven to the preheated oven and cook until the meat is evenly browned, about 30 minutes. Top with the tequila-mango salsa, garnish with the radishes and lime wedges, then serve with warm corn tortillas.

Preheat the oven to 350º. In a medium bowl, stir together all the crust ingredients until incorporated. Using the bottom of a ½ cup measuring cup, press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set, 10 to 15 minutes. Let cool.

In a medium bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Add the remaining filling ingredients and whisk until smooth. Pour into the cooled pie shell, return to the oven and bake for 20 minutes. Remove from the oven and let cool completely. Chill overnight.

In a medium bowl, using an electric hand mixer, beat the egg whites until soft peaks form. In a small saucepan, combine the sugar and water over medium-high heat. Bring to a boil and cook until the syrup has reached 240º. With the mixer’s motor running, slowly pour in the sugar syrup and continue to beat until stiff peaks form and the meringue has cooled completely, about 5 minutes. Spoon onto the center of the pie and torch until golden. Garnish with more Key lime zest, then slice and serve.