It’s July 4th, which means it’s time for outdoor barbecues, fireworks, and of course some wonderful summery cocktails.
Whether you’re spending the holiday at a big party or just relaxing at home alone, these delicious cocktails are sure to hit the spot.
Ingredients: (Makes one freeze)
1.5 oz. LocoNut
1.5 oz. Coconut Water
.75 oz. Captain Morgan White Rum
1.5 oz. Strawberry Daiquiri Mix
.75 oz. Water
Directions: Combine LocoNut and coconut water. Stir to combine. Separately, combine Captain Morgan White Rum, strawberry daiquiri mix, and water. Stir to combine. Fill a plastic freezie sleeve halfway up with strawberry daiquiri mixture. Top with LocoNut mixture and freeze overnight before serving.
2 parts Hornitos® Plata Tequila
1 part fresh watermelon juice
1 part seltzer
¾ part agave nectar
¾ part fresh lime juice
Pinch of sea salt
Directions: Add all ingredients into a mixing glass, excluding seltzer and shake vigorously. Add seltzer and double strain into a Collins glass over fresh ice. Garnish with a watermelon wedge and rim the glass with paprika sea salt.
1 part Cruzan Aged Light Rum
1/2 part Pineapple Juice
1/2 part Cranberry Juice
Directions: Pour Cruzan over ice in a rocks or tall drink glass. Fill with pineapple juice and cranberry juice. Garnish with a pineapple slice and strawberry.
1.5 oz. Purus Organic Vodka
.5 oz. Agave Nectar or Simple Syrup
2-3 Springs Of Fresh Thyme
Directions: Muddle berries and lemon in mixing cup. Add Purus vodka, agave nectar, and ice. Shake for 20-30 seconds. Bruise 2 sprigs of thyme and place in the bottom of a highball glass with ice. Strain the cocktail into glass and add thyme and blueberries to your liking.
(Recipe serves 8)
10 parts Hornitos Plata Tequila
24 parts fresh lemonade
12 parts Mexican lager
2 parts fresh lime juice
Directions: Combine all ingredients in a pitcher with ice and stir.
Created by Cody Goldstein, The Fat Monk
1.25 oz. Jägermeister
1.5 oz. Fresh Pineapple Juice
1 oz. Simple Syrup
.75 oz. Elderflower
.50 oz. Fresh Lemon
.25 oz. Aperol
1 cup of Cantaloupe, sliced
Directions: Combine all ingredients into a blender with 4 ice cubes. Blend for 10 seconds and strain into a Jell-O Lime Cup.
2 parts Knob Creek Bourbon
.5 part fresh lime juice
.5 part allspice dram liqueur
1 dash Angostura Bitters
1 ?teaspoon simple syru?p
Directions: Combine all ingredients in a cocktail shaker and stir. Pour into a chilled glass.? ?Garnish with a lime twist.
3 parts elit Vodka
Garnish of raspberry, blueberry and pearl onion
Directions: Pour elit into a mixing glass and stir with ice. Strain into a chilled martini glass and garnish with a raspberry, blueberry and pearl onion.
1.5 parts Auchentoshan® American Oak Single Malt Scotch Whisky
.25 part fresh lemon juice
2.5 part Shrub & Co. Strawberry w/ Meyer Lemon Shrub
3.5 parts Belgian witbier (wheat beer)
4 dashes rhubarb bitters
Directions: Build drink in tall glass with ice. Fill remainder with Belgian wheat beer. Garnish with lemon peel.
Created by Mixologist Angela Laino
1 oz. Tequila Don Julio Blanco
2 oz. Fresh Orange Juice
1/4 oz. Fresh Lime Juice
1/4 oz. Simple Syrup
1/2 oz. Water
Vanilla Coconut Cream*
*Vanilla Coconut Cream
1 can Coconut Milk
1/2 oz. Simple Syrup
1/2 tsp Vanilla Extract
Directions: Place coconut milk in refrigerator for 20 minutes. Open can and scrape off solid coconut cream into a bowl. Add simple syrup and vanilla extract. Whisk until smooth.
Cocktail Directions: Combine Tequila Don Julio Blanco, fresh orange juice, fresh lime juice, simple syrup and water into a cocktail shaker. Shake well. Pour contents into popsicles mold and freeze. Serve in an Old Fashioned glass with vanilla coconut cream for dipping.