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.
Miami Vice
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.
Watermelon Paloma
Ingredients: 2 parts Hornitos® Plata Tequila 1 part fresh watermelon juice 1 part seltzer ¾ part agave nectar ¾ part fresh lime juice Handful cilantro 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.
Ingredients: 1 part Cruzan Aged Light Rum 1/2 part Pineapple Juice 1/2 part Cranberry Juice Pineapple Slice Strawberries
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.
Blueberry Thyme Mojito
Ingredients: 10-15 Blueberries 1/2 Lemon 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.
Hornitos Tequila Shandy
(Recipe serves 8)
Ingredients: 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.
Getting Jiggle With It Created by Cody Goldstein, The Fat Monk
Ingredients: 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.
Knob Creek Lion’s Tail
Ingredients: 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.
Firecracker Martini
Ingredients: 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.
Ingredients: 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.
Don Julio Creamsicle Created by Mixologist Angela Laino
Ingredients: 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
Ingredients: 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.
