Bring on the red, white, and blue cocktails, because it’s time to toast to the 4th of July.
1. Acai Ecotini: (Created by Cassandra Rosen)
Directions: In a shaker with ice, muddle approximately 1 inch of peeled, fresh ginger to create ginger juice. Add the rest of the ingredients. Shake well. Double strain into a chilled martini glass. Garnish.
2. Firework Fizz:
Directions: Muddle one strawberry, combine remainder of ingredients except seltzer in a shaker with ice, shake vigorously, strain over fresh ice and add a splash of seltzer. Garnish with a strawberry.
3. SKYY Barcraft Margarita Lime:
Directions: Pour 1 part SKYY Barcraft Margarita Lime over ice. Add 2 parts club soda and stir. Garnish with a lime or fruit of your choosing.
4. Clos du Bois Watermelon Wine Spritz:
Directions: Combine watermelon chunks and simple syrup in a blender. Pour the watermelon juice in a double rocks tumbler or wine glass, filled a quarter way. Add ice cubes. Fill the rest of the glass with Clos du Bois Chardonnay. Top off with a splash of club soda and garnish with mint.
5. Pink Panther:
Directions: Fill glass to the top with cubed ice. Add 3 dashes of angostura bitters, 1.75oz Snow Leopard. Top up with chilled rose lemonade swizzle garnish and serve.
6. Blueberry Collins:
Directions: Add ingredients in a shaker tin and shake with ice well. Pour over ice in a Collins glass and top with cold seltzer water. Drop a few blueberries in the glass for garnish.
7. Svedka Firecracker:
Directions: Build in the glass. Add watermelon schnapps and cranberry juice over ice, then carefully add lemon, simple syrup, and Svedka as to layer the white layer, then very carefully layer the blue Curacao to create the color separation, and gently top with soda. Garnish with fresh watermelon pieces.
8. Courvoisier Summer Punch:
Directions: Add the freshly cut fruit into a bowl or pitcher, pour in remaining ingredients. Infuse for a few minutes. Serve on ice.
9. Woodbridge by Robert Mondavi Star Spangled Sangria: (Serves 8)
Directions: Dissolve sugar in the lemon juice in a large pitcher. Add club soda, Pinot Grigio, lemon slices and mix well. Note, do not add ice cubes until ready to serve or it will dilute the sangria. Pour into glasses and garnish with star fruit, strawberries, blueberries and/or mint leaves. (Entertaining Tip: When making for a large group, double or triple using a large container with a tap. Put the ice in a tube in the center of the container to keep it from diluting the mixture, but keep it cold. Add in some of the strawberries and oranges in the container to give the drink a festive touch.)
10. Basil Hayden’s Bourbon Independence Spice: (Created by Kristi Green)
Directions: Muddle 6 blackberries and 6 mint leaves in a Boston Shaker with 1/4 part simple syrup. In the mixing glass, combine Basil Hayden’s Bourbon, lemon juice and remaining simple syrup and add to the muddled blackberries and mint leaves. Add ice and shake. Double strain into a Collins glass with fresh crushed ice. Top with sparkling wine. Garnish with a skewered mint leaf and blackberry.
11. Patriot’s Vacation:
Directions: Stir all ingredients with ice, strain into a cocktail glass, garnish with an orange twist, and serve.
12. Grilled Peaches: (Created by John McCarthy of Cedar Local and Bathtub Gin)
Directions: In a cocktail shaker muddle peach. Combine remaining ingredients in the cocktail shaker and shake vigorously. Strain into Collins glass over fresh ice Add club soda, float Brugal 1888 on top and garnish with a grilled Peach slice.
13. Pinnacle Star Spangled Spritzer:
Directions: Carefully pour ingredients separately into rocks glass. Add ice and a fruit garnish.
Directions: Build in collins glass over ice.
15. Strawberry Firecracker: (Created by John Henderson of The Happiest Hour in New York City)
Directions: Muddle sweetener and strawberries together; add lime, rum and ice. Shake and strain into a tall glass with ice. Top with a splash of ginger ale (diet optional) or ginger beer. Garnish with half a strawberry on the rim of the glass.