Planning a 4th of July week gathering? Keep cool with these boozy cocktails and treats.
Moët Melon on the Rocks: (Created by Moet Ice Ambassador and Influencer Rocky Barnes)
Directions: Add all ingredients except champagne to a shaker. Muddle watermelon (if fresh) and mint leaves. Add ice and shake well. Strain into a large wine goblet (Slap a mint leaf and run around the rim of the glass). Top with 4oz of Moët Ice Imperial and top off with three large ice cubes. Garnish with watermelon, lime slice and mint sprig.
Directions: Muddle the lemons/mint and syrup. Add the liquor/light shake and dirty dump in rocks glass. Garnish with mint sprigs.
Deep Eddy Peach and Strawberry Popsicles:
Directions: Mix all of the ingredients well and pop in the freezer.
Why Is That Ginger Blue?: (Created by Moses Laboy)
Directions: Add all ingredients in shaker (except seltzer). Shake till cold and double strain over fresh ice. Top with soda. Garnish with Pansy flower.
Red, White and Baileys: (Created by Lo Bosworth)
Directions: Blend 2.5 oz. Baileys Almande with 1 cup frozen blueberries in a food processor until smooth. Blend 1 oz. Baileys Almande with 2 frozen bananas in a food processor until smooth. Blend 1 oz. Baileys Almande with 1 cup frozen raspberries in a food processor until smooth. Pour individual layers into a Collins glass to create red, white and blue color scheme. Top with blueberries.
Ruby Red Paloma: (Created by mixologist Mica Rousseau of Mexico City)
Directions: Combine Tequila Don Julio Blanco, fresh ruby red pink grapefruit juice and agave syrup into a cocktail shaker with ice. Shake well. Strain contents into highball glass over fresh ice. Top with San Pellegrino Sparkling Water. Garnish with ruby red pink grapefruit and salt.
Fair Winds Fizz:
Directions: Combine all ingredients in shaker tin. Add pellet ice and give a quick swizzle. Strain into a Collins glass and top with Perrier seltzer. Garnish with a brandied cherry wrapped in an orange peel speared on a Grey Goose pick.
Directions: Shake all ingredients over ice and strain into rocks glass with fresh ice. Garnish with a lime wheel, and tiny umbrella.
Black Box Frozen Sangria:
Directions: Pour sangria into an ice cube tray and freeze for at least 6 hours. It will never freeze completely because of the alcohol content – when it’s solid but feels a bit soft when you push it, it’s ready. Pop the ice cubes into a blender and pour in the orange juice. Blend until smooth, about 30 seconds. You may have to stop the blender and push the ingredients down several times. Serve immediately. (Note: If you want to make your Black Box Froz-angria ahead of time, freeze it right in the body of the blender, then use a spoon to loosen it up, add a splash of water, and re-blend until smooth when you’re ready to serve.)
Summer Ale Spritz: (Created by Rael Petit)
Directions: Add Sam Adams Summer Ale, rosemary syrup, lemon juice and ice in a blender. Blend ingredients. Pour in a tall beer glass and top with an Aperol float. Garnish with a rosemary sprig.
Directions: In a saucepan, put 250 ml sugar and 250 ml of water. Add a handful of rosemary and cook on high for 7 minutes, while stirring the sugar to dissolve. After 7 minutes, let it cool for another 7 minutes and then strain.