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Check Out These Delicious and Easy-To-Make Fourth of July Cocktails

Tue, July 3, 2012 3:00pm EDT by Add first Comment
4th of July Cocktails

4th of July is finally here and there’s no better way to celebrate than with a drink in your hand!

 While you fill up on hamburgers and hotdogs, indulge in some yummy cocktails with your crew! Hollywoodlife has found the trendiest and tastiest summer mixes to try while you don your red, white, and blue! Check out the recipes here!

All-American SKYY Blue


  • 1 oz. SKYY Infusions Citrus
  • 1 oz. Blue Curacao indigo
  • 1 oz. Lime Juice
  • 1 oz. Triple Sec

Mix ingredients with ice in a cocktail shaker. Shake vigorously, strain into a low ball glass and garnish with a lime wedge.

The Rosé Sparkler


  • 1 part Courvoisier® Rosé
  • 1 part Thatcher’s™ Organic Blueberry Liqueur
  • 3 parts Champagne

Shake first two ingredients and strain into chilled Champagne flute. Top with Champagne. Garnish with blueberries and a cherry dropped in.

BELUGA Noble Mix

  • BELUGA vodka – 1.35 oz.
  • Cloves syrup* – 0.7 oz. (*infuse cloves when making the simple syrup)
  • 2 tsp of red bilberry jam- 12 g.
  • Sparkling water – 1.69 oz.
  • Peace of pear – 20 g.
  • Crushed ice – 100 g.

Berry Bramble

  • Ingredients:
  • Hendrick’s
  • Chambord
  • Lemon juice
  • Simple syrup
  • Blackberry puree

Blueberry Scone

  • 1.5 oz Stoli Vanilla
  • .5 oz Bailey’s Irish Crème
  • .5 oz Half & Half
  • 20+ Blueberries
  • Splash of Simple Syrup
  • Dash of Cinnamon Powder
  • 1 Cinnamon Stick

Muddle 15 blueberries and add simple syrup, Stoli Vanil, Bailey’s, half & half and a dash of cinnamon. Add 1 scoop ice, 5 blueberries, shake well and pour into rocks glass. Garnish with 1 cinnamon stick, blueberries and dash of cinnamon.

Cedilla Caipirinha


  • Leblon Cachaca
  • Cedilla Acai liqueur
  • Lime
  • Simple syrup

DISARONNO Pineapple Cooler


  • 1 part DISARONNO
  • 1 part Aged Rum
  • .5 part Pineapple Juice
  • .5 part Fresh Lime Juice
  • 2 dashes Bitters

Shake ingredients and strain over ice in a glass. Garnish with a pineapple leaf.

4th of july FIRECRACKER


  • 2 parts Kanon Organic Vodka
  • 1 part fresh grapefruit juice
  • 1 part lime juice
  • 1 part simple syrup
  • pinch of fresh basil
  • 1⁄2 teaspoon chopped chilis

Muddle basil and chilis in simple syrup. Combine ingredients, shake and strain into a martini glass, garnish with a basil leaf.

Firework Fizz


  • 1.5 oz. SKYY Infusions Grape Vodka
  • 1 teaspoon of raw sugar
  • 4 slices of fresh peeled ginger
  • 4 blackberries

Muddle fresh Blackberries, Ginger, and Sugar in pint glass. Add ice and SKYY Infusions Grape Vodka. Shake vigorously and strain into Collins glass over fresh ice. Top with Ginger Ale and garnish with Blackberries and Candied Ginger.



  • 2 oz Deleon Diamante Tequila
  • 1oz Pineapple Syrup
  • .5 oz Lime Juice
  • 3 Sage Leaves
  • 6 Dashes Elemakule Bitters

Combine all ingredients and shake with ice. Strain into water glass over Large Ice Chunk. Sprinkle with red pepper powder

The Curly and the Turk ($9 Special)

From the Tippler in NYC

  • 1.5 G’vine Gin
  • .75 blue curacao
  • .75 chili hibiscus syrup*
  • 1 lemon
  • 2 dashes Moroccan bitters

Patriotic Punch

XIV Summer Sessions in LA

  • 2 oz grey goose cherry noir
  • 1.5 oz watermelon purée
  • Shaken vigorously until frothy
  • Pour over ice, fill with soda
  • Garnish with watermelon chunk and sprig of fresh mint

Miss America Pie


  • 1.5 oz. Old shine Apple Pie
  • 3 basil leaves
  • 1 oz. cranberry juice
  • Small pinch of Nutmeg & cinnamon

Muddle 2 basil leaves with ingredients. Shake well.
Serve over rocks in a rocks glass with basil leaf and lemon twist garnish.
*Repeat every hour until you hear fireworks.

SMIRNOFF Sorbet Light Lemon Sparkler

 •        1.5 oz. SMIRNOFF Sorbet Light Lemon

•        3 oz. Tonic

Preparation: Fill Glass with ice.  Add SMIRNOFF Sorbet Light Lemon and tonic.

Garnish: Lemon wheel

The Star Spangled

  •        1.5 oz. SMIRNOFF Sorbet Light Mango Passion Fruit
  •      3 oz. Orange Juice

 Preparation: Fill Glass with ice.  Add SMIRNOFF Sorbet Light Mango Passion Fruit and orange juice.

Garnish: Orange wedge

Strawberry Lime Rickey


  • 3 Strawberries, muddled
  • 2 Basil Leaves, muddled
  • 1.5 parts DISARONNO
  • .5 part Vodka
  • .75 part Lime Juice
  • .75 part Simple Syrup

Muddle ingredients. Shake and strain over ice in a highball glass. Garnish with strawberries and basil leaves.

The Yankee Doodle


  • 1 1/2 oz. of SKYY Infusions Coconut Vodka
  • 3 oz. of Coconut Water
  • 3/4 oz. fresh lime juice
  • 8 mint leaves

Combine mint and SKYY Infusions Coconut in mixing glass and muddle gently.
Add ice, lime juice and coconut water and shake quickly for 1-2 seconds.
Transfer into 12 oz. highball service glass with same ice and mint leaves.
Garnish with grated coconut and fresh lime wheel.

Patriotic Punch


  • 1 bottle X-Rated Fusion Liqueur
  • 1 bottle Cabo Wabo Blanco Tequila
  • 25 oz. Pomegranate Juice
  • 25 oz. Cranberry Juice

Combine one bottle of Cabo Wabo Blanco Tequila, one bottle of X-Rated Fusion Liqueur, 25 oz. of pomegranate juice, and 25 oz. of cranberry juice in a bowl. Serve mixture directly into ice filled glasses and stir to cool the mixture. Garnish with lime twist.

Strawberry cooler


  • Stoli Straw
  • Solerno blood orange
  • Lime juice
  • Simple syrup
  • Fresh strawberries

Whiskey Smash- White


  • Hudson white corn whisky
  • P&H ginger soda syrup
  • Fresh lemon
  • Lime
  • Mint
  • Lychee puree

Berry American


  • Strawberries
  • Blueberries
  • Lime
  • Tito’s Vodka


Wash and dice up the strawberries. Place about 1 1/2 cups of diced strawberries and 1/4 cup of fresh blueberries into a blender and mix!
Pour a shot of Tito’s over ice in a small cocktail glass. Add berry mixture. Squeeze in some fresh lime and give it a good stir.

Poteet Punch


  • 1 1/2 oz Tito’s Vodka
  • 3/4 oz Paula’s Texas Lemon or other lemoncello
  • 1/2 oz simple syrup
  • 1/2 oz fresh lime juice
  • 3 ripe strawberries

In the bottom of a mixing glass, muddle strawberries and simple syrup. Add vodka, Paula’s Texas Lemon, lime juice and ice. Shake vigorously and strain into a chilled cocktail glass or serve over ice in a small rocks glass. Garnish with a lemon twist and a fresh strawberry.

Tito’s Lonestar Lemonade


  • 1 oz. Tito’s Handmade Vodka
  • 1 oz. Limoncello
  • 1 oz. Sweet & Sour Mix
  • .5 oz. Agave Nectar
  • 1 ea. Lemon Squeeze

Fill a mixing glass to the rim with ice. Add Tito’s, Limoncello and Sweet & Sour.
Squeeze lemon wedge into mixing glass and then discard.
Shake three times and pour into a sugar rimmed Poco Grande glass.

SVEDKA’s Colada Island


  • 1 1/2 oz SVEDKA Colada
  • 2 oz pineapple juice
  • 1/2 oz mango juice
  • 1/2 oz Midori
  • 1/4 oz lime juice

Combine all, shake, strain into a martini , and garnish with a pineapple wedge.

Royalton’s Caiparinha


  • 4-5 blueberries
  • 2 sage leaves
  • 3 lime wedges
  • 1/2 oz. acai spirit
  • 1 oz. simple syrup
  • 2 oz. cachaca

Muddle the blueberries sage and limes. Add syrup acai spirit and cachaca. Shake vigorously strain into rocks glass and add ice. Garnish with lime wedge and blueberries.


Sauza® Stars and Stripes Margarita
  • 7 1/2 parts Sauza® Blue Silver 100% Agave Tequila*
  • 4 1/2 parts Dekuyper® Blue Curacao
  • 1 13 ounce can frozen lemonade
  • 1 light beer
Combine all ingredients in a pitcher filled with ice. Serve over ice, with or without salt, garnish with a lime wedge or twist and enjoy! Salud! (Serves 7)
Sauza® Strawberry Sparklers
  • 6 ounces Sauza® Blue Silver 100% Agave Tequila
  • 2 ounces DeKuyper® Strawberry Liquor
  • 1 bottle (chilled) Rose Champagne
  • 4 ounces limeade
  • 1 pint strawberries
  • 2 tbsp. sugar
  • 1 wedged lime
Wash, stem, quarter and freeze strawberries for at least 1 hour (can be done the day ahead). Run a wedge of lime around the rim of your champagne flute and dip in a plate of sugar to coat rim. Repeat until all glasses are prepared. Place 3 frozen strawberries in the bottom of each prepared flute. Open champagne and pour glasses approximately 2/3 of the way full. In a shaker filled with ice, combine tequila, limeade, and strawberry liquor. Shake. Add a squeeze of fresh lime if desired. Top each glass with the cocktail and serve immediately. (Serves 10)

Tito’s Poolside


  • 1 oz. Tito’s Handmade Vodka
  • .5 oz. Peach Schnapps
  • .5 oz. Chambord
  • 2 oz. Cranberry juice
  • 2 oz. Fresh Orange Juice
  • 1 oz. Fresh sour

Shake all ingredients with ice
Strain over fresh ice, Garnish: Orange slice, Glass: Hurricane

Water-Meli Cocktail


  • 1.25 oz Tito’s Handmade Vodka
  • 2 oz Fresh Watermelon Juice
  • .5 oz Fresh Squeezed Lime Juice

Combine Tito’s, Watermelon juice, and lime juice in glass with ice, Stir to combine, Top with ginger beer, Garnish: Lime slice, Glass: Double rocks

Tito’s Sunshine


  • 1 oz. Tito’s Handmade Vodka
  • .5 oz. Chambord
  • 3 oz. Sweet & Sour
  • Squeeze lemon wedge
  • Dash of Grenadine

Directions: Combine in glass over ice, Stir to combine, Garnish: Lemon wheel, Glass: Double rocks



  • Vodka
  • Gin
  • Rum
  • Strawberry Liqueur
  • Mango
Available at Chote Nawab 
115 Lexington Avenue
(Corner of 28th street
New York, NY

Pineapple Breeze


  • Vodka
  • Pineapple Liqueur
Available at Singapura
106 Lexington Avenue
(Between 28th and 27th Street)
New York, NY

Rose Spritzer


  • Fresh blackberries
  • Simple syrup
  • Rosé
  • Club soda
  • Freshly squeezed lime juice
  • Lime wheels
Available at Bahr Che
26 Astor Place
(Entrance on Cooper Square)
New York, NY

The Patriot


  • Jack Daniels
  • Triple Sec
  • Sour Mix
  • Splash Sprite

Big Blue


  • Muddled Blueberries
  • Muddled Lemon
  • Kettle One Citrus Vodka
  • Fresh Squeezed Lemonade
  • Splash of Soda

Liberty Lady


  • Grand Marnier
  • Drop of Chambord
  • Drop of Blue Curacao
  • Lemon Juice
  • Champagne

La Plage


  • Michter’s Rye
  • Lemon Juice
  • Honey
  • Citrus Zest

La Victoire


  • Rémy V
  • Carpano Vermouth
  • Luxardo Maraschino
  • Ricard
  • Chocolate Bitters



  • 1 oz. Skinnygirl Piña Colada
  • 1 oz. Skinnygirl Margarita
  • 1 oz. apple juice

Shake ingredients with ice. Pour into a cocktail glass and garnish with an apple wedge.



  • 1 oz. Skinnygirl™ Island Coconut Vodka
  • 1 oz. DeKuyper® Strawberry Patch Schnapps
  • 3 strawberries
  • splash of seltzer

Place thinly sliced strawberries into tall glass and muddle. Add ice. Pour strawberry schnapps, Skinnygirl™ Island Coconut Vodka, then seltzer.



  • 1 bottle Skinnygirl® Sangria
  • 2 apples, sliced into wedges
  • .75 cup of blackberries

Combine all ingredients into a large pitcher and add ice. Chill for an hour to set or serve immediately. Makes 5 Servings.

Brain Freeze

  • 1 1/2 oz. Crystal Head Vodka
  • 1 1/2 to 2 oz. Pure lime juice
  • 1oz. Simple syrup

Combine all the ingredients with ice in a blender. Blend until ice is well crushed. Serve in a sugar rimed rocks glass garnished with a slice of lime.

Star Spangled Sip


  • 2 oz. BULLDOG Gin
  • 2 1/2 oz. cranberry juice
  • 1/2 oz. pomegranate juice
  • Maraschino cherry

Shake all ingredients with ice. Pour into a cocktail glass and garnish with a cherry.

Blueberry Chilean Pisco Cocktail


  • 2 packages (6 ounces each) Driscoll’s Blueberries
  • 1/3 cups sweet lime juice (Persian or key limes)
  • 3 tablespoons sugar
  • 3/4 cups Chilean pisco
  • Superfine sugar, to rim glasses
  • Ice
  • Lemon slices, for garnish

Combine blueberries, lime juice and sugar in the bowl of a food processor. Pulse until pureed. Transfer blueberry mixture to a medium saucepan and bring to a boil over medium heat. Cook for 1 minute. Remove from heat and set aside to cool to room temperature. 

Pour cooled blueberry mixture through a fine mesh strainer and discard the solids. Cover and refrigerate the blueberry puree until ready to use. 

Pour a shallow layer of the superfine sugar onto a small plate slightly larger than the rim of an old fashioned glass. Moisten half of the rim of the glasses with a little water and then invert the glass into sugar, turning it back and fourth until the moistened half of the rim is completely coated in sugar. Carefully fill each glass three-fourths full with ice. 

To serve, pour the blueberry puree and pisco into a large cocktail shaker filled two-thirds with ice. Cover and shake vigorously 20 to 25 seconds. Remove the cap and strain into the ice filled glasses. Garnish each glass with a lemon slice and serve immediately.

All-WHITE Weekend

  • 2 oz. Vanilla Vodka
  • 3 oz. Honeydew-Hibiscus HINT
  • 1-2 Leechees for garnish

RED Hot Mama

  • 1 Part Vodka
  • 1 1/2 Parts Watermelon HINT
  • 1 Watermelon Slice

BLUEberry Blitzer

  • 3 oz. Lime HINT
  • 2 oz. 100% Cranberry juice
  • 1 oz. Seltzer Water
  • Ice Cubes
  • ¼ Cup Blueberries

HPNOTIQ’s Red, White, and Blueberry

  • 2 oz. HPNOTIQ
  • 1 oz. Premium Blueberry Vodka
  • Splash of Lemonade

Mix HPNOTIQ and Premium Blueberry Vodka. Add lemonade to taste. Garnish with fresh blueberries and mint.

Strawberry Daiquiri


  • 1 ounce Light Rum
  • 1 ounce Silver Tequila
  • 4 whole strawberries muddled with a muddler plus 1 strawberry for garnish
  • 3/4 ounce simple syrup
  • 1/2 ounce Cointreau or generic triple sec (suggest Cointreau, Combier or Mathilde)
  • 1/2 ounce fresh lemon juice
  • 1/4 ounce fresh lime juice

Combine all the ingredients in a shaker or blender. Shake well and strain into a cocktail glass or blend with ice and pour all contents into a chilled cocktail glass. For a special touch coat the rim of the glass with sugar. Garnish with a whole strawberry.

Virgin Strawberry Smash


  • 3 Driscoll’s Strawberries, hulled and sliced
  • 6 mint, basil, verbena or cilanto leaves, plus more for garnish
  • Ice
  • 1 1/2 ounces natural sour mix
  • 3 ounces seltzer water

Place strawberries and your selected herb in a rocks glass. Smash the strawberries gently with a muddler until the berries are a pulp and the herbs are fragrant.

Add sour mix to the glass and give it a stir. Fill the glass three-fourths full with ice. Top off with seltzer water.

Garnish with a sprig of your selected herb.

Zarzamora Real Royal Blackberry


  • 10 rosemary needles
  • 3 Driscoll’s Blackberries, plus 1 for garnish
  • 2 ounces tequila, Casa Noble
  • 1/2 ounces natural sour mix
  • Ice, 2 ounces brut Champagne or sparkling wine

Muddle the rosemary and berries well in a cocktail shaker. Add the sour mix, tequila and ice. Shake until well-chilled. Strain into a small Champagne flute. Top with brut Champagne or sparkling wine. Garnish with the remaining blackberry.

Belmont Breeze


  • 3 ounces Makers Mark Bourbon
  • 3 ounces fresh orange juice
  • 3 ounces cranberry juice
  • 1 1/2 ounces Lustau Deluxe Cream Sherry
  • 1 1/2 ounces fresh lemon juice
  • 1 1/2 ounces simple syrup
  • 1 can (8oz) lemon lime soda
  • 1 can (8oz) club soda
  • 2 Driscoll’s Strawberries
  • 2 sprigs fresh mint

Combine bourbon, sherry, orange juice, cranberry juice, lemon juice and simple syrup in a cocktail shaker. Fill with ice. Shake and strain, pouring into two highball glasses.

Top each glass with a splash of lemon lime soda and a splash of club soda. Garnish each glass with strawberry and mint sprig.

Blackberry Mint Iced Tea (mocktail)


  • 5 black tea bags
  • 1/4 cups mint leaves, crushed, 1 leaf per serving reserved for garnish
  • 4 cups boiling water
  • 1/2 cups sugar
  • 6 packages (6 ounces each) Driscoll’s Blackberries, reserve 2 to 3 per

Place tea bags and mint in a heat-proof pitcher. Add boiling water. Steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Purée blackberries in a blender or food processor; strain though a fine sieve. Discard pulp and seeds. Stir blackberry purée into tea. Taste and adjust sugar as desired. Chill. 

Serve over ice garnished with mint leaf and 2 or 3 blackberries.

Triple Berry Margarita


  • 1 package (6 ounces) Driscoll’s Blackberries, plue more for garnish
  • 1 package (6 ounces) Driscoll’s Raspberries
  • 1 package (16 ounces) Driscoll’s Strawberries, hulled and sliced
  • 1/4 cups sugar, or to taste
  • 6 ounces tequila
  • 2 ounces triple sec
  • 4 ounces fresh lime juice
  • 1 fresh lime wedge
  • Salt for glasses
  • Ice

Puree berries in a blender until smooth. Strain pureed berries through sieve into pitcher to remove seeds. A chinois or a colander may also be used. Add sugar, to pitcher; taste. Add tequila, triple sec and lime juice and stir until combined.

Prepare four glasses by rubbing rims with a wedge of lime and dip in salt. Add ice to glasses. Pour margarita mixture into four glasses and garnish with berries, as desired.

Mixed Berry Island Sangria


  • 3 each Driscoll’s Raspberries
  • 5 each Driscoll’s Blueberries
  • 1 each Driscoll’s Strawberry, halved plus more for garnish
  • 1 slice orange
  • 1 slice lemon
  • 1 1/2 ounces rum, Zaya
  • 1/2 ounces sour mix
  • 1 ounce ginger beer
  • 4 ounces fruity white wine, such as Vouvray or Riesling
  • Ice
  • 1 mint sprig

Place berries, orange and lemon slices, rum, sour mix, ginger beer and wine in a cocktail shaker half-filled with ice. Shake until well chilled. Pour shaker contents into a tall Collins-style glass filled with ice. Garnish with mint and additional berries.

Strawberry Watermelon Agua Fresca (mocktail)


  • 1 package (16 ounces or 3 cups) Driscoll’s Strawberries, plus more for garnish
  • 2 cups watermelon cubes, chilled
  • 1/3 cups fresh lime juice
  • 2 tablespoons sugar
  • 6 lime wedges, for garnish
  • 6 cocktail picks

Hull and chill strawberries. Place strawberries, watermelon and lime juice in a blender and purée until smooth. Add sugar. Refrigerate until ready to serve. Pour over ice if desired. Insert a lime wedge and strawberry on a cocktail pick for garnish.

Lighten up this recipe by using sugar substitute in place of the sugar.



  • Muddle a slice of peach
  • 1 part Prosecco
  • Splash of Refine all natural, zero calorie mojito mix
  • Garnish with a slice of peach



  • Muddle a piece of watermelon and basil
  • 1 part tequila
  • 2parts refine all natural, zero calorie margarita mix
  • Garnish with a sprig of basil and a slice of watermelon



  • Muddle 2 raspberries and 2 blackberries
  • 1part light rum
  • 2 parts Refine All Natural, zero calorie Mojito Mix
  • Splash of Soda
  • Garnish with a sprig of mint and berries



  • Muddle 2 cherries
  • 1part Kanon organic vodka
  • 2 part Refine All Natural, zero calorie cosmopolitan mix
  • Garnish with a cherry

Also try these tasty wines from the Francis Ford Coppola Winery! They’re perfect with a hamburger or steak!

  • 2010 Diamond Collection Claret
  • 2010 Diamond Collection Sauvignon Blanc

The Sparkler

  • Ingredients:
  • 2 oz. Hpnotiq
  • 2 oz. Champagne
  • Grenadine Sinker

Combine ingredients into a champagne flute, add grenadine last. Garnish with Red or Blue Pop rocks.

Miss Independent


  • 2 oz. Hpnotiq Harmonie
  • 1 oz. Citrus Vodka
  • ½ oz. Cointreau
  • ½ oz. Lime Juice

Shake well and strain into a martini glass. Garnish with a lime twist.

Citrus Sparkler


  • TY KU Citrus Liqueur
  • Muddled Strawberries
  • Top off with Prosecco

Summer Sake Splash


  • TY KU Coconut Sake
  • Muddled Raspberries

Coconut Dream


  • TY KU Coconut Sake
  • Orange Juice
  • Pineapple Juice

Silver Shooter


  • TY KU Silver Sake
  • Tonic

The Fourth of Junmai


  • TY KU Silver Sake
  • Ginger Ale
  • Muddle Cucumber

Red, White & Soju


  • TY KU Soju
  • Cranberry Juice
  • Splash of Club Soda
  • Garnish with Lime

For A Special Treat: Tito’s infused ice cream


  • 1 cup good quality vanilla ice cream, softened
  • 2 oz Tito’s Handmade Vodka
  • 1 oz coffee liqueur

Combine all ingredients and stir well to combine. Pour into a freezer-safe container and freeze for at least 4 hours. Mixture will set soft. Perfect for a hot summer day!

The Confetti

Served at The Palace Gate by GILT

  • 2oz Bulldog Gin
  • 1.5oz St. Germain
  • Splash lemon juice
  • Top with white cranberry juice
  • The red and blue Basil seeds are soaked overnight in water & food coloring and then rinsed off
  • The “white” basil seeds are soaked in water

EFFEN® Black Cherry American Dream

  • 1 ½ parts EFFEN® Black Cherry Vodka
  • ¾ part Dekuyper® Peachtree Snapps Liqueur
  • 1 ½ parts Organic Apple Juice
  • ½ part Lemon Juice
  • 3 Basil Leaves

Method: In a mixing glass, combine all ingredients over ice and shake. Strain into a tall glass over ice. Garnish with cherry and peach slice.

French 75


  • Fill shaker with ice
  • Add 1 1/2 oz of cognac
  • Add Sugar Simple Syrup
  • Add splash lemonade
  • Shake vigorously
  • Pour into tall glass
  • Top off with Sofia Blanc de Blancs, fill to rim
  • Garnish with a twist of lime



  • A touch of Francis Ford Coppola Claret
  • Lemon Granita (water, sugar, and lemon mixed and frozen)

— Chloe Melas & Flora Collins