The Fourth of July is finally here and we can’t wait to celebrate with sparklers and cocktails in hand!
Try these delicious and easy-to-make-Fourth of July cocktails for the holiday weekend! You and your guests are sure to call in cocktail heaven after whipping up these tasty treats!
Joe’s Bar NYC Rocket Pop Cocktail
For the slushy:
2 parts fresh Lemon Juice
1 part simple syrup
3 parts Gin, we’ve used Hendricks
If you’ve got a frozen drink machine, add 6 parts water to the above. If you’re using a blender, add 3 cups of crushed or pellet ice and blend thoroughly.
Grand Lemon-Peach Sparkler
1/2 oz. simple syrup
1 oz. Grand Marnier Raspberry Peach
1 oz. fresh lemon juice
2 oz. Chandon Limited Edition American Summer Rosé
Lemon wedges for garnish
Pour the Grand Marnier Raspberry Peach, lemon juice and simple syrup into a rocks glass. Stir to combine. Add the Rosé. Fill the glass with ice and add a lemon wedge. Serve with a straw.
Hendrick’s Cucumber Lemonade
3 parts Hendrick’s Gin
2 parts fresh lemon juice
2 parts simple syrup
In a long glass combine ingredients. Add ice, top with sparkling water, give a gentle stir and garnish with a cucumber spears
Solerno Blood Orange & Berry Punch
(Serves 25 people)
1 Bottle Solerno Blood Orange Liqueur
1 Bottle Lillet Rouge
12 oz. Red Zinger Tea (brewed at 2x strength)
6 oz. agave nectar
6 oz. fresh lemon juice
6 oz. berry blend puree (Raspberries, Blueberries,
Blackberries, Red Grapes)
Combine all ingredients in a punch bowl and stir well.
Float an ice block in the center and garnish with floating blueberries,
raspberries, halved grapes, blood orange slices and a few mint leaves
Basil Hayden’s® Spiced Blueberry Punch
Created by Debbi Peek (Louisville, KY)
(Recipe serves 4-5)
4 parts Basil Hayden’s® Bourbon
8 parts Blueberry Juice
8 parts Passion Fruit Juice
Sparkling Wine or Club Soda
15-20 Fresh Mint Leaves
1 bag Frozen Blueberries, for ice ring
1. Add Basil Hayden’s® Bourbon, blueberry juice, passion fruit juice and mint leaves to a medium sized punch bowl and stir.
2. Add blueberry ice ring*. (See recipe below.)
3. Serve in a cocktail glass and top with club soda or sparkling wine.
*Blueberry Ice Ring
Freeze one bag of frozen blueberries with water in a bundt cake pan.
Dip frozen ring into hot water for a few seconds to unmold.
Place in punch bowl with blueberry side up.
Knob Creek® Rye Blackhawk
2 parts Knob Creek® Rye Whiskey
1 part DeKuyper® Sloe Gin
1 maraschino cherry for garnish
1. In a mixing glass half-filled with ice cubes, combine the whiskey and gin.
2. Stir and strain into a chilled cocktail glass.
3. Garnish with a cherry.
For the Raspberry Cordial:
4 parts Raspberry Purée, our favorite is Boiron
2 parts sugar
1 part Vodka
Keep in mind how sweet your raspberry purée is already and adjust the amount of sugar you add to taste. Our recipe uses Boiron purée which maintains quite a bit of tartness.
Making the cocktail:
In the bottom of your favorite retro rocks glass, add 1 1/2 to 2 oz of Raspberry Purée. The more you add, the sweeter the cocktail will be. Then, gently pour your slushy over top until it nearly fills the glass. Top the cocktail carefully with Blue Curacao, stick a straw in it and enjoy! If you’d like to add a fun garnish, we suggest fresh raspberries!
– Q Tonic
– 2 parts premium gin
– 1 part fresh lemon juice
– Dash simple syrup
– Lemon wedge, for garnish
METHOD: Add 2 parts premium gin, 1 part fresh lemon juice and a dash of simple syrup to a cocktail shaker. Vigorously shaker and pour into a tall glass with ice. Top with Q Tonic as desired. Garnish with a lemon wedge.
Ciroc Themed Cocktails
2 oz Cachaça 51
3/4 oz fresh lemon juice
3/4 simple syrup infused with hibiscus
3 to 4 blueberries
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.
1 oz. Campari
1 oz. Cinzano Rosso Vermouth
1 oz. Cinzano Prosecco
Build ingredients over ice in rocks glass. Garnish with an orange slice.
1 oz. Campari
1 oz. Cinzano Rosso Vermouth
Splash of Club Soda
Pour Campari and Cinzano Rosso Vermouth over ice in a rocks or highball glass. Add a splash of club soda. Garnish with an orange twist.
SVEDKA Vodka’s Disco Cup
2 parts SVEDKA Grapefruit Jalapeño
1 part elderflower liqueur
½ part fresh lemon juice
½ part fresh limejuice
2 strawberry slices
2 orange slices
Pinch of mint
Instructions: Lightly muddle fruit and mint in the bottom of a Collins glass. Fill with ice, add remaining liquid ingredients and top with club soda. Garnish with sliced strawberries, sliced oranges and mint.
Sauza® 901® Club
· 1 part Sauza® 901® Tequila
· 2 parts iced tea
· 2 parts lemonade
· ¼ part agave syrup
Preparation: Combine all ingredients. Stir well. Serve over ice in tall glass. Garnish with mint sprig and lemon wedge.
· 2 parts Sauza® 901® Tequila
· 1 part simple syrup
· 1 part fresh lemon juice
· Float: Blackberry liqueur
Preparation: Combine all ingredients, excluding blackberry liqueur. Shake well. Strain and serve over crushed ice in a rocks glass. Float blackberry liqueur on top. Garnish with fresh blackberries.
· 1 part Sauza® 901® Tequila
· 1 part pineapple juice
· 1 part cranberry juice
Preparation: Combine all ingredients. Stir well. Serve over ice in highball glass. Garnish with pineapple spear.
Red, White & Bluegrass State
Nothing is more Americana than America’s native spirit – bourbon! Raise a glass this 4th with a bit of the good stuff: Maker’s Mark.
2 parts Maker’s Mark® Bourbon
2–3 large blackberries
½ part raspberry liqueur
2 parts ginger ale
Muddle 2 or 3 large blackberries in an Old Fashioned glass with a splash of raspberry liqueur. Add in equal parts Maker’s Mark® Bourbon and ginger ale. Stir gently. Top off with ice.
A Fiery Ménage
By Niccole Trzaska of The Liberty, NYC, NY
Show your pride this Independence Day with this mouthwatering mix of fresh ingredients and gluten-free California-made vodka.
1 ½ parts Ménage à Trois Triple Berry Vodka
¼ part cinnamon simple syrup
½ part lemon juice
¼ part wild berry syrup
5 parts dry sparkling wine (such as Ménage à Trois Prosecco)
Add all ingredients over ice. Shake and strain into a champagne flute, top with Champagne.
Created by John Henderson, The Happiest Hour, NYC
This sweet & bubbly concoction adds an exotic island flair to any beach bound fireworks celebration.
1.5 parts Sugar Island Coconut
0.5 parts fresh lime juice
1-2 packets of your choice of sugar substitute
Splash of ginger ale or ginger beer
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.
Blueberry 46 Sparkler
Salute your stars & stripes with this refreshing blueberry & bourbon sparkling cocktail!
2 parts Maker’s 46™ Bourbon
1 part St-Germain
10 fresh blueberries
Splash of club soda
Muddle the St-Germain and blueberries together in a glass. Add ice and the Maker’s 46™. Shake vigorously for 10 seconds. Strain into a chilled rocks glass and top with splash of soda.
Plus, one yummy dessert!
Peach Blueberry Cobbler With The Dreaming Tree’s Crush
Serves 6-8 people
Ingredients for Filling
1 pint Blueberries
3 pounds of fresh peaches, peeled and sliced (see note below)
½ cup light brown sugar
2 tablespoons cornstarch
2 tablespoons white wine
1 pinch salt
1) Place all ingredients in a pot
2) Heat over medium high heat, stirring occasionally until mixture comes to a simmer and the liquid becomes clear, 5-10 minutes
3) Turn off heat and carefully transfer to an 8×11/12in glass or ceramic pan
Note: To peel peaches, cut an “x” in the bottom of the peach, just through the skin. Put in a pot of boiling water for about 20 seconds (you may need to do this in stages), then place into ice water to cool. Skin should come off quite easily. If fresh peaches are not available you can use frozen. Defrost the peaches and follow the recipe from there
Ingredients for Topping
1 ½ cups all-purpose flour
1/3 cup sugar, plus 2T reserved
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
1 pinch salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup kefir, buttermilk or heavy cream + 2 tablespoons reserved
1 teaspoon vanilla
1) Pre-heat oven to 375 degrees
2) While the filling is heating, mix together all dry ingredients. If you have a food processor you can use this. Pulse the dry ingredients. Add the cubed butter and pulse until incorporated and you can’t see any large chunks of butter
3) Transfer to a bowl, add 2/3 c kefir and vanilla and gently mix with a wooden spoon until the batter just comes together
4) Using a spoon or your hands, take biscuits and place on top of the filling. The topping will cover most of the filling but make sure to leave small space between the biscuits to allow the heat to escape
5) Brush tops of biscuits with reserved kefir and sprinkle with remaining sugar
6) Bake for 40 minutes, until nicely browned and biscuits cooked through
7) Allow to cook for at least 30 minutes
8) Serve with ice cream
HollywoodLifers, have a fun and yummy Fourth of July!
— Chloe Melas