If you really want to see fireworks this Fourth of July, we recommend imbibing in the best drinks to add that extra oomph to your holiday weekend. We’ve got all your favorite liquors, patriotic colors, and delicious boozy popsicles. With these phenomenal concoctions, you’ll be drinking to your heart’s content…we just pray you don’t end up singing the Star-Spangled Banner off pitch once you’ve had a few.
Watermelon Martini (Courtesy of Yacht Club Vodka)
1 ¼ oz. Yacht Club Vodka
1 ¼ oz. triple sec
1 oz. simple syrup
2 ½ oz. watermelon juice
½ oz. lime juice
Garnish with a fresh slice of watermelon.
EFFEN Black Cherry American Dream (Courtesy of Effen Vodka)
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
In a mixing glass, combine all ingredients over ice and shake. Strain into a tall glass over ice. Garnish with cherry and peach slice.
Calais Beach, France (Courtesy of Cellar Bar and Bryant Park Hotel)
1 ½ oz. Purity vodka
1 oz. Crème de violette
½ oz. Coco Lopez
½ oz. Blue Curacao
1 oz. Pineapple Juice
Star Fruit Garnish
In a shaker with ice mix all the ingredients. Shake vigorously. With a strainer pour mixture in a cold Martini glass. Garnish with a slice of Star Fruit.
Spicy Watermelon Fresca (Courtesy of Partida Tequila)
1 ½ oz. Partida Blanco
¾ oz. Cointreau
4-5 pieces Watermelon
2 strips Jalapeno (cut from top to bottom of jalapeno)
Muddle the watermelon and jalapeno in a mixing glass. Add other ingredients and shake with ice. Strain over fresh ice into a rocks glass. Garnish with a lime wheel.
Chandon Summer Fling (Courtesy of Chandon)
3 oz. Chandon Brut Classic
2/3 oz. Belvedere Citrus
1/3 oz. Fresh Lemon Juice
Dash of Simple Syrup
Garnish with fresh fruit
Shake ingredients over ice and strain into a flute and top with Chandon Brut Classic.
Stoli Blueberi Lemonade (Courtesy of Stoli)
2 parts Stoli Blueberi
3 parts lemonade
Build in an ice-filled highball glass and stir. Garnish with blueberries and lemon slices.
Summer Cup Punch (Courtes of Jacques Bezuidenhout, Partida Tequila)
750 ml Partida Blanco
250 ml Pimm’s
6 bottles Fever Tree Ginger Beer
6 oz. Fresh Lime Juice
Summer Garnish: Cucumber Slices, Strawberries Slices, Picked Mint, Lemon Slices and Orange Slices
If it is a very big punch bowl, the amount can be doubled. It helps for all the liquid and garnish to marinate for 30 minutes before adding ice. If there isn’t time to ice the entire mixture, ensure the ginger beer is chilled before adding. A bit more Pimm’s can be added if it is too dry for your taste.
EFFEN Vodka Firecracker (Courtesy of Effen Vodka)
1 ½ parts EFFEN Vodka
¾ part JDK & Sons O3 Premium Orange Liqueur
¾ part Pomegranate Juice
1 dash of Bitters
¾ part Lime Juice
¾ part Simple Syrup
Combine all ingredients in a cocktail shaker over ice and shake. Strain and pour into a cocktail glass. Garnish with a lime wheel folded in half with a red cherry, held together by an American flag toothpick.
Sauza Passion Fruit Margarita (Courtesy of Sauza Tequila)
1 ½ parts Sauza Blue Silver 100% Agave Tequila
½ part Orange Liqueur
2 parts Passion Fruit Jam
2 parts Club Soda
½ part Agave Syrup
1 part Lime Juice
In a shaker filled with ice combine all ingredients and shake vigorously. Strain into a glass filled with ice and prepared with a chili-salt rim. Garnish with a lime wheel.
Berry Explosive Raspado (Courtesy of Milagro Tequila)
4 parts Milagro Silver
1 part Fresh Lime Juice
2 parts Agave Nectar
4 Fresh Mint Leaves
6 dashes Peach Bitters
Blend all ingredients in a blender until smooth. Fill two glasses with crushed or shaved ice and pour over. Top with raspberries and blueberries.
The Cointreau Rickey (Courtesy of Cointreau)
2 oz. Cointreau
1 oz. Fresh Lime Juice
3-4 oz. Club Soda or Seltzer
Build all ingredients in a glass with ice. Stir briefly. Garnish with orange peel and lime twist.
NOLET’S Peachy Punch (Courtesy of Nolet’s Gin)
10 oz. NOLET’S Silver Dry Gin
2 oz. Simple Syrup
4 oz. Lemon Juice
24 oz. Freshly Brewed Iced Tea
Muddle 2 fresh peaches in a pitcher, add remaining ingredients. Fill with ice and stir. Serve over ice in a Collins glass, garnished with a sprig of mint and thin slice of peach. Serves 6-8.
Blandy’s Old Fashioned (Courtesy of Blandy’s)
¾ oz. Blandy’s ALVADA Madeira
2 oz. Bourbon
Splash of Soda (optional)
Add 1 oz. bourbon, orange slice and maraschino cherry to glass. Muddle gently. Add the rest of the bourbon and the Blandy’s ALVADA Madeira. Fill with ice and stir. Add a splash of soda for a lighter drink.
America’s Sweetheart (Courtesy of Blue Ice American Vodka)
1 ½ oz. Blue Ice American Vodka
½ oz. Cointreau
1 oz. Pomegranate Juice
¼ oz. Fresh Lime Juice
Combine all ingredients in a shaker, add ice and shake well. Strain into a martini glass and garnish with a mini-American flag.
Camarena Chipotle Cooler (Courtesy of Camarena Tequila)
2 oz. Camarena Reposado Tequila
1 oz. Pineapple Juice
½ oz. Orange Liqueur
Pinch Chipotle Chili Pepper Spice
2 oz. Lemonade
Lemon Wheel Garnish
Combine liquids and spice in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice. Garnish with lemon wheel.
Independence Day Mojito (Courtesy of Shellback Rum)
1 ½ oz. Shellback Silver Rum
½ oz. Lime Juice
½ oz. Simple Syrup
10 Mint Leaves
3 Watermelon Cubes
6 Fresh Raspberries
1 ½ oz. Club Soda
Mint Sprig for Garnish
Muddle mint leaves, watermelon and raspberries in cocktail shaker. Add rum, lime juice and simple syrup with ice. Shake vigorously to infuse mint flavor well. Strain into highball glass over fresh ice. Top with soda and garnish with a sprig of mint.
PAMA Parasol (Courtesy of Orson Salicetti, Pama Pomegranate Liqueur)
1 oz. PAMA Pomegranate Liqueur
1 oz. Campari
¼ oz. Fresh Lime Juice
1 Thyme Sprig
Combine PAMA Pomegranate Liqueur, Campari, lime juice and thyme in a shaker with ice. Shake and strain into a highball glass with ice. Top with club soda and garnish with half an orange slice and a sprig of thyme.
Stars and Stripes (Courtesy of Maya)
2 oz. Strawberry Puree
4 oz. Frozen Margarita
Splash Blue Curacao
Combine in layers.
In a saucepan over low heat, combine milk, unsweetened chocolate, sugar and dark chocolate. Warm, and stir continuously until all ingredients are combined. (Do not boil.) Remove from heat and let cool. Add bourbon and chipotle chili pepper and stir. Add to popsicle mold and freeze.
Basil Hayden’s Berry American (Courtesy of Rob Floyd, Basil Hayden’s)
Makes 4-6 popsicles
7 parts Basil Hayden’s Bourbon
1 ½ parts Elderflower Syrup
2 parts Water
2 parts Fresh Lime Juice
4-5 Strawberries, medium size
Poke a hole in each blueberry and soak in 4 parts of bourbon for 30 minutes. Set aside. Add strawberries to cocktail shaker and muddle. Add fresh lime juice, Elderflower syrup, remaining bourbon and water to the cocktail shaker and shake hard. Add to the popsicle molds. Add three bourbon-soaked blueberries to each mold and freeze.