There is no better time during the year to day drink than the Fourth of July. You get to be outside all day, get drunk, and eventually watch and/or shoot off fireworks*, all in the name of kicking ass and taking names for our freedom. This year, honor the original American Badasses, our Founding Fathers, by raising a glass of the good stuff. Shake these drinks up and toast to freedom the right way.
Basil Hayden’s Red, White and Blueberry Julep
(Created by mixologist Rob Floyd, Los Angeles)
- 2 parts Basil Hayden’s Bourbon
- 8-10 Mint Leaves
- 8 Blueberries
- 1 part Fresh Lime Juice
- 3/4 part Simple Syrup
Method: Muddle mint leaves and blueberries in a mixing glass. Add remaining ingredients and shake over ice. Fine strain into a rocks glass with crushed ice. Garnish with blueberries and a sprig of mint.
Lavazza Coffeetail #51
- 3 oz Ginger ale
- 2 oz Cold brew concentrate
- 10 gr Grand Marnier
- 20 ml Vodka
- 10 gr Simple syrup
- ½ Slice orange
- ½ Slice lemon
- 1 Wedge cucumber
- 1 Sprig fresh mint
- 2 Cocktail cherries
Method: Fill a 12oz glass of ice cubes. Add (or pre-mix into a jug): cold brew, grand marnier, vodka and simple syrup. Pour the mixture over ice. Top to fill the glass with ginger ale. Decorate with half lemon and orange slice. Place two cocktail cherries on a wood skewer. Plunge the stick in the cocktail and add a cucumber wedge. Place the mint sprig and serve with a straw
- 1 part St-Germain French Elderflower Liqueur
- 2 parts Vodka
- ¾ part Fresh Lemon
- ¼ part Simple Syrup
- 1 part Muddled Strawberry
- Top with Martini & Rossi Sparkling Rosé
Method: Build over ice.
Summer 75 Punch
(Created by Mixologist Lynnette Marrero, Llama Inn)
- 1 ½ cups Bombay Sapphire Gin
- 1 cup Butterfly Pea Flower Tea Brewed and Chilled
- 3/4 cup St-Germain French Elderflower Liqueur
- 3/4 cup Fresh Lemon Juice
- 3 cups Martini & Rossi Prosecco
Method: Place all ingredients in a punch bowl or pitcher and mix. Add Prosecco. *Tip: Freeze edible flowers in ice and use to chill punch. Serves 10.
Red, White and Skylark
(Created by mixologist Johnny Swet)
- 5 oz. Hendrick’s Gin
- 1 oz. Zu Grass Vodka
- .5 oz. St. Germain
- .25 oz. Blue Curacao
- .5 oz. Fresh Lemon Juice
Method: Shake with ice and strain into chilled cocktail glass.
The Angry Firework
- Angry Orchard Crisp Apple
- 1 oz blue curacao
- 1 oz raspberry schnapps
Method: In a pint glass, combine 1 oz blue curacao and 1 oz raspberry schnapps over ice. Fill with Angry Orchard Crisp Apple. Garnish with a lime wedge.
Nolet’s Silver Blueberry Lemon Collins
- 25 oz Nolet’s Silver Dry Gin
- .5 oz Simple Syrup
- 4 oz Lemonade
- 3 Blueberries
Method: Add all ingredients to a mixing glass with ice. Gently tumble between mixing glass and tin. Pour directly into a Collins glass. Top with extra blueberries and a lemon wedge.
Sam Adams Summer “Ale-Fresca” Popsicle
- Juice from 3 small to medium sized lemons (make sure they smell aromatic), about 1/3 cup
- Juice from 1 pink grapefruit, about ¼ cup
- 2 tbsp sugar
- 1 Bottle Summer Ale
- 1 tsp lemon zest
- 1 tsp grapefruit zest
Method: Juice the lemons and grapefruit. Combine the juice with sugar and stir until completely dissolved. Add the Sam Adams Summer Ale slowly to prevent too much foam from forming. Add the zests. Taste the mix and adjust the sweetness by adding 1 – 2 tbsp more sugar if needed. Use ice cube trays or 2 oz paper cups as ice pop molds. Pour the mixture into your molds. Cover with aluminum foil and poke tooth picks into the center of each one. The aluminum foil will prevent the stick from falling sideways. Allow to freeze overnight and enjoy!
Baker’s Citrus Sazerac
(By mixologist Jordan Felix (Portland, OR)
- 1 1/2 parts Baker’s Bourbon 1/2 part Grapefruit Liqueur
- 1 tsp of Cane Syrup*
- 1 dash of Angostura Bitters 1 dash of Whiskey Barrel Bitters
Method: Spritz a chilled Sazerac glass with honey whiskey liquer. Add all ingredients to a mixing glass with ice and stir well. Pour into the spritzed Sazerac glass and garnish with a grapefruit twist.
*Cane Syrup Recipe
- 2 parts cane sugar
- 1 part water
Method: Combine 2 parts can sugar and 1 part water. Stir until sugar is dissolved, then refrigerate.
DAM Fine Mojito Cocktail Recipe
- 2.00 oz. New Amsterdam Vodka
- 75 oz. Sonoma Syrup Co. No. 33 Agave Syrup
- 75 oz. Citrus Blend (see below)
- 00 oz. Q Club Soda
- Fresh Mint
Method: To make the citrus blend: Fill a pitcher with 20 oz. fresh lime juice and 12 oz. fresh lemon juice. Prepare a batch of several Collins glasses by adding 6-8 mint leaves to the bottom of glass. Add all the ingredients except club soda and stir to incorporate the flavors. Fill glass with ice, top with club soda and garnish with a fresh mint sprig.
Cruzan Independence Sparkler
- 1 part Cruzan Strawberry Rum
- 1 part Cruzan Aged Light Rum
- 1/2 part Sugar
- 1 half of a Fresh Lime, cut into quarters
- 6 Fresh Basil Leaves
- Soda Water
Method: Muddle lime and basil with sugar in a tumbler. Add Cruzan Strawberry and Aged Light Rums and ice, then shake 2 times to mix. Pour into a rocks glass and top with soda. Garnish with basil & a fanned strawberry slice.
Bacardí Red Rum Punch
- 1.5 parts Bacardí Raspberry
- 1.5 parts Bacardí Limon
- 1.5 parts Bacardí Superior
- 1 part Grenadine
- 4 parts Sweet & Sour
- 1 part cranberry juice
- Mint & lemon for garnish
Method: Pour all ingredients into a mixing glass and fill with ice. Cap with a tin and shake. Strain into a serving glass filled with ice. Garnish with a mint sprig and lemon wedge.
*Fireworks are great, but please be mindful of veterans in your neighborhood.