Taste the Freedom with these Summery 4th of July Cocktails

Independence Day is the most American drinking holiday out there. Between barbecues, parties, and fireworks, there are ample opportunities to share a beverage with family, friends, or even complete strangers (all in the honor of those who kicked ass and took names for our freedom, of course). This year, when you’re prepping the coleslaw and marinating the beef to throw on the grill, why not mix up a couple summery 4th of July cocktails as well, so you have some delicious and boozy to raise in honor of the original American badasses, the founding fathers?

Bacardí Tropical Refresher

Bacardi Tropical Refresher
  • .75 part Bacardí Superior
  • .75 part Bacardí Coconut Rum
  • 5 parts coconut water
  • 5 parts pineapple juice
  • 2 lime wedges

Method: Fill a glass with ice and pour in the Bacardí flavors, coconut water, and pineapple juice. Squeeze in the lime, gently stir, and then garnish the punch bowl with a pineapple wedge. Serve with a pineapple wedge and pineapple leaves.

Red Snapper

Red Snapper Boodles Gin
  • 1 oz Boodles Gin
  • 4 oz tomato juice
  • .5 oz lemon juice
  • 7 drops Tabasco sauce
  • 4 dashes Worcestershire sauce
  • 2 pinches salt
  • 1 small pinch black pepper

Method: In a tall glass, build ingredients in order over ice and stir to combine. Garnish and serve.


Counterbalance DRY Sparkling cocktail
  • 2 oz Hendrick’s Gin
  • 1 oz Cucumber DRY Sparkling
  • .75 oz agave syrup
  • .5 oz lime juice
  • .5 oz cucumber juice
  • .5 oz lemon juice
  • Bruised rosemary sprigs
  • Cucumber slice and mint leaf for garnish

Method: Muddle rosemary, lemon, lime and cucumber juices, agave nectar, and gin. Shake with ice and fine strain into an ice-filled, tall rocks glass. Top with Cucumber DRY Sparkling, then garnish with cucumber slices and mint leaves. Have one then check your balance — this drink goes down easy!

La Familia

La Familia Buchanans cocktail

(Created by J. Balvin)

  • 1.5 oz Buchanan’s DeLuxe 12 Year Old
  • 1 oz guava juice
  • .5 oz lemon juice
  • .5 oz simple syrup
  • Sparkling wine or soda
  • Cubed ice
  • Guava and/or lemon slice for garnish

Method: Add all ingredients to a shaker, shake it up, and strain into a highball glass with ice. Top with sparkling wine. Garnish with a guava or lemon slice.

Notice Me Senpai

Notice Me Senpai Hide cocktail

(Created at Hide, Dallas)

  • 1 oz Junmai-Ginjo Sake
  • 1 oz Nikka Coffey Gin
  • .375 oz Sauternes late harvest wine
  • .375 oz Dolin vermouth des Chambrey
  • 2 dashes lavender bitters

Method: Place ingredients in a large beaker with ice. Stir until mixed and chilled. Pour through strainer into chilled coupe. Served up with no garnish.

Cielo Rojo

Cielo Rojo Milagro Tequila

(Created by Jaime Salas, National Milagro Tequila Ambassador)

  • 2 parts Milagro Silver
  • 1 part fresh mandarin juice
  • .5 part ginger hibiscus syrup (dried hibiscus, fresh ginger, sugar)
  • .5 part fresh lime juice

Method: Combine juices and Milagro Silver in a shaker, shake and pour over fresh ice. Float the syrup on top.

Sangria con Frutas


(Created at El Five, Denver)

  • 4 750 ml bottles red wine (we use a Spanish red blend table wine)
  • 1 750 ml bottle brandy
  • 8 oz pomegranate liqueur
  • 16 oz lemon juice
  • 16 oz orange juice
  • 8 oz simple syrup (2:1 sugar to water)
  • 8 oz water
  • 1 oz Angostura bitters
  • 1 oz Regan’s orange bitters
  • .25 oz vanilla extract

Method: Combine all. It’s best prepared 24 hours in advance. For service, add four ice cubes to a wine glass and top with a scoop of frozen fruit medley, then with 6 ounces of Sangria. 

Why Is That Ginger Blue?

Why Is That Ginger Blue cocktail
Moses Laboy

Method:  Add all ingredients in shaker (except seltzer) Shake till cold and double strain over fresh ice. Top with soda and garnish with flower. Enjoy!  

*Ginger/butterfly pea flower sweetener:

  • 1 quart water
  • 1 quart sugar
  • 6 oz peeled and shredded ginger
  • 50 dried butterfly pea flowers

Method: Cook the water, ginger, and sugar till simmering, then add flowers. Strut with a spoon. Let sit till cool. Strain and store in fridge till ready to use. 

Den After Dark 

Den After Dark cocktail

(Created by Jesse Ross, Sycamore Den, San Diego)

  • 1 oz Jägermeister
  • 1 oz vodka
  • 5 oz fresh tangerine
  • .75 oz fresh lime
  • 3/8 oz house orange curaçao
  • 3/8 oz house-made clove syrup

Method: Combine all ingredients, whip shake with crushed ice, then dirty dump over more crushed ice.

Jolly Rancher

Jolly Rancher Cocktail

(Created by Kenneth McCoy, Chief Creative Officer of Public House Collective for Ward III, New York City)

  • 1.5 oz Peloton Mezcal 
  • .5 oz Dolin Vermouth de Chambéry Dry
  • .5 oz lemon juice
  • .5 oz watermelon syrup (stir equal parts watermelon juice and sugar together without heating)
  • Egg white

Method: Dry shake ingredients with an egg white (no ice). Add ice and shake. Strain and serve up with a mint garnish.

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