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Celebrate Independence Day with one of these tasty 4th of July cocktails

Want to raise a glass this Independence Day? Here are the best 4th of July cocktails

Fourth of July sparkler and flag
Aliasgharshah/Adobe Stock

Whether you’re a die-hard patriot or casual observer of independence, the 4th of July offers us all an opportunity to raise a glass. It’s a holiday we look forward to every year, one that symbolizes that summer is finally here and great weather and outdoor fun are ahead.

Sure, we like the occasional sparkler and an excuse to grill some food on the deck. But more than anything, we love the excuse to create an excellent cocktail. And a nation’s birthday is a pretty good excuse for that. Here are the 12 best 4th of July cocktails.

The Mango Tango cocktail

Mango Tango

This refreshing frozen drink will outlast any heatwave and is perfect for day sipping as you prep the grill or take stock of your festive sparklers.


  • 2 ounces Starward Two-Fold Whisky
  • 1 ounce lime juice
  • 3/4 ounce simple syrup
  • 1/2 ounce mango puree
  • 5 1/2 ounces mango oolong tea
  • Citrus for garnish


  1. Combine all ingredients in a blender and blend until slushy.
  2. Pour into a shallow glass and garnish with an orange.
Out With a Bang cocktail
Hudson Whiskey

Out With a Bang

(Created by Sebastien Derbomez, William Grant & Sons manager of brand advocacy)

One of the most underrated cocktail cameos is often played by Ancho Reyes. See the magic it brings to this pool-ready tropical cocktail.


  • 2 parts Hudson Whiskey Bright Lights, Big Bourbon
  • 2 parts fresh pineapple juice
  • 1/2  part ginger syrup
  • 1/2 part Ancho Reyes Verde Liqueur
  • 1/2 part freshly squeezed lemon juice
  • Pinch of salt
  • Garnish with brown sugar glaze*

*Brown sugar glaze: In a small saucepan over medium heat, simmer 1/2 cup bourbon, 1/2 cup brown sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of cinnamon powder until sugar dissolves. Set aside. Thread pineapple pieces onto 4 skewers. Grill pineapple until brown, basting with bourbon glaze and turning occasionally for 6-8 minutes. Remove pineapple from skewers. Serve warm with bourbon glaze.


  1. Add all ingredients to a shaker with ice, shake and strain in a small bottle.
  2. Garnish with a grilled pineapple slice with bourbon and brown sugar glaze.
Red Snapper cocktail
Nikka Whiskey

Red Snapper

Aside from being a fitting red hue, this cocktail is the perfect adaptation of a classic Bloody Mary.


  • 1 1/2 ounces gin or vodka
  • 2 ounces fresh tomato juice
  • 1/2 ounce soy sauce
  • 1/4 ounce fresh lemon juice
  • 2 dashes Tabasco sauce
  • 1 pinch salt and pepper


  1. Rim a chilled highball glass with salt and pour the vodka into the glass.
  2. Fill the glass with ice and stir to chill.
  3. Fill the glass with the remaining ingredients and stir again.
Once in a Blue Moon cocktail
Carley Gaskin

Once in a Blue Moon

Blue drinks can be more than just candy-sweet blue raspberry concoctions. This aromatic number tastes as good as it looks in your hand.


  • 1 1/2 parts Hendrick’s Lunar Gin
  • 1/2 part Blue Curacao
  • 3/4 part fresh lemon juice
  • 1/2 part simple syrup
  • Garnish with orange twist


  1. Combine ingredients in a cocktail shaker and shake with ice.
  2. Fine strain into a cocktail glass and garnish with an orange twist and edible flowers.
Firework Punch cocktail
Image used with permission by copyright holder

Firework Punch

Using the fireworks-like shape of star anise, this cocktail is bursting with Independence Day fever.


  • 5 parts Grey Goose Vodka
  • 4 parts freshly pressed red grape juice
  • 3 parts blueberries
  • 3 parts grapes
  • 2 parts fresh squeezed lemon juice
  • 1 part water
  • 1 whole orange
  • 5-star anise
  • Ice


  1. Peel the skin of the whole orange first and place it in the punch bowl.
  2. Then, juice the naked orange into the punch bowl.
  3. Add all remaining ingredients (including 5-star anise) to the punch bowl. Let macerate in your fridge for 2 hours.
  4. Add 1 lump of ice and stir well for 1 min. Then serve in glasses filled with ice and garnish with fresh blueberries, grapes, star anise, and orange peels from the punch.
Island Thyme cocktail
Flor de Cana

Island Thyme

(Created by Sebastien Derbomez)

Deftly marrying the sun-kissed flavors or rum and orgeat with the woodiness of walnut, this drink has depth.


  • 2 parts Flor de Caña 12
  • 4 blackberries (muddled)
  • 1/2 part orgeat
  • 3 1/2 parts ginger beer
  • 1 part lime juice
  • 3 dashes black walnut bitters


  • Shake and strain, then pour into an iced highball glass.
  • Garnish with blackberry and thyme.
Glenmorangie X BBQ cocktail

Glenmorangie X BBQ

Sometimes, especially during a holiday when you might have your hands full tending the grill, it’s good to keep it simple. A scotch lover’s take on a shandy, this drink is oh so refreshing.


  • 2 ounces X by Glenmorangie
  • 2 ounces ginger beer


  1. Fill a highball glass with crushed ice.
  2. Add X by Glenmorangie and ginger beer.
  3. Stir, squeeze 3 lime wedges over the drink, then use them to garnish.
Citrus Breeze
The Botanist Gin

The Citrus Breeze

This drink is one of the best citrus cocktails out there. It’ll cool down your core temperature, reminding you of the refreshing days of spring.


  • 2 ounces The Botanist Islay Dry Gin
  • 1 ounce grapefruit juice
  • 1/2 ounce elderflower liqueur
  • 3 ounces premium tonic


  1. Add all ingredients into a highball glass over ice.
  2. Stir with a mixing spoon and garnish with grapefruit wheel and fresh seasonal herbs.
Firecracker Colada cocktail
Future Gin

Firecracker Colada

Quite simply, it’s hard to go wrong with a cocktail that involves a submerged popsicle, coconut, and gin.


  • 2 ounces Future Gin
  • 1 ounce lemon juice
  • 3/4 ounce coconut cream
  • Popsicles


  1. Add all ingredients to a shaker and shake with ice.
  2. Strain into a Collins glass and add your favorite popsicle in place of ice.
Guava Mojito
Havana Club

Guava Mojito

This take on the mojito goes full island-style with the delicious incorporation of guava.


  • 2 parts Havana Club Añejo Blanco Rum
  • 1 part guava nectar
  • 2 teaspoons sugar
  • 1 lime, juiced
  • Mint leaves for garnish
  • Ginger ale


In a hurricane glass, add all ingredients over crushed ice and swizzle.

Hang 10 cocktail

Hang 10

(Created by Robert Bjorn Taylor)

The contrast at play here, between both pepper and fruit and cucumber and gin, makes this surfy drink a real hit.


  • 1 1/2 ounces Tanqueray No. Ten
  • 1 ounce watermelon juice
  • 3/4 oucne jalapeño simple syrup*
  • 1/2 ounce lime juice
  • 1/4 ounce grapefruit juice
  • 1/4 ounce cucumber juice
  • Club soda

*Jalapeno simple syrup: Add 1 cup water & 1 cup sugar to pot, heat med-high to dissolve, stirring after. Once boiling, add chopped-up jalapeno with seeds. Heat for 5 more minutes. Take off the heat, let sit and cool. The longer it sits with the jalapeno, the more spice and possible color it takes on. Separate jalapenos from liquid after 20 minutes. Store until ready to use.


  1. Add all ingredients to a shake except soda.
  2. Add ice and shake and strain into a Collins glass or tall glass over ice.
  3. Top with 1oz club soda and garnish with watermelon, lime, and cucumber.
Cuarto de Cuervo cocktail
Jose Cuervo

Cuarto de Cuervo Tradicional

It’s the 4th — you need a red, white, and blue beverage. Remember to use good ice so you don’t dampen the voice of this tasty drink.


  • 2 ounces Jose Cuervo Tradicional Plata Tequila
  • 3/4 ounce fresh lime juice
  • 3/4 ounce simple syrup
  • 1/4 cup fresh blueberries
  • 6-8 dashes Peychaud’s Bitters


  1. Muddle the blueberries in the bottom of a Collins glass, top with crushed ice, and set aside.
  2. Add the rest of the ingredients to a shaker and fill with ice.
  3. Shake and strain into the prepared glass and top with more crushed ice and garnish with bitters.

Still feeling festive? Check out our best grilling recipes and keep the party well-fed all weekend long. Sill thirsty? Here are the 20 best beers out there, ready to be cracked and enjoyed. Happy Fourth!

Editors' Recommendations

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
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