14 cocktail recipes for a festive Fourth of July (and rest of the summer)

Odds are that if you’re in the US you’re doing something for American Independence Day, even if you’re just headed to a nearby park to watch the fireworks. But if you’d like to spice things up a bit for the celebratory weekend — or even just a random night later in the summer — may we interest you in a list of fourteen delicious libations just begging to be consumed in the sun?

From mezcal to scotch whisky to vodka to a bright pink frosé (and even a mocktail!), at least one (if not more) of our hand-picked beverages will please even the most picky of party guests.

Behold: Fourteen of our favourite cocktails, most ideal for celebrating the Fourth of July. Because what better way to celebrate the United States’ birthday than with an alcoholic beverage in hand? It’s what the Founding Fathers would have wanted.

Cheers!

Woodford Porch Swing

Photo Credit: Woodford Reserve

- 1 ½ oz. Woodford Reserve Straight Bourbon Whiskey

- 3/4 oz. Lemon Juice

- 1/2 oz. Honey

- 6 oz. Peach Tea

Method: Combine ingredients into a tall glass and stir. Garnish with a slice of peach or lemon wheel.

Templeton Rye Summer Smash

Photo Credit: Templeton Rye

- 2 oz. Templeton Rye 4 Year

- ½ oz. Amaretto

- 3-4 Blackberries

- 1 ½ oz. Fresh Sour Mix

- Ice

- Lemon Twist & Rosemary Sprig

- Garnish

Method: Combine Templeton Rye, amaretto, blackberries and fresh sour mix in a shaker with ice. Shake vigorously and double strain into a Collins glass filled with ice. Garnish with a lemon twist and rosemary sprig.

Beetroot and Chill

Photo Credit: Skullhead Crystal Vodka

- 2 oz Crystal Head Onyx

- ¾ oz Fresh Lemon

- ¾ oz Beetroot Simple Syrup

- 1 Egg White

- Muddled Jalapeno

- Pinch of Salt

Method: Add all liquid ingredients into a cocktail shaker and shake vigorously without ice for 15-20 seconds, add ice and shake again for another 8-11 seconds. Double strain into a rocks glass with ice, garnish with jalapeno slice and lemon zest.

BABE FROSE

Photo Credit: BABE Rosé

Method:

Pour the BABE Rosé into a gallon ziplock bag set inside a dish then freeze overnight (don’t be concerned if it’s a little slushy.) To make the strawberry simple syrup: Combine water and sugar in a bowl and microwave until boiling, about 1 ½ minutes. Stir until sugar dissolves. Add the chopped strawberries and chill in the refrigerator overnight. Strain through a fine mesh sieve into another bowl then discard strawberry pieces

Add the frozen BABE Rosé, vodka, and strawberry simple syrup to a blender then blend until smooth. Serve immediately.

Berry Lemonade

Photo Credit: Russian Standard Vodka

Ingredients

- 1.5 oz Russian Standard Vodka

- 2 oz Blueberry simple syrup

- 2 oz Fresh lemon juice

- 2 oz Water

Method:

1. - Juice 2-3 lemons.

2. Create the blueberry simple syrup by adding 1 cup sugar, 1 cup water, and a handful of blueberries into a medium-size saucepan and bring the mixture to a boil. Once boiling, lower the heat and simmer for 15 minutes, stirring often until the mixture thickens. Let cool, then strain the mixture into a container or mason jar, being sure to press down on the blueberries to extract as much juice as possible. *The mixture will stay fresh in the fridge for up to 1 month.

3. Fill a shaker with ice and add Russian Standard Original Vodka, fresh lemon juice, blueberry simple syrup, and water. Shake vigorously.

4. Strain into a Collins glass filled with ice.

Noah’s Ark by ZIZI NYC

Photo Credit: ZIZI’S NYC

- 1.75oz Zachlawi Dry Arak

- 0.25oz Omhpiko Mastiha liquor

- 2oz Fresh homemade watermelon juice

- 0.5 Lime

- Cucumber strip

- Watermelon cube

- Mint

- Zaatar salt rim

Method:

1. Mix equal amounts of zaatar and salt in a shallow bowl

2. Rub a watermelon cube around half the rim of a tall glass. Dip one side of the watermelon cube in the zaatar mix. Leave watermelon cube to the side.

3. Combine Arak, Mastiha liquor, watermelon juice, lime juice and a cup of ice in a shaker. Shake vigorously

4. Strain over fresh ice into glass

5. Garnish with a cucumber strip, fresh mint and the watermelon cube

Simply Organic’s Chili Lime Margarita

Photo Credit: Simply Organic

- 4 oz. silver tequila

- 2 oz. lime juice

- 1 tsp of agave syrup (or to taste)

- 4 fresh mint leaves

- 3-4 chili pepper slices

- 1 tsp of Simply Organic’s Chili Lime Seasoning

- Ice cubes

- Lime wedge for the rim

Method:

1. Rub the rim of a glass with the lime wedge.

2. Place the chili lime seasoning in a small dish and dip the rim of the glass to coat lightly.

3. In a cocktail shaker or glass jar, add ice cubes, tequila, lime juice, agave syrup, mint leaves, and chili pepper slices. Shake vigorously for about a minute — strain into the prepared glasses filled with ice.

Glenmorangie x BBQ

Photo Credit: Glenmorangie

- 2oz X by Glenmorangie

- 2oz Ginger Beer

Method:

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

Lemon & Basil 75

Photo Credit: Belvedere Vodka

- 1 oz Belvedere Lemon & Basil

- ½ oz Honey Water

- ¼ oz Fresh Lemon Juice

- 1½ oz Champagne

- ½ oz Pressed Apple Juice

- Lemon Wheel (garnish)

- Basil Leaf (garnish)

Method: Place all ingredients except champagne in a cocktail shaker and shake over cubed ice. Strain into a chilled coupe and top with champagne. Garnish.

Manila Vice

Photo Credit: Don Papa Rum

Method: In one blender, combine Don Papa 7yo, pineapple, coconut milk, and coco-muscovado syrup with ice and blend until frothy.  In another blender, combine Don Papa 7yo, strawberries, coco-muscovado syrup, and 8 leaves of Thai basil with ice and blend until frothy. Pour the pineapple mixture into a glass rimmed with freeze-dried coffee, then pour the strawberry mixture over in a distinct layer using the back of a spoon. 

Garnish with a fan of pineapple leaves and a wedge of fresh pineapple.

Neon Night

Photo Credit: Don Papa Rum

Method: Combine Don Papa Rum, almond orgeat, yuzu juice* and blue curaçao in a shaker without ice and shake vigorously to incorporate. Pour into a glass filled with pebble ice, adding more to create a crown over the glass. Garnish with a wheel of fresh dragonfruit and sprinkle with crushed, freeze-dried raspberry.

*Can be replaced with three parts lemon and one part mandarin juice.

Red White and Blue Sangria

Photo Credit: Natalie’s Orchid Island Juice Company

- 1 bottle of sauvignon blanc

-1 16oz bottle of Natalie’s Strawberry Lemonade

- 1 pint of blueberries

- 1 cup sliced strawberries

- 1 cup sliced apples

- Ice

Method:

1. In a large pitcher combine the sauvignon blanc, Strawberry Lemonade, and fruit. Stir to combine. 2. Place in the refrigerator for 2 hours up to 6 hours. 3. Serve over a glass of ice garnished with extra fruit.

Mezcal Grapefruit Sour

Photo Credit: Natalie’s Orchid Island Juice Company

- 8 oz Mezcal

- 4 oz Natalie’s Grapefruit Juice

- 2 egg whites

- 2 tablespoons Agave syrup

- Juice of 2 limes

- 1 cup ice

Method: In a cocktail shaker combine all ingredients and shake vigorously for 30 seconds until foamy. Pour into 4 glasses and garnish with grapefruit wedges. Enjoy!

And finally, a mocktail! Because kids and non-drinks deserve to get in on the fun!

DishDashDeets’ Pineapple People Pleaser

Photo Credit: DishDashDeets

- 14 oz coconut cream

- 16oz pineapple juice

- 8oz kefir water

- Juice of ½ lime

- To serve: lime wedges, dried pineapple slices, ground cumin and ground black pepper

Method: Shake the ingredients in a shaker until a slight froth forms. Pour into a chilled glass and serve with the garnishes and a pinch of the spices on top.

To make an alcoholic version, simply add vodka and Prosecco in place of the ‘fizz.’