Photo: bhofack2, Getty Images.
As if you needed a reason to have a cocktail, the Fourth of July is the perfect day to have a drink or two. If you’re like most Americans, you have the day off from work and you’re either throwing a party or attending a barbecue. Obviously, you can enjoy a frosty brew if you live somewhere in the country where the day will be hot and sunny, but after you’ve enjoyed a pale ale or an IPA, why not treat yourself to a delicious cocktail? It’s America’s birthday, after all. You almost have to hoist a mixed drink to Lady Liberty and Uncle Sam.
Spirit of America Swizzle
Photo: Christy Pope.
Ingredients:
- Handful of blueberries
- 3/4 ounce lemon juice
- 3/4 ounce honey syrup (2 parts: 1 part water)
- 2 ounces Laird’s Jersey Lightning or Laird’s Applejack
- 7 dashes Peychaud’s Bitters
- 3 dashes Angostura Bitters
Preparation:
This layered cocktail packs a visual punch! Grab a handful of blueberries and add to a Collins glass (about a one-quarter portion). Give a slight muddle to release the pulp of some of the blueberries. Measure the next three ingredients into the glass (lemon, honey, Applejack). Add pellet ice to just below the rim of the glass and swizzle/stir to incorporate the lemon, honey, and Applejack. Do not swizzle/stir too far down in the glass as to incorporate the blueberries; keep them layered at the bottom of the cocktail. Add a small amount more of the pellet ice to reach the brim of the Collins glass. Dash approximately seven dashes of Peychaud’s bitters and three dashes of Angostura bitters on top of the ice to coat the surface. Finish by topping with more pellet ice to create a snow cone top. Garnish with blueberries and a mint sprig.
Cocktail by Christy Pope for HomeGoods.
Stars and Stripes
Photo: Jane Danger.
Ingredients:
- 2 ounces Baileys Almande
- 1/2 ounce Tanqueray No. Ten
- 3/4 ounce simple syrup
- 1/2 ounce fresh lemon juice
- 5 raspberries
- Lemon wheel and raspberries (for garnish)
Preparation:
Muddle raspberries with simple syrup, gin and fresh lemon juice in a rocks glass. Top with ice and Baileys Almande. Garnish with lemon wheel and raspberries. Serve in Collins glass.
Cocktail by mixologist Jane Danger.
Rocket Pop
Photo: Svedka Vodka.
Ingredients:
For the red bottom layer:
- 1 part Svedka vodka
- 1 part sour mix
- 1/2 part strawberry puree
- 1/2 part water
For the white middle layer:
- 1 part Svedka vodka
- 1 part coconut cream
- 1/2 part lime juice
- 1/2 part water
For the blue top layer:
- 1 part sour mix
- 1/2 part Blue Curaçao
- 1/2 part lime juice
- 1/2 part water
Preparation:
Ideally, this cocktail will be made in either three separate blenders, or three separate slushie machines. Simply dispense in the right order and garnish with watermelon shaped star.
Cocktail by Svedka Vodka.
Oh My NOLA
Photo: Michael Tulipan.
Ingredients:
- 1 3/4 ounces Orange County Distillery Unaged Corn whiskey
- 2 1/4 ounces watermelon water
- 2 pieces pickled watermelon, save 1 for garnish
Preparation:
In a shaker, add whiskey, watermelon water, 1 piece pickled watermelon and ice. Shake hard for 20 seconds until ice cold. Double strain into a chilled coupe glass and garnish with pickled watermelon.
Cocktail by Stephen Thomas, head mixologist at aRoqa.
Wet Hot American Summer Ale-tail
Photo: Natasha David.
Ingredients:
- 3 ounces Sam Adams Summer Ale
- 1 1/2 ounces Mezcal (preferably Del Maguey Vida Mezcal)
- 3/4 ounce lime juice
- 1/2 ounce ginger syrup (can be substituted for simple syrup)
- 1 whole strawberry
- 2 slices of jalapeño
Preparation:
In a shaker, muddle the strawberry and jalapeño slices. Add the rest of the ingredients. Shake with ice and strain into a highball glass with ice. Top with 3 ounces of Sam Adams Summer Ale. Garnish with a lime wedge.
Cocktail by Natasha David.
Badalisc
Ingredients:
- 3/4 ounce Medley Brothers bourbon
- 3/4 ounce Cappelletti aperitivo
- 3/4 ounce Cocchi Americano
- 3/4 ounce lemon juice
- Pomello zest, to garnish
Preparation:
Shake all liquid ingredients in a cocktail shaker filled with ice. Strain into a chilled coupe and garnish with pomello zest.
Cocktail by Billy Nichols, bar manager of Faun.
