Fourth of July cocktails do it best when they’re as visually captivating as they are delicious. Steering clear of cheap mixers and focusing on fresh ingredients not only makes for a more well-crafted cocktail, but it also presents the opportunity to embrace ingredients with rich colors for a striking and decadent presentation.
RED
The Freshest Sangrita
Created by Jaime Salas, National Milagro Tequila Ambassador
Ingredients:
4 Parts Milagro Silver Tequila made from 100% estate-grown blue agave
4 Parts fresh lime juice
4 Parts grapefruit juice
8 Parts Grenadine
3 Red serrano peppers
Method: In four shooter glasses, pour Milagro Silver neat. Cut serrano peppers in half and remove the veins, seeds or stems. Blend the halves with remaining ingredients and allow pepper infusion by steeping for 2-3 hours. Strain and pour into four separate shooter glasses.
Cielo Rojo
Created by Jaime Salas, National Milagro Tequila Ambassador
Ingredients:
2 Parts Milagro Silver made from 100% estate-grown blue agave
½ Part Ginger Hibiscus Syrup (dried hibiscus, fresh ginger, sugar)
½ Part Fresh Lime Juice
1 Part Fresh Mandarin
Method: Combine juices and Milagro Silver in a shaker, shake and pour over fresh ice. Float the syrup on top.
Prickly Cooler
Created by Jaime Salas, National Milagro Tequila Ambassador
Ingredients:
1 ½ Parts Milagro Silver made from 100% estate-grown blue agave
¾ Parts Prickly Pear
Pinch of Mexican Ground Cinnamon
1 Part Lime
¾ Part Agave Nectar
3 Parts Club Soda
Lime Wheel
Cinnamon Stick
Method: Combine all ingredients except club soda and shake well. Pour into Collins over fresh ice. Top with club soda and garnish with lime wheel/ribbon and or cinnamon stick
“Take advantage of Mother Nature’s bounty and throw in fresh fruit whenever possible. Look to your produce isle for fruits and berries not typically accessible during the colder months and enjoy!” – Jaime Salas
The Portside
Created by Glenfiddich Ambassador Allan Roth
Ingredients:
2 parts Glenfiddich Project XX
½ part sweet vermouth
¼ part olosoro sherry
¼ part tawny port
2 dashes whisky barrel aged bitters
Orange peel, to garnish
Method: Combine all ingredients except the orange peel in a mixing glass. Stir and strain into a coupe. Express the orange peel over the cocktail and discard.
Beet Sour
Ingredients: 
2 parts Hendrick’s Gin
2 parts Beet juice
1 part Fresh Lemon juice
1 part Simple Syrup
½ part egg white
Method: Shake hard and fine strain. Serve in a coupette glass. Optional garnish with purple mini orchid or other edible flower.
WHITE
Rowdy Roosevelt Rose Fizz
Created by Hendrick’s Gin Ambassador Erik Andersson
Ingredients:
2 parts Hendrick’s Gin
1 dash Rose Water
1 part Half & Half
½ part Simple Syrup
½ part Rose Syrup
1 Egg White
½ part Lime Juice
½ part Lemon Juice
Soda Water
Method: Double shake, strain. No ice. Top with orange bitters and dried rose petals.
Emerald Isle
Created by Tim Herlihy, National Ambassador for Tullamore D.E.W.
Ingredients:
1.5 parts Tullamore D.E.W. Caribbean Rum Cask Finish
0.5 parts Calvados
0.25 parts Caramel Syrup
0.25 parts Fig Syrup
0.5 parts Pineapple Juice
0.25 parts Half and Half
1 tsp Coco Lopez
Method: Whip shaken with Kold Draft ice. Pour into Pina Colada glass. Garnish with grated nutmeg and pineapple wedge.
This cocktail is the perfect twist to the traditional Pina Colada. Finished in barrels previously used to age Demerara rum, this whiskey is incredibly smooth and rich, exuding notes of vanilla and oak overlaid with citrus, ripe bananas and delicate spice. The beautiful golden amber glow brings you on a journey to the heart of the Caribbean as hints of dates and raisins give a long and sweet finish, a truly exceptional flavor.
BLUE
Mosaic Disco Nights
Created by Hendrick’s Gin Ambassador Erik Andersson
Ingredients:
1 ¼ part Hendrick’s Gin
¾ part Blue Curaçao
¾ part Lemon juice
1 part Pineapple juice
¼ part Simple syrup
Method: Shake and strain into ice filled highball glass. Garnish with pineapple and cucumber cubes.
Azul Mexicano
Created by Jaime Salas, National Milagro Tequila Ambassador
Ingredients:
1.5 Parts Milagro Silver Tequila made from 100% estate-grown blue agave
0.75 Part Lillet Blanc
Lemon
Blue Curacao
Lemon Verbena & White Pepper Syrup
Method: Put all ingredients into a Boston shaker, add ice and shake until cold. Double strain into a chilled cocktail glass/coupe. Garnish with a lemon wheel.
