9 Red, White, and Blue Cocktails to Serve Up on the Fourth of July

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.

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