It's the holiday we've all been waiting for ... Fourth of July! We can't wait to eat a hamburger (or two!) while indulging in a delicious cocktail. Speaking of cocktails, there's nothing that screams *America* more than a classic, on-theme red, white and blue cocktail.
We've rounded up our favorites for any and every kind of alcohol taste -- from vodka to cider and even tequila! -- in the slideshow below. Click through for easy-to-make recipes that will surely get the party started at any Fourth of July shindig.
Fourth of July cocktails we love
Fourth of July cocktails we love
Red, White and Baileys (Created by Lo Bosworth)
2.5 oz. Baileys Almande
1 Cup Frozen Blueberries
1 oz. Baileys Almande
2 Frozen Bananas
1 oz. Baileys Almande
1 Cup Frozen Raspberries
Blueberries for Top
Blend each fruit separately with corresponding Baileys Almande in a food processor until smooth. Pour individual layers into a Collins glass to create red, white and blue color scheme. Top with blueberries.
Ideal Serving Glass:
Red, White & Rosé
1 Part Three Olives Rosé Vodka
Top with Soda Water
2 Dash Peychaud's Bitters
Pour vodka into a glass with ice, top with club soda and a dash of bitters. Garnish with grapefruit twist.
The Adult Lemonade
1 oz Deep Eddy Vodka
2 oz. Fresh Lemonade
1 oz. Club soda
Lemon peel garnish
Red, White, and Berry Coconut Lemonade (Courtesy of Karly Gomez, A Simple Pantry)
2 cups Smirnoff Red, White, and Berry Vodka
3 cups fresh lemonade
2 cups coconut water
Fresh lemons, blueberries, and strawberries, for garnish
In a large pitcher, combine the Smirnoff Vodka, lemonade, and coconut water and stir gently. Add fresh fruit as desired, then refrigerate for 1 hour to allow flavors to combine. Serve over ice and enjoy responsibly.
Red, White & Berry Limeade (Courtesy of Karly Gomez, A Simple Pantry)
1 cup Smirnoff Red, White, & Berry or Smirnoff No. 21
1 cup black raspberry liqueur
3 cups limeade
In a large pitcher, combine the Smirnoff, black raspberry liqueur, and limeade. Chill until cold, then serve over ice with blueberries, raspberries, and apple stars for a patriotic twist.
Red, White & Blue Boozy Slush (Courtesy of Taylor Bradford, Pink Heels Pink Truck)
Blue Slush Layer:
2 cups ice
2 oz. Blue Curacao
1 cup homemade lemonade
White Slush Layer:
2 cups ice
2 oz. Smirnoff Red, White & Berry
1 cup homemade lemonade
Red Slush Layer:
1 ¼ cups strawberries, quartered
2 oz. Smirnoff Red, White & Berry vodka
¼ cup of homemade lemonade
Blend each layer separately until smooth. Store in freezer until ready to build your cocktail. Pour each layer into a highball glass and serve immediately.
2 oz Aperol
6 oz Sparkling Ice Lemon Lime
Orange twist, for garnish
In an ice-filled Collins glass, add Aperol and float with Sparkling Ice Lemon Lime. Garnish with an orange twist and serve.
Santa Margherita Blackberry Smash
2 oz Santa Margherita Prosecco Superiore DOCG
Fresh basil leaves
1 oz gin
½ oz simple syrup
½ oz fresh lemon juice
Find some fun glasses to use –- rocks glasses or stemless wine glasses look great. Muddle 6 blackberries and 3 basil leaves. Add gin, simple syrup, and lemon juice. Top off with Santa Margherita Prosecco Superiore DOCG. Garnish with an extra few blackberries and a sprig of basil.
Frozé Watermelon Granita
1 bottle Santa Margherita Sparkling Rosé
1-quart watermelon-rosemary sorbet (store bought or recipe below)
2 cups diced, seedless watermelon
Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes. Pour the Santa Margherita Sparkling Rosé over the sorbet and melon. Garnish with mint. Serve immediately with a silver spoon.
Purchase sorbet from a gourmet market instead of making your own.
To Make Watermelon Sorbet:
1 ½ cups granulated sugar
1 cup water
3 sprigs of rosemary
3 pounds seedless watermelon cut into cubes (about 10 cups)
½ cup lime juic
¼ cup and 2 tablespoons tequila
In a small saucepan bring the sugar, water, and rosemary to a boil. Remove it from the heat and let it cool to room temperature, then strain. Combine the rosemary syrup, watermelon, lime juice, and tequila in a blender and process until smooth. Strain through a fine-mesh sieve and refrigerate overnight. Freeze the sorbet “granita-style” by putting it in the freezer and stirring every hour for five hours.
Red, White and Blue, Berry Mule
2 oz berry Vodka (blueberry or raspberry)
6 oz Extra Spicy Brooklyn Crafted Ginger Beer Mini
Muddle blueberries and blackberries in shaker. Add vodka and shake. Fill Moscow mule mug with ice. Pour in muddled berries and vodka and fill with Brooklyn Crafted (roughly 6oz). Garnish with blueberries and blackberries.
2oz. The Botanist Gin
1oz. Fresh Squeezed Lemon Juice
6 strips Julienned Red Bell Pepper
3 drops Orange Bitters
In a shaker, muddle the red bell pepper, then add all remaining ingredients. Shake without ice vigorously, then add ice and shake briskly. Double-strain into a coupe glass and garnish with a strip of julienned Red Bell Pepper.
Strawberry Mule (Created by Macchina's Jason Madera)
9 slices of strawberries
Small bunch of mint
2 droppers Angostura bitters
2oz Belvedere Vodka
1/2 oz ginger liqueur
3/4 oz lime juice
Directions: Muddle strawberries and mint. Add Belvedere Vodka, Angostura bitters, ginger liqueur and lime juice. Add ice. Top with ginger beer. Garnish with a strawberry slice and a bouquet of mint
Tanqueray Strawberry Rhubarb Fizz
2 cups fresh rhubarb, chopped
½ cup white sugar
2 tablespoons water
2 cups fresh strawberries, chopped
12 ounces Tanqueray Gin
24 ounces Fever Tree Tonic
Fresh Strawberries (garnish)
Over med-high heat, cook rhubarb, sugar, and water until soft. Add strawberries and continue to cook until completely cooked down (about 15 minutes), stirring constantly. Cool and strain. (Refrigerate until ready to use.) In a highball or tall glass, add ice, add 2 tablespoons of strawberry sauce, and top with 1½ ounces of Tanqueray Gin and 3 ounces of Fever Tree Tonic (per serving). Garnish with strawberries and lime. Enjoy!
Why Is That Ginger Blue? (Created by Moses Laboy)
1 ½ oz Johnnie Walker Red Label
¾ oz Ginger/Butterfly Pea Flower Sweetener*
½ oz Fresh Lemon juice
¾ oz Fever tree seltzer
Half drop of Chefs liquid royal blue
Pansy flower for garnish
Add all ingredients in shaker (except seltzer) Shake till cold and double strain over fresh ice. Top with soda. Pansy flower garnish. Enjoy! Glassware: Rocks Glass
Ginger/Butterfly Pea Flower Sweetener:
1 quart water / 1 quart sugar, 6oz peeled and shredded ginger, 50 dried butterfly pea flowers. Cook the water, ginger and sugar till simmer, then add flowers, strut with a spoon. Let sit till cool. Strain and store in fridge till ready to use.
Monte Watermelon Sangria
2 oz Amaro Montenegro
1 oz Riesling
2 oz Fresh Watermelon Juice
½ oz Lemon Juice
½ oz Lime Juice
½ oz Agave
Combine all ingredients into a cocktail shaker with ice. Shake and strain into a high ball glasses. Garnish with orange slice and mint.
Clos du Bois “Clos Say Can You See”
1 cup water
2 cups frozen or fresh strawberries
1 bottle of Clos du Bois Lightly Bubbled Chardonnay
2 cups sliced strawberries (fresh)
20 oz lime raspberry sparkling water
1 pint raspberries
Add water and frozen strawberries to a saucepan. Bring to a boil, simmer 10 minutes and smash the strawberries. Simmer another 5 minutes. Reserve the liquid and remove any larger pieces of fruit that did not reduce when heated. Combine strawberry mixture, Lightly Bubbled Chardonnay, and sliced strawberries to a large pitcher. Let sit for at least one hour
Just before serving, add sparkling water and raspberries. Serve over ice
Layered Berry Ketel Cocktail
1.5 oz Ketel One Vodka
1/2 cup mashed strawberries
1/2 cup mashed blueberries
Basil leaf, for garnish
Mix the vodka and honey in a rocks glass. Top mixture with the mashed strawberries. Then add shaved or crushed and then add a layer of mashed blueberries. Garnish with basil leaf.
POM Blueberry Smash
3/4 oz. POM Blueberry 100% juice
1 1/2 oz. Bourbon
1/2 oz. fresh lemon juice
3/4 oz. honey syrup (Mix two parts honey with one part hot water and stir. Cool.)
Garnish: Mint sprig, one blueberry
Shake all the ingredients well with ice. Serve over crushed ice. Garnish with a mint sprig and one blueberry.
Stars & Stripes
1-1/2oz Breckenridge Vodka
Blueberry jam ice cubes
Sugar and strawberries for garnish
Over medium heat, add 12oz blueberry jam, (you can muddle fresh blueberries in addition) 16oz water, 4oz sugar. Stir until dissolved. Let cool, then pour into ice molds. Add vodka to serving glass with jam ice cubes. Top with Sprite. Garnish with a strawberry and sugar rim.
2 parts Hornitos® Plata Tequila
1 part watermelon juice
¾ part agave nectar
¾ part fresh lime juice
1 part seltzer
Pinch of sea salt
Add all ingredients into a mixing glass, excluding seltzer. Shake well for approximately 5 seconds. Add seltzer and double strain into a Collins glass. Garnish with a watermelon wedge and rim the class with paprika sea salt.
Blueberry Mint Smash
1 ½ parts Hornitos® Black Barrel® Tequila
½ part fresh lime juice
½ part simple syrup
Lightly muddle 6-8 blueberries and 3-5 mint leaves in a shaker. Add remainder of ingredients into the shaker with ice and shake vigorously. Strain into a julep cup over crushed ice. Garnish with a mint sprig and blueberries.
Red, White & Berry Slushie
2 cups Limeade, frozen
1 cup frozen raspberries
16 oz. Smirnoff ICE Red, White & Berry
6 oz. Smirnoff No. 21 Vodka
2 oz. orange liqueur
Freeze 2 cups of limeade. In a blender, combine all the ingredients. Blend to desired consistency
Layered Red, White & Berry Lemonade
6 oz. Smirnoff ICE Red, White & Berry
0.5 oz. Blue Curacao
0.5 oz. Smirnoff No. 21 Vodka
1 oz. Lemonade
Fill a Mason Jar with Ice. Pour in the Smirnoff Ice. Add the vodka, blue curacao, and lemonade. Top with a splash of grenadine
2 parts BACARDÍ Superior Rum
2 tsp sugar
1 part freshly squeezed lime juice
Place sugar and freshly pressed lime juice into a cocktail shaker and stir until the sugar has dissolved. Then pour in the BACARDÍ Superior rum and fill the shaker with half-cubed ice, followed by some half-crushed ice. Place the lid on the shaker and shake vigorously until thoroughly chilled. Finally, strain through a fine tea strainer into a chilled coupette.
BACARDÍ CUATRO MANZANA
1 part BACARDÍ Añejo Cuatro rum
2 parts sparkling apple juice
2 lime wedges
Squeeze and drop one lime wedge into a highball glass. Add ice and build other ingredients. Serve with one lime wedge.
Orchard Rosé Sangria
2 bottles Angry Orchard Rose Cider
3 oz Gin
3 oz Lemon Juice
3 oz Simple Syrup (1 part sugar to 1 part water)
9 oz Basil Watermelon Juice (Add about 2 cups diced watermelon, and 5 to 6 basil leaves to a blender and blend until liquified)
Build in a wine glass with ice and top with Cider. Garnish with an orange twist.
1.5 ounces Kiwi HI-CHEW Infused Dry Gin
2 ounces Cream Soda
1 Scoop Vanilla Ice Cream
Measure the infused gin and cream soda into a parfait or pint glass. Fill 2/3 with seltzer, then top with a scoop of vanilla ice cream. Serve with a spoon and straw, and garnish with kiwis and Kiwi HI-CHEW Candies.
8 oz rosé, chilled
4 oz Cherry Limeade Sparkling Ice
½ oz honey
Sugar, for rim
Edible flowers, for garnish
In a sugar-rimmed Collins glass, combine rosé, Cherry Limeade Sparkling Ice, and honey. Garnish with edible flowers and serve.
Berry Punch Authentic Jose Cuervo Margarita
Bursting with blueberry sweetness, this ready-to-drink margarita is a blend of true to fruit natural blueberry flavors, crisp Bartlett pear, tangy lime and bright orange notes for an authentic and refreshing taste. Not only is it refreshing, it is also easy to enjoy with friends at any spring/summer soirée. Simply pour over ice, garnish with fresh berries, place a decorative straw and enjoy!
2oz Jose Cuervo Especial Silver
.75oz Coco Lopez
.25oz Simple Suga
.5oz Lime Juice
Add all ingredients to tins and shake until chilled. Strain over cubed ice in a Rocks Glass.
Garnish: Pineapple Wedge and Mint Sprig
Royal American Negroni
0.5 oz. Boodles Gin
0.5 oz. Sweet Vermouth
0.5 oz. Capitoline bitter orange liqueur
2 dashes Dillon's Bitters
Top with champagne
Add all ingredients in a mixing glass except champagne with ice and stir until cold. Pour into a champagne flute and top with champagne.
1.5 oz. Owney’s Rum
0.5 oz. Fresh Lime Juice
0.15 oz. Granulated Sugar
8 Fresh Mint Leaves
Club Soda to top
Garnish: Lime wedges & mint
Muddle mint leaves and sugar in a shaker. Add all ingredients with ice, shake and pour into a tall glass. Top with soda water and serve.
2 oz. Hangar 1 Rosé Vodka
0.5 oz. Fresh Watermelon Juice
0.25 oz. Fresh Lime Juice
Club Soda to top
Garnish: Handful of Blueberries
Combine vodka, watermelon juice, lime juice, and fruit in a shaker with ice. Shake well and pour into a stemless wine glass. Top with club soda.