What to Drink on July 4th Weekend

Fireworks, burgers – and cocktails, of course What to drink on July 4th weekend, whether you are on a rooftop in Brooklyn, in the Hampton’s or just bar hopping in the city. It’s the holiday weekend and we have compiled a list of what to drink July 4th weekend. Whether you are in the city or heading to the Hampton’s, here are some Independence Day-inspired cocktail recipes that you can make at almost any BBQ.

Fire In The Sky

Ingredients:

• 1.5 oz. Jack Daniel’s Tennessee Fire
• 1 oz. Apple Juice
• Ginger Beer
• Apple slices for garnish

Directions:
Shake Jack Fire with apple juice and ice. Strain over fresh ice into a Collins glass. Top with a mild ginger beer. Garnish with apple slices and fun 4th of July décor!

Courvoisier Sparkling Sangria

Ingredients:

• 4 parts Courvoisier VS Cognac
• 4 parts DeKuyper Peach liqueur
• 2 bottles Prosecco
• ½ cup white grape juice
• 2 peaches
• Green grapes

Directions:
Thinly slice peaches. Cut the grapes in half. Put sliced fruit in a pitcher with Courvoisier, peach liqueur and grape juice. Let sit in the fridge for 1-3 hours. Immediately before serving, pour 2 bottles of Prosecco and stir. Serve over ice.

Strawberry Daiquiri

Ingredients:

• 2 oz Blackwell Rum
• 1 oz Strawberry syrup (1 cup water, 1 cup sugar, 2 cups strawberries. Bring ingredients to boil for 10 minutes, simmer for 10 minutes, strain)
• 1/2 oz Fresh lime
• 1/2 oz Simple Syrup
• Garnish: Strawberry

Directions:
Muddle strawberries, shake and serve in coup

Fourth of July Sangria

Muddle half of a lime with 2 two teaspoons of sugar then add the following:
3 oz. Fruity Merlot wine
1 oz. Orange juice
1 oz. Sour cherry juice

Instructions:

Shake vigorously and strain into a wine glass with ice. Top off with a splash of club soda and garnish with a mini American flag! You can find this at Upstairs at the Kimberly Hotel.

Basil Hayden’s Bourbon Independence Spice

Ingredients:

• 1 ½ parts Basil Hayden’s Bourbon
• ½ part Fresh Lemon Juice
• ¾ parts Simple Syrup
• 7 Blackberries
• 7 Mint Leaves
• 2-3 parts Sparkling Wine

Directions:

1. Muddle 6 blackberries and 6 mint leaves in a Boston Shaker with ¼ part simple syrup.
2. In the mixing glass, combine Basil Hayden’s Bourbon, lemon juice and remaining simple syrup and add to the muddled blackberries and mint leaves.
3. Add ice and shake.
4. Double strain into a Collins glass with fresh crushed ice.
5. Top with sparkling wine.
6. Garnish with a skewered mint leaf and blackberry.

SVEDKA Firecracker

Ingredients:

• 1 1/2 parts SVEDKA Vodka
• 1 part watermelon schnapps
• 1/2 part cranberry juice
• 1/2 part lemon juice
• 1/2 part simple syrup
• 1/4 part blue curaçao
• soda water

Instructions:

Build in the glass. Add watermelon schnapps and cranberry juice over ice, then carefully add lemon, simple syrup, and SVEDKA as to layer the white layer, then VERY carefully layer the blue Curacao to create the color separation, and gently top with soda. Garnish with fresh watermelon pieces.

SVEDKA’s American Dream Punch

Ingredients:

• 2 parts SVEDKA Vodka
• 1/2 part Orange Curacao
• 1/2 part simple syrup
• 1 part fresh lime juice
• Dash of grenadine

Instructions:

Combine ingredients in a pitcher and top with ice. Garnish with blackberries and mint.

Pink Champagne and Raspberry Granité

Makes 6 to 8 Servings

• 2 ½ pints raspberries
• ½ pint blueberries
• 1 ⅓ cups sugar
• One 750-ml bottle rosé champagne
• Juice of 1 lemon

1) Combine 2 pints of raspberries, the sugar, and ¼ cup of water in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Transfer the mixture to a blender or food processor and process until smooth.
2) Strain the purée through a fine-mesh sieve into a large bowl. Stir in the champagne and lemon juice. Scrape the mixture into a shallow metal baking pan, cover, and freeze until firm, at least 8 hours. (You can make the granité ahead and keep it covered in the freezer for up to 3 days.)
3) Using the tip of a spoon or the tines of a fork, scrape the granité into chilled dessert glasses, garnish with the remaining ½ pint raspberries and the blueberries, and serve immediately.

Hendrick’s Cucumber Lemonade

Ingredients:

• 3 parts Hendrick’s Gin
• 2 parts fresh lemon juice
• 2 parts simple syrup
• Sparkling Water

Preparation:
In a long glass combine ingredients. Add ice, top with sparkling water, give a gentle stir and garnish with a cucumber spears

Hard Shandy

Ingredients:

• 1 ½ Oz Tullamore D.E.W. Original
• 1/3 Oz Freshly squeezed Lemonade
• 8 ½ Oz Wheat Beer or Hefeweizen (Fill remaining of 10.5 Oz glass)

Preparation:
In a pilsner glass add Tullamore D.E.W. followed by lemonade. Finish with beer, Garnish with a lemon wheel

Lillet Rouge Sangria

Ingredients:

• 3 parts Lillet Rouge
• ½ part fresh lime juice
• Lemon-lime soda (2 – 2 liter bottles
• Diced fresh fruit of choice (blueberries, raspberries or blackberries and oranges, etc.)

Preparation:

Build cocktail over ice in a wine glass or Collins glass and stir to combine. Top with lemon-lime soda and garnish with an orange slice.

Kahlúa Salted Caramel Frozen Mudslide

• 1 part Kahlúa Salted Caramel
• 1 part Absolut Vodka
• 1 part Irish cream liqueur
• 3 scoops vanilla ice cream

Instructions:

Add ingredients with ice in a blender. Blend until smooth. Top with chocolate syrup and whipped cream.

Fuego Manzana

• 3 parts Olmeca Altos Reposado
• 2 parts lime juice
• 2 parts pressed apple juice
• 1 part agave syrup
• 1 part apple liqueur
• ½ chili (chopped)

Instruction:

Shake all ingredients together. Strain into a cocktail glass. Garnish with Apple Fan.

Long Island Iced Tea

Ingredients:

• 0.5 oz Reyka Vodka
• 0.25 oz Hendrick’s Gin
• 0.25 oz Milagro Silver Core Tequila
• 0.75 oz Sailor Jerry Spiced Rum
• 1 oz Lemon Juice
• 0.75 oz Honey
• 3 Dashes Angostura Bitters
• 1.5 oz Ginger Beer
• Garnish: Mint Sprig

Preparation:
Shake all ingredients with ice. Strain into tall glass with ice. Top with ginger beer. Garnish with mint sprig. Glass: Collins/Tall Glass