Looking for some on-theme 4th of July cocktails? Look no further! Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and author of The Seasonal Cocktail has you covered with three patriotic libations that bleed red, white, and blue.
Hibiscus Mule
Courtesy of Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and author of The Seasonal Cocktail
Ingredients:
- 2 oz Grey Goose Vodka
- 1 oz Lime Juice
- ¾ oz Ginger and Pear Syrup*
- ¼ oz Hibiscus Tea
- 1 oz Q Mixers Ginger Beer
Preparation: Shake all ingredients except the tea and ginger beer and strain into a rocks-filled collins glass. Top with ginger beer, then float the hibiscus tea on top. Garnish with lime wheel and candied ginger.
*Ginger and Pear Syrup Recipe
Preparation: In a saucepan, add 1½ cups of chopped pear for every quart of ginger syrup. Simmer for 15 minutes, stirring occasionally. Remove from heat and allow to cool for an additional 15 minutes. Strain, pressing on the pear chunks to extract all the flavor and liquid, then bottle and refrigerate.
Laguna Blanca
Courtesy of Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and author of The Seasonal Cocktail
Ingredients:
- 2 oz Thai Chili-infused Milagro Tequila*
- 1 oz Fresh Coconut Puree
- ½ oz Cointreau
- ½ oz Lemongrass Syrup**
- ¾ oz Lime Juice
Preparation: Shake all ingredients and strain into a salt-rimmed rocks glass with 1 large ice cube. Garnish with a kaffir lime leaf.
*Thai Chili-infused Tequila
Add a handful of seeded and chopped Thai chilis to 1 liter of tequila. Let infuse for 1 day, then strain and bottle.
**Lemongrass Syrup Recipe
In a saucepan, add 1 cup of chopped lemongrass for every quart of simple syrup. Simmer over medium heat for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Fine strain, then bottle and refrigerate.
Blueberry and Thyme Caipirinha
Courtesy of Jason Hedges, Beverage Director at Laurent Tourondel Hospitality and author of The Seasonal Cocktail
Ingredients:
- 2 oz Blueberry And Thyme-infused Avuá Cachaça*
- 6 Lime Wedges
- 1 Sugar Cube
- ¾ oz Simple Syrup
Preparation: Muddle the sugar and lime into a shaker. Add the blueberry and thyme-infused cachaça. Add ice and shake. Dump unstrained directly into a rocks glass.
*Blueberry And Thyme-infused Avuá Cachaça
Add 2 cups of blueberries and a handful of thyme to1 liter of cachaça. Gently muddle the blueberries to extract flavor and color. Infuse for 1 to 2 days, stirring or agitating occasionally. Strain, gently pressing on the solids to extract as much liquid as possible. Discard solids and bottle liquid.
The post Must Mix Red, White, and Blue Cocktails! appeared first on Chilled Magazine.
Source: Mixology News
