What better way to enhance your Independence Day celebrations than with a delicious blend of tastes as dazzling as the fireworks that light up the night sky?
Check out the 4 recipes below, each from craft distillers, that are ideal for any event you find yourself at!
This prohibition era cocktail really is the ‘bee’s knees’ and a super simple way to add a spring in your step!
Photo by Fort Hamilton Distillery
Bee’s Knees
by Alex Clarke – Fort Hamilton Distillery Bar in Brooklyn, NY
Ingredients
- 2 oz. Fort Hamilton New World Gin
- 3/4 oz. Fresh Lemon Juice
- 1/2 oz. Honey Syrup (1:1)
Preparation
- Add the gin, lemon juice and honey syrup into a shaker.
- Add ice and shake until well-chilled.
- Strain into a chilled coupe.
- Garnish with a lemon twist.
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This one’s a super easy and refreshing summer sip featuring the world’s first coffee-aged tequila.
Photo by Quintaliza Tequila
New Throwback
by Alli Torres of Quintaliza Tequila
Ingredients
- 1.5 oz. Quintaliza Reposado Tequila
- 1 oz. Cranberry Pomegranate Juice
- Squeeze of Fresh Lime
Preparation
- Combine Quintaliza, cranberry pomegranate juice in a rocks glass with ice.
- Top with Fever Tree Sparkling Lime & Yuzu.
- Finish with a squeeze of fresh lime.
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This fun twist on the classic will transport you to a tropical paradise, creating a sense of escape and relaxation that is perfect for celebrating freedom and summer.
Photo by Coconut Cartel
Miami Tai
by Dani Zig of Coconut Cartel Rum
Ingredients
- 1.5 oz. Coconut Cartel Blanco Rum
- .5 oz. Coconut Cartel Añejo Rum
- .75 oz. Orange Curaçao
- .75 oz. Fresh Lime Juice
- .5 oz. Orgeat Syrup
Preparation
- Shake all ingredients except Coconut Cartel Añejo Rum with ice.
- Strain over fresh ice in a double rocks glass.
- Float Coconut Cartel Añejo Rum over the top.
- Garnish with a mint sprig and lime wheel or wedge.
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A twist on the classic Kir Royale, the Brugal 1888 Royale is a simple yet elegant golden hued cocktail, and a light yet elevated sip to stir up during the warmer season.
Photo by Brugal 1888
Brugal 1888 Royale
by Gabe Urrutia of Brugal
Ingredients
- 50 ml Brugal 1888
- 5 ml Sugar syrup
- Dry Champagne, to top
Preparation
- Stir 1888 and sugar briefly. Strain into glass over a large cube of ice.
- Top with a splash of Champagne.
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Source: Mixology News
