A spirited toast to all things alcoholic! By Leslie Dinaberg
What better time to raise a glass than on the 4th of July. Here a few fun recipes to impress your guests, both this weekend and throughout the entire summer!
True Blue Cocktail
1 oz. CÎROC Vodka
1/2 oz. Blue Curacao
1/4 oz. Grapefruit Juice
1/2 oz. Simple Sugar
Mix ingredients and serve in a martini glass.
Grand Lemon-Peach Sparkler
1/2 oz. simple syrup
1 oz. fresh lemon juice
Lemon wedges for garnish
Pour the Grand Marnier Raspberry Peach, lemon juice and simple syrup into a rocks glass. Stir to combine. Add the Rosé. Fill the glass with ice and add a lemon wedge. Serve with a straw.
Hendrick’s Cucumber Lemonade
3 parts Hendrick’s Gin
2 parts fresh lemon juice
2 parts simple syrup
In a long glass combine ingredients. Add ice, top with sparkling water, give a gentle stir and garnish with a cucumber spears.
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)
In a pilsner glass add Tullamore D.E.W. followed by lemonade. Finish with beer and garnish with a lemon wheel.
Long Island Iced Tea
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
Shake all ingredients with ice. Strain into tall glass with ice. Top with ginger beer. Garnish with mint sprig.
White Star Peach
1 oz CÎROC Peach
0.25 oz Apple Liqueur
0.25 oz Rioja White Wine
1.5zoz Ginger Ale
0.5 oz Simple Syrup
Combine ingredients on the rocks and garnish with a slice of ginger and a lime wheel.
4 parts Milagro Silver Tequila
1 part Fresh Lime Juice
2 parts Agave Nectar
8 Raspberries per batch
12 Blueberries per batch
Blend all ingredients in a blender until smooth. Fill two glasses with crushed or shaved ice and pour over. Top with raspberries and blueberries.
Solerno Blood Orange & Berry Punch
(Serves 25 people)
1 Bottle Lillet Rouge
12 oz. Red Zinger Tea (brewed at 2x strength)
6 oz. agave nectar
6 oz. fresh lemon juice
6 oz. berry blend puree (Raspberries, Blueberries, Blackberries, Red Grapes)
Combine all ingredients in a punch bowl and stir well. Float an ice block in the center and garnish with floating blueberries, raspberries, halved grapes, blood orange slices and a few mint leaves
Lillet Rouge Sangria
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.)
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.
Flor de Caña Pineapple Daiquiri
2 parts Flor de Caña 7 Rum
2 parts pineapple juice
1/3 part fresh lime juice
2/3 part extra-fine sugar
Combine the pineapple juice, rum, lime juice, sugar, and ½ cup ice in a cocktail shaker and shake to chill. Strain into a stemmed cocktail glass. Garnish with pineapple wedge.
Have a wonderful holiday. Cheers!
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Recipes courtesy Susan Magrino Agency and Ciroc.
When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinabergwrites magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”