App Install_728x90
Toast Our Country With These Refreshing 4th of July Cocktails

Toast Our Country With These Awesome 4th Of July Cocktails

The Fourth of July is that one holiday that brings excitement.  From the endless summer treats, festive décor, fireworks galore, and special moments with friends and family.  This year, the Fourth of July falls on a Wednesday,  which means the parties are in the middle of the week. If you were one of the lucky ones, you took off Friday and can start celebrating now with one of these drinks.  Don’t worry, the rest of us will catch up on Wednesday.  So if you are planning a barbecue, heading to a friend’s beach house, or  throwing a rooftop party, we have listed a few 4th of July Cocktails and a boozy dessert to fete this Independence Day.  So go ahead, toast our country with these cool, and breezy concoctions.  Hopefully you’re not working the next day. Happy 4th!

Toast Our Country With These Refreshing 4th of July Cocktails

Adult Bomb Pop Cocktail

Ingredients:

Red Layer:

White Layer:

Blue Layer:

Method:

Blend red layer, pour in a glass and place in freezer until a good slush consistency is achieved. Blend white layer, rest gently on top of the red layer and place in freezer. Blend blue layer and fill to the top of the glass. Freeze until ready to drink. Garnish with a mint sprig.

App Install_1200x628_v3
Toast Our Country With These Refreshing 4th of July Cocktails

Boozy Berry Snow Cone

Ingredients:

Method:

Add chilled vodka and lemonade to a mixing glass, stir and set aside. Blend ice cubes in a blender until desired snow-like consistency, then scoop into a glass or white container. Top with chilled Van Gogh Açaí-Blueberry and lemonade mixture, and garnish with red berries.

Toast Our Country With These Refreshing 4th of July Cocktails

RWB Spiked Lemonade 


Ingredients: 

  • 1/2 oz. grenadine
  • 1/2 oz. blue curaçao
  • 1/2 oz. lemonade
  • 1-1/2 oz. Van Gogh Vodka
  • Crushed ice

Method:

Combine crushed ice with grenadine and 1/2 ounce Van Gogh Vodka, add to the bottom of a highball glass. Combine crushed ice with lemonade and 1/2 ounce Van Gogh Vodka and place in glass on top of red layer. Combine crushed ice with blue curaçao and remaining 1/2 ounce of Van Gogh Vodka and place in glass on top of the white layer. Garnish with floating blueberries and a mint sprig.

Toast Our Country With These Refreshing 4th of July Cocktails

Blue Betty

Ingredients:

  • 2 oz Deep Eddy Vodka
  • 2 oz Topo Chico
  • ¼ oz agave nectar or simple syrup
  • 6 blueberries (muddle)
  • 1 basil leaf (muddle)
  • ¼ oz freshly squeezed lemon juice
  • Blueberry and basil leaf garnish

Method:

Mix the first 4 ingredients, then muddle, shake and strain over new ice.  Top with Topo Chico. Garnish with blueberry and basil leaf garnish.

Toast Our Country With These Refreshing 4th of July Cocktails

Berry and Sage 75

Ingredients:

  • 5 oz. Koskenkorva Vodka
  • .5 oz. freshly squeezed lemon juice
  • .5 oz. simple syrup
  • 3 blackberries
  • 2 sage leaves
  • 3 oz. chilled champagne

Method:

Muddle 2 blackberries in tin.  Lightly roll 1 sage leave between your hands and add to tin.  Shake long and hard, then top with 3 oz. of champagne.  Fine strain into champagne flute and garnish with 1 blackberry and 1 sage leaf.

Toast Our Country With These Refreshing 4th of July Cocktails

Red River Punch

Ingredients:

  • 5 oz Koskenkorva Vodka
  • .5 oz freshly squeezed lemon juice
  • .5 oz simple Syrup
  • 4 pcs raspberry
  • Egg White
  • Soda Water

Method:

Muddle raspberries in a shaker with the liquids and add egg white. Shake vigorously with ice and double strain in a wine glass.

Toast Our Country With These Refreshing 4th of July Cocktails

Rum Old Pal  

Ingredients:

Method:

Add all ingredients in a mixing glass with ice. Stir for around 30 seconds to chill and combine ingredients. Strain into a rocks glass over fresh ice. Garnish & Enjoy.

Toast Our Country With These Refreshing 4th of July Cocktails

For Dessert

Black & Bluebery Pie with Rock & Rye Whiskey

(Courtesy of Caity Pies, Nashville)

Ingredients:

  • 1 batch of unbaked pie dough (can be store bought)
  • 4 cups of Blueberries
  • 2 cups Blackberries
  • 1 cup of Sugar
  • 1/4 cup All Purpose Flour
  • 2 Tbsp Quick Cooking Tapioca
  • 2 Tbsp fresh Orange Zest, divided
  • 4 Tbsp Slow & Low Rock & Rye
  • 1 Tbsp Turbinado Sugar

Method:

Mix berries, sugar, flour, tapioca, half of the orange zest, and the Slow & Low in a bowl. Allow to rest for 15 minutes, or use immediately if fruit is frozen.

Roll out half of the dough In a 10 inch circle and line a 9” pie pan. Fill with berry mixture. Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent.

Preheat oven to 425.

Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar.

Bake for 20 minutes at 425 and then reduce heat to 350. Continue to bake for 40 -50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed.

Allow pie to cool for 5 hours or overnight. Sprinkle with remaining orange zest and serve with Whiskey ice cream and a glass of Slow & Low.

Makes 8 servings.

Photos: Courtesy

App Install_728x90