9 Easy 4th of July Cocktails to Shake Up This Weekend
Let’s be real… nobody wants a complicated drink menu when it’s 90 degrees out. Whether you’re hosting a backyard hangout or just relaxing by the pool, these nine recipes are built for easy summer drinking.
We’ve got everything from nostalgic popsicle garnishes to quick tequila smashes and tropical rums. Here is exactly what to shake up this weekend.
Photo by Tucker + Hossler Photography
Preparation
Add the Beach Bar Rum, triple sec, orgeat syrup, lime juice and pineapple juice to a cocktail shaker filled with ice and shake well.
Strain into a rocks or snifter glass filled with ice. Drizzle Sammy’s Red Head Rum over the top and garnish with a fresh pineapple wedge, maraschino cherry, fresh mint sprig and paper umbrella.
Photo by Tucker + Hossler Photography
Preparation
Add the rum, Southern Comfort, orange juice, Sweet & Sour Mix and simple syrup to a cocktail shaker filled with ice and shake well.
Strain into a Collins or highball glass filled with ice and top with a splash of lemon-lime soda.
Garnish with a fresh pineapple wedge, maraschino cherry, fresh mint sprig and paper umbrella.
Firecracker Gin + Tonic
Ingredients
1.5 oz. NOLET’S Silver Gin
1 Bomb Pop
Frozen Raspberries & Blueberries
4 oz. Tonic Water
Preparation
Fill a Balloon glass with ice and frozen fruit.
Add NOLET’S Silver, tonic water, and a popsicle.
Cherry Bomb
Ingredients
1/2 cup Blue Chair Bay Coconut Rum
1 cup Ginger Ale
4 tbsp Grenadine
Garnish: Blue Sanding Sugar, Cherry Bomb*
Preparation
Rim glass with blue sugar.
Pour in grenadine then layer the coconut rum and ginger ale on top of it.
Garnish with a Cherry Bomb.
Additional Notes
NOTE: The longer your cherries soak, the stronger the alcohol taste in them will be.
*Cherry Bomb
Ingredients
1 cup Blue Chair Bay White Rum
1 (10 oz.) jar Maraschino Cherries
1 cup melted Vanilla Chips or White Chocolate
1/2 cup Blue Sugar Sprinkles
Preparation
Drain juice from cherries.
Pour white rum over cherries in the jar.
Let sit for 12-48 hours.
Gently pat cherries dry.
Dip in melted chips, then dip in sprinkles.
Place on a wax paper-covered baking sheet to set.
Serve within 24 hours.
Island Pop
Ingredients
2 oz. Blue Chair Bay Coconut Rum
6 oz. Lemonade
Garnish: Bomb Pop, Lemon Slice
Preparation
In a glass filled with ice, combine coconut rum and lemonade.
Stir until mixed.
Garnish with a Bomb Pop and lemon slice.
The Thomas Jefferson Collins
Ingredients
1 oz. Soldier Valley Lee Greenwood Signature Vodka
1 oz. lemon juice
Dash of Angostura bitters
Splash of port
Sparkling wine, to top
Lemon wedge
Preparation
Combine vodka, lemon juice, bitters, and port in a shaker filled with ice.
Shake well, then strain into a Collins glass filled with ice.
Top with sparkling wine and garnish with a lemon wedge.
Rosarita
Ingredients
Rosa Regale Sparkling Red
2 oz. Tequila
1 oz. Lime Juice
1 oz. Triple Sec
Preparation
Add all ingredients over ice and shake.
Pour into blue salt-rimmed glass and top with Rosa Regale Sparkling Red.
Garnish with a sliced strawberry.
Preparation
Add vodka, fresh lime juice, dry curaçao, orgeat syrup and cranberry juice to a shaker filled with ice and shake well.
Strain into a chilled martini glass.
Pink Pepper Berry Collins
Ingredients
2 oz. Waterloo Gin Prickly Pear & Rose Gin
1 oz. Fresh Lemon Juice
3/4 oz. Pink Pepper Berry Simple Syrup*
Soda Water, to top
Garnish: Fresh Berries
Preparation
In a cocktail shaker, add the Waterloo Gin Prickly Pear & Rose Gin, lemon juice, simple syrup, and ice.
Shake until chilled.
Strain into a Collins glass filled with ice.
Top with soda water, and garnish with fresh berries.
*Pink Pepper Berry Simple Syrup
Ingredients
1 cup Water
1 cup Granulated Sugar
1 Tbsp Pink Peppercorns
1/4 cup Mixed Berries
Preparation
Combine water, sugar, pink peppercorns, and mixed berries in a pot.
Bring to a gentle simmer, and stir until the sugar is dissolved.
Remove from the heat, and let steep for 15 minutes.
Strain out the peppercorn and berries.
Set aside and cool to room temperature.
The post 9 Easy 4th of July Cocktails to Shake Up This Weekend appeared first on Chilled Magazine.