Recipes: Cocktails for July 4th, 2017
Independence Day is upon us. We know you plan to celebrate, so we’ve got cocktails for you: Two of them make large batches, which makes them perfect for a fireworks viewing party. To finish up, we have recipes for boozy watermelon and then a favorite American dish — corn pudding. Both are easy and will go great with whatever you are cooking up on the grill.
We want you to have plenty of great beverages — but of course we encourage you to be safe when driving… or when handling those firecrackers.
courtesy of Alcomar restaurant, Austin, TX
8 oz. Jack Daniel’s
3 oz. Créme de Cassis
2 cups fresh mango puree
2 750 ml bottles of cabernet
6 oz. hand-squeezed lime juice
32 oz. Sprite
Combine all ingredients in a pitcher with ice. Serve and enjoy! This makes a gallon so you will have plenty to share around.
2 oz. Dixie Citrus Vodka
2 oz. sweet tea
2 oz. lemonade
4 mint leaves
juice of 1/4 lemon
1 dash of Angostura bitters
Shake all ingredients except the soda with ice; pour in ice-filled glass. Top with soda and serve. If desired, also garnish with mint leaves.
The Red Planet Negroni
created by Leo Robitschek, The NoMad (NYC)
1 oz. Campari
1 1/2 oz. Cinzano 1757
2 oz. Bulldog Gin
clarified milk mixture (see below)
Follow instructions below to create clarified milk punch. Serve in a rocks glass filled with ice. Garnish with two star-shaped orange twists.
To make clarified milk mixture:
3 oz. milk
1 oz. lemon juice
1 1/2 oz. spice rooibos tea syrup
1 1/2 oz. pineapple juice
Heat up milk until just under a simmer. Take the pot off the heat and add the lemon juice. Stir slowly until the curds and the whey separate. Add the remaining ingredients and mix. Pour all of the ingredients slowly through a superbag or nut bag until the punch becomes clear, and the repeat the filtering process.
The Curious Blue
1 ¾ oz. Brockmans Gin
½ oz. blueberry liqueur
½ oz. lemon juice
2 oz. blueberry puree
Shake all ingredients but the ginger beer with ice. Strain into a tall Collins glass filled with ice.
Rose and Strawberry Vino
1 1/2 oz. Barefoot Summer red wine
1 oz. strawberry vodka
rose basil seed drink
2 ice cubes
rose petals to garnish
Mix wine and vodka in a glass, stir; then pour into a cocktail glass over 2 ice cubes. Top; off with rose basil seed drink. Garnish with rose petals and serve.
Belle of the (Summer) Ball
courtesy of NYC-based mixologist Jaime Rios
1 1/2 oz. Belle de Brillet Liqueur
1 oz. light rum
3/4 oz. lime juice
sprig of rosemary
Add raspberries, ice, and alcohol ingredients into a shaker. Shake and strain into a highball with fresh ice. Top with club soda. Garnish with a rosemary sprig.
The Marked Man
courtesy of Kegworks
2½ oz. blueberry-infused bourbon
½ oz. dry vermouth
½ oz. Benedictine
2 dashes peach bitters
3 fresh blueberries, for garnish
Fill a mixing glass ¾ of the way with ice and add infused bourbon, vermouth, Benedictine, and bitters. Stir well, until cold. Strain into a chilled cocktail glass and garnish with 3 blueberries skewered onto a cocktail pick. Enjoy!
To infuse bourbon:
There are several variations of this…adding lemon, vanilla, ginger, or blueberry tea. We’re giving you the simplest method so you can tailor it to your own tastes.
1 liter bourbon
1 ½ pints fresh blueberries
¼ cup honey
Put all ingredients in a blender and pulse. Then pour everything into a sterile jar (wash well and then boil in water to sterilize the jar and lid). Let sit in a cool place for three days. Fine strain with cheese cloth or a nut bag. It should keep for a few weeks.
courtesy STICKS Bar & Grill at The Inn at Spanish Bay, Pebble Beach Resorts
2 oz. Absolut vodka
1 oz. fresh lime juice
1 oz. blueberry agave syrup
3 oz. ginger beer
1 oz. club soda
4 blueberries for garnish
1 mint sprig for garnish
Add vodka, blueberry agave nectar, fresh lime, and ice to a 16-oz. glass. Stir to incorporate and chill. Add ginger beer and club soda, then stir again–this time, make sure to bring the bottom of the glass contents up through the carbonated mixers. Garnish with blueberries. Remove the lower mint leaves from stem. Bruise mint sprig to allow the mint oils and aromatics to be expressed. Add as garnish.
Blueberry agave syrup:
6 oz. fresh blueberries
1 oz. granulated white sugar
juice of ½ lemon
2 oz. water
6 oz. agave nectar
In a small sauce pan, combine all ingredients, except agave, and heat on medium low until the blueberries start to soften. Remove from heat and place in blender. Add agave nectar and blend until mixture is thoroughly incorporated in agave nectar.
Samuel Adams Summer Ale Sangria
4¼ bottles Samuel Adams Summer Ale
2 bottles of light white wine, like a sweet Riesling
2 oz. soda water
½ cup of cognac
½ cup of apple schnapps
½ cup of simple syrup
2 honeydew melons, peeled, sliced and diced (we used a melon baller tool)
4 oranges, cut in to wheels
Mix all ingredients except soda water together in a large bowl, and refrigerate overnight. Add 2 oz. of soda water, and serve. Serves approximately 40 three-ounce servings.
This next recipe isn’t a cocktail per se, but fitting nonetheless.
Margarita-Soaked Watermelon Slices
courtesy of Divas Can Cook
1 small seedless watermelon
1 cup sugar
¾ cup boiling water
¼ cup lime juice
½ cup Hornitos Reposado Tequila
¼ cup Cointreau/triple sec
lime slices from 6 limes
¼ cup margarita salt
Slice watermelon into small triangles and arrange them on a large cookie sheet in a single layer. In a medium size bowl add sugar and boiling water. Stir until sugar has dissolved and let cool. Add in lime juice, tequila, and Cointreau. Spoon mixture over each watermelon slice and then pour on what’s left. Cover and refrigerate for 12-24 hours—no longer than that or your watermelon will get rubbery. Serve slices cold on a platter with lime slices and a dish of margarita salt.
Many Americans consider corn one of our most important crops with its uses in spirits production, corn syrup, as a vegetable, and a grain. It’s only fitting that we share this corn pudding recipe with you. It is common in the Midwest, but we’re giving you a southwestern version. It’s great with any barbecue or to take to a pot luck. You can make the creamed corn from scratch; then roast, peel, and chop the green chiles by hand if you have the time and inclination. We’re going for a quick dish so are using the canned versions in this recipe. Trust us, it’s belly-pleasing either way.
1 (15 ounce) can creamed corn
1 can of evaporated milk
¼ butter softened
½ cup chopped yellow onion
½ cup shredded cheddar cheese
1 can Ortega chopped green chiles
1 tsp each salt and pepper
2 Tbsp flour
2 tsp baking soda
Butter a casserole dish. Preheat oven to 350 degrees.
Mix well all ingredients, including the remaining butter; then pour into the casserole dish. Bake uncovered approximately 30 minutes. You can top with more shredded cheese or bread crumbs if desired.