If you need even more red, white and blue to add to your holiday weekend BBQ, mix up one of these Independence Day-themed cocktails.
Margarita Jello Shots:
Margarita Jello Shots. (Courtesy Photo)
• 2 pints large, fresh Strawberries
• 2 Limes, halved and thinly sliced, for garnish
• 6 oz. Lime Gelatin
• 6 parts Jose Cuervo Especial® Silver
• 4 parts fresh-squeezed Lime Juice
• 2 envelopes unflavored Gelatin
• 6 tablespoons Water
• 4 tablespoons Sugar (or more)
• 1/2 - 1 part Triple Sec
• Pinch of Salt
Cut bottoms of strawberries flat so they stand upright. Using a huller, apple corer or paring knife, carefully remove the fruit from inside the strawberry. Be careful not to make a hole in the bottom. Once emptied, use a clean kitchen towel or paper towels to pat the strawberries dry. Make lime gelatin according to package directions. In a medium bowl, add tequila and fresh-squeezed juices. Sprinkle unflavored gelatin over the top. Heat water in a microwave until boiling, add sugar and whisk a few times. Pour hot sugar water into the tequila and add triple sec and a small pinch of salt. Whisk the mixture until gelatin dissolves (about 3 minutes). If gelatin is not dissolving, heat briefly (about 30 seconds) in the microwave, being careful not to allow mixture to boil; continue whisking until both gelatin and sugar dissolve. Pour the mixture into a 1-cup glass measuring cup and slowly pour into the center of each strawberry. Cover and refrigerate for at least 3 hours.
Blood and Fire: (Available at The Surf Lodge in Montauk)
Blood and Fire. (Courtesy Photo)
• 2 oz. Chipotle infused Allaire Tequila
• 3/4 oz. fresh Lime Juice
• 3/4 oz. Pomegranite Reduction
• 2 dash of Bitter
• Lime Wheel, for garnish
Add all ingredients to a shaker with ice. Shake and strain into a chilled double rocks glass. Garnish with lime wheel.
Ruffino Summer Sparkler:
SVEDKA's Red, White & Boom. (Courtesy Photo)
• 2 parts Ruffino Prosecco
• 1 1/2 part Fresh Grapefruit Juice
• 1 part Campari
• 3/4 part Honey Syrup (2:1 honey to water)
Build cocktail in a high ball glass with ice. Garnish with a grapefruit slice.
SVEDKA's Red, White & Boom:
• 1 1/2 parts SVEDKA Vodka
• 1 part Watermelon Schnapps
Summertime Spritz. (Courtesy Photo)
• 1/2 part Cranberry Juice
• 1/2 part Lemon Juice
• 1/2 part Simple Syrup
• 1/4 part Blue Curaçao
• Soda Water
Build in the glass. Add watermelon schnapps and cranberry juice over ice, then carefully add lemon, simple syrup, and SVEDKA as to layer the white layer, then VERY carefully layer the blue Curacao to create the color separation, and gently top with soda. Garnish with fresh watermelon pieces.
• 1 1/2 parts Courvoisier
• 1/2 part Apricot Brandy
• 1/4 part Lime Juice
• 4 Lime Wedges
Build in Boston shaker, add ice, and squeeze in limes, shake and pour into glass. Top with Sparkling wine.
A Fiery Ménage: (Created by Niccole Trzaska of The Liberty in New York City)
A Fiery Ménage. (Courtesy Photo)
• 1 1/2 parts Ménage à Trois
Triple Berry Vodka
• 1/4 part Cinnamon Simple Syrup
• 1/2 part Lemon Juice
• 1/4 part Wild Berry Syrup
• 5 parts Dry Sparkling Wine (such as Ménage à Trois Prosecco)
Add all ingredients over ice. Shake and strain into a champagne flute, top with Champagne.
Frozen Skinnygirl® Watermelon Lime Margarita:
• 4 parts Skinnygirl® Watermelon Lime Margarita
• 1 part Agave Syrup
• 1/4 cup Ice
• Star Fruit wedge, for garnish
Blend Skinnygirl® Watermelon Lime Margarita, agave syrup and ice. Pour and garnish with a star fruit wedge.
Belvedere Berries & Cream and Frozen Skinnygirl® Watermelon Lime Margarita. (Courtesy Photos)
• 2 parts Owl's Brew The Classic [blend of English Breakfast and lemon peel, with lemon juice and lime juice]
• 1 part Bourbon
In a shaker, shake The Classic and Bourbon together with ice. Fill a mason jar with cherries and blueberries and pour contents from shaker into a mason jar.
Belvedere Berries & Cream:
• 2 oz. Belvedere Wild Berry
• .75 oz. Heavy Cream
• .75 oz. Honey Syrup (2:1 honey to water)
Directions: Add all ingredients to a shaker with ice. Shake and strain into a chilled coupe glass and garnish with 2 blueberries and 1 blackberry on a toothpick.
Clos du Bois Chardonnay Slushy:
• 3 oz. Clos du Bois Chardonnay
• 1 cup frozen Lemonade Concentrate
• 1/2 cup Peach Puree
• 1/2 cup Green Apple Puree
Directions: Combine ingredients together in a blender, keep chilled and serve.
Clos du Bois Chardonnay Slushy. (Courtesy Photo)
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com