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Fourth of July Cocktail RecipesFirecracker,Blue Gin Cocktail,Raspberry Mojito,Raspberry Shrub
Celebrate Independence Day with cool, tasty cocktails for a relief from summer heat.
Fourth of July ShooterWhat better way to celebrate the Fourth than with a red, white, and blue shooter?
Pour the grenadine into a shot glass. Float the vodka on top of the grenadine, and float the blue curacao on top of the vodka. (For tips on building layered drinks, see The Art of Layering Drinks.) The FirecrackerThis is another easy shooter recipe that adds a "pop" to a Fourth of July celebration. It may be a temptation to substitute a different cinnamon schnapps, but resist temptation. The gold flakes lend to the popping firecracker effect that makes this shooter such a fun choice for the holiday.
Pour the ingredients into a cocktail shaker with ice and shake well. Strain into a shot glass to serve. Blue Gin CocktailThere's not a fancy name for this drink, but it's a wonderful thirst-quencher during the hot, humid days of summer, and the color is perfect for an Independence Day treat!
Muddle the lime briefly in a cocktail shaker. Add the gin and blue curacao with crushed ice, and shake well. Strain into a tall glass over ice, and top off with club soda. Raspberry MojitoThe gin cocktail is blue, so why not a red cocktail to make a pair? This mojito variation is smooth and zesty.
Muddle the mint, raspberries, lime juice and sugar in a highball glass. Fill a cocktail shaker with ice, add the rum, and shake until very cold. Pour into the highball glass, and top off with club soda. Garnish with additional mint leaves and raspberries. Raspberry ShrubShrubs were a popular drink in colonial times, although not seen much today. This recipe is not traditional, using champagne. A traditional shrub relied on the tartness of vinegar for its bite. Champagne probably has more appeal for the modern palate.
In a 4-quart Dutch oven, combine raspberries, honey, sugar and water. Cook and stir over medium heat until the sugar dissolves. Using a vegetable peeler, remove strips of peel from the lemons, and juice the lemons. Add the peel, juice, cinnamon, rosemary, and cloves to the Dutch oven. Bring mixture just to boiling, and stir occasionally. Remove from heat and cover; cool to room temperature. Press the mixture through a sieve and discard solids (there should be approximately 4 cups of syrup). The syrup may be covered and refrigerated up to 3 days. To serve, combine syrup, rum, and ice cubes in a punch bowl. Slowly add the champagne and serve gently. Serve over ice in small glasses or punch cups, garnishing with fresh rosemary sprigs if desired.
The copyright of the article Fourth of July Cocktail Recipes in Cocktails is owned by Angie Rayfield. Permission to republish Fourth of July Cocktail Recipes in print or online must be granted by the author in writing.
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