Fourth of July Cocktails

Whether you are planning a small family gathering or a full scale party blowout, these refreshing drinks will add extra pizzazz to your gathering. Celebrate the Fourth of July with some all American drinks or get a little tropical in your theme. Whatever you decide these drinks are sure to cause a stir among your guests. You will be asked for the recipes. Also, many of these recipes can be made alcohol free for the younger guests or those that don't imbibe.

Blaze of Glory

1 Serving

2 tsp dark crème de cacao
1/2 oz Grand Marnier® orange liqueur
1 1/2 oz dark rum

Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.

American Flag (This is a shot drink.)

1/3 oz grenadine syrup
1/3 oz crème de cacao
1/3 oz Blue Curacao liqueur

When properly prepared, this shot will look red, white and blue. First, poor in the grenadine in the bottom of a tall shot glass; Then the White Cream de cacao should be poured in over a bar spoon. Finally the Blue Curacao can be poured in the same way.

Patriotic Red-White-Blue Sangria

1 bottle Spanish (or other favorite) white wine
1/3 cup sugar
3/4 cup apricot-flavored brandy
6 tbsp thawed lemonade concentrate
1 cup sliced red grapes
1 cup whole strawberries 1 cup sliced purple (blue colored) grapes
1 cup blueberries

Mix together the wine, sugar, brandy and lemonade until well mixed. Add in the fruits, and refrigerate overnight.

Serve the next day from a large pitcher filled with ice. Decorate with flags or streamers.

All American

Makes One Drink

1 oz bourbon whiskey
1 oz Southern Comfort® peach liqueur
2 oz Coca-Cola®

Pour into Old Fashioned Drink Glass, mix and serve over two ice-cubes. You can vary the amount of coca-cola depending on how soft you want your drink to be.

American Pie

1 serving

1 tsp grenadine syrup
2 oz vodka
1/3 sweet and sour mix
2/3 7-Up® soda
1/2 oz Blue Curacao liqueur

Pour grenadine in a hurricane glass. Add straw and ice carefully. Fill 1/3 of glass with sweet and sour. Add Vodka. Fill glass almost to the rim with 7-up. Add Blue Curacao. Do not stir.

Bahama Mama

Makes 2 servings

1.5 oz light rum
1.5 oz banana liqueur
2 oz Malibu® coconut rum
6 oz pineapple juice
2 oz orange juice
2 dash grenadine syrup

Pour all ingredients into a cocktail shaker, and shake well. Pour into a Pina-colada glass, otherwise known as a Hurricane Glass, filled with crushed or cubed ice, and serve.

Blue Hawaiian
Makes 4 servings

4 oz light rum
4 cherries
8 oz pineapple juice
4 oz Blue Curacao liqueur
4 oz cream of coconut
4 slice pineapple

Blend light rum, blue Curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry. Note that you can also exchange the cream of coconut with Malibu Rum.

Rosemary Raspberry Shrub

(Note that in colonial times, this was made with vinegar instead of champagne.)

Ingredients:

3 12-ounce packages frozen lightly sweetened red raspberries (about 9 cups)
1-1/2 cups honey
1 cup sugar
1/3 cup water
2 lemons
12 inches stick cinnamon, broken
2 tablespoons snipped fresh rosemary or 2 to 3 teaspoons dried rosemary, crushed
9 or 10 whole cloves (1/2 teaspoon)
1/3 to 1/2 cup light rum or 1/2 cup water
2 to 3 cups ice cubes
1 750 ml bottle champagne or sparkling grape juice, chilled Fresh rosemary sprigs (optional).

Directions:

1. In a 4-quart Dutch oven combine raspberries, honey, sugar, and water. Cook and stir over medium heat until sugar dissolves.

2. Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, cinnamon, rosemary, and cloves to Dutch oven. Bring mixture just to boiling; stir occasionally. Remove from heat. Cover and cool to room temperature.

3. Press mixture through a sieve; discard solids (you should have about 4 cups syrup). Syrup may be covered and refrigerated up to 3 days. To serve: in a punchbowl, combine syrup, rum, and ice cubes. Slowly add champagne or sparkling juice. Stir gently. Serve over ice in small glasses or punch cups. Garnish with fresh rosemary sprigs, if desired. Makes about 16 (4-ounce) servings.

Pineapple Mimosas

Prep: 5 min.
Ingredients:

1 12-ounce can frozen pineapple juice concentrate, thawed
1 6-ounce can frozen limeade concentrate, thawed
2 cups cold water
6 cups pink champagne and/or champagne and/or sparkling apple juice, chilled
Strawberry Ice Cubes (optional): Recipe Follows

Directions:
Combine pineapple juice concentrate, limeade concentrate, and water. Chill well. Before serving, carefully add champagne or apple juice. Add ice or, if desired, Strawberry Ice Cubes to each pitcher before serving. Makes about 3 quarts or 12 servings.

Strawberry Ice Cubes: Fill two ice cube trays with cleaned fresh strawberries (halve or quarter any larger berries if necessary). Add water. Freeze until firm.

Hawaiian Mai Tai

1 (about 10-ounce) serving
Preparation: 10 minutes

Ingredients:

2 tablespoons light rum
2 tablespoons dark rum
2 tablespoons lemon juice
2 tablespoons unsweetened pineapple juice (optional)
1 tablespoon lime juice
1 tablespoon orange Curacao, Cointreau, or other orange liqueur
1 tablespoon simple syrup*
1 tablespoon orgeat syrup**
1 teaspoon frozen guava nectar concentrate or frozen pineapple-orange-guava concentrate, thawed
Crushed ice
1 tablespoon Jamaican rum or dark rum
Halved fresh orange slices (optional garnish)

Directions:
1. In a 10-ounce glass, combine light rum, dark rum, lemon juice, pineapple juice (if using), lime juice, Curacao, orgeat syrup, simple syrup, and guava nectar concentrate. Stir to combine.

2. Add desired amount of crushed ice. Add rum to glass; do not stir. Garnish with pineapple spear, maraschino cherry, and orange wedge. Sip from bottom of glass with a straw. Makes 1 (about 10-ounce) serving.

*Note: To make simple syrup, in a small saucepan, combine equal parts water and sugar; cook and stir over medium heat until sugar is dissolved. Cool and store in the refrigerator until needed.

**Note: If you do not have orgeat syrup, substitute a mixture of 2 tablespoons simple syrup and 1/4 teaspoon almond extract.

Sangria

Ingredients:

1 lemon
1 orange
1 750-ml bottle white zinfandel wine (3-1/4 cups), chilled
2 cups carbonated water or lemon-lime carbonated beverage, chilled
1 unpeeled kiwi fruit, sliced
1/4 cup fresh blackberries, raspberries, or other berries
8 dark sweet cherries, pitted
8 fresh strawberries

Directions:

Cut lemon and orange in half crosswise. Cut one lemon half and one orange half into 1/4-inch-thick slices. Squeeze juice from remaining halves. Place juice in a 2-quart pitcher. Stir in wine, carbonated beverage, lemon and orange slices, and remaining fruit. Serve over ice. Makes eight 5 ounce servings.

Ultra Alexander

For the ultimate desert drink make the Ultra Alexander. It is perfect for that after dinner drink.

1 serving
Prep: 10 minutes

Ingredients:

Ice
1-1/3 jiggers (2 ounces) brandy
1-1/3 jiggers (2 ounces) crème de cacao
1 tablespoon whipping cream
1 tablespoon chocolate syrup
Chocolate shavings

Directions:
Fill a cocktail shaker with ice. Add brandy, crème de cacao, whipping cream, and chocolate syrup. Shake, strain, and serve in a glass. Sprinkle with chocolate shavings. Makes 1 serving.

Enjoy these festive cocktails at your next party. Again, count on being asked for the recipes. As a party favor, you might want to put together recipe cards of the drinks you chose to make, so they are ready to hand out to guests.

As you enjoy yourself on the Fourth of July or any other holiday, please remember to drink responsibly. Please don't drink and drive. Designate a driver if you have to go somewhere or get home. Hosts can collect keys at the door in a bowl and put them up for safety. Also, remember to not let minors drink as it is dangerous and against the law. Happy Fourth of July and have a great summer.