4th of July Cocktail Recipes

Fourth of July is on Friday, July 4. If you're looking to serve up patriotic cocktails to guests flocking into your bar or restaurant for happy hour, a break from the grill, or to watch fireworks displays, we've rounded up a collection of 4th of July recipes perfect for the holiday.

Botanical 75

Ingredients:

1.5 oz Ketel One Botanical Grapefruit & Rose

0.5 oz Fresh lemon juice

0.3 oz Rose syrup

Top with Sparkling Rosé

Garnish: Grapefruit peel 

Directions:

1. Combine Ketel One Botanical, lemon juice, and rose syrup in a cocktail shaker with good quality ice cubes.
2. Shake and fine strain into a flute glass.
3. Top with sparkling rosé and garnish with a grapefruit peel.

Lychee Rose Gin Spritz

Ingredients: 

1.5 oz Empress 1908 Indigo Gin

.5 oz Fresh Lemon Juice

1 tbsp Rose Jam

2 oz Soda Water

4 pieces Lychee

Garnish: Lemon Juice

Directions: 

1. Muddle lychee in a shaker.
2. Add ice and lemon juice; mix well.
3. In a glass, add rose jam and fill it with ice cubes.
4. Pour the lychee mixture into the glass and add soda.
5. Float Empress 1908 Indigo Gin on top.
6. Garnish with lemon juice. Enjoy!

The Flying Eagle Spritz

Named in honor of the U.S. Women's National Soccer Team

Ingredients:

2 oz. Perfect Puree- White Peach 
1 oz cranberry juice 
1 oz DeGroff Bitter Aperitivo
1 oz Combier Crème de Pamplemousse Rose
1 oz of Pellegrino Sparkling Water 
2 oz Mionetto Prosecco

Bunch of fresh spearmint for garnish
Slice of peach for garnish
 

Directions:

1. Assemble the first five ingredients in an ice filled goblet.
2. Top with Prosecco.
3. Stir and garnish with mint sprigs and a slice of fresh peach.

Monkey Business

Photo & recipe: Copalli

Ingredients:

2 oz Copalli Cacao

1 oz Tazo Classic Chai Latte

1 oz Sweetened condensed coconut milk*

½ banana

1 oz Tempest Fugit Crème de Banane

.5 demerara syrup

Directions:

1. Combine in a blender with 1 cup of ice.
2. Blend until smooth and strain into a fun glass.
3. Garnish with a banana dolphin and grated nutmeg.

Blue Hawaiian

Ingredients:

1.0 oz Bols Blue Curacao

1.0 oz Bols Vodka

0.5 oz Fresh Lime Juice

0.3 oz Sugar Syrup

2.0 oz Pineapple Juice

Garnish: Pineapple Wedge and Fronds

Directions: 

1. Add all ingredients to a cocktail shaker with ice.
2. Shake and strain into a chilled highball glass with ice.
3. Garnish with a pineapple wedge and fronds.
    

Bumbu Banger

Ingredients:

2 oz Bumbu Original Rum

2 oz Strawberry Puree

0.5 oz Lime Juice

Top w/ Ginger Ale

Directions:

1. Fill a shaker with ice and add Bumbu Original Rum, strawberry purée, and lime juice.
2. Shake well for about 10–15 seconds and strain into a highball or Collins glass filled with fresh ice.
3. Top with ginger ale and gently stir to combine.

Frozen Lime Watermelon Margarita

Ingredients: 

2 cups Frozen Watermelon

2 oz Dulce Vida Lime Tequila

1 oz Fresh Lime Juice

1 oz Naranja Orange Liqueur

0.25 oz Agave Syrup

Directions: 

1. In a blender, combine all ingredients and blend until smooth.
2. Add more frozen watermelon to thicken it up if needed!
3. Adjust the sweetness by adding more agave if desired!
4. Garnish with a watermelon and lime slice.

Mash & Mallow Affogato

1.5 oz Mash & Mallow

Cinnamon Roll Ice Cream: 2 large scoops (about ½ cup each)

1.5 oz Espresso, freshly brewed

2 graham crackers, finely crushed 

Directions: 

1. Spread out the crushed graham crackers on a small, shallow plate.
2. Lightly moisten the rim of your clear glass cup  (use water, honey, or a bit of Mash & Mallow).
3. Dip the moistened rim into the graham cracker crumble, ensuring an even coating.
4. Set the glass aside.
5. Place two large scoops of ice cream into the prepared glass.
6. Pour Mash & Mallow over the ice cream.
7. Brew a fresh shot of espresso and pour it over the ice cream and Mash & Mallow mixture.
8. The hot espresso will slightly melt the ice cream, creating a rich and creamy blend. 

Pineapple Mint Mocktail 

Serves 2

Ingredients:

1/2 cup pineapple juice

1/4 cup club soda

1 tablespoon lime juice

5 fresh mint leaves

1/4 cup fresh pineapple chunks

1 teaspoon sugar (optional)

Ice cubes

Pineapple wedge and mint sprig (for garnish)

Directions:

1. Muddle mint leaves with lime juice, pineapple chunks, and sugar in 2 glasses.
2. Add pineapple juice and stir.
3. Fill the glasses with ice and top with club soda.
4. Garnish with a pineapple wedge and mint sprig.

All-American Rum Limeade

Ingredients:

1.5 oz Kōloa Kaua’i White Rum

Pinch of blue spirulina

Barspoon of water

1 oz Campari

0.25 oz grenadine

2–3 oz limeade

Strawberries and blueberries for garnish

Glitter-coated apple slices cut into stars for garnish

Directions:

1. Mix blue spirulina with a barspoon of water, stir in rum, and set aside.
2. Add Campari and grenadine to a tall glass, stir, then fill with ice.
3. Slowly pour in limeade to avoid mixing layers, leaving 1 inch at the top.
4. Float the blue spirulina rum on top through a fine-mesh strainer.
5. Garnish with strawberries, blueberries, and glittery star-shaped apple slices; serve with a straw.

4th Of July Frozen Lemonade

Ingredients:

1 oz Monin Blue Raspberry Syrup

2 pumps Monin Pineapple Concentrated Flavor

1 1/2 oz Monin Neutral Beverage Base

4 oz. lemonade

Garnish: Strawberry, Lemon

Directions:

1. Fill serving glass full of ice.
2. Pour ingredients into blender cup in order listed.
3. Add ice from serving glass, cap, and blend until smooth.
4. Pour back into serving glass, add garnish and serve.

Firecracker Spritz

Ingredients:

1 1/2 oz vodka

1 oz Monin Red Passion Fruit Syrup

1/2 oz fresh lime juice

2 oz lemonade

3 oz club soda

Garnish: Blueberries, Strawberry

Directions:

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and back into serving glass to mix.
4. Add garnish and serve.

It’s a Bad Day to Be a Hotdog

Ingredients:

1 oz strawberry cordial
2 oz coconut lemonade
1 oz vodka
.75 oz butterfly pea flower tea

For the strawberry cordial:

• 300g strawberries cleaned and sliced
• 375g sugar
• 1500 ml water

For the coconut lemonade:

• 1 cup (240 ml) fresh lemon juice (about 4–6 lemons)
• 1 cup (200 g) granulated sugar
• 5 cups (1.2 liters) cold water
• 1 cup (240ml) coconut milk

Directions:

For the strawberry cordial:

1. In a large pot over low heat, dissolve sugar in water.
2. Bring to a boil, add strawberries, cover, and turn off the heat.
3. Let sit undisturbed for at least 1 hour.
4. Strain through damp muslin or a jelly bag into a bowl or jug.
5. Don’t press the pulp to avoid cloudiness.
6. Chill and serve over ice. Dilute with water if needed.

For the coconut lemonade:

1.  Make a simple syrup: In a small pot, combine sugar and 1 cup of
   water. Heat and stir until the sugar dissolves completely. Let cool.
2. Juice the lemons: Squeeze lemons until you get 1 cup of juice.
   Strain out seeds and pulp if desired.
3. Mix it all together: In a large pitcher, combine lemon juice,
   simple syrup, and the remaining 4 cups of cold water. Coconut
   milk, Stir well.
4. Butterfly pea flower tea- follow the directions on the bag.

For the cocktail:

1. Start with cordial in bottoms of glass.
2. Top with LOTS of ice.
3. Using a bar spoon pour the lemonade gently over the cordial-pour it over the back of the bar spoon so it doesn’t break the surface of the cordial.
4. Top with the butterfly pea flower!
    

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