America may be turning one year older, but it’s our time to celebrate! Since no 4th of July holiday is complete without a cocktail (or two!) we’ve put together a list of nine drink recipes you should try this Independence Day.
Many of them have patriotic names or hues, such as the Cocomero Frosé shown above, and all of the libations are darn delicious. Scroll down to take a look at the recipes and remember to drink responsibly!
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America may be turning one year older, but it’s our time to celebrate! Since no 4th of July holiday is complete without a cocktail (or two!) we’ve put together a list of nine drink recipes you should try this Independence Day. [ami-related id="1271553" url="https://www.usmagazine.com/celebrity-news/pictures/celebrities-drinking-martinis-in-honor-of-national-martini-day-pics/" title="Celebrities Who Love Martinis" target="" showsubt="false" thumb="false" imgsrc="https://www.usmagazine.com/wp-content/uploads/2018/06/Jennifer-Lawrence.jpg"] Many of them have patriotic names or hues, such as the Cocomero Frosé shown above, and all of the libations are darn delicious. Scroll down to take a look at the recipes and remember to drink responsibly!
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This light and refreshing drink is perfect for a day spent out in the sun.
Makes 1 serving
INGREDIENTS:
• 1 part Three Olives Rosé Vodka
• Top with soda water
• 2 dashes of Peychaud's Bitters
INSTRUCTIONS:
1. Pour vodka into a glass with ice.
2. Top with club soda and a dash of bitters.
3. Garnish with a grapefruit twist.
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This watermelon-based cocktail is perfect for the 4th of July or any other summer day.
Makes 6 servings
INGREDIENTS:
• 1 bottle frozen 2017 Cocomero Rosé
• 1 lb cubed watermelon (seeded)
• 1/2 cup water
• 3 oz agave
• 1/4 cup lime juice
• Watermelon wedges for garnish
INSTRUCTIONS:
1. Freeze cubed watermelon until firm.
2. Combine agave and water in a saucepan over medium heat. Stir constantly until agave blends, about 3 minutes.
3. Place agave mixture (simple syrup) in fridge to chill.
4. Place frozen rosé, frozen watermelon, chilled simple syrup and lime juice in a large blender and blend until combined and smooth.
5. Add watermelon wedges for garnish.
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The Cherry Bomb cocktail was crafted by Daniel Marohnic, property mixologist at ARIA Resort & Casino in Las Vegas. "When creating the Cherry Bomb cocktail, I wanted the flavors and presentation to incorporate all of my favorite things about the 4th of July – drinking limeade, eating fresh watermelon and lighting fireworks," he tells Us.
Makes 1 serving
INGREDIENTS:
• 1.5 oz orange vodka
• 4 fresh cherries
• 1/2 oz simple syrup (equal parts sugar and water)
• 1/2 oz fresh lime juice
• 3 oz fresh watermelon juice
INSTRUCTIONS:
1. Muddle cherries and syrup in a shaker tin.
2. Add lime juice, watermelon juice, vodka and ice.
3. Shake vigorously until contents are well-chilled and emulsified.
4. Strain over fresh ice into glass of your choice.
5. To garnish, thread a sparkler through the center of a fresh cherry and add a festive straw and parasol.
6. Ignite sparkler and enjoy, after removing the festive firework.
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Berry forward with a tequila kick, what better way to celebrate America’s diversity than with a little help from our Southern neighbors?
Makes 1 serving
INGREDIENTS:
• 1 part Tres Agaves Agave Nectar
• 12-15 blueberries
• 1 lime, squeezed
• 1-2 parts filtered water
• A couple sprigs of basil
INSTRUCTIONS:
1. Muddle blueberries and basil with Tres Agaves Tequila.
2. Add remaining ingredients.
3. Shake with ice and serve over fresh ice, without straining.
4. Garnish with basil leaf.
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Created by Jakob Hostetter, beverage director at Cantina on Lenox in New York, this cocktail is missing the red and blue, but the delicious coconut libation has white covered.
Makes 1 serving
INGREDIENTS:
• 2 parts Sugar Island Coconut Rum
• 1 part Coco Lopez cream of coconut
• 1/2 part fresh lime juice
• Splash of club soda
Shaved coconut and lime wedge, as desired
INSTRUCTIONS:
1. Shake coconut rum, Coco Lopez and lime juice.
2. Pour over crushed ice and top with club soda.
3. Garnish with shaved coconut and lime twist.
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This other Jakob Hostetter tropical creation is perfect to share with your partner or a pal this holiday.
Makes 1 serving
INGREDIENTS:
• 3 parts Sugar Island spiced rum
• 3 parts Sugar Island coconut rum
•1 1/2 parts Tres Agaves strawberry mix
• 3/4 parts Coco Lopez cream of coconut
• 1 whole pineapple, hollowed out
• 1 lime, freshly squeezed
INSTRUCTIONS:
1. Blend all ingredients together and pour into hollow pineapple.
2. Garnish with pineapple slice(s) and two straws.
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"My go-to this summer is a piña colada that I make with Baileys Almande, which is an almond milk liqueur," former reality star Lo Bosworth tells Us. "Making drinks with Baileys Almande is perfect because it’s dairy-free, gluten-free, and even vegan, so I know that anyone can enjoy!"
Makes 1 serving
INGREDIENTS:
• 1.5 oz chilled Baileys Almande Liqueur
• 3 oz chilled almond milk
• 1 cup frozen pineapple
• 1 frozen banana
• Fresh pineapple wedge for garnish
INSTRUCTIONS:
1. Blend chilled Baileys Almande Liqueur, chilled almond milk, frozen pineapple and a frozen banana in a food processor until smooth.
2. Pour into a Collins glass.
3. Garnish with fresh pineapple.
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This light and refreshing drink features all-American, California-born and aged Smoke Tree Rosé, which pairs beautifully with seasonal salads and grilled seafoods while offering a fresh, vibrant and crisp finish.
Makes 1 serving
INGREDIENTS:
• 5 oz Smoke Tree Rosé
• 2 oz Chandon Rosé
• 2-3 lemon slices
• 2-3 fresh strawberries
• 1 mint sprig
INSTRUCTIONS:
1. Fill a cocktail glass with ice.
2. Pour in Smoke Tree Rosé.
3. Top with Chandon Rosé.
4. Stir in chopped strawberries and lemon.
5. Garnish with mint sprig.
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If you’re looking to whip up a batch of cocktails for a party, this citrusy yet sweet newly-created rosé-based punch will absolutely do the trick.
Makes 16-20 servings
INGREDIENTS:
• 4.5 cups Smoke Tree Rosé
• 2 cups unsweetened black tea
• 3/4 cup lemon juice
• 1/2 cup bourbon
• 1/2 cup raw cane sugar syrup
• 1 cup blueberries
• 1 lemon, sliced
INSTRUCTIONS:
1. Fill a punch bowl with ice.
2. Top with Smoke Tree Rosé, unsweetened black tea, lemon juice, bourbon and raw cane sugar syrup.
3. Stir to chill and combine ingredients.
4. Top with lemon slices and blueberries.
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