{"id":7162,"date":"2015-07-03T14:26:56","date_gmt":"2015-07-03T21:26:56","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7162"},"modified":"2015-07-03T08:29:33","modified_gmt":"2015-07-03T15:29:33","slug":"cocktail-corner-festive-drinks-for-the-fourth","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7162","title":{"rendered":"Cocktail Corner: Festive Drinks for the Fourth"},"content":{"rendered":"

\"IMG_8263\"A spirited toast to all things alcoholic! By Leslie Dinaberg<\/a><\/strong><\/p>\n

What better time to raise a glass than on the 4th of July. Here a few fun recipes to impress your guests, both this weekend and throughout the entire summer!<\/p>\n

\"True

True Blue Cocktail, courtesy photo<\/p><\/div>\n

True Blue Cocktail<\/strong><\/p>\n

1 oz. C\u00ceROC Vodka<\/a><\/p>\n

1\/2 oz. Blue Curacao<\/a><\/p>\n

1\/4 oz. Grapefruit Juice<\/p>\n

1\/2 oz. Simple Sugar<\/p>\n

Mix ingredients and serve in a martini glass.<\/p>\n

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Grand Lemon-Peach Sparkler\u00a0<\/strong><\/p>\n

\"Grand

Grand Peach Lemon Sparkler, courtesy photo<\/p><\/div>\n

1\/2 oz. simple syrup<\/p>\n

1 oz. Grand Marnier Raspberry Peach<\/a><\/p>\n

1 oz. fresh lemon juice<\/p>\n

2 oz. Chandon Limited Edition American Summer Ros\u00e9<\/a><\/p>\n

Lemon wedges for garnish<\/p>\n

Pour the Grand Marnier Raspberry Peach, lemon juice and simple syrup into a rocks glass. Stir to combine. Add the Ros\u00e9. Fill the glass with ice and add a lemon wedge. Serve with a straw.<\/p>\n

\"Hendrick's

Hendrick’s Cucumber Lemonade, courtesy photo<\/p><\/div>\n

Hendrick\u2019s Cucumber Lemonade<\/strong><\/p>\n

3 parts Hendrick\u2019s Gin<\/a><\/p>\n

2 parts fresh lemon juice<\/p>\n

2 parts simple syrup<\/p>\n

Sparkling Water<\/p>\n

In a long glass combine ingredients. Add ice, top with sparkling water, give a gentle stir and garnish with a cucumber spears.<\/p>\n

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Hard Shandy<\/strong><\/p>\n

\"Hard

Hard Shandy, courtesy photo<\/p><\/div>\n

1 \u00bd Oz \u00a0\u00a0Tullamore D.E.W. Original<\/a><\/p>\n

1\/3 Oz Freshly squeezed Lemonade<\/p>\n

8 \u00bd Oz Wheat Beer or Hefeweizen (Fill remaining of 10.5 Oz glass)<\/p>\n

In a pilsner glass add Tullamore D.E.W. followed by lemonade. Finish with beer and garnish with a lemon wheel.<\/p>\n

\"Long

Long Island Iced Tea, courtesy photo<\/p><\/div>\n

Long Island Iced Tea<\/strong><\/p>\n

0.5 Oz Reyka Vodka<\/a><\/p>\n

0.25 Oz Hendrick’s Gin<\/p>\n

0.25 Oz Milagro Silver Core Tequila<\/p>\n

0.75 Oz Sailor Jerry Spiced Rum<\/p>\n

1 Oz Lemon Juice<\/p>\n

0.75 Oz Honey<\/p>\n

3 Dashes Angostura Bitters<\/p>\n

1.5 Oz Ginger Beer<\/p>\n

Shake all ingredients with ice. Strain into tall glass with ice.\u00a0Top with ginger beer. Garnish with mint sprig.<\/p>\n

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\"White

White Star Peach cocktail, courtesy photo<\/p><\/div>\n

White Star Peach<\/strong><\/p>\n

1 oz C\u00ceROC Peach<\/p>\n

0.25 oz Apple Liqueur<\/p>\n

0.25 oz Rioja White Wine<\/p>\n

1.5zoz Ginger Ale<\/p>\n

0.5 oz Simple Syrup
\nCombine ingredients on the rocks and garnish with a slice of ginger and a lime wheel.<\/p>\n

\"Berry

Berry Explosive, courtesy photo<\/p><\/div>\n

Berry Explosive<\/strong><\/p>\n

4 parts Milagro Silver<\/a>\u00a0Tequila<\/p>\n

1 part Fresh Lime Juice<\/p>\n

2 parts Agave Nectar<\/p>\n

8 Raspberries per batch<\/p>\n

12 Blueberries per batch<\/p>\n

 <\/p>\n

Blend all ingredients in a blender until smooth. Fill two glasses with crushed or shaved ice and pour over. Top with raspberries and blueberries.<\/p>\n

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Solerno Blood Orange & Berry Punch<\/strong><\/p>\n

(Serves 25 people)<\/p>\n

1 Bottle Lillet Rouge<\/a><\/p>\n

\"Solerno

Solerno Blood Orange and Berry Punch, courtesy photo<\/p><\/div>\n

12 oz. Red Zinger Tea (brewed at 2x strength)<\/p>\n

6 oz. agave nectar<\/p>\n

6 oz. fresh lemon juice<\/p>\n

6 oz. berry blend puree (Raspberries, Blueberries, Blackberries, Red Grapes)<\/p>\n

Combine all ingredients in a punch bowl and stir well. Float an ice block in the center and garnish with floating blueberries, raspberries, halved grapes, blood orange slices and a few mint leaves<\/p>\n

\"Lillet

Lillet Rouge Sangria, courtesy photo<\/p><\/div>\n

Lillet Rouge Sangria<\/strong><\/p>\n

3 parts Lillet Rouge<\/p>\n

\u00bd part fresh lime juice<\/p>\n

Lemon-lime soda (2 – 2 liter bottles)<\/p>\n

Diced fresh fruit of choice (blueberries, raspberries or blackberries and oranges, etc.)<\/p>\n

Build cocktail over ice in a wine glass or Collins glass and stir to combine. Top with lemon-lime soda and garnish with an orange slice.<\/p>\n

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Flor de Ca\u00f1a Pineapple Daiquiri\u00a0<\/strong><\/p>\n

\"Flor

Flor de Ca\u00f1a Pineapple Daiquiri, courtesy photo<\/p><\/div>\n

2 parts Flor de Ca\u00f1a 7<\/a>\u00a0Rum<\/p>\n

2 parts pineapple juice<\/p>\n

1\/3 part fresh lime juice<\/p>\n

2\/3 part extra-fine sugar<\/p>\n

Combine the pineapple juice, rum, lime juice, sugar, and \u00bd cup ice in a cocktail shaker and shake to chill. Strain into a stemmed cocktail glass. Garnish with pineapple wedge.<\/p>\n

Have a wonderful holiday. Cheers!<\/p>\n

Click here<\/a> for more cocktail corner columns.<\/p>\n

Recipes courtesy Susan Magrino Agency and Ciroc.<\/em><\/p>\n

\"Leslie<\/a><\/p>\n

When she\u2019s not busy working as the editor of Santa Barbara SEASONS<\/a>, Cocktail Corner author Leslie Dinaberg<\/a>writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on July 3, 2015.<\/p>\n

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