Here’s a plethora of cocktails to serve at the 4th of July weekend celebrations. Since it’s a long weekend and we like variety, I have quite a few that were sent to me to try out. I can’t try them all, so you’ll have to help. Here are the recipes, and the pics – if you make one of the cocktails and find it to be delicious, give us a heads up. All of these recipes use a brand name alcohol, but can probably be swapped out with another brand if you can’t find the one you are looking for. Also, feel free to make it non-alcoholic and share it with us.
4th of July Raspberry White and Blueberry Farm to Table Cocktail
- 3oz Harvest Spirits Black Raspberry Vodka
- 1oz Tonic Water
- Splash of Cranberry Juice
Garnish with a Slice of Locally Grown Apples & Blueberries
Serve in Chilled Cocktail Glass
- 1/3 oz. Three Olives Cake Vodka
- 1/3 oz. Grenadine
- 1/3 oz. Blue Curacao
Layer in a shot glass!
- 2 parts Three Olives® TARTZ™ Vodka
- 2 parts club soda
- 2 parts lemon lime soda
Mix all ingredients together with ice & serve in a rocks glass. Garnish with a cherry
- 2 oz. Maestro Dobel Tequila
- ½ oz. Blue Curacao
- Splash Tonic
Shake Maestro Dobel Tequila and blue curacao with ice. Strain into a chilled martini glass. Add tonic and garnish with a lemon wedge.
- 1 oz. Three-O Pomegranate Vodka
- 2 oz. Sparkling Wine
- Splash Pomegranate Juice
Combine vodka and pomegranate juice in an ice-filled shaker. Shake with ice and strain into a chilled martini glass. Top with sparkling wine or champagne . Garnish with a cherry
- 2 oz. Maestro Dobel Tequila
- 1/2 oz. agave nectar
- 1/2 oz. fresh lime juice
Pour into an iced mixing glass. Shake and strain into a chilled martini glass. Garnish with an orange twist.
Whiskey Cocktails from Alibi.
- 3 large, ripe strawberries, hulled
- 2 ounces Alibi American Whiskey
- 2 tsp simple syrup
Muddle strawberries in a shaker. Combine with Alibi, simple syrup and ice and shake vigorously. Strain into a mason jar; add ice. Garnish with mint leaves.
- 2 oz Alibi American Whiskey
- 1 egg white
- 1 ounce simple syrup
- 1 ounce fresh-squeezed lemon juice
Crack an egg and separate the egg white from the yolk. Combine with Alibi American Whiskey, lemon juice and simple syrup in a shaker without ice. Dry shake vigorously until the liquid is white and foamy. Add ice, and shake again until the mixture is cold. Pour into a mason jar; add ice.
- 2 oz Alibi American Whiskey
- 5 blueberries
- I ounce fresh-squeeze lemon juice
- 2 tsp agave syrup
- 4 Mint leaves
Muddle blueberries and mint leaves in a cocktail shaker. Fill halfway with ice and combine with Alibi and simple syrup. Cover and shake vigorously.
Strain into a mason jar; add ice. Garnish with a lime wheel.
Here are some of our previously posted Red White and Blue Cocktails.
Summer didn’t end yet, not yet, not until September 22, at 11:09. Tomorrow’s the last of it, and I think we should still celebrate with one last Cookerati Tequila Round Up. I’ll share a few oldies, and a few newies because I think tequila has been one of my favorite liquors of the Summer of 2010. I want to express to you that it’s important to buy really good tequila for your drinks and it will make such a difference. Right now, I’m trying out Don Julio Blanco, a really delicious tequila – great for making your last summer cocktail.
Here are some recipes and cocktail suggestions for YOUR last day of summer relaxation. Sit back with your feet up and absorb that summer vibe because it’s only around for one more day.
Grilled Garlicky Agavero Tequila Shrimp Kabobs with Lemon and Fresh Bay Leaves – halfway down the page
Margarita Cupcakes – gotta have dessert
Tequila Lime Steak Fajitas - This uses a London Broil – I love fajitas
Shrimp Pasta with Chipotle Lime Tequila Sauce - Pasta and shrimp are a great combination
Watermelon Limeade – It’s my favorite drink of the Summer – just add a splash of Tequila to your glass.
Sweet Summer Cocktails – Slurp, don’t sip.
Tequila Sunrise – or maybe just Sippity Sup
The American Flag Cocktail – for those of you who want to end the summer with a patriotic salute.
Watermelon and Peaches – Oh My! This really is the best of the summer.
Enjoy your last summer day of the 2010 season – and for my friend Linda Lindsey who has summer coming up – These can start your summer off just right.
Disclosure : I’ve been given Don Julio Blanco to try out, and I did. My opinions are my true opinions.Diana
Try this Tequila Cocktail for your last day of summer refreshment.
Riazul Octli (Nectar of Gods)
- 1 1/2 oz Riazul Silver Tequila
- 1 1/2 oz Pulque
- ½ oz Agave Nectar
- 1 oz Lime Juice
- 1 oz Wild Hibiscus Flowers in Syrup
Shake tequila, pulque, agave nectar, lime juice and hibiscus syrup with ice. Strain into a cocktail glass and serve.Diana
There’s still time to grill on this last summer day, though if you are my brother in law (Deb’s husband) fall or even winter snow won’t keep you from your grill. Here’s a great end your summer with Grilled Tequila Lime Chicken Dinner. This recipe uses 1800 Silver Tequila – gotta love it, go with the good stuff.
- 1/4 cup 1800 Silver Tequila
- 1/2 cup fresh lime juice
- 1 fresh squeezed orange
- 1/4 cup chopped fresh cilantro
- 2 tablespoons minced seeded jalapeño chilies
- 1 1/2 tablespoons chili powder
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 6 boneless chicken breast halves with skin
Mix lime juice, tequila, orange juice, cilantro, jalapeños, chili powder,
salt and pepper in bowl. Coat chicken in marinade and cover to chill overnight.
Grill chicken over medium heat until cooked through, turning occasionally, for approximately 18 minutes. Serves six.
Marcela Valladolid,the TV chef from the Food Network show Mexican Made Easy and author of the cookbook FRESH MEXICO: 100 Simple Recipes for True Mexican Flavor developed some great recipes using Sauza® Tequila . How about these to try out on your last day of summer? We’re lucky they asked to share them with our Cookerati readers.
A twist on sautéed shrimp that cooks up fast and is easy to eat. A fantastic dish.
- 1 pound large shrimp (21 to 25 per pound), peeled and deveined
- 2 tsp salt
- 1/4 cup green onions, chopped
- 1 tbs lime juice
- 1 tsp kosher salt
- 3/4 tsp pepper, coarsely ground
- 2 tbs butter
- 1/4 cup Sauza® Silver Tequila
- 3/4 cup crema or sour cream
Toss shrimp with salt, green onions, lime juice, kosher salt and coarsely ground pepper.
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with chili powder.
This is a sweet and spicy dish. The apricot preserves provide a sweet and crispy outside. The tequila and spice give it an interesting kick that blends perfectly.
- 1 1/2 cups apricot preserves
- 2 tbs chile de arbol, crushed
- 1/3 cup Sauza® Silver Tequila
- 4-6 chicken drumsticks
- Salt to taste
- Pepper to taste
Preheat oven to 350°F. Combine apricot preserves, chile de arbol and tequila in medium pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Season drumsticks with salt and pepper on all sides and place on glass baking dish. Brush apricot mixture on drumsticks and pour left over mixture all over chicken. Roast for 80 minutes or until chicken is fully cooked and crispy.
This drink is sweet and tangy and the grapefruit pairs perfectly with
tequila. It’s great for a hot summer day.
- 6 oz Sauza® Silver Tequila (enough to fill a half grapefruit)
- 32 oz Club Soda
- 4 tbs granulated sugar
- 4 grapefruits (juice only) or 12 oz grapefruit juice
Combine all ingredients in a pitcher. Mix well and serve cold.
The perfect way to combine tequila and wine! The wine makes the
tequila taste so fruity. It is irresistible!
- 4 oz white wine
- 8 oz limeade
- 8 oz lemon-lime soda
- 4 oz Sauza® Silver Tequila
In a pitcher combine white wine, limeade, soda and tequila.
Serve over ice.Diana
Tequila is one of our favorite basics for our movie night cocktails. Recently we tried some Partida Tequila and we think it’s delicious (is that a good word for alcohol?). It really has a clean smooth taste, and has a waaarrrrmmmm in your belly, mmmmm.
Partida Tequila is made from blue agave that it gets from one place, it’s very own Partida Estate in the heart of Mexico’s historic Tequila region. Partida Estate is a family plantation who have been growing blue agave for several generation. The heart of the agave plant – la pina is baked slowly and gently for 20 hours, then distilled twice – not steam blasted. These agaves are used to create four tequilas: Blanco (not aged), Reposado (aged 6 months), Anejo (aged 18 months) and Extra Anejo Elegante (aged 36 months).
Partida also has an Blue Agave Nectar they produce that is 100 percent made from blue agave plants and is organic. Blue Agave Nectar is a sweetener made from the blue agave plant, similar to honey, only lighter tasting and it has a lower glycemic index than other sweeteners. My son uses agave nectar with his peanut butter instead of honey because it gives a little more sweetness similar to honey – and it doesn’t crystallize like honey (but maybe that’s just ours).
So here I had this great tequila – that I used to make Margaritas – plus I had this book to review called Spice & Ice by Kara Newman, what a great pairing. I’m not big on heat in everything but this book is really a neat recipe book for making spicy cocktails. Some of the ingredients are different from what you might have sitting around, but there are quite a few that use Reposado or Anejo Tequila, so I thought it was a perfect fit.
As the author of the High Spirits column for Chile Pepper magazine, Kara Newman is the perfect coach for crafting beverages that bite. She offers spicy spins on classic cocktails, including Wasabi-tinis, Jumpin’ Juleps, Blackberry-Poblano Margaritas and Spiced Tangerine Caipirinhas. Serve Hot Flashes at your next party with the girls. Get seriously hot under the collar with a sweet/piquant Peppadew Cocktail, a Sangria Scorcher, or The Bloody Scary. Next time you’ve got a crew of jaded cocktail enthusiasts to satiate, steam up the punch bowl with Spicy Pisco Punch.
Funny true story. I made the Dragonfire Cocktail twice. The first time I wasn’t sure about the heat so when I put the pepper in the tequila, the first drink was made after it soaked for 2 hours. My husband and I drank it, no problem a little heat it was fun. Then I let the pepper sit in the rest of the batch of jalapeno infused tequila (I used a different pepper, I didn’t have a jalapeno available) for days. I made up the Dragonfire Cocktail again took a itty bitty sip and boy that sucker was hot. So I brought it to my dear husband and asked him to take a small sip. He took a sip, but not an itty bitty one like he should have – and gasped and coughed and drank water. I asked what he thought and he said unbearable. Letting it sit for days might not be the way to go for us.
I am keeping the Partida Tequila for us, we like margaritas and other drinks with Tequila plus Partida Tequila is amazingly good. Spice & Ice is going to be a gift for my niece. She made her mother a cayenne pepper chocolate cake for her birthday, and then made one for the family for Thanksgiving. I think she’d get such a kick out of this book that I’m going to stick it in her Christmas gift bag. She’ll forgive the re-gifting because she’ll love the book. This book was very well put together, with lots of fun cocktails. My grade A, but you have to like heat.
- 2 ounces jalapeno infused (vodka or) tequila (see below)
- 1 ounce triple sec
- 1 ounce orange juice
- 1 ounce lime juice
- 1 lime wedge for garnish(optional)
Mix together the tequila, triple sec, and orange and lime juices in a cocktail shaker filled with ice. Shake, strain into a tall glass, and garnish with the lime wedge.
Jalapeno Infused Tequila
2 cups Tequila ( Preferably Reposado Tequila)
1 to 2 hot peppers, washed and cut lengthwise
Combine the ingredients in a small container with a lid. Steep for as little as 2 hours and as long as two days, until desired heat is achieved. Strain with a fine mesh sieve, cover tightly.
If you don’t like spice, here’s a Partida Margarita Recipe for you.
Partida Margarita with 100% Organic Agave Nectar
- 1 1/2 ounces Partida Tequila
- 1 ounce fresh squeezed lime juice
- 3/4 ounce Partida Agave Nectar (to taste)
- 3/4 ounce pure water
Shake all ingredients with ice in standard bar shaker. Taste, Add additional lime juice if you prefer more tartness; add more agave nectar for more sweetness; serve in glass on rocks. No garnish, no salt.
Disclaimer: Both Spice & Ice and Partida Tequila were given to me to review. The opinions expressed are my own. No payment received, no warranty implied.Diana
These drinks are not as spicy as the previous cocktail, but they are scrumptious. Tequila always warms my insides up, so I don’t always need it spiced up.
Two medium sized strawberries
3/4 oz. Partida Agave Nectar
Tea spoon of half and half
1 1/2 oz Partida Anejo
Powdered sugar for garnish
Muddle strawberries and Partida Agave Nectar in mixing glass. Add half & half and Partida Anejo. Shake vigorously for
10 seconds. Strain into a rocks glass, garnish with a whole strawberry sprinkled with powdered sugar.
1 1/2 oz Partida Blanco
1/2 oz Coffee liqueur
4 oz Freshly Brewed Hot Coffee
3 barpoons Cinnamon and Sugar Mix
Prepare small warm wine glass. Add Partida Tequila Blanco and coffee. Mix in the cinnamon sugar.
Float Heavy Cream on top of the coffee. Garnish with a sprinkle of cinnamon sugar mix on top and a cinnamon stick.
Note: The cinnamon sugar mix is 4 parts granulated white sugar to 1 part ground cinnamon. Mix them together in a bowl.
2 oz Partida Anejo
1 Barspoon Partida Agave Nectar
2 dashes of Peychaud Bitters
1 Dash of Angostura Bitters
Stir and strain into ice-filled Old-Fashioned glass. Garnish with a grapefruit peel.