Celebrate Fourth of July with these 12 patriotic drinks
To celebrate Independence Day this year, local bars, restaurants and lounges are serving red, white (or clear) and blue concoctions in honor of America.
For Thursday’s fireworks, barbecue feasting and fun festivities, we’ve compiled creative, thirst-quenching and color-themed cocktails available to order on the Fourth — and they’re specially mixed for amNewYork readers. (You can’t find these on the regular menu!)
Here are 12 drinks (with recipes!) to which we salute our forefathers.
$15, The Garden by David Burke at The James NY, 23 Grand St.
2 ounces red wine
1 ounce Pisco
1 ounce St. Germain
A splash of orange juice
A splash of grapefruit juice
Preparation: Combine all ingredients in a glass and shake well. Serve in a tall glass over ice and garnish with blueberries and raspberries.
Bombay Sapphire East Gin & Tonic Reimagined
$15, Sky Room, 330 W. 40th St.
1.5 parts Bombay Sapphire East Gin
3 parts Fever-Tree tonic water
Preparation: Build all ingredients together with cubed ice in a large, Spanish-style wineglass. Squeeze one lime slice and add garnishes as desired.
Patriotic Pina Colada
$14, Tacombi, 267 Elizabeth St.
8 ounces pineapple juice
16 ounces ice
3 ounces rum
2 ounces coconut cream
Preparation: Combine all ingredients in a blender and blend until smooth. Garnish with a pineapple slice and a cherry.
Bless the U.S. Blue Martini
$14, Blue Note Jazz Club, 131 W. Third St.
0.5 ounce Blue Curacao
1.5 ounces citrus vodka
1 ounce white cranberry juice
A splash of lime
Preparation: In a shaker, shake all ingredients and strain into a martini glass. Garnish with a cherry.
Proud to Be an American Michelada
$5, La Gringa Taqueria, 800 Grand St., Williamsburg
7 ounces Tecate Mexican beer
1 tablespoon of picante sauce
1 tablespoon of crema
Preparation: Combine beer and picante sauce, top with crema to cool it down. Garnish with tangy limes.
The Fourth of July
$17, Jimmy at The James Hotel, 15 Thompson St.
1.5 ounces Ketel Citroen
0.75 ounce Blue Curacao
1 ounce lemon juice
0.5 ounce simple syrup
1 ounce strawberry puree
4 dashes rhubarb bitters
Preparation: In a shaker, shake ingredients with ice, and strain over ice in a tall glass. Add soda water and garnish with berries on a stick.
$12, Mother’s Ruin, 18 Spring St.
2.5 ounces Inniskillin Cab Franc
0.75 ounce rye whiskey
2 dashes Angostura bitters
Preparation: Combine all ingredients in a mixing glass and add ice. Stir until cold. Strain over one large ice cube into a rocks glass and garnish with a lemon peel.
$13, Highline Ballroom, 431 W. 16th St.
1 ounce Hendrick’s gin
A splash to 0.25 ounce Blue Curacao
0.25 ounce St. Germain
A splash of lemon juice
Preparation: In a shaker, shake all ingredients and top with prosecco. Garnish with lemon. Serve on the rocks.
The Skinnygirl Firecracker
$10, The Keg Room, 53 W. 36th St.
2 parts Skinnygirl Cucumber Vodka
2 parts low-sodium tomato juice
A splash of fresh lemon juice
A squeeze of fresh lime juice
A dash of Worcestershire sauce (to taste)
A dash of hot sauce
A sprinkle of celery salt
Preparation: Mix ingredients and pour over ice. Garnish with lime, cucumber and celery salt.
Red, White and Blueberry-Spiked Lemonade
$14, BLT Fish, 21 W. 17th St.
2 ounces gin
2 ounces lemon sour mix (equal parts lemon juice and simple syrup)
0.5 ounce triple sec
A splash of water
Preparation: Muddle fruit with triple sec in glass and fill with remaining ingredients. Add ice, shake and pour into a glass.
Red, White & Bleu
$15, Bagatelle New York, 1 Little W. 12th St.
1 ounce cranberry juice
0.5 ounce grenadine (red)
1 ounce Malibu rum
0.5 ounce pineapple juice
1 egg white (white)
0.5 ounce Curacao
1 ounce pineapple (blue)
Preparation: Fill a highball glass with ice. Separately, shake each of the “colors” vigorously over ice and strain into glass, thus building a layered cocktail. Garnish with berries and pineapple.
At the restaurant, this cocktail involves a lit sparkler, adding to the festive holiday vibe!
The Independent Freskaro
1 for $7.76 (get it?), STIX Mediterranean Grill, 112 E. 23rd St.
1 ounce Blue Curacao
1 ounce Aperol
200 ml milk
3-4 ripe strawberries
Preparation: Muddle strawberries and add milk. Pour in the Aperol as well as some ice. Blend all ingredients together, forming a white and red milk froth. Coat the rim of a 16 ounce martini glass with a mixture of blue Curacao and sugar. Add blue Curacao and then milk froth (use an inverted soup spoon so it floats). Garnish with strawberries.
Looking for a bar crawl equipped with a checklist? Check out the amNewYork
July Fourth Drinks List on Foursquare. Click here