The Dish: Alco-pop! Fizz! Bang!

by Editorial

Spice up your Independence Day with fizzy, refreshing cocktails.

Summer Cocktails by Mixologist Joseph Ambrose at the POV Rooftop Lounge at the W Hotel DC

While American beers and red, white and blue martinis are typical favorites for Independence Day, your Fourth of July party will certainly stand out from the rest if you whip up some of these exotic cocktails. The Distilled Spirits Council of the U.S. (DISCUS) and 2012 Artini award-winner Joseph Ambrose weighs in with recipes for warm-weather spirits to sip poolside.

El Luchador Rosa by Joseph Ambrose

El Luchador Rosa featuring Pork Barrel Hellfire Bitters

2 oz. Tequila
4-6 Cilantro Leaves
4-6 Fresh Raspberries
3/4 oz. Fresh Lime Juice
1/2 oz. Simple syrup
2 Dashes Pork Barrel Hellfire Bitters

Start with cilantro and add raspberries, lime juice and simple syrup. Muddle with Pork Barrel Hellfire Bitters. Add tequila, and ice, then shake for five seconds. Strain into glass over ice and garnish with a green lime wheel. Note: if micro cilantro is used, add a decent-sized pinch when building the drink.

1 1/4 oz. VS Cognac
1/4 oz. Cointreau
1 oz. Lemon juice
1/2 oz. Simple syrup

Combine VS Cognac, Cointreau, lemon juice and simple syrup. Shake with ice and strain into a sugar-rimmed coupe. Garnish with a spritz of lemon twist.

DISCUS Agave Royale
1 1/4 oz. Silver Tequila
1/4 oz. Maraschino Liqueur
3/4 oz. Lemon Juice
3/4 oz. Ginger Syrup (Simple Syrup Infused With Ginger)
1 Piece Crystallized ginger
2 Fresh Blackberries

Muddle one fresh blackberry with all liquid ingredients. Shake with one ice cube, strain into a chilled double rocks glass and top with crushed ice. Garnish with blackberry and crystallized ginger.

DISCUS Gin Lantern
1 1/4 oz. London Dry Gin
1/4 oz. Aromatic Herbal Liqueur (such as Benedictine)
1/2 oz. Yuzu Juice
1/2 oz Honey Syrup (3 parts honey to 1 part water)
Splash Club soda
1 Rosemary stalk

Combine all liquid ingredients and honey syrup mixture in a shaker with ice. Shake and pour all contents into a frosted pilsner glass. Top off with club soda, and garnish with a rosemary stalk.

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