Get Patriotic With These 21 Red, White & Blue Drinks

Published: 2017.07.02 03:44 by Admin

Three cheers for the red, white and blue! It’s July 4th, which means it’s time for the beach, BBQ and booze! Enjoy yourself with these incredibly festive cocktails that are not only patriotic, but delicious, too!

BACARDÍ Tropical Rum Punch

8 parts BACARDÍ Banana

4.5 parts BACARDÍ Superior
4 parts Coconut cream – Whisked
5 parts Orange juice
4 parts Lemon juice
3 parts Simple Syrup

Add all ingredients into a punch bowl with an ice block. Garnish with orange slices.

Svedka Firework

1 1/2 parts SVEDKA Vodka
1 part watermelon schnapps
1/2 part cranberry juice
1/2 part fresh lemon juice
1/2 part simple syrup
1/4 part Blue Curacao
Club soda

Build in a rocks glass. Add watermelon schnapps, and cranberry juice over ice, then carefully add lemon, simple syrup, and SVEDKA Vodka to create the white layer. Then VERY carefully layer the Blue Curacao to create the color separation, and gently top with soda. Garnish with fresh watermelon pieces.

Watermelon Infusion
1 medium watermelon
1-liter Tito’s Handmade Vodka

Cut watermelon into cubes and flash freeze for 30 minutes. Add frozen watermelon to an infusion jar or glass vessel and cover with Tito’s. Let sit 4-5 days and strain out fruit with a cheesecloth. Infusion will keep up to 2 weeks in the fridge. Prior to infusing the watermelon, use a star cookie cutter to cut your watermelon into cubes.

Lei Tai
1.5 oz white rum
3 oz of pineapple juice
Coconut Pineapple Sparkling Ice
Nutmeg (garnish)

Add white rum and pineapple juice to shaker. Add ice. Stir and strain into chilled Old Fashioned glass. Top with Coconut Pineapple Sparkling Ice. Garnish with pinch of nutmeg.

Red Berry Sangria
1 oz. CÎROC Red Berry
1 oz. Rose Wine
1/2 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
2 oz. Berry Tea

Fall Off The Tramcar from The Bowery Beer Garden in NYC
White Rum
Watermelon Juice
Muddled mint & limes
Fresh Lemon
Fresh Lime
Simple Syrup
Top With Club Soda

Organic Berry Sparkler
1.5 oz Gin
4.5 oz Organic Elderflower Lemonade
Sprig of Mint
Cubed Ice
Mixed red, and blueberries

Pour 1 shot of gin into a tall glass. Add a pinch of mint, fill the glass with ice cubes and top with the Elderflower Lemonade. Give them a quick mix with a bar spoon and garnish it with a couple of berries on a nice cocktail stick. DONE!

Strawberry Slushie
3 cups strawberries
¼ cup freshly squeezed lemon juice
1 sprig of fresh mint
Ice cubes
1 tablespoon sugar
Bottle Santa Margherita Prosecco Superiore DOCG

Stir lemon juice and ½ Santa Margherita Prosecco Superiore together, set aside. Combine ice cubes, mint, sugar and strawberries in blender, blend on high until smooth. Pour in lemon and Santa Margherita Prosecco Superiore mixture and blend on medium until smooth. Distribute mixture and top each glass with remaining Prosecco. Garnish with strawberry & a mini umbrella!

Tito’s Summertime Sparkler
1.75 oz watermelon infused Tito’s Handmade Vodka
3 oz sparkling mineral water
0.5 oz guava nectar
0.25 oz simple syrup
Squeeze of fresh lemon
Garnish with fresh fruit

Build cocktail in order listed, pour over ice and stir. Garnish with fresh fruit.

Blueberry Thyme Mojito
10-15 Blueberries
1/2 Lemon
1-1/2 oz. Purus Organic Vodka
1/4 – 1/2 oz. Agave Nectar or Simple Syrup
2-3 Springs Of Fresh Thyme

Muddle berries and lemon in mixing cup. Add Purus vodka, agave nectar, and ice. Shake for 20-30 seconds. Bruise 2 sprigs of thyme and place in the bottom of a highball glass with ice. Strain the cocktail into glass and add thyme and blueberries to your liking.

Angry Party Punch
2 bottles Angry Orchard Summer Honey
6 oz Vodka
12 oz Peach Juice
12 oz White Wine
4.5 oz Lemon Juice
3 oz Simple Syrup (1:1 Sugar and Water)

Build in a large punch bowl and top with Angry Orchard Summer Honey. Garnish with lemon wheels, strawberry slices and peach slices.

Rooftop Sparkler from Refinery Rooftop in NYC
6 Patrón Barrel Select Reposado
Topped with Prosecco

Watermelon Paloma
2 parts Hornitos® Plata Tequila
1 part fresh watermelon juice
1 part seltzer
¾ part agave nectar
¾ part fresh lime juice
Handful cilantro
Pinch of sea salt

Add all ingredients into a mixing glass, excluding seltzer and shake vigorously. Add seltzer and double strain into a Collins glass over fresh ice. Garnish with a watermelon wedge and rim the glass with paprika sea salt.

Cruzan® Bay Breeze
1 part Cruzan® Aged Light Rum
1/2 part Pineapple Juice
1/2 part Cranberry Juice
Pineapple Slice

Pour Cruzan over ice in a rocks or tall drink glass. Fill with pineapple juice and cranberry juice. Garnish with a pineapple slice and strawberry.

?Modelo® Sparkler Shandy Recipe by Bryan Windsor, Austin?
12 parts Modelo Especial
2 parts fresh grapefruit juice
3/4 part Casa Nobles? Blanco Tequila
1/2 part agave
2 jalapeno slices
1 long grapefruit twist

Add grapefruit juice, tequila, agave and jalape–o slices to a shaker filled with ice. Muddle thoroughly. Shake well over ice. Pour through a strainer into a highball glass with ice. Top with Modelo Especial. Serve the remaining beer with the cocktail. Long grapefruit twist and jalape–o slices (for garnish).

Aphrodite from 11 Hanover Greek in NYC
2oz Gin
1 oz lime juice
.5 oz simple syrup
2 basil leaves muddled
1 strawberry muddled

Add all ingredients. Shake double strain. Pour into martini or coupe glass. Garnish with basil leave.

Sparkling Cognac
¾ parts Courvoisier® V.S.O.P Cognac
2 dashes Angostura® bitters
1 sugar cube
Lemon peel for garnish

Soak sugar cube in bitters, drop into glass and add Courvoisier® V.S.O.P. Cognac. Top with champagne and garnish with a lemon peel (optional).

Dole Sunshine Island Rum Punch
1 can (46 oz.) DOLE Pineapple Juice, chilled
1 cup light or dark rum
1/4 cup sugar
1/2 cup lime juice
1 tablespoon finely chopped fresh mint
Ice cubes

Combine pineapple juice, rum, sugar, lime juice and chopped mint in large punch bowl. Garnish with lime slices and fresh mint, if desired.

Flirty Fizz
1 part Pinnacle® Original Vodka
2 parts Cranberry Juice
Splash of Club Soda
Garnish with Cranberries

Mix ingredients and serve over ice. Garnish with cranberries.

Drunken Watermelon Popsicles Winc 2016 Summer Water Created by Chef Sarah Simms Hendrix
1 large watermelon
30 5-inch wooden skewers

Clean outside of watermelon. Dry. Cut in half lengthwise, and then cut those halves in half again. Slice each quarter into one-and-a-half-inch-thick triangular wedges. Skewer each wedge from rind towards the tip. Place all wedges in large bowl (tip down), and pour bottle of Cocomero rosé over wedges. Let soak for 10 minutes. Work in batches until all watermelon is soaked through. Remove wedges from rosé, and lay flat on sheet tray lined with wax paper. Place layer of wax paper between each layer, and freeze for 24 hours before enjoying. Drunken popsicles last up to three weeks in the freezer.

Star Spangled Sangria
2 bottles of Viva Diva Pomegranate Moscato
1 cup of Triple Sec
½ cup berry-flavored vodka
½ cup fresh lemon juice
½ cup simple syrup
Strawberries sliced
1 large apple sliced

Combine the ingredients in a large pitcher and stir. Chill in the refrigerator for at least four hours.




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