39 Super Easy Fourth of July Cocktails to Try

Ingredients:

¾ parts BACARDÍ Limon

¾ parts BACARDÍ Raspberry

¾ parts BACARDÍ Superior

½ parts Grenadine

2 parts Sweet & Sour

1 parts Cranberry Juice

Garnish with Lemon Wedge or Mint

Directions:

Pour all ingredients into a punch bowl filled with ice blocks. Stir. Garnish the bowl with lemon wheels and raspberries.

Courtesy of BACARDÍ Rum

Ingredients:

1.5 oz.Broken Shed Vodka

Splash of cranberry juice

Fresh seasonal berries

Club soda

Directions:

Top up with club soda. Serve over ice and garnish with berries.

Courtesy of Broken Shed Vodka

Ingredients:

2 oz Aviation American Gin

3 muddled blackberries

3/4 oz. housemade lavender syrup

1 oz. fresh squeezed lemon juice

Lavender sprig

Directions:

Combine all in a shaker with ice cubes and shake. Garnish your drink with a lavender sprig.

Courtesy of Arielle Natale, Bar Manager, Elaia Estiatorio, Bridgehampton

Ingredients:

2 cups Diplomático Reserva Exclusiva

3 cups lemonade

1 cup cold water

4-6 dashes of Angostura bitters

Lemons

Blueberries

Ice

Directions:

In a pitcher with ice, combine your Diplomatico Rum, lemonade and water. Add in your lemon and bitters. Finally, garnish with lemon slices and blueberries.

Courtesy of Diplomático Reserva Exclusiva

Ingredients:

6 oz. Chandon Brut

3 frozen blueberries

3 frozen raspberries

Directions:

Put your frozen fruit into a wine glass or flute. Pour the Chandon Brut in slowly.

Courtesy of Chandon

Ingredients:

1 ½ oz. Recuerdo Joven Mezcal

1 oz. Blue Curaçao

1/2 oz. lime juice

1 oz. mint syrup (1 cup water, 1 cup sugar, 2-3 bunches fresh mint if you're making it.)

5 fresh raspberries

Tonic water

Directions:

Heat the water, sugar, and mint to a gentle boil. Reduce to a simmer for one to two minutes while stirring. Pull off the heat and allow to sit for 30 to 60 minutes so the mint infuses. Cool and strain the mint.)

Then muddle a couple of raspberries with the Mezcal, lime juice and syrup. Serve with ice, adding the curaçao, and then filling with tonic water. Top with three fresh raspberries to garnish.

Courtesy of Recuerdo Mezcal

Ingredients:

½ oz of Grenadine

½ oz. St. Germain elderflower liqueur

¾ oz. fresh lemon juice

1 ½ oz. Bourbon

5 to 6 mint leaves

Directions:

Combine all cocktail ingredients except for the mint in a shaker. Add 4 to 5 ice cubes and shake. Using a Hawthorne strainer and a fine-mesh strainer, pour the contents into a glass and garnish with mint.

Courtesy of Lynnette Marrero, Co-Beverage Director of Wonderbar

Ingredients:

4 blackberries

5 mint leaves

Juice from 1/2 lemon

6 oz. Smirnoff Ice Zero Sugar Original

Directions:

Add blackberries, mint, and lemon juice in a glass. Using a muddler, crush all of the ingredients together to release their juices and flavors. Stir in the Smirnoff Ice Zero Sugar Original. Pour the cocktail over ice and garnish with blackberries and fresh mint.

Courtesy of Smirnoff

Ingredients:

2 oz. Kleos Mastiha (Greek liqueur)

1.5 oz. cointreau

1 oz. fresh squeezed lime juice

1 oz. club soda

Directions:

Combine ingredients and top with club soda. Garnish your beverage with raspberries and lime slices.

Courtesy of Arielle Natale, Bar Manager, Elaia Estiatorio, Bridgehampton

Ingredients:

1 oz. Gin

1 oz. Triple sec

½ lemon, freshly squeezed

Top with SpikedSeltzer Ventura Lemon

Serve over ice

Directions:

Build ingredients in a Collins glass over ice, top off with SpikedSeltzer Ventura Lemon, and stir.

Courtesy of SpikedSeltzer

Ingredients:

4 Blackberries, plus more for garnish if desired

3⁄4 oz Raspberry or blackberry liqueur

1⁄2 oz Agave nectar

1 1⁄2 oz Cazadores blanco tequila

3⁄4 oz Fresh lime juice

Directions:

Combine the blackberries, berry liqueur, and agave nectar in a shaker and muddle. Add the tequila, the lime juice and ice, and shake well. Strain into a stemless wine glass, and garnish with 3 skewered blackberries and an orange peel.

Courtesy of Manny Hinojosa, global brand ambassador for Tequila CAZADORES

Ingredients:

¾ cup tequila

½ cup Sparkling Ice Strawberry Watermelon

¼ cup lime juice

1lb watermelon

Directions:

Stir together tequila, Strawberry Watermelon Sparkling Ice, and lime juice in a large bowl. Cut watermelon into wedges and soak in Sparkling Ice mixture for 15 minutes. Insert popsicle sticks into wedges then freeze on a rack-lined baking sheet for 1 hour.

Courtesy of Sparkling Ice

Ingredients:

6 blackberries

4 oz pomegranate juice

1 oz lemon juice

1 oz vodka

Sipp Mojo Berry

Directions:

Muddle blackberries and place in shaker with ice, juice, and vodka. Shake for 20 seconds, strain into glass, and top with Mojo Berry. Garnish with blackberries.

Courtesy of Sipp

Ingredients:

2 oz berry Vodka (blueberry or raspberry)

6 oz Extra Spicy Brooklyn Crafted Ginger Beer Mini

Blueberries

Blackberries

Directions:

Muddle blueberries and blackberries in shaker. Add vodka and shake. Fill Moscow mule mug with ice. Pour in muddled berries and vodka and fill with Brooklyn Crafted (roughly 6oz). Garnish with blueberries and blackberries.

Courtesy of Brooklyn Crafted

Ingredients:

2oz The Botanist Gin

1oz Cointreau

1oz Fresh Squeezed Lemon Juice

6 strips Julienned Red Bell Pepper

3 drops Homemade Orange Bitters

Directions:

In a shaker, muddle the red bell pepper, then add all remaining ingredients. Shake without ice vigorously, then add ice and shake briskly. Double-strain into a coupe glass and garnish with a strip of julienned red bell pepper.

Courtesy of The Botanist Gin

Ingredients:

3 oz. light rum

1 cup frozen strawberries

1 bottle Lemon Flower Sipp, chilled

Juice of 1 lemon

Directions:

Add rum, frozen strawberries, lemon and Lemon Flower Sipp in a blender and blend until smooth. Pour into two glasses and garnish with lemon and strawberries.

Courtesy of Sipp and Mia Syn, MS, RDN

Ingredients:

1.5 oz. Handcrafted Peach Vodka

3.5 oz. Brooklyn Crafted Ginger Beer Mini in Mango

Peach slices

Mint for garnish

Directions:

Mix peach vodka and Brooklyn Crafted Ginger Beer Mini in Mango. Garnish with sliced peaches and mint over ice.

Courtesy of Brooklyn Crafted

Ingredients:

1.5 cups Smirnoff Red, White & Berry

8 cups Lemonade

1 cup Basil Syrup

4 Berry Lemonade Ice

Directions:

In a pitcher combine lemonade, vodka, and basil syrup. Stir to combine. To serve, place 4 ice cubes into a high ball glass and top with lemonade cocktail.

Created by Megan Marlowe of Strawberry Blondie Kitchen

Ingredients:

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 Sprigs of Fresh Thyme

Directions:

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.

Courtesy of Purus Organic Vodka

Ingredients:

1 ½ oz. Prairie Organic Vodka

½ oz. Elderflower Liqueur

½ oz. Simple Syrup

Muddled Blueberries

Directions:

Mix all ingredients.

Courtesy of Prairie Organic Vodka

Ingredients:

Two 1-inch cubes of Watermelon (muddled)

2 oz. London Dry Gin

3/4 oz. Lemon Juice

1/2 oz. Simple Syrup

Pinch of Salt

Directions:

Mix together in a mason jar and add a slice of watermelon and a blueberry for garnish.

Courtesy of Bankers Hill Bar and Restaurant

Ingredients:

2 oz. Blue Ice Vodka

1 oz. Blue Curacao Liqueur

1 Tblsp. Grenadine

0.5 oz. Grapefruit Juice

0.5 oz. Simple Syrup

Directions:

Combine Blue Ice Vodka, Blue Curacao, grapefruit juice, and simple syrup in a mixing glass. Stir to combine and to prevent cloudiness. Strain into chilled martini glass. Add tablespoon of grenadine.

Courtesy of Blue Ice Vodka

Ingredients:

Angry Orchard Crisp Apple Hard Cider

1 oz. Blue Curaçao

1 oz. Raspberry Schnapps

Directions:

In a pint glass, combine the Blue Curaçao and the Raspberry Schnapps over ice. Fill with Angry Orchard Crisp Apple. Garnish with a lime wedge.

Courtesy of Angry Orchard

Ingredients:

3 oz. Tropicana Strawberry Peach Drink

1 ½ oz. Bourbon

½ oz. Lime Juice

Ginger Beer

Fresh Raspberries or Blueberries, for garnish

Directions:

Combine all ingredients except ginger beer in a mixing glass. Add 2-3 ice cubes and stir well to combine. Pour into an ice-filled Collins glass. Top with ginger beer. Garnish with fresh raspberries and blueberries.

Courtesy of Tropicana

Ingredients:

Blue Slush Layer:

2 cups Ice

2 oz. Blue Curacao

1 cup Homemade Lemonade

White Slush Layer:

2 cups Ice

2 oz. SMIRNOFF Red, White & Berry vodka

1 cup Homemade Lemonade

Red Slush Layer:

1 ¼ cups Strawberries, quartered

2 oz. SMIRNOFF Red, White & Berry vodka

¼ cup of Homemade Lemonade

Directions:

Blend each layer separately until smooth. Store in freezer until ready to build your cocktail. Pour each layer into a highball glass and serve immediately.

Created by Taylor Bradford of Pink Heels Pink Truck

Ingredients:

2 oz. IZZE Sparkling Cherry Lime

1 scoop of Cherry Ice Cream

½ oz. Rum Cream

1 oz. Rye Whisky

Directions:

In a milkshake glass add rye whiskey, cream rum, and ice cream. Top with IZZE Sparkling Cherry Lime. Garnish with whipped cream and a cherry.

Courtesy of IZZE

Ingredients:

1.5 oz. Smirnoff Vodka

1 Lime

4 oz. Ginger Beer

Ice

Scoop of Strawberry Sorbet

Directions:

Into the bottom of a copper mug, add vodka, lime juice, and ice. Top with ginger beer and a scoop of sorbet.

Created by Megan Marlowe of Strawberry Blondie Kitchen

Ingredients:

1.5 oz. Belvedere Wild Berry

Half Lemon, cut into quarters

1 oz. Simple Syrup

1/4 cup Fresh Berries (could be blueberries, blackberries, strawberries, raspberries, or a combination of any and all.)

Directions:

In a mixing glass, muddle the lemon quarters and berries with the simple syrup. Add the Belvedere Wild Berry. Top with ice and shake vigorously. Strain contents over ice. Garnish with fresh berries and serve.

Courtesy of Belvedere Vodka

Ingredients:

1.5 oz. Absolut

.5 oz. Chipotle-Agave Nectar*

1 oz. Pineapple Juice

.5 oz. Lime

Directions:

Shake all ingredients, strain into a bottle, funnel smoke into bottle, and garnish with a faux bottle rocket stick.

*Combine 1 cup of agave nectar with 1 oz. of liquid from canned chipotle peppers (adobo) and strain. If canned chipotles are unavailable, use one teaspoon powder, blend vigorously, and strain.

Courtesy of Absolut

Ingredients:

2 1/4 Flor de Cana Extra Dry

3/4 Mint Simple Syrup

1/4 Blue Curaçao

1 Lime Juice

Directions:

Add blue curaçao to empty glass. Shake remaining ingredients in tin and pour slowly over crushed ice. Dash angostura and peychauds bitters liberally over the top. Optional: garnish with American paraphernalia and mint leaves.