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Stars & Stripes Cobbler from The Beach at Dream Downtown 1 1/2 oz Dickel Rye 1 oz Zinfandel Syrup (1 btl Zinfandel & 1 C sugar) 1 oz Lemon Juice 3 Blackberries Soda Water Directions: Combine Rye, Syrup, 2 blackberries and lemon in iced cocktail shaker and shake. Dirty pour into pint glass and top with ice. Fill with Soda Water. Top with 1 blackberry.
Basil Hayden's Berry American Popsicle, created by Rob Floyd 7 parts Basil Hayden's Bourbon 1 1/2 parts Elderflower Syrup 2 parts Water 2 parts Fresh Lime Juice 4-5 Strawberries, medium size 12 Blueberries Directions: Poke a hole in each blueberry and soak in 4 parts of bourbon for 30 minutes. Set aside. Add strawberries to cocktail shaker and muddle. Add fresh lime juice, Elderflower syrup, remaining bourbon, and water to the cocktail shaker and shake. Add to the popsicle molds. Add three bourbon-soaked blueberries to each mold and freeze. This recipe makes 6 popsicles.
Cruzan Independence Sparkler 1 part Cruzan Strawberry Rum 1 part Cruzan® Aged Light Rum 1 half of a Lime, cut into quarters 6 Basil leaves Soda Water .5 part Sugar Directions: Muddle lime and basil with sugar in a tumbler. Add rums and ice. Shake 2 times to mix. Pour into a rocks glass and top with soda. Garnish with 1 basil top and a fanned strawberry slice.
Kilbeggan Patriot Punch 2 parts Kilbeggan Irish Whiskey 1 part DeKuyper Apricot Brandy 1 part Cranberry Juice 2 parts Champagne Lemon Wheel (thinly sliced) Directions: Build all ingredients over ice in a stemless red wine glass. Garnish with a lemon wheel. Make it a punch bowl by doubling the recipe and multiply by the number of guests you plan to serve. Add Kilbeggan Irish Whiskey, DeKuyper, Apricot Brandy, and cranberry juice to a punch bowl. Stir and refrigerate. Later, add champagne and lemon wheels. Serve over ice in stemless red wine glasses.
Hill&Dale's Cannon Ball 2 parts tequila 1 part fresh lime juice 1 part simple syrup Red wine float Garnish with blueberries the size of cannonballs.
The Firecracker 2 parts Skinnygirl Cucumber Vodka 2 parts low-sodium tomato juice Splash of fresh lemon juice Squeeze of fresh lime juice Dash of Worcestershire sauce (to taste) Dash of hot sauce Sprinkle of celery salt Cucumber wheel Lime wedge Directions: Mix ingredients over ice. Garnish with lime, cucumber, celery, and salt.
STK Rooftop's Watermelon Cucumber Cloud Puff of watermelon cotton candy doused tableside with Bombay Sapphire and citrus muddled with fresh cucumber
All American Beauty 1 1/2 oz. SKYY Vodka 1 oz. Freshly Squeezed Meyer Lemon Juice 1/2 oz. Simple Syrup 3 Meyer Lemon Peels Directions: Muddle lemon peels, lemon juice, and simple syrup. Add the vodka and ice. Shake and strain over fresh ice cubes. Garnish with a twist of lemon.
Red, White & Bleu From Bagatelle NY 1oz cranberry juice .5 oz grenadine. .5 curaçao 1oz pineapple juice 1 oz Malibu Rum .5oz pineapple juice 1oz egg white
HINT RED Hot Mama 1 Part Vodka 1 1/2 Parts Watermelon HINT 1 Watermelon Slice For a non-alcoholic cocktail, try this special treat! The BLUEberry Blitzer! 3 oz. Lime HINT 2 oz. 100% Cranberry juice 1 oz. Seltzer Water Ice Cubes ¼ Cup Blueberries
Sauza Red, White & Blue Margarita 1 ½ parts of Sauza Blue Silver 100% Agave Tequila 2 parts cranberry/ raspberry juice 1 part frozen blueberries 1 part lemon-lime soda Directions: Combine all ingredients in a pitcher. Serve cold or iced. Rim your glasses with white sugar by running a lime around the edge of the glasses, dipping them into a plate of sugar. Garnish the finished drink with frozen blueberries.
71 Palm Lemon Drop, Created by Chef and Mixologist Didier Poirier from 71 Palm Restaurant in Ventura, California 2oz. Ventura Limoncello 2oz. Grey Goose Vodka Juice from 1 full California Lemon Lemon Slice to garnish Directions: Combine all ingredients into a cocktail shaker with ice. Shake well. Strain into a sugar-rimmed glass.