Fourth of July Mixology: Cocktails Worthy of Your Independence Day Party

Red, White & Bourbon

created by Chef Lee Anne Wong, serves 2

¼ cup lime juice, freshly squeezed and strained

¼ cup lemon juice, freshly squeezed and strained

½ cup orange juice, freshly squeezed and strained

4 parts Maker’s Mark® Bourbon

1 part simple syrup

4 mint leaves, plus more for garnish

Assorted berries: raspberries, blackberries, blueberries, strawberries

Splash club soda

Combine the juices, Maker’s Mark® Bourbon, simple syrup, and mint leaves in a large shaker. Add ice and shake vigorously. Strain into 2 tall glasses over ice and add a splash of soda. Cut berries and mint leaves for garnish. Serve immediately.

Grilled Fruit Daiquiri

2-3 Pieces of Grilled Fruit (Mango, Pineapple, or Cantaloupe)*

2 oz. Selvarey White

1 oz. Simple Syrup

3/4 oz. Fresh Lime Juice

Lime wedge, for garnish

In a mixing vessel, muddle the grilled fruit with the simple syrup and lime juice. Add Selvarey White and ice. Shake vigorously, and fine strain into a coupe glass. Garnish with a lime wedge.

*Grilled Fruit: De-core or de-seed fruit first and cut so as to expose a large area of fruit flesh. Grill, flesh side down, until grill marks are present (about 2 minutes). Cut chunks of fruit from grilled flesh and use to muddle in cocktail.

2 GINGERS Cherry Rickey

1.5 parts 2 GINGERS® Irish Whiskey

Juice from 1/4 lemon, freshly squeezed

1 tsp. maraschino cherry juice

Lemon-lime soda

Combine all non-carbonated ingredients in a shaker and add ice. Shake and strain into a Collins glass. Then, fill the Collins glass with new ice and top with lemon-lime soda or soda water. Garnish with a Maraschino cherry and a round of lemon.

Strawberry Fireworks

3 parts Hornitos® Plata Tequila

Handful of fresh strawberries

Juice from 1 lime

2 teaspoons superfine sugar