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MORE PHOTOS +Patriotic & Potent: Fourth of July Recipes
Hpnotiq
I'm planning a Fourth of July barbecue for 20 of my closest friends. I want to serve fancy drinks rather than beers. Any suggestions?
—Janice, Brewster , Massachusetts
As a matter of fact, I have many suggestions. For an Independence Day bash, the theme is a no-brainer: red, white and blue. Just keep the cocktails in that color scheme, and you're good to go. Here are recipes for some of my patriotic faves...
Hpnotiq's Firecracker Margarita
Hpnotiq fans include Victoria Beckham, John Legend and Hugh Grant. The company made this drink especially for America's birthday.
1 oz. Hpnotiq
1 oz. superpremium dark rum
1 oz. coconut milk
1 oz. fresh lime juice
1 oz. pineapple juice
1 oz. sweetened strawberry puree
½ cup crushed ice
Combine rum, coconut milk, lime juice, pineapple juice and ice in blender. Pour Hpnotiq into a margarita glass. Layer 2/3 of the blended mix over Hpnotiq. Blend remaining mix with strawberry puree, then layer on top. Garnish with coconut. You can use salt-rimmed glasses as a variation.
James Weber
The Angry Dragon
A favorite of Renée Zellweger, this innovative cocktail is served at the Grand in New York. Serve it on a blue napkin for that all-American feel.
2 bar spoons of dragonfruit (reserve skin for garnish)
1 bar spoon of yuzu
¾ oz. jasmine syrup
1 oz. sake
1 oz. 42 Below vodka
Put two spoonfuls of muddled dragonfruit in a pint glass, and add yuzu, jasmine syrup, sake and 42 Below. Add ice and shake. Pour into glass, and garnish with dragonfruit skin.
Kyle Ahlgren
Ginger & Coconut Fizz
Famed restaurateur Wolfgang Puck serves this creamy concoction at his brand-new Los Angeles restaurant, Red Seven. The Eurasian taste paired with an American flag napkin makes this the ultimate in melting-pot libations.
1½ oz. Cruzan vanilla rum
2 oz. coconut milk
1 oz. homemade ginger syrup (substitute ginger ale if ginger syrup is not available)
1 oz. lemongrass soda
Combine all in a blender. Add ice cubes and blend until ingredients are combined and ice is crushed. Pour into a highball glass, and garnish with toasted coconut.
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