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As the world continues to social distance, we’re celebrating Independence Day with cocktails from afar. From red, white, and blue mixers to sippable refreshers, we’re sharing some of our favorite cocktail recipes from spirit brands like Grey Goose, D’USSÉ, Moët & Chandon, and more. Cheers!
Grey Goose’s American Pie
1.5 oz. Grey Goose Le Citron
0.5 oz. Bacardi Pineapple
0.5 oz. Soda water
Raspberries and blueberries
Build ingredients in a rocks glass. Add cubed ice and stir. Garnish with raspberries and blueberries.
Crystal Head’s Lady Marmalade
1.5 oz. Crystal Head Vodka
0.5 oz. Aperol
1.5 oz. Fresh orange juice
1 tsp. Orange marmalade
Mix ingredients and top with Prosecco. Crusto-style sugar rim or orange zest for garnish.
Bombay Sapphire’s Bombay Lemonade
1 Part Bombay Sapphire Gin
3 Parts lemonade
1 Lemon wedge
Fill a balloon glass or tall Collins glass with ice. Combine Bombay Sapphire and lemonade in glass. Garnish with lemon wedge and serve.
Tod & Vixen’s Six Seeds
*Created by The Up & Up Mixologist Matt Piacentini.
1 oz. Tod & Vixen’s Dry Gin 1651
0.75 oz. Grapefruit juice
0.5 oz. Lemon juice
0.5 oz. Grenadine
2 Dashes of Peychaud’s
Shake with two orange peels. Strain into coupe glass and top with dry sparkling wine.
Corralejo’s Spicy Grapefruit Sour
2 oz. Corralejo Reposado Tequila
1 oz. Grapefruit juice
1 oz. Lime juice
0.5 oz. Jalapeño simple syrup
1 Egg white
Add all ingredients to a cocktail shaker with iceShake hard to chill and combine ingredients. Strain out ice and shake hard again. Strain into your glass. Garnish & Enjoy!
Espolòn’s Spicy Mango Tequila Paleta
*Makes four paletas.
4 oz. Espolòn blanco
12 oz. Mango puree
2 oz. Lime juice
4 oz. Jalapeño infused simple syrup
4 oz. Water
1 Large pinch of salt
Combine all ingredients in a pitcher and stir, pour into the paleta molds, and freeze overnight.
Don Papa’s Macaroni Feather
*Created by Lucien Mixologist Peter Ruppert.
1.5 oz. Don Papa Rum
3/4 oz Apricot nectar
0.5 oz Lemon juice
1/4 oz. Blue caracao
1 Bar spoon of Cherry Heering
This is a fruit bomb, intended to be layered. The rum, apricot, and lemon should all be mixed first. The curacao should be poured on the bottom, then add ice, then add rum mixture, then dress with Cherry Heering. Garnish with a cherry.
Santa Teresa’s The Sparkler
1 oz Santa Teresa 1796 Rum
0.25 oz Genepy le Chamois
0.25 oz Mandarine Napoleon
1 Spoonful of Banana Combier
0.75 oz Fresh lemon juice
Shaken, served in a highball glass with a Collins ice sphere. Top drink with sparkling wine, and garnish with a single plantain chip and an edible orchid.
2 oz. D’USSÉ VSOP
1 oz. Monin ginger syrup
1 oz. Fresh lime juice
10 Mint leaves
Add D’USSÉ, ginger syrup, and lime juice into shaker with ice. Shake and pour into a Highball glass. Top with soda. Garnish with a lime wedge and mint sprig on top.
Hennessy’s The Dimensional
1.5 oz. Hennessy V.S Cognac
0.5 oz. Ginger Liqueur
2 dashes of Hella bitters Ginger
2 oz. Hibiscus tea
0.5 oz. Lemon juice
0.5 oz. Pomegranate Grenadine
Add all ingredients to a shaker tin with ice and shake to chill, strain into a Collins glass with fresh ice, garnish with candied ginger and pomegranate seeds.
Dewar’s Toasted Citrus Highball
*Created by mixologist Fraser Campbell.
50 ml. Dewar’s Ilegal Smooth
25 ml. Pink grapefruit juice
20 ml. Fresh lemon juice
15 ml. Honey water
100 ml. Soda water
Add all liquid ingredients (except soda water) to chilled Highball glass, add cubed ice and soda, and stir from the bottom of the glass. Garnish with a pink grapefruit slice.
Aberfeldy’s Honey Highball
1.5 oz. Aberfeldy 12 Single Malt Scotch whisky
0.75 oz. Honey syrup
Stir together Aberfeldy 12 and honey syrup in a glass. Add cubed ice and chilled chamomile tea, then stir to incorporate. Garnish with a lemon twist and a dried chamomile flower. Top with chilled chamomile tea.
St-Germain’s Myrtille Spritz
*In commemoration of the Bliss Lau and St-Germain Moment du Jour collaboration; created by Mixologist Scott Lobianco.
St-Germain elderflower liqueur
Blueberry cinnamon syrup
Chandon Brut sparkling wine
A lemon twist
Combine all ingredients apart from the wine, shake until ice cold, strain over fresh cubes in a wine glass, top with sparkling wine. Garnish with cinnamon sticks and a lemon twist.
Plume & Petal’s Spa Day Spritz
1.5 oz. Plume & Petal (either Cucumber Splash, Peach Wave, or Lemon Drift)
3 oz. Club soda
Fruit of choice (cucumber, peach, lemon)
Build in a wine glass over ice. Garnish with three cucumber slices, peach slices, or lemon wheels to complement the Plume & Petal flavor being served. May be served in a carafe for a group serve.
Moët & Chandon’s Riviera Spritz
*Created by mixologist Adam Rippon.
3 oz. Moët Ice Impérial
1 oz. Vodka
0.5 oz. St-Germain French elderflower liqueur
0.5 oz. Fresh Lemon Juice
0.5 oz. Simple Syrup
Muddle blueberries, add mixture (lemon juice, simple syrup, vodka, and elderflower liqueur) to shaker tin. Shake vigorously, then strain into Wine glass with fresh ice cubes. Top with 3 oz. of Moët Ice Impérial. Garnish with berries and lavender sprig.