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Courtesy of DeLeón Tequila.
Photo by Miguel Salehi, courtesy of Santa Teresa 1796 Rum.
Courtesy of Don Papa Rum.
Courtesy of Dewar's.
Courtesy of Aberfeldy.
Courtesy of DeLeón Tequila.
Courtesy of Grey Goose.
Courtesy of Grey Goose.
Marcus Samuelsson of Red Rooster for Bombay Sapphire, photo by Jakob Layman, courtesy of Bombay Sapphire.
Courtesy of Bombay Sapphire.
Courtesy of D'usse.
Courtesy of D'usse.
Courtesy of Martini & Rossi.
Courtesy of St-Germain.
Photo by Miguel Salehi, courtesy of Santa Teresa 1796 Rum.
Lifestyle

Toasting to Summer with These July 4th Cocktails

By Eliza Jordan

July 2, 2021

As we ease into a post-pandemic era, we’re celebrating Independence Day with cocktail recipes from today’s leading spirits brands. Red, white, and blue refreshers have never been easier to re-create than with these recipes—all shared by the spirits brands themselves, including Grey Goose, DeLeón Tequila, and more. Cheers!

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Courtesy of DeLeón Tequila.

TEQUILA

DeLeón Tequila’s Red Raspberry Raspado 

RECIPE:
1.5 oz. DeLeón Blanco tequila 
1 oz. raspberry puree  
.75 oz Agave Nectar 
.75 oz Fresh Lime Juice 
5 Mint Leaves 

DIRECTIONS:
Add all ingredients into a shaker with ice.  Shake vigorously.  Fill a rocks glass with shaved ice.  Pour cocktails over ice.  Garnish with lemon slice, red raspberry and mint on a skewer. 

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Courtesy of DeLeón Tequila.

DeLeón Tequila’s Spicy Serrano & Cucumber Martini 

RECIPE:
1.5 oz. DeLeón Blanco tequila
3 oz. fresh-pressed cucumber juice 
.75 oz. agave nectar 
.75 oz. fresh lime juice 
1-2 slices of muddled serrano chili peppers 
2-3 cilantro stalks 

DIRECTIONS:
Muddle Serrano chile and cilantro in a shaker tin. Add DeLeón Blanco tequila, cucumber juice, lime juice, agave nectar and ice. Shave vigorously and strain into a martini glass. Garnish with a cucumber skewer. 

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Courtesy of Grey Goose.

VODKA

Grey Goose’s Espresso Martini

RECIPE:
50 ml. Grey Goose vodka
30 ml. single origin espresso
20 ml. coffee liqueur
5 ml. simple syrup
Pinch of Salt

DIRECTIONS:
Add spirits, salt, and coffee flavors in a shaker. Shake briskly and strain into a cocktail glass. Garnish with three coffee beans.

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Courtesy of Grey Goose.

Grey Goose’s Firework Punch
*Makes six servings.

RECIPE:
5 parts Grey Goose vodka
4 parts freshly pressed red grapes
3 parts blueberries
3 parts grapes
2 parts fresh squeezed lemon juice
1 part water
1 whole orange
5 star anise
1 ice

DIRECTIONS:
Peel the skin of the whole orange first and place it in the punch bowl. Then, juice the naked orange into the punch bowl. Add all remaining ingredients (including 5-star anise) in the punch bowl. Let macerate in your fridge for two hours. Add one lump of ice, stir well for one min. Then serve in glasses filled with ice and garnish with fresh blueberries, grapes, star anise, and orange peels from the punch.

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Marcus Samuelsson of Red Rooster for Bombay Sapphire, photo by Jakob Layman, courtesy of Bombay Sapphire.

GIN

Bombay Sapphire’s Bramble 75

RECIPE:
1.5 oz. Bombay Bramble Gin
.75 oz. lemon juice
.75 oz. honey syrup
4 oz. of Martini and Rossi Prosecco

DIRECTIONS:
Combine all ingredients except for the prosecco into your cocktail shaker. Give it a quick, hard shake with ice. Strain into your chilled flute and top with 4 oz. of prosecco and garnish with a dehydrated blackberry.

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Courtesy of Bombay Sapphire.

Bombay Sapphire & Tonic Canned Cocktails

This ready-to-go product is a recipe in an elevated, on-the-go fully-recyclable can. Bombay Sapphire & Tonic is best enjoyed cold, straight from the fridge and poured over ice with a refreshing squeeze of lime. Whether it’s al-fresco events, relaxing at home, entertaining friends or on the move, the pre-mix is skillfully crafted to showcase the signature juniper and citrus notes of Bombay Sapphire gin. Delivering against the promise of quality, there are also absolutely no artificial flavors or colors added to the final product. The sleek, matte finish packaging has been carefully designed to preserve the standard of the serve. The material helps protect the liquid from sunlight keeping the G&T fresher and colder for longer.

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Photo by Miguel Salehi, courtesy of Santa Teresa 1796 Rum.

RUM

Santa Teresa 1796 Rum’s La Trova Old Fashioned

RECIPE:
2 oz. Santa Teresa 1796 rum
2 tsp. of Cafecito syrup
4 dashes chocolate bitters
1 spritz of orange oil
Coffee beans

DIRECTIONS:
Add Santa Teresa 1796 Rum, syrup, and bitters to a dry mixing glass. Fill the glass with ice and use a bar spoon to stir until the mixing glass feels ice cold. Strain into a rocks glass over a large ice cube. For aromatic finishing touches, spray the orange oil and then grate the coffee bean over the top of the drink.

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Courtesy of Don Papa Rum.

Don Papa Rum’s Whenever, Wherever, Whatever

RECIPE:
1.5 oz. Don Papa 7 rum
.75 oz. honey syrup (1:1 ratio of honey to hot water)
.25 oz. lime juice
5 raspberries
Champagne

DIRECTIONS:
Muddle raspberries in a shaker and add ingredients. Shake and double strain into Collins glass. Top with Champagne, spray rose, water over the cocktail. Garnish with remaining raspberries. 

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Courtesy of D'usse.

COGNAC

D’USSÉ’s Berry Sangria
*Makes four to six servings. RECIPE:
12 oz. D’USSÉ VSOP cognac
750 ml. Sauvignon Blanc wine
10 oz. pomegranate juice
10 oz. simple syrup
12 oz. blackberry purée
0.5 cup of raspberries
0.5 cup of blackberries
0.5 cup of sliced strawberries
Club soda

DIRECTIONS:
Add all ingredients except club soda into a sangria pitcher. Add ice. Stir until well mixed. Pour into ice-filled stemless wine glasses. Top with club soda.

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Courtesy of D'usse.

D’USSÉ’s Splendid Sidecar

RECIPE:
1.5 oz D’USSÉ VSOP cognac
1 oz. orange liqueur
.75 oz. lemon juice
1 bar spoon of orange blossom water

DIRECTIONS:
Add all ingredients into a shaker with ice. Shake vigorously and double strain into a coupe glass.

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Courtesy of Dewar's.

WHISKY

Dewar’s Spiced Tonic Highball

RECIPE:
50 ml. Dewar’s Portuguese smooth
100 ml. Fever Tree Aromatic Tonic (or tonic water and a dash of Angostura)

DIRECTIONS:
Method: Add whisky to a chilled highball glass. Fill with cubed ice. Add soda.

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Courtesy of Aberfeldy.

Aberfeldy’s Firecracker Float

RECIPE:
2 oz. Aberfeldy 12 Single Malt Scotch whisky
0.5 oz. Honey syrup
Vanilla ice cream
Root beer

DIRECTIONS:
Add Aberfeldy and honey to a tall, chilled glass. Add ice cream and top with chilled root beer. 

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Courtesy of Martini & Rossi.

LOW ABV

Martini & Rossi’s Surf Lodge’s Fiero Spritz

RECIPE:
2 oz. Martini & Rossi Fiero
3 oz. prosecco
1 oz. sparkling water

DIRECTIONS:
Add ice to glass, combine all ingredients, and stir gently.

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Courtesy of St-Germain.

St-Germain's Spritz

RECIPE:
1.5 oz. St-Germain liqueur
2 oz. dry sparkling wine
2 oz. sparkling water

DIRECTIONS:
Combine all ingredients in a tall glass and gently stir.

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