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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!
DeLeón Tequila’s Red Raspberry Raspado
1.5 oz. DeLeón Blanco tequila
1 oz. raspberry puree
.75 oz Agave Nectar
.75 oz Fresh Lime Juice
5 Mint Leaves
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.
DeLeón Tequila’s Spicy Serrano & Cucumber Martini
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
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.
Grey Goose’s Espresso Martini
50 ml. Grey Goose vodka
30 ml. single origin espresso
20 ml. coffee liqueur
5 ml. simple syrup
Pinch of Salt
Add spirits, salt, and coffee flavors in a shaker. Shake briskly and strain into a cocktail glass. Garnish with three coffee beans.
Grey Goose’s Firework Punch
*Makes six servings.
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
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.
Bombay Sapphire’s Bramble 75
1.5 oz. Bombay Bramble Gin
.75 oz. lemon juice
.75 oz. honey syrup
4 oz. of Martini and Rossi Prosecco
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.
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.
Santa Teresa 1796 Rum’s La Trova Old Fashioned
2 oz. Santa Teresa 1796 rum
2 tsp. of Cafecito syrup
4 dashes chocolate bitters
1 spritz of orange oil
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.
Don Papa Rum’s Whenever, Wherever, Whatever
1.5 oz. Don Papa 7 rum
.75 oz. honey syrup (1:1 ratio of honey to hot water)
.25 oz. lime juice
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.
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
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.
D’USSÉ’s Splendid Sidecar
1.5 oz D’USSÉ VSOP cognac
1 oz. orange liqueur
.75 oz. lemon juice
1 bar spoon of orange blossom water
Add all ingredients into a shaker with ice. Shake vigorously and double strain into a coupe glass.
Dewar’s Spiced Tonic Highball
50 ml. Dewar’s Portuguese smooth
100 ml. Fever Tree Aromatic Tonic (or tonic water and a dash of Angostura)
Method: Add whisky to a chilled highball glass. Fill with cubed ice. Add soda.
Aberfeldy’s Firecracker Float
2 oz. Aberfeldy 12 Single Malt Scotch whisky
0.5 oz. Honey syrup
Vanilla ice cream
Add Aberfeldy and honey to a tall, chilled glass. Add ice cream and top with chilled root beer.
Martini & Rossi’s Surf Lodge’s Fiero Spritz
2 oz. Martini & Rossi Fiero
3 oz. prosecco
1 oz. sparkling water
Add ice to glass, combine all ingredients, and stir gently.
1.5 oz. St-Germain liqueur
2 oz. dry sparkling wine
2 oz. sparkling water
Combine all ingredients in a tall glass and gently stir.