Sip your way to a happy Independence Day with these cocktail recipes



1. Be Inspi(RED)

1 1/2 ounce of Belvedere vodka

2 ounces of fresh pomegranate juice

3 1/2 ounces of club soda

Build the ingredients in a highball glass over ice cubes and garnish with lemon peels.


2. Rutte Celery Snapper

2 ounces of Rutte Celery Gin

4 ounces of tomato juice

1 ounce of pineapple juice

1/4 ounce of fresh lemon juice

1/4 ounce of Worcestershire sauce

2 dashes of soy sauce

2 dashes of hot sauce

2 pinches of celery salt

1 pinch of black pepper

1 pinch of chili powder

Salt to taste

Combine all the non-alcoholic ingredients, then add gin and top with the mix. Garnish with a celery stick.


3. Hendrick’s Cucumber Basil Smash

1 1/2 ounces of Hendrick’s Gin

3/4 ounce of fresh lemon juice

3/4 ounce of simple syrup

One smal bunch of basil (3-5 leaves)

3-5 cucumber wheels

Muddle the basil, cucumber and simple syrup in a mixing glass. Add the gin, lemon juice and ice. Shake well and fine strain into an inced double rocks glass, then garnish with a bunch of basil and a cucumber wheel. For an added summer kick, throw some seasonal berries into the muddle.



4. Belvedere Berries & Cream

2 ounces of Belvedere Wild Berry

3/4 ounces of heavy cream

3/4 ounces of honey syrup (2:1 honey to water)

Add all the ingredients in a shaker with ice. Shake and strain into a chilled coupe glass and garnish with two blueberries and one blackberry on a toothpick.



5. Tattinger & Berries

1-3 raspberries or strawberries

1 bottle of Champagne Tattinger Brut La Francaise NV

Place 1-3 raspberries or strawberry slices into a champagne glass, then fill with champagne and enjoy solo or in a group.


6. Spring Thyme

2 ounces of Elit Vodka

3/4 ounce of sage infused Dolin Dry Vermouth*

2 dashes of celery bitters

In a mixing glass, add all the ingredients and stir for 30 seconds. Then strain into a chilled martini glass and garnish with a sprig of thyme and sage. Express oils from a small piece of lemon over the cocktail and discard. 

For the sage infused Dolin Dry Vermouth, add 40 sage leaves and 6 thyme sprigs in the bottle for 2 hours, then strain out.

Recipe viaAnthony Bohlinger (Maison Premier, Seamstress, NYC)


6. Basil Hayden’s Julep

4 ounces of Basil Hayden’s Bourbon

4 chopped strawberries

10 spearmint leaves

4 lemon wedges

1 ounce of water

2 tbsp. of brown sugar

Muddle the brown sugar with the water in a pint glass until the sugar dissolves. Add the chopped strawberries, lemon wedges and mint leaves and muddle those too. Add the bourbon and shake, then add ice and shake once again. Strain the cocktail over crushed ice and garnish with a mint sprig and strawberry.

Recipe via Joy Perrine, Louisville, KY

smoked independence

7. Laphroaig’s Smoked Independence

1 1/2 ounces of Laphroaig 10 Year Old

1/2 ounce of pineapple rum

3/4 ounce of lime juice

3/4 ounce of simple syrup

1 barspoon of pomegranate molasses

Combine all the ingredients in a cocktail shaker. Shake and strain into a rocks glass over fresh ice cubes, then garnish with a lime wheel.

Recipe via mixologist Ivy Mix, Brooklyn, NY