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This weekend, we gather to watch spectacular 4th of July fireworks, chow down on barbecue and celebrate the 240th year of our nation. And whether you're heading East for Independence Day or sticking it out in the city, what's a birthday party without the alcohol? From boozy iced teas to swizzles that rep the red, white and blue, make America great drunk again with these festive summertime cocktail recipes from NYC bartenders.
RECOMMENDED: Full guide to 4th of July in NYC
Photograph: Justin McCallum
1. Stars + Stripes
Created by Jane Elkins of Dream Baby
Ingredients:
¾ oz Domaine de Canton Ginger Liqueur
¾ oz Aperol
Schofferhofer Grapefruit Beer
Directions:
Combine Domaine de Canton liqueur and Aperol in a mason jar or tall glass with ice. Top with grapefruit beer. Add 8-10 Blueberries or garnish with a slice of grapefruit.
Photograph: Ryan Gleason
2. Born in the LES
Created by Jamie Felber of Boulton & Watt
Ingredients:
2¼ oz Domaine de Canton Ginger Liqueur
¾ oz simple syrup (optional: steep syrup in mint)
¼ oz blue curaçao
1 oz lime juice
Angostura and Peychaud's bitters
Directions:
Add blue curaçao to an empty glass. Add crushed ice. Shake remaining ingredients in tin and pour slowly over the top of the crushed ice. Dash Angostura and Peychaud's bitters liberally over the top. Garnish with American paraphernalia and mint leaves.
Photograph: Courtesy The Bennett
3. Strawberry Letter
Created by Meaghan Dorman of The Bennett
Ingredients:
½ oz strawberry shrub (made with: strawberries, raspberry vinegar and sugar)
1 oz Aperol
3 oz Vinho verde rosé
Club soda
Directions:
Combine all ingredients in a wine glass over ice and stir. Garnish with strawberry slices.
Photograph: Molly Tavoletti
4. New York to Lima
Created by Xavier Herit of Wallflower
Ingredients:
1½ oz pisco (preferably Macchu Pisco)
¾ oz pineapple syrup
½ oz lime
½ oz pink vermouth
1 spray of clove tincture
10 dashes of Peychaud's bitters
Directions:
Dry shake all ingredients besides bitters and pour into a pilsner glass full of crushed ice. Swizzle with a mixing stick and add Peychaud’s bitters over the top. Top off with an additional dome of crushed ice.