Themed barbecues need a signature drink, and we’ve found four cocktails to suit whichever liquor you like to use in expressing your patriotism.
Born in the LES 2 ¼ oz. Flor de Cana Extra Dry Rum Directions: Add Blue Curaçao to empty glass, then fill with crushed ice. Mix remaining ingredients in a shaker, and pour slowly over the ice. Dash both bitters liberally over the top. Garnish with mint leaves and any tiny flags or other holiday paraphernalia you’ve got. Red: Tigers Love Pepper 1 ½ oz. The Black Grouse whisky *To make the cordial, combine 1 cup water with 2 cups sugar and 1 oz. of dried hibiscus flowers and bring to a boil in a small sauce pan, stirring to dissolve the sugar. Allow to cool and strain. Add 1 tbsp. cracked black pepper and mix well. Directions:Combine whisky and lime juice in a cocktail shaker with ice and shake well. Strain over fresh ice in a Collins glass and top with ginger beer. Add the slice of lime and drizzle the cordial into the glass. White: Lush Life 2 oz. Smirnoff Ruby Red Grapefruit Vodka Directions: Combine all ingredients. Shake over ice. Strain into a rocks glass. Garnish with fresh raspberries.
Blue: How Big, How Blue, How Beautiful 1 spoon sugar Directions:Dry shake sugar and egg whites in a tin. Add Citron, Mandarin and ice. Shake again. In a rocks glass, add fresh ice and Blue Curaçao. Strain tin into glass and squeeze kumquat on top. Garnish with kumquat and a mint sprig.
Boulton & Watt’s Jaime Felber has created an easy to replicate flaginaglass.
¼ oz. Blue Curaçao
¾ oz. mint
1 oz. lime juice
Angostura Bitters
Peychaud’s Bitters
Sugar
Created by Meaghan Montagano, Extra Fancy
½ oz. lime juice
¾ oz. black pepper hibiscus cordial*
Ginger beer
Lime wheel for garnish
Created by Gates Otsuji, The Standard Plaza
0.75 oz. Grand Marnier Raspberry Peach
0.5 oz. lime cordial
0.25 oz. fresh lime juice
0.75 oz. fresh grapefruit juice
Created by Seth Allen at The Late Late
1 oz egg whites
1 oz Absolut Citron
1 oz Absolut Mandarin
1 oz Blue Curaçao
1 kumquat