Celebrate 4th Of July With BOSSIP’s Ultimate Cocktail Guide

Celebrate your 4th of July with help from BOSSIP’s hand-picked cocktail guide with a variety of choices for every cocktail supper.

We are officially at the halfway mark of the year with one small break before the holiday season and New Year sneak right up on us. Before we even think about the rest of the year we’ve got to celebrate the 4th of July in proper fashion. Of course, we’ve got you covered with a proper drink guide as always.  Riedel’s Glassware is the perfect choice for all the drinks in the guide. We hope you enjoy it and as always please drink responsibly and remember drinking and driving is never an option.

BOSSIP’s Ultimate 4th of July Cocktail Guide

Martini & Rossi Americano

Ingredients:

1 oz Martini & Rossi Riserva Speciale Bitter

1 oz Martini & Rossi Riserva Speciale Rubino

3 oz Soda water

Orange wedge

Method: Fill a highball glass with ice cubes. Pour in the Rubino and Bitter, and top up with soda water. Stir gently, then garnish with an orange wedge. Enjoy!

Aberfeldy Stars & Stripes Smash

Ingredients:

2 oz Aberfeldy 12-Year-Old Single Malt Scotch Whisky

2 Lemon Wedges

6-8 Fresh Mint Leaves

½ oz local honey syrup (2:1 local honey: boiling water. Mix to fully integrate and let cool before using)

Method: Muddle lemon, mint, and honey in a shaker tin and then add ABERFELDY 12-Year-Old. Add ice and shake vigorously before straining into chilled glass over ice. Garnish with a mint sprig.

BACARDÍ Miami Vice

Ingredients:

1.5 oz BACARDÍ Superior or Coconut Flavored Rum

1.25 oz Coconut Cream

1.25 oz Pineapple juice

1 cup of (crushed) ice

Method: Combine the Piña Colada ingredients in a blender and blend into a slushy consistency. In a separate blender combine the Strawberry Daiquiri ingredients and blend into a slushy consistency. Pour both blended cocktails side by side or layered into a single glass.

Fiesta Americana

Created by Milagro Ambassador Luis Lopez

Ingredients:

5 muddled strawberries at the bottom of the glass

2 parts Milagro Silver Tequila

2 parts coco cream

¾ parts lemon juice

1 part pineapple juice

¼ part agave nectar

Method: Garnish with buzz ball rim (blue), shake, strain over fresh ice, and serve in a tall glass.

Campante Spritz

Ingredients:

1 oz Mezcal Campante

1 oz Aperol Aperitivo (or alternative)

1 oz fresh squeezed grapefruit juice

.30 oz agave syrup

3 oz club soda

Method: Combine all ingredients except the club soda in a wine glass. Add ice to the top of the glass and stir quickly to combine. Top with club soda and add a lemon leaf for garnish.

Lobos 1707 Tequila Blushed Martini

Ingredients:

2oz of Lobos 1707 Joven Tequila

.5oz Lillet Rose

.75oz Elderflower Syrup

.5oz Lemon Juice

Method: Pre-shake ingredients with muddled strawberries. Serve double strained into a coupe glass. Garnish options: smoked salt rim with a strawberry fan

DANS LE JARDIN MARTINI COCKTAIL

Ingredients:

3 oz GREY GOOSE® Classic Martini Cocktail in a Bottle

+ 3 Thin Cucumber Slices

+ Sprig of Fresh Basil

Method: In a cocktail shaker, add ice, three thin cucumber slices, GREY GOOSE® Classic Martini Cocktail liquid, and fresh basil. Shake and strain into a chilled martini glass. Garnish with a cucumber spear and a sprig of basil

THE DIRTIEST MARTINI COCKTAIL

Ingredients:

3 oz GREY GOOSE® Classic Martini Cocktail in a Bottle

½ oz Olive Brine

3 Olives (Muddling)

+ 3 Olives (Garnish)

Method: Muddle a few olives in the bottom of a cocktail shaker and add a splash of high-quality olive brine. Add the liquid and ice cubes and shake for 30 seconds. Strain straight into a martini cocktail glass. Garnish with three olives.

DeLeón Prickly Pear Paloma

Ingredients:

½ oz DeLeón Reposado Tequila

¾ oz Agave Nectar Syrup

1 oz Prickly Pear Puree

1 oz Freshly Squeezed Grapefruit Juice

½ oz Freshly Squeezed Lime Juice

Splash of Sparkling Water

Method: Add DeLeón Tequila Reposado, agave syrup, prickly pear, grapefruit, lime, and ice into a shaker. Shake and strain into the ice-filled rimmed glass. Top with sparkling water. Garnish with sea salt and a grapefruit peel.

PATRÓN EL CIELO Martini

Ingredients:

2 oz PATRÓN EL CIELO

0.5 oz MARTINI Ambrato Vermouth

0.5 oz Noilly Prat Extra Dry Vermouth

3 dashes of Orange bitters

Method: Add all to a mixing glass, and stir with ice. Pour neat into a chilled Nick & Nora glass, and garnish with an orange twist.

Belvedere Vodka’s “The Zesty One”

Ingredients:

1.5oz Belvedere Vodka

2/3oz Lime Juice

1/3oz Sugar Syrup

Method: Add all ingredients to a cocktail shaker and shake over cubed ice. Fine strain into chilled coupette. Garnish with lime zest.

Hoop Tea Pouches

A very simple drink that comes in an easy-to-use pouch that’s shareable, easy to pour, and most importantly has a resealable nozzle. Also comes in a 12-pack or 3-liter if the pouches do not work for you.

Flavors: Original, Mango, Watermelon, and Peach.

Available in both 12-pack (12-ounce) cans and made-to-share, 3-liter (12 servings) pouches that feature a convenient handle and easy-to-pour, resealable nozzle. Need help locating a Hoop Tea near you? Click Here. Need it delivered? Click Here.

Banana Peel Old Fashioned

By Anna Mains, Monkey Shoulder Brand Ambassador

Ingredients:

2 parts Monkey Shoulder

1/4 part rich Banana simple

3 dashes of black walnut bitters

Method: Stir, pour over ice, and add a banana for garnish.

Buchanan’s Pina on the Rocks

Ingredients:

1.5 oz Buchanan’s Pineapple​

Chamoy and Tajín rim​

Lime wheel garnish

Method: Rim rocks glass with chamoy and Tajín. Pour Buchanan’s Pineapple into a rocks glass over a single large ice cube. Garnish with a lime wheel.

Filthy Cherry Pim’s

Ingredients:

750ml Pimm’s No.1 (25.4 oz)

8oz Filthy® Margarita Mix

2oz Filthy® Black Cherry Syrup

12oz Ginger ale

12 Cucumber slices

12 Lemon slices

12 Orange slices

Method: Fill a pitcher with ice and add all ingredients, first the fruit then the liquids. Stir then pour over a wine glass with ice. Garnish with slices of cucumber and lemon, and garnish with a Filthy® Black Cherry.

PATRÓN Silver Ranch Water

Ingredients:

1.5 oz Patrón Silver

.75 oz lime juice

12 oz bottle of sparkling mineral water

.75 oz Citrónge Orange Liqueur (optional)

Method: Combine Patrón silver and lime juice in a Collins glass filled with ice. Top with your preferred sparkling mineral water and stir gently to combine. Optional: 0.75 Citrónge Orange Liqueur (The original recipe also added 0.75 Oz of Citrónge Orange Liqueur – which you can add with the silver and lime juice if you’d like)

Malibu “Hello Spring” Spritz

Ingredients:

1 Part Malibu Original

4 Parts Sparkling Rosé

1/2 Part fresh strawberries, muddled

Mint leaf sprig and sliced strawberries for garnish

Method: Add Malibu and fresh strawberry purée into a glass. Add ice cubes and top up with sparkling rosé wine. Mix together gently. Garnish with sliced strawberries and mint sprig.

Campari Spritz

Ingredients:

2 parts Campari

3 parts Cinzano Prosecco

1 part Soda Water

Ice

Orange slice garnish

Premium touch: Orange peel garnish

Method: Fill the wine glass with ice. Add Prosecco, Campari and soda water. Garnish with an orange slice.

Aperol 3-2-1 Spritz

Ingredients:

Ice cubes

3 shots of Aperol

2 shots Cinzano Prosecco

1 shot of Soda Water (served from a siphon or chilled bottle)

Slice of orange

Method: In a stemmed balloon glass full of ice, combine 3 parts of Cinzano Prosecco followed by 2 parts Aperol In a Stemmed Ballon glass. Add 1 part or a splash of soda water, stir gently if needed, and garnish with an orange slice. The end result should be a uniform, perfect orange color.

Rose Spritz

Ingredients:

3oz Martini & Rossi Sparkling Rose

2oz. Martini & Rossi Riserva Speciale Bitter

Method: Combine both ingredients in a balloon glass filled with ice. Garnish with a strawberry or orange slice and enjoy!

CÎROC Honey Melon Fizz

Ingredients:

1.75 oz CÎROC Honey Melon

2 oz Lemonade

1 oz Club Soda

Splash Cranberry Juice

Method: Add CÎROC Honey Melon, Lemonade, Club Soda, and a splash of Cranberry Juice in a highball glass filled with ice. Stir and garnish with Fresh Mint and a Lemon Wheel.