The Fourth of July is one of the most exciting days of the summer when friends and family gather to celebrate the independence of America. Most often filled with hamburgers, hot dogs, and the boiling hot sun, a classy drink is the best way to cool off in the heat while continuing the festivities. ELYSIAN has compiled a list of unique festive drinks that utilize kitchen and bar staples so that when you want to trade in your cold beer for something fresh and vibrant, the ingredients are just an arm’s length away.
For the syrup
- ¼ c. granulated sugar
- ¼ c. water
- ½ c. blueberries
- Zest of ½ lime
For the margarita
- 2 tbsp granulated sugar
- 2 tbsp Kosher salt
- 1 lemon
- 8 oz. tequila
- 4 oz. triple sec
- 1 c. lemonade
Combine sugar and water over medium heat in a saucepan until the sugar dissolves. Add the blueberries and lime zest and bring to a boil. Reduce heat and simmer until the blueberries have burst (about 5 minutes).
Remove from heat and let mixture cool for 10 minutes, then strain into a clean jar to save the syrup. Let the syrup cool completely.
On a small dish stir together sugar and salt. Rim each glass with a lemon wedge and dip into sugar mixture. (This step is optional.)
Divide tequila, triple sec and lemonade between your glasses. Fill each glass with ice and top with blueberry syrup.
Garnish with a lemon wedge to serve.
- 1 liter Casamigos Blanco Tequila (or a close silver tequila)
- 17 oz. lime juice
- 17 strawberries (plus more for garnish)
- 17 whole blackberries (plus more for garnish)
- 10 oz. simple syrup
Blend strawberries and blackberries in a blender until liquefied.
Strain fruit mixture into a punch bowl and add the remaining ingredients.
Stir in a generous amount of ice to fill the bowl and cool.
Garnish with berries and serve.
- 1 oz. silver dry gin (recipe recommends Nolet’s)
- 1 oz. sparkling sake
- 0.5 oz. fresh lemon juice
- 0.5 oz. agave nectar
- 3-inch piece of watermelon
Muddle watermelon with gin, lemon juice, and agave nectar in a cocktail shaker.
Fill with ice, shake, and strain into the glass of your choice.
Top with chilled sparkling sake, stir, and serve.
For berry ice cubes
- 1 ¼ c. coconut water
- ⅓ c. blueberries
- ⅓ c. raspberries
- ⅓ c. chopped strawberries
For the drink
- 2 tbsp honey
- 2 tbsp freshly squeezed lime juice
- 2 tbsp freshly squeezed lemon juice
- 3 (12-oz) cans of seltzer
Make berry ice cubes by placing fruit in an ice tray and filling with coconut water. Freeze until frozen solid, about 4 hours.
To make the drink, combine honey with lime and lemon juices in a pitcher. Stir until honey is completely dissolved and add the seltzer.
Fill serving glasses with berry ice and pour lemon-lime drink over top.
Makes six servings.