Drinks

Fourth of July Recipes with Spirit(s)

Cheers to the start of summer!

We’ve rounded up a few of our favorite boozy Fourth of July recipes to help you celebrate this weekend.

1. Red, Wine and Blue Summer Spritzer

We LOVE this recipe from Wine and Glue because its easy, its pretty, and, well, it involves wine! What more could you ask for? Plus it uses more of an “eyeball” approach than actual measurements. And who has time for measuring in the summer?

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Recipe: Hurricane Cocktail

1 oz vodka
1/4 oz grenadine syrup
1 oz gin
1 oz light rum
1/2 oz Bacardi® 151 rum
1 oz amaretto almond liqueur
1 oz triple sec
grapefruit juice
pineapple juice

Pour all but the juices, in order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit and pineapple juice, and serve.
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Irish Coffee

Recipe courtesy of Half Assed Kitchen

Here’s what you need and how you do it:

(Makes 2 coffees)

2 6-ounce cups of strongly brewed coffee

3 ounces Irish Whiskey (we used Canadian, shh)

2 teaspoons brown sugar

1/2 cup heavy cream, lightly whipped (no peaks)

Mix brown sugar and whiskey in bottom of glass. If you want to be really authentic, use a footed glass with a short stem.

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White Peach Sangria

Ingredients

1 750-ml bottle dry white wine
3/4 cup peach brandy
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup sugar
1/2 16-ounce package frozen unsweetened sliced peaches
3/4 cup seedless green grapes, halved
3/4 cup seedless red grapes, halved

Directions

Stir first 4 ingredients in large pitcher until sugar dissolves. Add peaches and all grapes. Refrigerate sangría until well chilled, about 2 hours. Serve over ice.

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Recipe: Classic Spanish Sangria

One of our favorites for summer…

Ingredients:

1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

Directions

Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

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