The 4th of July weekend is here once again, and that means firing up the grill, jockeying for the best lawn chair spot for the parade and scaring the bejeezus out of your pets with the loudest home fireworks arsenal that money can buy. Take a time out and enjoy a peaceful moment for yourself with one of these patriotically-themed cocktails as we present our July 4th Cocktails 2016 Guide!

July 4th Cocktails 2016 Recipe Roundup

Basil Bourbon Mule

Show your patriotism this weekend with this delicious cocktail featuring America’s native spirit – Bourbon!

4 basil leaves
2 oz. bourbon
6 oz. Q Ginger Beer
lemon twist

Pour bourbon into a mixing glass and add 4 basil leaves. Gently muddle basil. Add ice and shake vigorously.

cherry whiskey smash - july 4th cocktails 2016

Photo courtesy of Cheribundi

Cheri Whiskey Smash

We cannot tell a lie, cherries are as patriotic as George Washington, especially after the famous Sesame Street skit with Kermit the Frog and George Washington’s father.

1 oz. Jack Daniels
1 oz. Cheribundi Tart Cherry Juice
½ oz. amaretto
½ oz. ginger brandy
2 oz. cherry cola
5 maraschino cherries

Add maraschino cherries to the bottom of the glass and muddle until smashed. Add ice. In a cocktail shaker add Jack Daniels, Cheribundi tart cherry juice, amaretto and brandy, shaking for 15 seconds to combine. Pour over ice, and then top off with cherry cola and stir. Serve with additional cherries if desired.

Photo courtesy of Hornitos Tequila

Hornitos Firecracker

1 part Hornitos® Plata Tequila
4 parts concord grape juice
½ part fresh lemon juice

Add ingredients to glass over ice and stir.

Rum Heavy Punch - july 4th cocktails 2016

Photo coutesy of Sailor Jerry Spiced Rum

Sailor Jerry Spiced Rum Heavy Punch

Rum was the favored spirit of the early American settlers, join them with this tropical treat from Sailor Jerry!

1½ parts Sailor Jerry Spiced Rum
1 part fresh pineapple juice
½ part port
½ part sugar syrup
½ part fresh lime juice
4 dashes of aromatic bitters

Sailor Jerry Spiced Rum is a Caribbean Rum blended with 100% natural spices and flavors.

Silver Dollar Sam

Peychaud’s bitters is a bright patriotic red and comes from New Orleans. Mixed with Brooklyn made Q Tonic it is great summer drink to toast the 4th.

2 oz. London dry gin
A splash of maraschino liqueur
2 dashes of Peychaud’s Bitters
Q Tonic

Fill a highball glass with ice cubes. Top off with chilled Q Tonic. Garnish with a lime wedge and gourmet maraschino cherry (the darker variety work best.) Stir.

Svedka Patriotic patch - july 4th cocktails 2016

Photo courtesy of Svedka Vodka.

SVEDKA’s Patriotic Patch

1½ parts SVEDKA Cucumber Lime
¾ part simple syrup
¾ part fresh lime juice
1 strawberry (top removed)

Muddle strawberry in a cocktail shaker, add remaining ingredients, and fill with ice. Shake well and fine strain into a Collins glass over fresh ice. Garnish with strawberries and a cucumber slice.

Wine and Grilling for July 4th

Grilled Fingerlings and Cabernet Ketchup - july 4th cocktails 2016

Photo courtesy of Tom Gore Vineyards

Tom Gore wines have been a favorite of ours ever since Nicole reviewed their Chardonnay and Field Blend last year. For July 4th 2016, they’ve supplied us with a few great pairing selections for those grilled Independence day favorites as well as a few of their own out door barbecue recipes!

Tom Gore Vineyards Sauvignon Blanc 2015:

This brand new, zesty white wine made its debut earlier this month. Opening with bright citrus, lime, and tangerine aromas that carry through the palate, its crisp acidity and touch of minerality make it a refreshing aperitif on a hot summer day and a lovely pairing for veggies like asparagus straight off the grill.

Tom Gore Vineyards Chardonnay 2014:

Fruit forward in style, the Tom Gore Vineyards Chardonnay has ripe fruit flavors with a smooth, creamy texture and a long, full finish that is sure to satisfy any white wine drinker. Bursting with intense aromas of ripe apple and pear, complemented by notes of brown spice and toasted oak, it’s a great choice for sides like potato salad and desserts like classic apple pie.

Tom Gore Vineyards Cabernet 2014:

This wine is fruit forward on the entry with a rich, round mouth-feel and fine, supple tannins leading to a long finish. Dark red in color with aromas of cherry and currant along with hints of dark chocolate and mocha from oak aging, it works well with smoky and sweet BBQ sauce.

Grilled Fingerlings and Cabernet Ketchup

A staple of the 4^th of July Gore family BBQ are Grilled Fingerlings with a Cabernet-spiked Ketchup, a recipe created by friend and local chef Tiffany Smejkal using the Tom Gore Cabernet Sauvignon. The dish is a perfect side for burgers and hot dogs, and is sure to delight wine enthusiasts around the grill this summer.

Yields 8 Servings

Ingredients:

For Cabernet Ketchup:

1 Red onion; chopped
2 Cloves garlic; chopped
1 Tablespoon ginger; grated
2 Tablespoons olive oil
4 Pounds tomatoes; peeled, seeded, and chopped
2 Cups water
¼ Cup light brown sugar
¼ Cup red wine vinegar
½ Cup Tom Gore Vineyards Cabernet Sauvignon
1 Tablespoon coriander seed; toasted
1 Tablespoon fennel seed; toasted
1 Tablespoon celery seed; toasted
1 Clove
¼ Teaspoon cayenne pepper
1 Tablespoon celery salt
2 Tablespoon freshly ground black pepper
Salt to taste

For Fingerling Potatoes:

2 Pounds fingerling potatoes
¼ Cup olive oil
2 Tablespoons smoked paprika
½ cup parmesan cheese; grated
Salt to taste

Preparation:

In a large heavy bottomed sauce pan, on low heat, sweat onion, garlic, ginger with the olive oil until onion is soft and translucent.

Meanwhile, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove.

Turn heat to med-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.

Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.

Remove from heat and remove and discard the bouquet garni. Allow to cool.

For potatoes, cut each potato in half length-wise and toss in the olive oil, salt, and paprika.

On medium heat, place cut side down onto grill. Cook about 4 minutes on each side or until cook through. Remove from heat.

Sprinkle with parmesan cheese and serve with chilled ketchup.

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