4th of July Inspired Cocktails

Cocktails:

• Blueberry Lemonade Margaritas
• Red, White & Boozy Margaritas
• Rosé Sorbet
• Shark Attack Shots
• Raspberry Float Mimosas
• Raspberry Mojito

Blueberry Lemonade Margaritas

From: Delish.com

Yields: 4 drinks

Ingredients:

For the Syrup:

• 1/2 c. granulated sugar
• 1/2 c. water
• 1 c. blueberries
• Zest of 1 lime

For the Margarita:

• 2 tbsp. kosher salt
• 2 tbsp. granulated sugar
• 1 lemon, cut into wedges
• 8 oz.  Los Rijos Silver Tequila
• 4 oz. Paisley & Sage Triple Sec
• 3 oz. lemonade
• Ice

DIRECTIONS

1. In a medium saucepan over medium heat, combine sugar and water and stir until sugar has dissolved. Add blueberries and lime zest and bring the mixture to a boil. Reduce heat and simmer the mixture until blueberries have burst about 5 minutes.
2. Remove from heat and let cool 10 minutes, then strain the mixture into a clean jar. Let cool completely.
3. On a small plate, stir together sugar and salt. Rim each glass with a lime wedge, then dip in sugar-salt mixture. Divide tequila, triple sec, and lemonade between 4 glasses. Fill each glass with ice, then top with blueberry syrup. Garnish with a lemon wedge and serve.

Red, White & Boozy Margaritas

From: Delish.com

Yields: 2 drinks

Ingredients:

For the Red Layer:

• 3 c. ice
• 2 oz. Zarpado Blanco Tequila
• 1 oz. Paisley & Sage Triple Sec
• 2 oz. grenadine

For the Blue Layer:

• 3 c. ice
• 2 oz. Zarpado Blanco Tequila
• 1 oz. Paisley & Sage Triple Sec
• 2 oz. Charles Regnier Blue Curaçao

For the White Layer:

• 3 c. ice
• 2 oz. Zarpado Blanco Tequila
• 1 oz. Paisley & Sage Triple Sec
• 2 oz. lime juice

Directions

1. Make red layer: blend all ingredients and divide evenly into glasses.
2. Repeat with blue and white layer and serve immediately.

Rosé Sorbet

From: Delish.com

Yields: 6 drinks

Ingredients:

• 1 c. Danica Rosé
• 1 1/4 c. sugar
• 3 c. frozen raspberries
• 1 bottle of Natale Verga Prosecco

Directions:

1. In a small saucepan over medium heat, combine rosé and sugar and bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let rosé syrup cool to room temperature.
2. In a blender, combine frozen raspberries and a cup of rosé syrup and blend until smooth. Taste mixture, adding more rosé syrup if desired. (Store remaining syrup in the fridge for up to one week.)
3. Pour into a 9×5-inch loaf pan, cover with plastic wrap, and freeze until firm, about 1 hour.
4. Float on top of Natale Verga Prosecco

Shark Attack Shots

From: Delish.com

Yields: 12 drinks

Ingredients:

• 1 (3.4-oz) package blue Jell-O
• 1 c. boiling water
• 1 c. The Black Dog Rum 3-Year-Old
• 12 gummy sharks
• Red food coloring

DIRECTIONS

1. In a 2-cup liquid measuring cup, whisk together Jell-O mix, boiling water, and rum.
2. Place a gummy shark in each of 12 plastic shot glasses. Place glasses on a baking sheet and fill with Jell-O mixture. Refrigerate 20 minutes.
3. Add a drop of red food coloring to each glass and swirl with a toothpick. Refrigerate until completely firm, 40 minutes more.

Raspberry Float Mimosas

Ingredients:

• Vanilla ice cream
• 2 c. Gancia Prosecco
• 1/2 c. Raspberry Liqueur
• Whipped topping, for garnish
• Raspberries, for garnish

Directions:

1. Scoop ice cream into 4 glasses. Fill with prosecco and top off with raspberry liqueur.
2. Garnish with whipped topping and raspberries before serving.

Raspberry Mojito

Makes 2   Ingredients

• 1/2 c. raspberries
• handful fresh mint leaves
• Juice of 2 limes
• 1 tsp. sugar
• 1/2 c. The Black Dog Rum 3-Year-Old
• Crushed ice
• club soda

Directions
In a small bowl, muddle raspberries. Set aside. Place mint leaves in the bottom of glasses. Divide and spoon the raspberry mixture on top. Add rum, sugar, and lime juice and stir to combine. Top with crushed ice. Add club soda and garnish with mint leaves and more raspberries.