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BourbonBlog.com presents four new 4th of July Cocktails to help you celebrate Independence Day.

Coincidentally, all recipes below have either whiskey or Bourbon in them.

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“Firexander”

Created by BourbonBlog.com Mixolgist / Chef Stephen Dennison

This riff on the Brandy Alexander brings smoky flavors of Wasmund’s to represent a summer evening filled with smoke-filled skies after the fireworks. What could be better a better ending than a sweet and smoky nightcap? 

Wasmunds Single Malt Whisky2 oz. Wasmund’s Single Malt Whisky
3 oz. Cinnamon Ice cream
3 ice cubes

Place all in a blender and blend until smooth.

Pour into large snifter,

Emperor’s Independence

Bourbon mint julepWhile Mandarine Napoléon hails fro Belgium, the French roots of Napoléon and the Cognac it is made with celebrate the aid France has provided and the historical relationship of our two countries.

Paired with Bourbon, this is symbolic toast to freedom.

.5 oz Mandarine Napoléon
1.5 oz Bourbon whiskey
7 Mint Leaves

Method: Muddle mint leaves, add crushed ice, top with a splash of soda. Garnish a mint sprig.

Drambuie Sangria

Created by Anthony CaporaleNational Ambassador for Drambuie

The combination of Drambuie’s heather honey, spice and herbs marries beautifully with a fragrant red wine and citrus fruits

 

Summer Sangria6 oz Drambuie Scotch Liqueur
1 Bottle Red Wine (Zinfandel Preferred)
8 oz Ginger Ale
4 oz Orange Juice
½ Lemon, Thinly Sliced
½ Lime, Thinly Sliced
½ Apple, Cored and Thinly Sliced

Recipe:
Combine ingredients in a 2-Quart pitcher.
Stir and refrigerate from 30 minutes to overnight
Pour into tall glasses filled with ice.

Stars & Stripes Spiced Ice

Created by Chris Wilkins (Louisville, KY)

Summer CocktailIngredients:

2 Parts Basil Hayden’s Bourbon
1 Part Simple Syrup
1/2 Lemon, Juiced
1 inch of Vanilla Bean
5 Basil Leaves
1 Basil Sprig

Method:

1. Combine Basil Hayden’s Bourbon, simply syrup, lemon juice, vanilla bean and basil in a blender
2. Add ice and pulse until ice is pea-sized
3. Pour into a rocks glass
4. Garnish with a sprig of basil

 

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