Written on July 3, 2013 at 2:20 pm , by Lauren Cardarelli
The Fourth of July is full of fireworks, food, friends and patriotic festivities—all best accompanied by a cold alcoholic beverage in hand, right? That’s if we can drink without the guilt. We want the fun frills of a cocktail, not a cheeseburger’s-worth of calories! That’s why we compiled four of our favorite recipes to sip in the sun (fingers crossed!) this Thursday and toast to the good ol’ U.S. of A.
Independence Day Pucker
- 1 lemon
- ⅓ ounce orange liqueur
- 1 ½ ounces gin
- 1 ⅓ ounces ZICO natural
- ½ teaspoon sugar substitute
- 1 tablespoon sugar
- Add 1 tbsp blue caracao and garnish with maraschino cherries
Preheat oven to 375 degrees. Halve the lemons, dip them in the sugar and roast in the oven for approximately 20 minutes or until the lemon’s edges begin to take on a caramel color. Remove the lemons and allow to cool. Run the liquid from the roasting pan through a strainer. Roughly chop the lemons and strain, as well. In a separate pan heat your ZICO Natural and sugar substitute until melted and allow to cool. Combine the roasted lemon juice, orange liqueur, gin and ZICO “simple syrup” in a cocktail shaker with ice and shake vigorously for 10-15 seconds. Strain into martini glass.
Recipe courtesy of ZICO
Berry Explosive Raspado
- 4 ounces Milagro Silver Tequila
- 1 ounce fresh lime juice
- 2 ounces agave nectar
- 8 raspberries
- 12 blueberries
- 4 fresh mint leaves
- 6 dashes peach bitters
Blend all ingredients in a blender until smooth. Fill two glasses with crushed or shaved ice and pour over. Garnish with fresh raspberries and blueberries.
Recipe courtesy of Milagro Tequila
Calories per serving: 250
Skinnygirl® The Firecracker
- 2 parts Skinnygirl™ Cucumber Vodka
- 2 parts low-sodium tomato juice
- Splash of fresh lemon juice
- Squeeze of fresh lime juice
- Dash of Worcestershire sauce (to taste)
- Dash of hot sauce
- Sprinkle of celery salt
Mix ingredients together and pour over ice. Garnish with lime, cucumber, celery salt and serve.
Recipe courtesy of Skinnygirl®
Berry Peach Lemonade
- 1 bottle Van Gogh Cool Peach Vodka
- 1 ⅓ cups chilled, unsweetened iced tea
- 20 blackberries or raspberries
- 1 ⅓ cups lemonade
In a large pitcher, muddle the berries. Add remaining ingredients with ice and stir a bit to dilute and chill. Store in refrigerator until ready to serve. Serve over ice into rocks glass and garnish with a lemon wheel. Serves 15-20.
Recipe courtesy of Van Gogh Vodka
Calories per serving: 131
Now You Tell Us: What’s your must-have (and healthy!) summer cocktail?