Drink up!

Posted on 01 Jul 2016 at 7:20am

Some cocktail recipes to enliven your Independence Day weekend

The Fourth of July isn’t until Monday, which means a lot of us will get an uninterrupted three- or four-day weekend in which to celebrate our nation’s independence by getting tipsy by the pool (though no driving, guys!). Most Fridays, I provide a new cocktail recipe to lubricate your weekend, but for a super-sized holiday, I decided to bring out the big guns: several recipes for a variety of tastes. So cheers, and enjoy responsibly!

Arnold Wayne Jones

Star-Spangled Sangria

STAR-SPANGLED-SANGRIA
If you’re having a bunch of close friends over, make this in bulk for a high-end summer refresher.

3 cups Martini & Rossi prosecco
1/4 cup fresh lemon juice (or lemonade)
6 large mint leaves
3 lemon slices
3 cucumber slices
5 fresh strawberries (sliced)

Making it: Combine lemon juice, lemons, cucumbers, strawberries and mint in a pitcher with sparkling water. Chill. Gently stir in chilled prosecco just before serving. Garnish with a sprig of mint.

Coffeetail No. 51

Coffeetail-51
Coffee maker Lavazza developed this caffeinated cocktail that’s low on alcohol but high on flavor.

3 oz. ginger ale
2 oz. cold brew coffee concentrate
2/3 oz. vodka
Splash of Grand Marnier
Splash of simple syrup
Sliced lemon, orange and cucumber
Maraschino cherries
Fresh mint

Fill a 12 oz. glass with ice. In a shaker, combine cold brew, Grand Marnier, vodka and syrup; pour over the ice. Top with ginger ale. Decorate with wheel or slices of orange and/or lemon. Skewer cherries and cucumber wedge. Garnish with mint.

Amaretto Colada

disaronno_colada
Nothing seems more tropical than a pina colada, and this version, made with Disaronno Amaretto liqueur, really gays up the traditional version.

1-1/2 oz. amaretto
3 oz. pineapple juice
1 oz. Coco Lopez (or coconut milk)
Sliced pineapple
Maraschino cherry

Mix first three ingredients in a blender with ice; pulse until slushy. Pour into a chilled cocktail glass. Garnish with fresh pineapple and cherries.

This article appeared in the Dallas Voice print edition July 1, 2016.

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