The Cocktail Guru, Jonathan Pogash shows us how to whip up some delicious drinks just in time for the holiday weekend!
4TH of JULY COCKTAILS
Red, White & B’Lure
1 oz. Cherry Heering
1 1/2 oz. Van Gogh melon vodka
1 oz. RIPE agave lemon sour
4-5 drops B’Lure butterfly pea flower concentrate
METHOD: Layer, in the order above, into a tall pilsner glass.
GARNISH: fresh mint sprig
(makes approx. 20 servings)
In a large pitcher, add:
1 bottle red wine
3 oz. Pierre Ferrand Dry Curacao
2 cups POM wonderful pomegranate juice
1 bottle RIPE Bajan Punch
Stir together, and add ice when ready to serve. The mixture can be refrigerated, covered, for up to 2 days.
Pour over ice into a wine glass.
GARNISH: fresh blueberries
2 strawberries, sliced
1/2 oz. Ginger liqueur
1 oz. Gin
1 oz. RIPE agave lime sour
Top w/ Sam Adams Summer Ale
METHOD: Muddle the strawberries in the bottom of a mixing glass, then add the gin, ginger liqueur, and agave lime sour and shake well with ice. Strain over ice into a highball glass. Top off with the Sam Summer Ale, then stir briefly.
GARNISH: strawberry slice and candied ginger slice.