Cocktail guru mixes up some Fourth of July Drinks

The Cocktail Guru, Jonathan Pogash shows us how to whip up some delicious drinks just in time for the holiday weekend!


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


Pomegranate Sangria

(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


Strawberry-Ginger Shandy

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.

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