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Ask A Chicago Expert: Fourth Of July Cocktail Recipes

June 19, 2014 7:00 AM

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(Photo Credit: rockitbarandgrill.com)

(Photo Credit: rockitbarandgrill.com)

Every Fourth of July has fireworks, parades and more. Spice your celebrations up even more with these delightful cocktails. While you can purchase these drinks at their respective restaurants, thanks to local mixologists and bartenders, you can now make them and impress your party guests with these delightful summer drinks.
 
(Photo Credit: rockitbarandgrill.com)

(Photo Credit: rockitbarandgrill.com)

Jon Ruiz
Rockit Bar and Grill
22 W. Hubbard St.
Chicago, IL 60654
(312) 645-6000
www.rockitbarandgrill.com
 
Once a chef, Jon Ruiz became a mixologist six years ago and has focused on crafting gourmet cocktails informed by his culinary background. His drinks are designed to go well with Rockit’s contemporary-classic American cuisine. This summer, particularly for your Fourth of July celebrations, try these two drinks from Jon. The IPA Mule is made with a fruity IPA, which is really crisp and refreshing, making it perfect for summer; it also goes well with traditional summer fare like burgers. As for the Rockit Punch, its citrus flavor and bright pink color make it a great sweet drink for your barbecue.
 
IPA Mule
 
Ingredients:

  • 1.5 oz Hop Head Vodka
  • .5 oz Fresh Lime Juice
  • .5 Pure Cane Simple Syrup
  • Can of Six Point Resin (or your favorite fruity IPA)

Directions:

  1. Combine ingredients in a shaker with ice, and shake vigorously.
  2. Strain into a double rocks glass.
  3. Garnish with a lime wheel and a hop sprig.

 
Rockit Punch
 
Ingredients:
 

  • 1 oz Mount Gay Black Barrel Rum
  • 1 oz Solerno Blood Orange Liquor
  • 1.5 oz Altar Herbal Tea Bliss
  • .5 oz Fresh Lime Juice
  • .5 oz Demerara Simple Syrup

Directions:

  1. Combine ingredients in a shaker with ice, and shake vigorously.
  2. Strain into a tall Collins glass or mason jar.
  3. Garnish with a burnt rosemary sprig.

 
Related: Best Cocktail Bars In Chicago
 

(Photo Credit: Wickets Bar & Grill's Facebook)

(Photo Credit: Wickets Bar & Grill’s Facebook)

Joe Catomer
Wickets Bar & Grill
601 N. Martingale Road
Schaumburg, IL 60173
(847) 619-1400
www.wicketsbarandgrill.com
 
Catomer has been behind the bar of Wickets — where he serves up wine, craft beers, specialty martinis and unique cocktails — for the past two years. Whether you’re going to Wickets for a bite to eat or to watch the game while enjoying a drink, this friendly neighborhood bar is for you. The Fourth Flute requires no explanation for why it’s a good fit for your Fourth of July celebrations. From the blue color to the sweet flavors, it’s the perfect thing to serve as a toast during your Fourth of July party.
 
Fourth Flute
 
Ingredients:
 

  • Fresh strawberries
  • Brown sugar
  • Grand Marnier
  • Prosecco
  • Blue Curaco brittle (to make, mix sweet and sour mix with Blue Curaco to desired color; then put on a cookie sheet and let chill)

Directions:

  1. Marinate sliced fresh strawberries in brown sugar and Grand Marnier (to taste).
  2. Add a few slices to a champagne flute.
  3. Fill the flute with prosecco.
  4. Place a piece of Blue Curacao brittle atop the glass and serve.

Mark Karberg
Untitled
111. W. Kinzie St.
Chicago, IL 60654
(312) 880-1511
www.untitledchicago.com

The unassuming Untitled bar and lounge in River North features seasonal cuisine along with an array of drinks. Karberg joined Untitled in June of 2012 after opening multiple bars in Chicago. He’s now the Beverage Manger for Untitled, where he helps define this fabulous cocktail bar.
 
Out Too Late
 
Ingredients:

  • 1.5 oz Nolet’s Silver Gin
  • 1 oz Osocalis Rare Alambic Brandy
  • .5 oz Fresh Lime Juice
  • .25 oz Luxardo Maraschino Liqueur
  • .25 oz Pomegranate Grenadine
  • Lime zest

Directions:

  1. Combine first five ingredients.
  2. Garnish with lime zest.

Related: Most Creative Cocktails In Chicago

 

Elizabeth SanFilippo is a freelance writer, who enjoys trying new foods from all over the world. But her favorite city for culinary treats will always be Chicago. When not writing about food, she’s scribbling novels, and TV show reviews and recaps. Her work can be found at Examiner.com.

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