How To Properly Do Red, White, and Blue

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Stars in the sky; stripes on your straw; red, white, and blue in your glass. You don't need to be at the beach to have some patriotic fun this weekend. Check out our color-coded guide for what to drink and where to celebrate Independence Day in NYC: 

Some of our favorite bars across Manhattan and Brooklyn are whipping up color-appropriate cocktails to toast the occasion.
Throwing your own backyard barbecue? They've shared their innovative recipes.


Created by Ivy Mix at Leyenda
1½ oz Yaguara
¾ oz Campari
¾ oz Dolin Dry Vermouth
¼ oz Blume Apricot Eau de Vie
¼ oz Giffard Pamplemousse
Method: Stir up and add orange twist

Created by Del Pedro at Tooker Alley
1 oz Raspberry Shrub*
1 ¾ oz cognac (VS preferred or VSOP)
Club Soda
Method: Pour Shrub and Cognac into 10 oz Highball glass. Fill glass with ice. Top with chilled club soda and stir well. Garnish with 2 skewered Raspberries.

*Raspberry Shrub Recipe:
1 cup red-wine vinegar
1 1/2 quarts freshly picked raspberries

Method: In a nonreactive bowl, combine the vinegar and raspberries. Cover, refrigerate and let macerate for 3 days. After 3 days mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes until the sugar dissolves Let cool, then bottle. Keep refrigerated (lasts up to 3 months).


Created by Jim Kearns at Slowly Shirley
2 oz Brooklyn Gin
1/2 oz Dolin Dry Vermouth
1/2 oz Pernod Absinthe
Method:Stir and strain into a couple glass with a lemon twist.

LUSH LIFE (available by the glass or pitcher)
Created by Gates Otsuji at The Standard Plaza
0.5 oz lime cordial
0.25 oz fresh lime juice
0.75 oz fresh grapefruit juice
0.75 oz Grand Marnier Raspberry Peach
2.0 oz Smirnoff Ruby Red Grapefruit Vodka
Method: Combine all ingredients. Shake over ice. Strain into a rocks glass. Garnish with fresh raspberries.


Created by Nick Bennett at Porchlight
1.5 oz Mezcal Vida
.5 oz Blue Curaçao
.25 oz Peach Brandy
.75 oz Lime Juice
.25 oz Bitter Cinnamon Syrup
Method: Shake and strain into a chilled coupe. Garnish with a flamed orange coin. 

Created by Seth Allen at The Late Late
Ingredients include: Absolut Citron, Absolut Mandarin, Egg Whites, Blue Curacao, Fresh Kumquat.


Created by Jaime Felber at Boulton & Watt
Ingredients include: Blue Curaçao, Lime, Flor de Cana Extra Dry, Mint, Sugar, Angostura and Peychaud's Bitters.


SONS OF ESSEX 3rd ANNUAL ALL DAY BEER & BACON BLOCK PARTY: It's an all you can eat pig, beer, and sides for $48.00 block party at Sons of Essex. ARRIVE EARLY: Don't miss the complimentary open bar from 12pm to 1pm. Red, white and blue shots just $5.00 all day. STAY LATE: Catch the Macy’s fireworks on the big screen at 8pm. View venue details...

CAN JAM at TAPROOM NO. 307: Just a few short blocks away from the fireworks display, Taproom No. 307 is celebrating America’s birthday with their famous Can Jam. The July 4th edition of Can Jam will feature a curated assortment of canned beers from all over the U.S. including: Avery Ellie's Brown, Firestone Walker Easy Jack IPA, Founders All Day IPA, Oskar Blues Dales Pale and Mama’s Little Yells Pils & Sierra Nevada Torpedo. View venue details...

PIG ROAST at SOTTO 13: On July 4th, between 11am-3pm Chef Ed Cotton is preparing a special pig roast for the day with dishes made from a roast whole hog. The pig roast will be available as part of Sotto 13’s $35 family style brunch as well as a la carte. Dishes from the whole roast pig include: pulled roasted pork & pickled jalapeno pizza, eggs benedict, poached eggs, house made coppa di testa, mustard hollandaise served on focaccia, skillet baked ham & eggs, caciocavallo cheese, house made rosemary ham, arugula & tomatoes. The terrace will also be open for those looking to enjoy the day al fresco. View venue details...

(Photos from left: Born in the LES from Boulton & Watt; Roffgnac Highball from Tooker Alley - Photo by Virginia Rollison; The Obituary from Slowly Shirley; How Big, How Blue, How Beautiful from The Late Late)

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