Fourth of July Cocktail
Recipe courtesy Guy Fieri for Food Network Magazine
Ingredients
- 1 ounce watermelon schnapps
- 1 big splash cranberry juice
- 1 very thin slice jalapeno or serrano pepper
- 1 slice lemon
- 1 slice lime
- 1 1/2 ounces tequila
- 1/4 ounce blue curacao
- 1/2 ounce simple syrup
- Watermelon wedge, for garnish (optional)
Directions
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.
Photograph by Kate Sears
Originally posted on Food Network’s Website
In honor of Hot Rods and Heels, we chose a hot and spicy number for our drink of the month, that when done right should remind you of your favorite childhood cinnamon candy. We thought it appropriate.
Atomic Fireball Shot
1 oz Goldschlager
2 drops Tabasco
Add ingredients to shot glass in order — do not stir.
Want an easy variation?
.5 oz Goldschlager
.5 oz Rumple Minze
2 drops Tabasco
1 oz Spiced Rum (Sailor Jerry’s or Captain Morgan are good choices)
.5 oz ginger brandy
4 oz eggnog
1 Ginger Snap cookie
Blend all liquid ingredients in blender until desired consistency is reached. Pour into tall glass and garnish with cookie for dunking.
Ok, so it sounds odd. But give it a try — it’s delicious!
- 1 oz Malibu rum (substitute vanilla rum if you’re not keen on coconut flavor)
- 1 oz Kahlua
- 4 oz milk
- 1/3 tsp cinnamon
- 1 TBSP pumpkin pie filling (depending on desired taste)
- Graham cracker crumbs (very finely crushed)
Blend all ingredients together in a blender with a few cubes of ice. Serve in a glass rimmed with very finely crushed graham cracker crumbs. Sprinkle more cinnamon on top for garnish. Enjoy!
New Orleans Cocktail recipe
1 oz bourbon whiskey
1 1/2 oz bitters
1 oz Orange Curacao
Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with flamed orange peel, and serve.
