Fourth of July Cocktails From Miami's Hottest Mixology Spots

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Fourth of July is just around the corner, which means it's almost time to commemorate our nation's independence with a cold one. But if you're more into top-shelf spirits than Bud Light, this occasion calls for fewer coozies -- more cocktails.

Check out these patriotic drink options from some of Miami's hottest spots for mixology. They're available starting July 1 at each locale, and you can even make 'em at home. Pictures and recipes after the jump.

See also: Wood Tavern to Open Cocktail Lounge Above Future Pizzeria Site

Betsy Ross Martini at Wynwood Kitchen & Bar ($12)


1.5 oz Vanilla vodka

.75 oz Frangelico

.5 oz Vanilla simple syrup

.75 oz Half n half


.5 oz Strawberry syrup

3 each cut in half Blueberries

Vanilla Simple Syrup:

1 cup water

1 cup sugar

1 vanilla bean - scraped to remove the seeds

Place water, vanilla bean seeds and sugar in small sauce pot and cook to simmer

Strawberry syrup

2 Tbsp. strawberry preserves

1/4 oz grenadine

Combine ingredients


Pour all ingredients over ice, shake vigorously, strain into cold martini glass.

Place stripes of strawberry syrup from squeeze bottle, across top of glass. Leaving top two lines three quarters of the way.

Place blue berries in empty quadrant.

Firecracker at Living Room at the W South Beach ($16)


.75 oz Hangar Mandarin Vodka

.75 oz vodka

.75 oz lemon juice

.75 Chinese Five Spice Syrup (see below)

1 oz Soda

Mandarins, Pomegranate Seeds, Kaffir Lime Leaf (chiffonade)

Chinese Five-Spice Syrup Recipe:

Yield: 2 2/3 cups (enough for about 25 cocktails):

5 whole star anise pods

1 Tbsp. fennel seeds

1 (3 inch) cinnamon stick, broken into pieces

1 tsp. whole cloves

1 Tbsp. Szechuan peppercorns

2 2/3 cups simple syrup

2 tsp. honey

Process all spices to a coarse power in a coffee grinder. Heat stainless steel pot over medium heat, add spices and shake to distribute spices in even layer and cook until little wisps of smoke rise up (only a few seconds). Remove pan from heat and continue shaking until aromatic, but be careful not to burn. Once fragrant, add simple syurp to pan and bring to a boil. Reduce heat to low and add honey. Simmer for 5 minutes to infuse, then remove from heat. Let mixture cool to room temperature then strain through a fine-mesh strainer or chinois to remove any solids. The syrup will keep for 1 month if refrigerated in airtight container.


In a mixing glass, combine the vodkas, mandarin segments, lemon juice, syrup, lime leaves and seltzer. Stir everything around a bit, add full measure of ice and shake a few times, Pour in glass and serve.

Lemonade Sparkler at 1500 Degrees at Eden Roc ($14)


1 ½ oz Jasmine Tea Simple Syrup*

1 oz Limoncello

1 ½ oz Bombay Sapphire

1 oz fresh squeezed lemon juice

1 oz fresh squeezed grapefruit juice

Splash of club soda

Jasmine Tea Simple Syrup Recipe:

Combine equal parts of honey and water and allow to simmer on stove with 2-4 bags of Jasmine Tea until desired infusion.


Combine Jasmine Tea Simple Syrup, Limoncello, Bombay Sapphire Gin, lemon juice, and grapefruit juice. Shake and pour over ice. Top with club soda and garnish with lemon wheel. Enjoy!

Grey Goose Cherry Noir Citrus Cherry Pressé at Hyde Beach at SLS Hotel ($16)


Grey Goose Cherry Noir 1 ½ Parts

Fresh-Pressed Lemon Juice ¾ Part

Sugar 1 ½ tsp

Club Soda 1 Part


With a citrus press or squeeze of the hand, press lemon to release juice into a glass filled with ice.

Add Grey Goose Cherry Noir flavored vodka and sugar.

Stir vigorously, and top with club soda.

Present with lemon and a sprig of rosemary.

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