4th of July Blowout... 3 Crazy-Local, Cool-You-Down Cocktails

4th of July Blowout! Your Grit Guide to Independence Day in the Holy City 

MONDAY: How NOT to Ruin the Big Beachside Holiday 

TUESDAY: Your Explosive Holiday Checklist

WEDNESDAY: Food! Glorious, Patriotic Food

THURSDAY: 3 Crazy-Local, Cool-You-Down Cocktails

Serve 'em up! If you're looking to spice up your big summer bash, you're all set. We've got a lemonade-y Huck Finn, a get-up-and-dance Corpse Reviver, and tropical Coast Colada with a kick. How do you know they're good? Come now... these were mixed by our own hometown bartenders. How's that for supporting your local public house? See you at the bar.

{THE DRINKS}

The Huck Finn

Recipe courtesy Maverick Southern Kitchens; photograph by Drew Somerville

INGREDIENTS:

1 1/2 oz. Maverick Southern Kitchens Very Very Berry Vodka
2 1/2 oz. High Cotton Homemade Lemonade (recipe follows)
Soda water, to taste
1 sprig mint, for garnish
1 orange slice, for garnish

For the High Cotton Homemade Lemonade:
Stir together the following ingredients and refrigerate: 1 gal. water, 2 cups sugar, 10 lemons, juiced, 2 limes, juiced

DIRECTIONS: In a shaker, add ice followed by vodka, lemonade, and soda water. Shake and pour into a Mason jar. Garnish with orange and sprig of mint.

The Corpse Reviver

Recipe courtesy of Brent Sweatman of The Rarebit; photograph by Sophia Parker

INGREDIENTS:

1 oz. Bombay gin
1/2 oz. Cointreau
1 oz. Lillet Blanc
1/2 oz. limeade 
1 Tbs. Pernod absinthe
Squeeze of one lemon wedge
Lime twist for garnish

DIRECTIONS: Add first five ingredients to shaker filled with ice. Shake vigorously. Using a fine sieve, strain liquid into a chilled coupe glass. Add squeeze of lemon. Garnish with lime twist.

The Coast Colada

Recipe courtesy of John Aquino of Coast; photograph by Thomas Leger

INGREDIENTS:

6-8 oz. piña colada base  (recipe follows)

3/4 oz. crème de banana liqueur

1 1/2 oz. melon liqueur

12 oz. ice (crushed is preferable)

For the piña colada base: 
Combine 1 (12-14 oz.) can Coco López coconut juice and 1 (48 oz.) can Dole pineapple juice in a large pitcher. Shake well. This will keep in an airtight container in the refrigerator for up to five days. 

DIRECTIONS: Just before you’re ready to serve, pour piña colada base into a blender. Add liqueurs and ice, and blend to desired consistency. If mixture starts to seize up and becomes hard to blend, add more of the piña colada base. Serve immediately.