If you’re throwing an Independence Day celebration and need some drink inspo, look no further than these eight festive drinks.

Whether you prefer agave spirits or whiskey, have a hankering for a boozy ice pop, or need a punch to serve a crowd, these Fourth of July cocktails are sure to keep the party going all day long.

pure paloma cocktail in punchbowl

Pure Paloma

Pure Paloma

This refreshing Paloma variation from GEM&BOLT makes enough to serve 50 people, so you can spend less time refilling the punch bowl and more time enjoying the holiday.

Ingredients:

  • 3 750ml bottles GEM&BOLT
  • 50 oz. Fresh Grapefruit Juice
  • 3 liters Grapefruit Topo Chico Sparkling Water
  • Lime Wheels (for Garnish)

Preparation: Pour ingredients slowly into a two-gallon beverage dispenser or punch bowl. Add ice and stir. Garnish with lime wheels.


Highlands Highball, cocktail with garnish, bottle and herbs

Highlands Highball

Highlands Highball

Tequila Highball fans should treat themselves to an upgrade with Patrón’s Limited Edition Estate Release bottling. Fever-Tree Citrus Tonic makes it an extra-refreshing summer sipper.

Ingredients:

  • 1.5 oz. Patrón Estate Release Tequila
  • 1 oz. Lillet Blanc or Martini & Rossi Dry Vermouth
  • 2 oz. Fever-Tree Citrus Tonic
  • Orange Twist (for Garnish)
  • Mint Sprig (for Garnish)

Preparation: Build cocktail in an ice-filled Collins glass. Stir to combine. Garnish with an orange twist and mint sprig.


Pool Side Splash, cocktails, bottle and pineapple display

Pool Side Splash

Pool Side Splash

If you’re spending July 4th by the pool or on the shores of a beach destination, this tropical treat from Mezza di Mezzacorona will keep you cool in the hot sun.

Ingredients:

  • 2 oz. Pineapple Juice
  • 1 oz. Chilled Coconut Water
  • 4 oz. Mezza di Mezzacorona Sparkling Wine
  • Orange Slice (for Garnish)

Preparation: Pour pineapple juice and coconut water into a large wine glass with ice. Top with chilled Mezza di Mezzacorona. Garnish with a festive paper straw and orange slice.


Chandon Frozen Berry, bottle and cocktail on white

Chandon Frozen Berry

Chandon Frozen Berry

If you’re looking to serve a small crowd, this frozen strawberry delight makes enough for four drinks. Better yet, it gets a patriotic topper with Chandon’s Limited Edition American Summer Rosé.

Ingredients:

  • 8 oz. Belvedere Vodka
  • 2 cups Fresh Strawberries
  • 1/3 cup Fresh Lemon Juice
  • 3 tbsp. Sugar
  • 1 cup Ice
  • Chandon Limited Edition American Summer Rosé

Preparation: Blend all ingredients, save for the Summer Rosé, together in a blender. Divide blended ingredients between four coupe glasses. Top with Chandon and stir.


Where’d My Mango, cocktail being presented

Where’d My Mango

Where’d My Mango

There’s no better way to celebrate July 4th than with Balcones Baby Blue, which is the first Texas whiskey sold since Prohibition. Combined with tropical juices and rich demerara syrup, it’s worthy of a festive backyard luau.

Ingredients:

  • 1.5 oz. Balcones Baby Blue
  • 1 oz. Pineapple Juice
  • .75 oz. Mango Nectar
  • .75 oz. Lime Juice
  • .5 oz. Rich Demerara Syrup
  • 5–6 Mint Leaves (for Garnish)

Preparation: Combine all liquid ingredients in a shaker with ice and shake until cold to the touch. Strain over crushed ice in a highball glass, and garnish with mint leaves.


Boozy Watermelon Popsicles, overhead view

Boozy Watermelon Popsicles

Boozy Watermelon Popsicles

For those who prefer their frozen booze in ice pop form, these watermelon delights from chef Paul Punch of Yaki Tiki are perfect for a July 4th picnic or beach outing. The recipe makes about 20 three-ounce pops, so they’re perfect to share with a crowd.

Ingredients:

  • 6 cups Strawberries, Tops Removed
  • 6 cups Cubed Watermelon, Rind Removed
  • 2 cups Kiwi, Skin Removed
  • 1.5 cups Granulated Sugar
  • 1 tbsp. Salt
  • 1 cup White Rum
  • .5 cup Water
  • 1 cup Chocolate Crisp Pearls

Preparation: Cook strawberries, sugar, and salt in a pot on medium heat until strawberries begin to break down. Transfer to a blender and pulse until smooth. Add cubed watermelon and rum and continue to blend until fully incorporated. Transfer to a bowl and refrigerate until fully cooled. Mix in the chocolate crisp pearls. Fill Popsicle molds, leaving approximately 1 cm unfilled at the top. Freeze for 1 hour. While the watermelon mix is freezing, blend kiwis and water until smooth. Once the watermelon mix is frozen to the touch, fill the remaining space in each mold with the kiwi mix. When the ice pops are firm enough, insert the Popsicle sticks so they won’t move around. Continue to freeze for at least 4 hours.


Woodford Reserve Eclipse

Woodford Reserve Eclipse

Woodford Reserve Eclipse

Woodford Reserve gets a juicy makeover in this festive cocktail, which mixes Chambord raspberry liqueur and three kinds of juices to give it a July 4th-ready red hue.

Ingredients:

  • 1.5 oz. Woodford Reserve Distiller’s Select Bourbon
  • .5 oz. Chambord
  • 1 oz. Cranberry Juice
  • 1 oz. Raspberry Juice
  • .5 oz. Lime Juice
  • 2–3 drops Sorghum
  • Club Soda (to Top)
  • Orange Twist (for Garnish)

Preparation: Combine bourbon, Chambord, cranberry juice, raspberry juice, lime juice, and sorghum in a shaker with ice. Shake vigorously and strain into a chilled rocks glass. Top with a dash of club soda and garnish with an orange twist.


Strawberry Mint Julep, cocktail and bottle poolside

Strawberry Mint Julep

Strawberry Mint Julep

American-made Slow & Low Rock and Rye is a perfect match for St-Germain and strawberries in this crowd-pleasing summer cocktail.

Ingredients:

  • 1.5 oz. Slow & Low 84 Proof Rock & Rye
  • .75 oz. St-Germain
  • .5 oz. Lemon Juice
  • .75 oz. Strawberry Puree
  • .5 oz. Mint Simple Syrup
  • Club Soda (to Top)
  • Mint Sprig (for Garnish)

Preparation: Add all ingredients, save for the soda and mint sprig, to a cocktail shaker with ice. Shake and strain into a rocks glass with fresh ice. Top with a splash of soda and garnish with a mint sprig.