Summer Cocktail Ideas to Try This 4th Weekend

There is nothing like a margarita, pina colada or strawberry daiquiri when the weather heats up, but so many delicious summertime cocktails, besides these staples, are simple to make and perfect for backyard parties.

If you’re having a barbecue for July 4^th this weekend – or just planning on sipping some fruity drinks with friends this summer – and you want to serve some original summery cocktails, mix up one (or a few!) of our favorites below. Then turn up some steel drum music, close your eyes and imagine the sound of the ocean and beautiful white sand beaches.

Rum Punch

This is the perfect punch bowl filler for a crowded party.

1 (46-ounce) can orange juice

1 (46-ounce) can pineapple juice

1 (16-ounce) can Coco Lopez

16 ounces of Cruzan Rum Dark

Roses Grenadine, for added color and flavor

Fresh seasonal fruit for garnish

Optional (but highly recommended): add some fruity sherbet to the bowl for extra chilliness and froth.

Combine all ingredients, except the garnish. Chill. It will make about 16 8-ounce servings. Decorate the punch bowl base with artificial tropical flowers. Add garnish. {St. Croix Beaches}

Acapulco Cliff Hanger

An true original -  and a perfect variation on the traditional tequila margarita. Watermelon lovers delight!

1 cup watermelon chunks, pureed in the blender and strained (makes about 1/3 cup)
2 ounces light tequila
1 ounce lemon simple syrup
1 ounce lime juice
1 ounce Cointreau

Club soda

Fill a chilled glass with ice. Pour everything, except the soda, into the glass and stir to chill. Add soda and stir again. Squeeze the lime on top and drop into the glass. Garnish with a lime wedge and serve. {Forbes}

Pink Salty Dog

This tropical treat’s cool name alone is reason enough to try it out.

Coarse salt, for rim of glass

Grapefruit slice, for garnish

1/3 cup freshly squeezed pink grapefruit juice

2 tablespoons vodka

1 tablespoon Campari liqueur, or grenadine

1 to 1/2 cups ice cubes

Place salt in a saucer. Moisten the rim of a glass with a grapefruit slice. Dip rim in salt. Combine juice and vodka with Campari or grenadine in the jar of a blender; blend. With the motor running, add ice until fully incorporated and slushy. Pour into prepared glass. {Martha Stewart}

Agave Negro

Inspired by Asian bubble tea, this blackberry concoction avoid the obvious by going for a darker berry flavor.

2 blackberries, plus 1 blackberry and 1 lime wheel skewered on a pick

1 cup ice

1 1/2 ounces reposado tequila

3/4 ounce fresh lime juice

3/4 ounce Simple Syrup

1/2 ounce Chambord

1 ounce chilled club soda

In a cocktail shaker, muddle the 2 blackberries. Add the ice, tequila, lime juice, Simple Syrup and Chambord. Shake well and pour into a rocks glass. Stir in the club soda and garnish with the skewered blackberry and lime wheel. {Food & Wine}

Brewsky Sangria

Finally, here’s one for those who prefer beer to liquor.

2 Bartlett pears, peeled and chopped

1 cup plus 2 tablespoons fresh lemon juice

Four 12-ounce bottles lager, chilled

1 cup triple sec

Ice

2 Bosc pears, sliced, for garnish

In a food processor, combine the Bartlett pears with 2 tablespoons of the lemon juice and process to a puree. Slowly pour the beer into a pitcher. Stir in the remaining 1 cup of lemon juice, the triple sec and the pear puree. Fill pint glasses halfway with ice. Add the sangria and garnish with the Bosc pear slices. {Food & Wine}