Recipes from Weekend in New York Fourth of July Cocktails
Independence Punch
1 750 ml bottle of Flor de Cana 7 yr old rum
4 oz fresh key lime juice
12 oz Perfect Puree's caramalized Pineapple purée
1/2 bottle of sparkling wine
Directions: Add all ingredients to a punch bowl except for the wine. Stir well with block ice. Add the wine just before serving.
Garnish: Floating raspberries and blueberries
Pitcher a la Louisiane
1/2 bottle Lucid Absinthe
1/2 bottle Camus Cognac
I bunch of picked mint
Several lemon and orange peels
1/2 cup Demerara sugar
1/2 cup chilled water
10 dashes Peychauds Bitters
10 dashes The Bitter Truth Chocolate Mole Bitters
Directions: Muddle the citrus peels in the sugar and water. Slap the mint leaves to release oils and add to pitcher.
Add remaining ingredients and stir well with block ice. Add several orange and lemon peels.
Garnish: Smoked sugar rim on each individual glass.
