Patriotic cocktail recipes for your July 4 barbecue

Themed barbecues need a signature drink, and we’ve found four cocktails to suit whichever liquor you like to use in expressing your patriotism.

Born in the LES
Boulton & Watt’s Jaime Felber has created an easy to replicate flaginaglass.

2 ¼ oz. Flor de Cana Extra Dry Rum
¼ oz. Blue Curaçao
¾ oz. mint
1 oz. lime juice
Angostura Bitters
Peychaud’s Bitters
Sugar

Directions: Add Blue Curaçao to empty glass, then fill with crushed ice. Mix remaining ingredients in a shaker, and pour slowly over the ice. Dash both bitters liberally over the top. Garnish with mint leaves and any tiny flags or other holiday paraphernalia you’ve got.

Red: Tigers Love Pepper
Created by Meaghan Montagano, Extra Fancy

1 ½ oz. The Black Grouse whisky
½ oz. lime juice
¾ oz. black pepper hibiscus cordial*
Ginger beer
Lime wheel for garnish

*To make the cordial, combine 1 cup water with 2 cups sugar and 1 oz. of dried hibiscus flowers and bring to a boil in a small sauce pan, stirring to dissolve the sugar. Allow to cool and strain. Add 1 tbsp. cracked black pepper and mix well.

Directions:Combine whisky and lime juice in a cocktail shaker with ice and shake well. Strain over fresh ice in a Collins glass and top with ginger beer. Add the slice of lime and drizzle the cordial into the glass.

White: Lush Life
Created by Gates Otsuji, The Standard Plaza

2 oz. Smirnoff Ruby Red Grapefruit Vodka
0.75 oz. Grand Marnier Raspberry Peach
0.5 oz. lime cordial
0.25 oz. fresh lime juice
0.75 oz. fresh grapefruit juice

Directions: Combine all ingredients. Shake over ice. Strain into a rocks glass. Garnish with fresh raspberries.

Blue: How Big, How Blue, How Beautiful
Created by Seth Allen at The Late Late

1 spoon sugar
1 oz egg whites
1 oz Absolut Citron
1 oz Absolut Mandarin
1 oz Blue Curaçao
1 kumquat

Directions:Dry shake sugar and egg whites in a tin. Add Citron, Mandarin and ice. Shake again. In a rocks glass, add fresh ice and Blue Curaçao. Strain tin into glass and squeeze kumquat on top. Garnish with kumquat and a mint sprig.