Drink it up with 4th of July-appropriate updates on classic cocktails.
11/2 ounces (1 shot) vodka
1/2 cup tomato juice
2 tsp fresh lime juice
Pinch of each of the following:
A dab of each of the following:
Vegan Worcestershire sauce
Habenero sauce (or your fave hot sauce)
Shake everything together with ice.
Garnish with any or all of the following:
Radish with leaves and stem
Lemon and/or lime wedges
1/2 cup of Horchata (fresh or mixed according to package instructions. Horchata is a cinnamon-flavored rice milk beverage that can be found as a powdered mix or in shelf-stable boxes at many Latin markets and some natural food stores.)
1 1/2 ounces of spiced or coconut flavored rum
Rim a glass with cinnamon sugar, add ice, horchata, and rum. Stir. Garnish with a cinnamon stick.
Give a little patriotic zing to a classic summer drink by topping off mojitos with fresh blueberries. They’re in season, have a complementary sweet/tart flavor, and add a burst of color.
1 1/2 ounces light rum
4 tbsp fresh lime juice
8 mint leaves
8 fresh blueberries (plus a couple extra for garnish)
1 tsp sugar
lime slice and mint sprig
Muddle (or smash) berries, mint leaves, and sugar in a mixing glass. Add light rum and lime juice and shake with ice. Pour into a tall glass. Drop in blueberries and club soda. Garnish with lime and mint sprig.
VEGAN BOOZING TIP: Want to make sure your booze is vegan? Check Barnivore.com for your favorite brands before buying.
Special thanks to Susan Burgos and bartender, Steve Schweiger, at Gallo Blanco Cafe. Recipes via Chelsea Biondolillo/ Venus Zine.
Tags: Barnivore, Bloody Mary Recipe, Bloody Mary with Dill, Blueberry Mojito, Gallo Blanco Cafe, july 4 cocktail recipes, july 4 cocktails, organic cocktails, Recipes via Chelsea Biondolillo/ Venus Zine, Spiked Agua Fresca, Steve Schweiger, Susan Burgos, Vegan Bloody mary, VEGAN BOOZING TIP, vegan cocktail recipes, Vegan Recipes