Sure, the Fourth of July is synonymous with fireworks. But why not try one of these festive cocktails (some blue, some red, all delish) to also light up your night this Independence Day.

Superfruit Lemonade
Available at Canal



2 oz. VeeV Acai Berry Liquor
1 oz. Domaine de Canton Ginger Liqueur
3 oz. Fresh lemonade
Splash of soda
6 Blueberries
Mint sprig
Very gently muddle the blueberries in the bottom of a cocktail shaker. Add ice, acai liquor, ginger liqueur and lemonade. Shake gently and pour into a tall cocktail glass, top with soda. Garnish with mint sprig.

Watermelon Mojito
Available at Wildfish Seafood Grille



1.5 oz Bacardi
Fresh watermelon
4 Mint leaves
Cup of ice
1.4 oz. Watermelon pucker
Splash of soda water
Muddle watermelon and fresh mint leaves in a cocktail shaker. Add ice, Bacardi, watermelon pucker and soda water to mixture. Shake and pour into a tall glass. Serve with sliced watermelon.

Vanilla & Raspberry Martini
Created by Allen Katz


8 Raspberries
2 parts Tommy Bahama White Sand Rum
½ part Vanilla vodka
¼ part Red wine
¼ part Simple syrup
Shake ingredients vigorously over ice and strain into a chilled cocktail glass. Garnish with three raspberries on a cocktail pick.

Tommy Classic Daiquiri


2 parts Tommy Bahama White Sand Rum
1 part Freshly squeezed lime juice
1/2 part Simple syrup
Shake ingredients with crushed ice in a cocktail shaker. Serve straight up in a chilled cocktail glass. Garnish with a lime wheel.

Blue Hawaiian


1 part Tommy Bahama White Sand Rum
1 part Blue curaçao
1 part Coconut cream
2 parts Pineapple juice
Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a hurricane glass and garnish with a fresh pineapple slice and a maraschino cherry.

Red White and Sapphire

1 ½ oz. Bombay Sapphire Gin
1 oz. Fresh lemon juice
¾ oz. Simple syrup
3-4 Fresh raspberries
3 oz. Club soda
Lemon twist and a fresh raspberry
Muddle raspberries with simple syrup and lemon juice. Add ice and Bombay Sapphire to a Collins glass and stir well. Add more ice and top with club soda.

Star Spangled Mojito
Available at RA Sushi



1.5 oz. White rum
1 oz. Blueberry puree*
.5 oz. Triple Sec
Splash soda water
Juice of 2 limes
4 Mint leaves
Splash Lemon-lime soda
Garnish 3 blueberries
Garnish Sprig of mint
Squeeze the limes and drop the mint leaves into a muddling tin and muddle. Add rum, puree and Triple Sec. Pour into a bomber glass and fill with ice. Add a splash of soda water and a splash of lemon-lime soda. Garnish with blueberries and a sprig of mint. *Blueberry Puree: mix equal parts of blueberry preserves with simple syrup and place mixture in squeeze bottle for easy use.