Veterans Day 2018: 6 Best Patriotic Cocktails To Toast Your Thanks

Veterans Day celebrates those who served in the United States Armed Forces, and one of the best ways to observe the federal holiday today is by giving a toast to veterans with a patriotic-themed cocktail. Whether you were in one of the branches of the Armed Forces yourself, you know someone who was, or you simply want to give an overall salute to those that serve the country, there’s a perfect drink recipe here for you to do just that.

From vodka to champagne to wine, there’s an alcoholic option on this list for everyone. Choose one of these Veterans Day cocktail recipes for a perfect tribute.

SVEDKA Red, White & Boom

Ingredients:

• 1¾ parts SVEDKA Vodka
• ¾ part lemonade
• ½ part triple sec
• 1 part cranberry juice
• Juice of 6 whole limes
• 12 cups ice
• Whole blueberries & sliced strawberries

Add all of the ingredients in a large punch bowl with 5-6 cups of ice. Stir together and use the fruit as garnish. Put in more ice and fruit as needed. This recipe makes 25-30 servings.

Kim Crawford Patriotic Paloma

Rosemary Syrup Ingredients:

• 1 cup rosemary leaves
• ½ cup water
• 2 tbsp corn syrup

Rosemary Paloma Cocktail Ingredients:

• 1 tbsp rosemary syrup
• ¼ cup grapefruit juice
• ¼ cup soda water
• ¼ cup Kim Crawford Sauvignon Blanc

To make the rosemary syrup, take off the leaves from the sprig, wash them and pulse in a food processor. In a pot, boil the water and the corn syrup, while lightly whisking the mixture. Take it off the flame and steep the rosemary leaves in it for at least two hours. After that, strain the liquid and keep it in the refrigerator.

For the final cocktail, combine the Kim Crawford Sauvignon Blanc with the soda water and grapefruit juice before mixing in the rosemary syrup.

Red, White & Berry Limeade

Ingredients:

• 1 cup Smirnoff Red, White, & Berry or Smirnoff No. 21
• 1 cup black raspberry liqueur
• 3 cups limeade

This recipe, from Karly Gomez of A Simple Pantry, can be made by combining the Smirnoff, black raspberry liqueur and limeade in a pitcher. Keep it in the refrigerator until it’s cold, and then serve over ice with fruits like blueberries, raspberries and apple pieces. This recipe serves eight to 10 people.

Ruffino National Negroni

Ingredients:

• 4 parts Ruffino Moscato d'Asti
• 1 part Campari
• 1 part sweet vermouth
• ½ part gin
• Orange twist

Fill a shaker with ice, Campari, vermouth and gin and shake until it’s nice and chilled. Pour the mixture into a flute and top it off with Ruffino Moscato d’Asti. Use the orange twist as a garnish.

Moët Liber-tea

Ingredients:

• 4 oz. Moët & Chandon Ice Imperial infused with Pomegranate White Tea
• 1.25 oz. Belvedere Vodka
• 1.5 oz. ginger beer
• 2d Angostura (Aromatic) Bitters
• Pomegranate ice cubes
• Crystallized ginger

Created by Crystal Chase, grab a pomegranate white tea bag and steep it in 4 oz. of Moët & Chandon Ice Imperial for two minutes. Add in the Belvedere Vodka and ginger beer. Add in ice cubes with pomegranate seeds frozen into them and garnish with the crystallized ginger.

Red, White and Berry Cherry Cocktail

Ingredients:

• 4 oz. tart cherry juice
• 2 tsp. simple syrup
• 4 oz. Smirnoff Ice Red, White & Berry
• 1 oz. Smirnoff No. 21 Vodka

Fill a large glass with ice and add in the simple syrup, tart cherry juice and vodka. Stir lightly before topping it off with the Smirnoff Ice.