Courtesy of Aperol
America’s favorite day for grilling and fireworks is also one of F&W editors’ favorite days for drinking. Icy mint juleps and citrusy Txakoli wine are on their list of what to drink for the Fourth.
Michelada “I know it's a Mexican drink, not from the U.S.A. BUT it's like a really fun version of a bloody mary—which is American! It's tomato juice spiked with lime juice, hot sauce and a little Simple Syrup or another sweetener, plus seasonings like Worcestershire sauce. Then you add beer to the top of the glass and you keep adding more beer so it constantly stays refreshed. And it's all over cool NYC drinks lists. They serve an awesome one at Empellon; they also have one at my new favorite place Mission Chinese Food, where they make it with smoked clam juice. It's my go-to drink right now.” —Kate Krader, Restaurant Editor and Editor of Food & Wine Cocktails 2012
Frizzante Wine “This week the F&W Test Kitchen tried out a recipe with grilled shrimp and I've been planning to make some 4th of July grilled shrimp tacos—with avocado, cilantro, radishes and lime—ever since. With these citrus-spritzed tacos, I'll pour a vibrant, frizzante wine that mimics the acidity of the lime. I'll probably grab a Txakoli from northern Spain, like the 2011 bottling from Ameztoi (its rosé Txakoli is also excellent) or a Vinho Verde from Portugal, like the super affordable 2011 Broadbent.” —Megan Krigbaum, Associate Wine Editor