Fourth of July cocktails

As you start planning your 4th of July festivities, don’t focus all of your attention on what’s going on the grill; what’s going on over at the the bar is important, too. We tracked down Ray Chetti, owner of the now-closed (but still beloved ) Chetti’s Cow and Clam Tavern and current bartender at Morton’s, to snag a few sure-to-please recipes for your Independence Day celebrations.

June 29, 2010; 11:12 AM • by RVANews staff

As you start planning your Fourth of July festivities, don’t focus all of your attention on what’s going on the grill; what’s going on over at the the bar is important, too.

We tracked down Ray Chetti, owner of the now-closed (but still beloved ) Chetti’s Cow and Clam Tavern and current bartender at Morton’s, to snag a few sure-to-please recipes for your Independence Day celebrations.

Juicy Watermelon Shooter

1 1/2 oz Vodka
3/4 oz Creme de Noya
Splash of pineapple juice

Shake. Pour. Shoot.

American Banshee

3/4 oz Creme de Coco
3/4 oz Creme de Banana
3/4 oz Half & Half

Shake and serve in a martini glass with a banana slice garnish. For a “Screaming American Banshee” just add Vodka.

Minute Man

1 1/2 oz Coconut Rum
1/2 oz Blue Curaco
1/2 oz Half & Half
3/4 oz pineapple juice

Shake and served in martini glass with pineapple garnish.

Cool as a Cucumber

1 1/2 oz Absolute Vodka 100
1 oz St. Germaine Elder Flower Liqueur
One lime
3 slices of Cucumber
2 oz ginger beer

Muddle cucumber slices, squeeze in lime juice, add Vodka, shake, and add ginger beer before straining.

If you plan to imbibe this Independence Day, the RVANews staff asks you to please, please, please drink responsibly. Choose a designated driver, call a cab, or just stay put, for Pete’s sake.