Dear normal people who attend and host barbeques on Fourth of July as opposed to celebrating their independence by drunkgaping at beer fests, I want you to know that I respect your choices. So between now and the Fourth, I’m going to offer you some ideas for liquoring up your friends for the holiday.

The first cocktail comes from Taste, a restaurant that’s so white it makes me want to invent a giant red crayon with which I could draw all over the walls, floors, and tablecloths. (Don’t worry Taste, I’m very lazy. It’s not likely I’ll ever get around to it.)

Here’s what I was given by way of explanation for the drink, from the good people at Taste.
“Rum was a primary liquor in the colonial days due to the colonies proximity and trade with the Caribbean. Cherries, of course, are tied closely to George Washington and his ‘cannot tell a lie’ myth. And the mojito itself goes all the way back to Sir Francis Drake and his pirate days in the Caribbean during the 1500’s.” Argh.

I must have been living in Seattle for too long, because I feel a burning need to point out that the history of the mojito is, in fact, disputed. But wherever it was invented, there’s no arguing that it is one succulent swizzle. And I love the idea of rum-soaked dry cherries. Make the infusion a few days in advance so they get good and rummed up by the Fourth.

Quick note: Don’t forget to use fresh ice! Old ice is gross.

Liberty’s Mojito from Taste

Ingredients:
Rum soaked dried tart cherries
12 mint leaves
1 oz Bacardi [Or other light] rum
1 oz lime juice
3/4 oz simple syrup
Soda water
Crushed Ice

Preparation:
Muddle mint and cherries.
Add rum, lime and simple syrup
Top with crushed ice & soda water
Swizzle twice and garnish with more infused cherries.

For the infusion:
Place 1 cup dried tart cherries and 2 cups light rum together in a sealable container and refrigerate. Taste cherries every day or so until desired infusion is reached. Cherries will keep in rum indefinitely.