This year, with so many states in the U.S. experiencing heat waves, fireworks may be off limits in your area. That shouldn’t stop you from creating your own fireworks in a glass with one of these inspiring cocktails. Here are some great cocktail recipes to enjoy on tomorrow’s Fourth of July holiday, however you opt to celebrate it. To pair with one of the picks, we’re also sharing a recipe for bourbon blueberry barbecue sauce.

Caorunn Frozen Negroni
created by Matt Friedlander, Sweetwater Social, New York City
2 oz. Caorunn Scottish Gin
3/4 oz. sweet vermouth (Matt recommends Carpano Antica)
3/4 oz. Aperol
3 drops Bittermens Hopped Grapefruit Bitters
pinch of salt
small handful of pebbled ice

Add everything to a blender and blend until all is incorporated. Pour into double rocks glass.

Strawberry Moon Cocktail
3 strawberries
5 marjoram leaves (will work with thyme or oregano)
2 oz. Highland Park Magnus whisky
1 oz. lemon juice
3/4 oz. simple syrup
2 oz. soda water
lemon wheel

Muddle 2 strawberries in a shaker. Add remaining ingredients except the lemon wheel and remaining strawberry. Shake; then double strain into a Collins or wine glass. Top with soda water and garnish with strawberry lemon wheel.

Blue Long Island
courtesy of mixthatdrink.com
1 oz. vodka
1 oz. gin
1 oz. light rum
1 oz. gold tequila
1 oz. Blue Curacao liqueur
5 oz. sour mix
lemon slice

Fill a Collins glass with ice. Pour in the liquors, and then the sour mix. Finally, add the blue Curacao. Garnish with a slice of lemon and a straw. Feel free to tinker with the amount of sweet and sour to get it to your taste.

Frozen Fruit Salad Blast
2 oz. Captain Morgan Watermelon Blast
2 cups apple juice
2 diced kiwi fruit
2 diced apricots
2 diced plums
10 diced strawberries
15-20 blueberries
2 diced nectarines
2 Tbsp. fresh squeezed lemon juice
Sauvignon Blanc wine to top

Combine all the fruits, lemon juice, and apple juice into an ice cube tray or Popsicle mold to make the fruit salad. Place in the freezer until hard. In a wine glass, add the frozen fruit salad. Pour the Watermelon Blast over and then top with wine. Sit back and enjoy.

Big Red Snapper
1 ½ oz. Big Gin
4 oz. Red Snapper Mix
Garnish: Olives, cured meat or bacon, or a lemon wedge

Shake all the ingredients together with ice. Strain into in an ice-filled highball glass, then garnish and serve.

To make Red Snapper mix:
36 oz. tomato juice
4 oz. amontillado sherry
1 ½ oz. Worcestershire
3/4 oz. Tabasco sauce
3/4 tsp celery salt
½ tsp fresh ground black pepper

Mix all the ingredients together. Refrigerate the mixture in a sealed container for up to 10 days.

Blue Apology
15 blueberries
1 sprig of mint
1/2 oz. simple syrup
1/2 oz. lemon juice
1 1/2 oz. Jim Beam Original
ginger beer

Muddle the blueberries with the mint and simple syrup in a shaker until a puree forms. Add the lemon juice and the bourbon. Next, top with ice. Shake until cold; then double strain into a glass and top with the ginger beer.

Moët Liber-tea
Created by Crystal Chase (Seamstress, NY)
4 oz. Moët and Chandon Ice Imperial infused with Pomegranate White Tea
1 1/4 oz. Belvedere Vodka
1 1/2 oz. ginger beer
2 dashes Angostura (aromatic) Bitters
pomegranate ice cubes (freeze pomegranate arils in water ahead of time)

Take one Pomegranate White Tea Bag and steep it in 4 oz. of Moët and Chandon Ice Imperial for 2 minutes. Add pomegranate ice to a Collins Glass. Pour in the Belvedere, infused Moët and Chandon Ice Imperial, and bitters; then top with the ginger beer. Garnish with Crystallized Ginger and a sparkler.

Blueberry Ginger Mule
1 oz. Deep Eddy Lemon Vodka
1 oz. Deep Eddy Straight Vodka
2 oz. Blueberry cordial
Goya Ginger Beer

Combine all ingredients with in a copper mug filled with crushed ice.

Blueberry Cordial:
1 lb. frozen blueberries
Zest and juice of 1 lemon and 1 orange
2 cups sugar
1 tsp. vanilla
¼ cup white vinegar

Combine all ingredients in saucepan over medium heat until sugar is dissolved and blueberries burst. Cool and strain.

Rosé Cider Julep
4-5 oz. Angry Orchard Rose Cider
1/2 oz. Bourbon
1/2 oz. Creme de Cassis
1/2 oz. simple syrup
6-8 mint leaves

Muddle 2 mint leaves in a shaker. Add other ingredients and shake with ice. Pour into a glass with ice and garnish with remaining mint leaves.

Sparkling Cognac
¾ parts Courvoisier V.S.O.P Cognac
2 dashes Angostura bitters
1 sugar cube
Champagne
lemon peel for garnish

Soak sugar cube in bitters, drop into glass and add cognac. Top with Champagne and garnish with a lemon peel.

Blueberry Barbecue Sauce
From Barry C. Parsons
2 Tbsp. olive oil
1 large red onion, finely diced
1 shallot, minced
3 cloves garlic
3½ cups fresh or frozen blueberries
1 large apple diced
1 Tbsp. grated fresh ginger
3 Tbsp. Worcestershire Sauce
½ cup strong black coffee
½ cup bourbon
1 cup ketchup
½ cup apple juice
¼ cup brown sugar
¼ cup maple syrup
½ cup balsamic vinegar
½ tsp. black pepper
½ tsp. kosher salt
¼ tsp. ground cumin
1 tsp. chipotle powder
1 Tbsp. smoked paprika
½ tsp. cinnamon

In a medium sized sauce heat oil and cook the onion, shallot and garlic over medium low heat until softened but not browned. Add all the other ingredients, stir well and simmer over low heat for about 45-60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened, and the mixture begins to thicken. Let the sauce cool before pureeing until smooth in a food processor or blender. Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers. Properly preserving it in mason jars will make it last all summer.

This sauce works great on ribs, chicken, and vegetarian burgers. You can also substitute another sweet fruit, such as apricots, peaches, or strawberries, for the blueberries.