Want a fun way to celebrate Independence Day? Try these red, white and blue cocktails (along with some non-alcoholic options) courtesy of Food Republic's Maureen C. Petrosky.
Raspberry and thyme sangria (makes 6 servings)
This recipe can be made using prosecco if you want a spritzy sip or rosè if you want a fuller bodied drink.
- 1 bottle of Rose or Prosecco (E. Guigal Rose, or another dry rose), chilled
- 1/2 cup sugar
- 1 cup water
- 1/4 cup of Framboise
- 1 1/2 cups of raspberries
- 6 sprigs of fresh thyme, washed
Bring sugar, water, and crème de cassis to a simmer in a small saucepan, stirring just until sugar is dissolved. Pour syrup over the raspberries and let stand 5 minutes. Add wine and stir mixture well. Chill, covered, until ready to serve. Serve over ice with a sprig of fresh thyme as garnish.
Non-alcoholic: Sparkling berry slushie
- 3 cups of raspberries
- 3 cups strawberries, hulled
- 1 cup of white cranberry juice
- 1 bottle of Ginger ale, chilled
- 6 cups of ice
- 6 strawberries, sliced halfway through the middle for garnish on the side of the cups
In a blender, puree the berries and the white cranberry juice until smooth. Strain berries through a fine mesh strainer to remove seeds. Discard pulp and seeds.
Place ice in the blender and pulse until almost slushie consistency. Add the pureed berries and pulse until evenly combined.
Fill 6 glasses (kid- friendly or pool friendly plastic) 3/4 full with the berry ice mixture and top off each with ginger ale. Garnish each cup with a strawberry and a red straw.
Frozen coconut (makes 1 to 2 cocktails)
- 1 ounce white rum
- 1 ounce coconut rum
- 1/2 ounce Frangelico
- 3 tablespoons coconut ice cream
- 1 cup ice
In a blender combine all of the ingredients and puree until smooth. Serve in a martini glass.
Non-alcoholic: Try coconut water as a great alternative to soda
Lemon spritzers (makes 1 cocktail)
- 2 ounces meyer lemon vodka (Charbay)
- Blueberry ice cubes
- Club soda
- Fresh blueberries for garnish
In a cocktail shaker filled with ice add the vodka and shake until chilled. Pour over ice and top off with the seltzer. Add a few fresh blueberries for garnish.
Non-alcoholic: Blueberry lemonade (makes 4 to 6 servings)
- 1 cup of water
- 3/4 cup sugar
- 4 cups of blueberries, pureed and strained
- 1 cup of fresh squeezed lemon juice
- 3 cups of water
- blueberries for garnish
To make the simple syrup, in a small saucepan heat the sugar and 1 cup of water, stirring just until the sugar has dissolved. Chill.
In a large glass pitcher, combine the simple syrup, pureed blueberries, lemon juice and 3 cups of water with ice. Taste and adjust sweetness if needed. Add a handful of blueberries to the pitcher for garnish.