Arguably the greatest weekend of the Summer, July 4th weekend is always filled with fun in the sun, fireworks, and of course good ole American cocktails. We thought we would help spice up the patriotism a bit and ensure your drinks are red, white, and blue through and through.
Buzzed Cherry Bombs
Talk about a party starter. These boozey bite size creations are perfect to set the American mood.
Cherries (soaked in vodka), white chocolate, and sprinkles. Game On. Full directions here.
Red Rum Punch
If you're thinking of The Shining's "redrum, redrum" have no fear. The only thing scary about this drink is if you don't have one.
- 1.5 parts BACARDÍ Raspberry
- 1.5 parts BACARDÍ Limon
- 1.5 parts BACARDÍ Superior
- 1 part Grenadine
- 4 parts Sweet & Sour
- 1 part cranberry juice
- Mint & lemon for garnish
Party Size American Jell-O Cake
Who needs a cake when you have this Mount Rushmore of Jell-O. The classic Jell-O Shot gets a huge Texas-sized twist.
It has to be good considering it was created by properly named Jelly Shot Test Kitchen. I think they might know their way around Jell-O. The directions mention it serves 24, but let's be honest with ourselves, it won't take that many.
Red, White, & Blue Wine Popsicles
Perfect for American citizens in the heat of Summer! Popsicles made of booze, what could go wrong...other than staining your white clothing?
For the red layer: Place 2 cups halved, hulled strawberries, 1 tablespoon sugar, and 2 tablespoons Woodbridge by Robert Mondavi Cabernet Sauvignon in a blender and purée until smooth. Fill ice pop molds a third of the way with the red mixture and freeze until firm, about 30 minutes.
For the white layer: Place 1 cup Greek yogurt, 2 tablespoons heavy cream, 2 tablespoons granulated sugar, and 2 tablespoons lime juice in a blender and blend until combined. Remove the ice pop molds from the freezer and fill another third of the molds with the white mixture. Freeze until firm, another 30 minutes.
For the blue layer: Place 2 cups blueberries, ½ cup blackberries, 2 tablespoons granulated sugar, and 2 tablespoons lime juice in a blender and blend until combined. Remove the ice pop molds from the freezer and fill the final third of the way, but leave about ¼ inch of space at the top. Freeze until solid, about 5 hours.
Cover Photo via Woodbridge Wine