Toast to 4th of July Traditions
From the grill to the grand finale, we’re offering up party planning tips, seasonal recipes and inspirational ideas for your Independence Day festivities.
4th of July is one of the only holidays that involves a full day of celebrations. First things first, let’s light up the barbeque with booze-infused recipes for marinades and sauces. Next, you can’t watch a parade without a cooler of cold drinks including our seasonal slushies. Then we’ll mix things up with party punch for your block party. Finally, enjoy a night cap of wine, cheese and a sky full of fireworks. And you know we didn’t forget about dessert!
Tipsy Tidbit #400 - General George Washington allotted double rations of rum to his soldiers on Independence Day.
It wouldn’t be the 4th of July without a barbecue! Fire up the grill with our alcohol-infused sauces and marinades—the perfect complement to your favorite proteins.
- 1 pint tequila blanco
- ¼ tsp allspice
- ¼ tsp black peppercorn
- ½ cumin seeds
- 4 red chile peppers
Toast the spices in a skillet for 3 minutes, and add directly to tequila bottle with the other ingredients. Sauce must sit a week before serving.
- ½ cup pineapple juice
- ½ cup rum
- ¼ cup soy sauce
- 1 tbsp brown sugar
- 1 tbsp grated ginger
- 1 tsp minced garlic
Pour ingredients over fish and marinate for 4-8 hours.
Beat the summer heat with these frozen drink recipes. Blend together a large batch of adult slushies, and pack them in a cooler using a plastic pitcher and lots of ice. Bring some Solo cups and folding chairs, and you’re all set for the big parade.
- Dry Rosé
- 10 oz fresh strawberries (2 cups, sliced)
Blend together strawberries, rosé and ice until smooth. Pour into glass and garnish with strawberry, if desired.
- ½ cup granulated sugar
- 3 cups water
- 3 cups fresh strawberries
- ¾ cup fresh lemon juice
- ¾ cup vodka
- 1/3 cup Cointreau Liqueur
1. Add sugar and 1 cup water to a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and add remaining 2 cups water. Add to a blender along with strawberries, lemon juice, vodka, and Cointreau. Puree until completely smooth.
2. Pour into a large freezer-safe container and seal tightly. Carefully transfer to freezer. Freeze until solid for 4-6 hours.
3. Remove from freezer. Scrape with a fork to loosen ice, stirring with a spoon to mix ingredients. Transfer into glasses and garnish with a strawberry or lemon slice, if desired.
Is your neighborhood hosting a block party for Independence Day? You’ll make a lot of new friends with our party punch recipes featuring summertime spirits, fruit juice and fresh produce.
- 2 cups rum
- 2 cups coconut milk
- 3 cups mango juice
- 3 cups pineapple juice
- Garnish with sliced pineapple and lime
Combine all the ingredients into a jug, blend well and chill. Serve over ice and finish with a skewer of pineapple and lime.
- 2 cups gin
- 4 cups watermelon juice
- 10 sprigs muddled mint
- 1 cup lemon juice
- 1 cup simple syrup
Purée the watermelon in a blender, pass through a strainer and chill. Put the lemon juice, simple syrup and mashed mint in a pitcher or punch bowl. Add 4 cups of ice and stir in the watermelon juice and gin.
The only thing more romantic than watching fireworks with someone special is watching them with a bottle of wine, a block of artisanal cheese and a box of crackers. Let the sparks fly!
Arius Edna Valley Chardonnay – Nuances of apple, pear and vanilla develop into complex yet well-balanced flavors, culminating with a smooth finish. Pairs well with Cabot Seriously Sharp Cheddar and Carr’s Table Water Crackers.
A long day in the sun deserves a sweet treat. Spoil your friends and family with these delicious dessert recipes incorporating your favorite summertime sips.
- 1 red, white & blue popsicle
- Sparkling wine
Dunk an Astro pop in a glass of bubbly for instant summer fun.
- CAKE BATTER
- 2 tbsp gin
- 4 tbsp tonic water
- 6 oz unsalted butter
- 6 oz sugar
- 6 oz self-rising flour
- 3 eggs
- 2 zested limes
- 2 ½ cups powdered sugar
- 2-3 tbsp gin
- 1 lime (juice)
- Drop of vanilla extract
Pre-heat your oven to 338 degrees and line a cupcake tin with 12 cases. Put the butter and sugar in a bowl and blend until light and creamy. Whisk in one egg at a time, then sift in the flour and fold. Stir in the tonic water and bake for 20 minutes. Remove from tins and place on a cooling rack. Skewer several times and brush on as much gin as you’d like.
For the icing, soften the butter, add in the icing sugar and whisk together. Squeeze the lime juice into the icing and add the gin. Whip again until soft, light and fluffy. Pipe onto the cupcakes and add a slice of lime with some zest for garnish.
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