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Trendy DIY Cocktails & Desserts For Your July 4th Celebration

The burgers are on the grill, the floats are in the pool and now you just need desserts and cocktails to make the party complete….Have I got a few ideas for you! The best way to celebrate America’s freedom is with good friends, a good ole fashion barbeque, and a drink to toast our founding fathers. This year, instead of serving the same apple pie & ice-cold beer, treat your guests to something a little off the beaten path, but so easy to make!

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Black & Blue 'Berry' Rock & Rye Pie

1 batch of unbaked pie dough (can be store bought)4 C Blueberries2 C Blackberries1 C Sugar1/4 C All Purpose Flour2 Tbsp Quick Cooking Tapioca2 Tbsp fresh Orange Zest, divided 4 Tbsp Slow & Low Rock & Rye1 Tbsp Turbinado SugarMix berries, sugar, flour, tapioca, half of the orange zest, and the Slow & Low in a bowl. Allow to rest for 15 minutes, or use immediately if fruit is frozen.Roll out half of the dough In a 10 inch circle and line a 9” pie pan. Fill with berry mixture. Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent.Preheat oven to 425.Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar. Bake for 20 minutes at 425 and then reduce heat to 350. Continue to bake for 40 -50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed.Allow pie to cool for 5 hours or overnight. Sprinkle with remaining orange zest and serve with Whiskey ice cream and a glass of Slow & Low. Makes 8 servings.
Caity Pies, Nashville TN

1 batch of unbaked pie dough (can be store bought)

4 C Blueberries

2 C Blackberries

1 C Sugar

1/4 C All Purpose Flour

2 Tbsp Quick Cooking Tapioca

2 Tbsp fresh Orange Zest, divided

4 Tbsp Slow & Low Rock & Rye

1 Tbsp Turbinado Sugar

Mix berries, sugar, flour, tapioca, half of the orange zest, and the Slow & Low in a bowl. Allow to rest for 15 minutes, or use immediately if fruit is frozen.

Roll out half of the dough In a 10 inch circle and line a 9” pie pan. Fill with berry mixture. Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent.

Preheat oven to 425.

Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar.

Bake for 20 minutes at 425 and then reduce heat to 350. Continue to bake for 40 -50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed.

Allow pie to cool for 5 hours or overnight. Sprinkle with remaining orange zest and serve with Whiskey ice cream and a glass of Slow & Low. Makes 8 servings.

Red, White, and Berry Boozy Ice Pops – Courtesy of Karly Gomez, A Simple Pantry

1 ½ cups chopped fresh strawberries1 cup full-fat canned coconut milk3 tablespoons sugar, divided1 teaspoon vanilla extract6 oz Smirnoff Red, White, and Berry Vodka, dividedIn a blender, add the fresh strawberries, 1 tablespoon sugar, and 2 oz Smirnoff Vodka. Blend until smooth, then carefully spoon into 10 ice pop molds, filling each one about ⅓ of the way. Freeze for 20 minutes.Clean out the blender, then add the coconut milk, 1 tablespoon sugar, vanilla extract, and 2 oz Smirnoff Vodka. Blend until smooth, then remove ice pops from freezer and fill with the coconut layer until molds are ⅔ full. Freeze for 20 minutes.Clean out blender one more time, then add the blueberries, remaining 1 tablespoon sugar, and remaining 2 oz Smirnoff Vodka. Blend until smooth, then remove ice pops from freezer. Place ice pop sticks in the middle of each mold and push down gently until they are centered and still. Fill each ice pop the remaining ⅓ with the blueberry mixture, and then freeze for 2-3 hours until completely solid. Enjoy responsibly. Makes 10 servings.
Smirnoff

1 ½ cups chopped fresh strawberries

1 cup full-fat canned coconut milk

3 tablespoons sugar, divided

1 teaspoon vanilla extract

6 oz Smirnoff Red, White, and Berry Vodka, divided

In a blender, add the fresh strawberries, 1 tablespoon sugar, and 2 oz Smirnoff Vodka. Blend until smooth, then carefully spoon into 10 ice pop molds, filling each one about ⅓ of the way. Freeze for 20 minutes.

Clean out the blender, then add the coconut milk, 1 tablespoon sugar, vanilla extract, and 2 oz Smirnoff Vodka. Blend until smooth, then remove ice pops from freezer and fill with the coconut layer until molds are ⅔ full. Freeze for 20 minutes.

Clean out blender one more time, then add the blueberries, remaining 1 tablespoon sugar, and remaining 2 oz Smirnoff Vodka. Blend until smooth, then remove ice pops from freezer. Place ice pop sticks in the middle of each mold and push down gently until they are centered and still. Fill each ice pop the remaining ⅓ with the blueberry mixture, and then freeze for 2-3 hours until completely solid. Enjoy responsibly. Makes 10 servings.

Texas Mesquite Mule

1.5 oz. Crown Royal Texas Mesquite½ oz. lemon juice½ oz. agave syrup4 oz. Ginger BeerCombine Crown Royal Texas Mesquite, lemon juice and agave syrup in a shaker. Strain over ice and top with ginger beer. Garnish with a lemon wheel or slice of candied ginger.
Texas Mixologist, Brian Floyd

1.5 oz. Crown Royal Texas Mesquite

½ oz. lemon juice

½ oz. agave syrup

4 oz. Ginger Beer

Combine Crown Royal Texas Mesquite, lemon juice and agave syrup in a shaker. Strain over ice and top with ginger beer. Garnish with a lemon wheel or slice of candied ginger.

Tito’s Rootbeer Float

1.5oz Tito’s Handmade Vodka1 bottle of root beer1-2 scoops of vanilla ice creamAdd Tito’s Handmade Vodka to glass. Top with root beer. Add vanilla ice cream. Serve!
Tito's Handmade Vodka

1.5oz Tito’s Handmade Vodka

1 bottle of root beer

1-2 scoops of vanilla ice cream

Add Tito’s Handmade Vodka to glass. Top with root beer. Add vanilla ice cream. Serve!

Cruzan Mai Time

1 part Cruzan® Black Strap Rum1 part DeKuyper® Peachtree® Schnapps Liqueur1 part Orange Juice1 part Pineapple Juice1 splash GrenadinePour DeKuyper® Peachtree® Schnapps Liqueur into glass. Fill with orange and pineapple juices. Float grenadine over juice. Shake or stir. Float Cruzan® Black Strap Rum on top.
Cruzan Rum

1 part Cruzan® Black Strap Rum

1 part DeKuyper® Peachtree® Schnapps Liqueur

1 part Orange Juice

1 part Pineapple Juice

1 splash Grenadine

Pour DeKuyper® Peachtree® Schnapps Liqueur into glass. Fill with orange and pineapple juices. Float grenadine over juice. Shake or stir. Float Cruzan® Black Strap Rum on top.

Grapefruit Blues

2 spoonfuls of blueberries1 ½ oz bourbon whiskey¾ oz lime juice½ oz basil simple syrup3 oz Schofferhofer Grapefruit BeerIn a mason jar drinking glass, place two spoonfuls of blueberries. In a shaker, place whiskey, fresh lime juice, basil simple syrup and ice. Shake vigorously and then strain over rock glass filled with ice and blueberries. Top off with Schöfferhofer Grapefruit beer and garnish with a few blueberries.
Schöfferhofer

2 spoonfuls of blueberries

1 ½ oz bourbon whiskey

¾ oz lime juice

½ oz basil simple syrup

3 oz Schofferhofer Grapefruit Beer

In a mason jar drinking glass, place two spoonfuls of blueberries. In a shaker, place whiskey, fresh lime juice, basil simple syrup and ice. Shake vigorously and then strain over rock glass filled with ice and blueberries. Top off with Schöfferhofer Grapefruit beer and garnish with a few blueberries.

I'm Into Ginger

1 ½ Crystal Head Vodka ½ oz. premium orange liqueur 2 oz. cranberry juice 2 oz. ginger beer  Add Crystal Head Vodka, premium orange liqueur, cranberry juice and ginger beer to a tall glass filled with ice. Stir Gently.
Crystal Head Vodka

1 ½ Crystal Head Vodka

½ oz. premium orange liqueur

2 oz. cranberry juice

2 oz. ginger beer

Add Crystal Head Vodka, premium orange liqueur, cranberry juice and ginger beer to a tall glass filled with ice. Stir Gently.

Watermelon Salty Dog

2 oz Seagram’s Watermelon Vodka4 oz grapefruit juiceSalt (for rim)Rim your glass with salt. Add all ingredients to a cocktail shaker with ice.Shake hard to chill and combine ingredients. Strain into your glass over fresh ice.Garnish & Enjoy!
Seagram's

2 oz Seagram’s Watermelon Vodka

4 oz grapefruit juice

Salt (for rim)

Rim your glass with salt. Add all ingredients to a cocktail shaker with ice.

Shake hard to chill and combine ingredients. Strain into your glass over fresh ice.

Garnish & Enjoy!

Blueberry Ginger Mule

1 oz Deep Eddy Lemon Vodka 1 oz Deep Eddy Straight Vodka 2 oz Blueberry cordial* Goya Ginger BeerDirections: 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 vinegarCombine all ingredients in saucepan over medium heat until sugar is dissolved and blueberries burst. Cool and strain.
Laurie Harvey, Cherry Pie Hospitality Group

1 oz Deep Eddy Lemon Vodka

1 oz Deep Eddy Straight Vodka

2 oz Blueberry cordial*

Goya Ginger Beer

Directions: 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.

Woodford Reserve Eclipse

1 ½ oz. Woodford Reserve Distiller’s Select Bourbon ½ oz. Chambord1 oz. Cranberry juice 1 oz. Raspberry juice ½ oz. Lime Juice 2-3 Drops of SogumClub Soda to top Combine Bourbon, Chambord, cranberry juice, raspberry juice, lime juice and sorghum in a shaker shell with ice. Shake Vigorously, then strain into an iced glass. Shake Vigorously, then strain into an iced glass. Top with a dash of club soda with speared black raspberry and lime twist.
Woodford Reserve

1 ½ oz. Woodford Reserve Distiller’s Select Bourbon

½ oz. Chambord

1 oz. Cranberry juice

1 oz. Raspberry juice

½ oz. Lime Juice

2-3 Drops of Sogum

Club Soda to top

Combine Bourbon, Chambord, cranberry juice, raspberry juice, lime juice and sorghum in a shaker shell with ice. Shake Vigorously, then strain into an iced glass. Shake Vigorously, then strain into an iced glass. Top with a dash of club soda with speared black raspberry and lime twist.

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