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Patriotic Drink Recipes for 4th of July

Festive drinks are a nice touch for any July 4th celebration. Whether you want cocktail recipes or non-alcoholic drinks, here are a few suggestions that will refresh and cool down your Independence Day festivities.

White Sangria (about 10-12 servings)

For a non-alcoholic version of this punch, substitute one liter of lemon-lime soda for the wine, rum, and Triple Sec.

1 bottle dry white wine
1 can frozen lemonade concentrate
1/2 cup light rum
1/2 cup Triple Sec
1 15.25 oz. can pineapple tidbits in natural juice
juice of 1 lime
leaves from 3-4 sprigs fresh mint
1/2 liter (or 16 oz.) ginger ale
strawberry slices and/or orange slices for garnish

In a 1 gallon pitcher, mix wine, lemonade concentrate, rum, Triple Sec, pineapple (with juice), lime juice and mint leaves. Stir, cover, and refrigerate for at least 1 hour to allow flavors to blend.
Just before serving, stir in ginger ale. This step is left until the last minute to prevent the soda from becoming flat by sitting in the mixture. Serve in large glasses over ice, with desired garnish.

Strawberry Margaritas (makes 4-6 servings, about 1 quart)

1 cup fresh strawberries
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup powdered sugar
pinch salt
2 cups crushed ice
1 cup tequila, preferably Reposado
1/2 cup Triple Sec
1/2 cup strawberry schnapps

Puree strawberries, juices, sugar, and salt in blender or food processor until smooth. Strain mixture into a pitcher.
Divide 1 cup crushed ice among 4 or 6 margarita glasses. Add tequila, Triple Sec, schnapps, and remaining crushed ice to the pitcher.
Stir until thoroughly mixed and chilled, 20 to 60 seconds. Strain into the ice-filled glasses; serve immediately.

Ginger Mint Lemonade (makes about 1 ½ quarts, 6-8 servings)

Ginger and mint are a great combination that both complement lemon flavor. However, if you aren’t comfortable with this combination, feel free to omit one or both of them. Add some of the fruit solids to the final mix if you want a pulpy lemonade.

12 medium lemons, scrubbed, halved pole-to-pole and
sliced thin
2 tbsp. grated fresh ginger
1 1/2 cups fresh mint leaves
1 1/4 cups sugar
5 cups cold water

Mash lemons, ginger, mint and sugar in a large bowl with a potato masher until juices release, sugar dissolves and mixture is syrupy. This takes about 4 minutes.

Use a stand mixer with paddle attachment on low speed to mash the mixture; process for about 45 seconds.

After either:

Pour half of mixture through a sieve into a pitcher. Push on solids to get out as much liquid as possible.
Discard solids and repeat with other half of mixture.
Add water and stir until blended.

Chill well and stir before serving over ice.

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