Independence Day Treats!

We are dying to try some of these fantastic drink and dessert recipes for Independence Day!

Sandia Smash


3 watermelon chunks,

3  additional watermelon chunks skewered on a pick for garnish


3/4 ounce fresh lime juice

1/4 ounce agave nectar        

1/2 ounce St-Germain elderflower liqueur

2 ounces blanco tequila                

In a cocktail shaker, muddle the 3 watermelon chunks. Add ice and the lime juice, agave nectar, St-Germain and blanco tequila and shake well. Fine-strain into a chilled, ice-filled collins glass and garnish the drink with the skewered watermelon chunks.






1/4 ounce absinthe


1 ounce genever, preferably Bols

3/4 ounce crème de violette (violet liqueur)

3/4 ounce pineapple gum syrup (thickened pineapple-flavored Simple Syrup)

 3/4 ounce fresh lemon juice

1 spiral-cut lemon twist, for garnish

Rinse a chilled coupe with the absinthe; discard the excess. Fill a cocktail shaker with ice. Add all the remaining ingredients except the garnish; shake well. Strain into the coupe; garnish with the lemon twist.



Red Velvet


2 ounces chilled framboise lambic

1/2 ounce crème de framboise (raspberry liqueur)

2 ounces chilled Prosecco

1 or 2 raspberries skewered on a rosemary sprig, for garnish

In a chilled pint glass, combine the lambic and crème de framboise and stir gently. Pour the drink into a chilled flute and top with the Prosecco. Garnish with the rosemary-skewered raspberries.



Blueberries Gone Wild


 11 blueberries, 3 skewered on a pick

1/4 ounce fresh lemon juice

1/4 ounce agave nectar

Ice cubes, plus crushed ice

1 1/2 ounces gin

1/2 ounce pomegranate liqueur

1 lemon wheel

In a cocktail shaker, muddle 8 blueberries with the lemon juice and agave nectar. Add ice cubes and the gin and pomegranate liqueur and shake well. Strain into a crushed ice–filled rocks glass and garnish with the skewered blueberries and the lemon wheel.



Vanilla Ice Cream 

2 cups milk or heavy cream

 1/2 teaspoon vanilla extract

5 egg yolks

1/2 cup sugar

Pinch salt

1. In a large saucepan over medium heat, combine the heavy cream, vanilla, and the seeds, and cook until bubbles appear around the rim. This should take about 5 minutes.

2. In a medium bowl, whisk the sugar and egg yolks until the mixture becomes a pale yellow color. Temper your eggs in the bowl with half of the hot heavy cream mixture, and pour into the saucepan. Cook over low heat, stirring constantly with a wooden spoon until the sauce has thickened, about 4 to 5 minutes. The sauce should cover the spoon, and you should be able to draw a line through the sauce with your finger.

3. Immediately strain the sauce into a bowl over ice to stop the cooking. When cool, add to ice cream machine, following manufacturer's instructions for best results.


All recipes from Food&Wine and