Patriotic Red, White & Blue FOURTH OF JULY COCKTAILS

Sparkling, Patriotic FOURTH OF JULY COCKTAILS to light up your Independence Day celebrations.
All the Fun, Delicious Uncle Sam Inspired, Red,White & Blue Colored, Flag Waving Drinks You'll Need for July 4th:

The STAR SPANGLED COCKTAIL A Red White & Blue Tiki Drink

RED, WHITE and B'LURE MARTINI A Cherry Martini with Butterfly Pea Flower Extract

RED, WHITE & BOOZESICLES Raspberry Martini, Coconut Colada, Blueberry Margarita Cocktail Popsicles

RED, WHITE & BLUEBERRY EDIBLE COCKTAILS Raspberry, Blueberry & Whipped Cream Patriotic Jello Shots

5 MORE FOURTH OF JULY COCKTAILS RECIPES on Convenient Postcards

Updated 7-2025 PLEASE DRINK RESPONSIBLY

RED, WHITE & BLUEBERRY EDIBLE COCKTAILS Patriotic Jello Shots

This patriotic Red, White and Blueberry Edible Cocktail Gel (jello shot) started with a package of blue raspberry dessert gelatin. I don't always use the branded gelatin mixes but they do come in some really fun colors and flavors so I bought all the colors and flavors I could find for my ingredient treasure chest. 

Another influence might well have been that I did this particular recipe just a few weeks before the Fourth of July and I just happened to have a silicone candy mold in the shape of stars. From there it was just a Yankee Doodle of a dandy jump to this tribute to the Stars and Stripes!  
When I first plated this up I did a fun brush stroke of the raspberry puree across a big plate, set some blueberries down the thin end of the stroke and a few of the pearls into the top end and LOVED the look. I was going to plate 3 of the Cocktail Gels on the plate. Then I dropped the whole thing on the way to the photo studio and had to change my plating design because I had stupidly given away all the rest of the gels to a neighbor for a party and I only had one gel left to work with. So, I plopped some raspberry puree on a smaller plate, then slid my gel onto that and only then did I realize the raspberry puree covered up the whole red layer of my cocktail gel.   It was still a pretty presentation - it just didn't show off the layered gel. C'est la gare - I lost the battle but won the war because I ate the darned thing after I got the photos! Let this be a lesson to anyone out there - don't give anything away until you're finished with it!  

  HOORAY FOR THE RED, WHITE & BLUEBERRIES EDIBLE COCKTAIL A Raspberry & Blueberry Flavored Edible Cocktail Gel aka Jello Shot   INGREDIENTS   Raspberry Layer 1 C. Water 1 C. Raspberry Vodka 2 Pkgs. Knox Gelatin 1 Pkg. Raspberry Dessert Gelatin   Whipped Cream Layer 1 C. Milk 1 C. Whipped Cream Vodka 2 Pkgs. Knox Gelatin   Blue Star Inlays 1 C. Water 1 C. Blueberry Vodka 2 Pkgs. Knox Gelatin 1 Pkg. Blueberry Dessert Gelatin   Garnish & Presentation Cooking Spray Pearl Cake Decorations 1 C. Raspberry Puree American Flag Cupcake Decorations Fresh Blueberries Serving Platter   TOOLS   Measuring Cups Blender (to puree the raspberries) Non-stick Medium Saucepan Non-stick spoon Star Silicone Candy Mold 9" x 6" Glass Cake Pan Sharp, Thin Blade Knife BASIC GEL DIRECTIONS   Spray all your molds with cooking spray and set aside. Measure out all your ingredients and get your tools ready. Pour your non- alcoholic liquid (juice, water, puree, milks, creams, etc.) into your saucepan, stir well and let this sit for a few minutes. Place the saucepan on a burner, turn the heat to low and warm the mixture, stirring constantly, until the gelatin is completely dissolved. This takes about 2 to 4 minutes. Do not boil, it's not necessary. Remove the pan from the burner and, if the recipe calls for a package of dessert gelatin, stir it in. Next, quickly stir in your alcohol ingredient. Pour gelatin mixture immediately into whatever mold(s) you plan on using.Place in the refrigerator to set for at least an hour. You can then pour on additional layers, if any. Once all layers are set, you are ready cut, press out with a cookie cutter and/or release the elements of your cocktail gels and plate.   GENERAL SPECIAL INSTRUCTIONS & TIPS   If you are molding in a cake pan, dip your knife blade in hot water and slide it around the edge of the cake pan. Do the same when you cut out the separate pieces. Use a flat metal spatula to lift your gel out of the pan.    Cookie cutters don't need to be heated and silicone molds do not need to be heated to release either - but don't forget the cooking spray before you pour your gelatin into any mold!   Most cocktail gels can be frozen, depending on the ingredients.   If you're preparing these for a party that will have children present create some without alcohol simply by replacing the liquor with the same amount of a non- alcoholic liquid or puree of a complimentary flavor, BUT be sure to make the non-alcoholic ones look very different from the ones with alcohol.   SPECIAL INSTRUCTIONS & TIPS FOR RED, WHITE & BLUEBERRY GELS   Don't give your gels away. Okay, I'll let go of that issue now.   Make and pour the raspberry layer first. Then make your blue stars. (You'll have a lot of the blue left over so pour that into another mold to use for another gel recipe or cut out some cute shapes with cookie cutters and serve those as well.)    Once both the raspberry (red) layer and the blue stars are set, unmold your blue stars and place them on the red layer about an inch to an inch and a half apart. Press down a bit so they'll stick better. You want to leave enough room around the stars for a nice size white border.   Next prepare and pour your white whipped cream layer onto the red raspberry layer and let this set. Warm your knife blade in a HOT glass of water, wipe it off and start cutting out your squares.   I'm not going to go into the details on the plating, you can go for my first idea of the pretty brush stroke of raspberry puree or you can do the floating gel idea in the photo. Just don't tell me if you manage not to drop your plate on the way to the table.   Updated 7-1-2018 PLEASE DRINK RESPONSIBLY    

The STAR SPANGLED COCKTAIL - A Red White & Blue Tiki Drink

Nothing says Happy Fourth of July like a beautiful layered, frozen Tiki drink in patriotic colors. Especially when it's made with strawberries, coconut, vodka and rum. So, here ya go - all red, white, blue, Made in the U.S.A. and patriotically presented with the appropriate Tiki accouterments.

The STAR SPANGLED COCKTAIL
BLUE LAYER 1 Oz. Strawberry Vodka 5- 10 Drops B'Lure Peaflower Extract 1 Tablespoon Orgeat Syrup 1/2 Cup of Crushed Ice Blend until smooth, pour into a chilled low ball glass and set aside.
WHITE LAYER 1 Oz. White Rum 1 Oz Coconut Milk 1 Tablespoon Coconut Cream 1/2 Cup of Crushed Ice Blend until smooth, pour into a low ball glass and set aside.
RED LAYER 1/2 Oz. Fragoli Wild Strawberry Liqueur 4 Fresh Strawberries 1/2 Oz. Grenadine 1/2 Cup of Crushed Ice Blend until smooth, pour into a low ball glass and set aside.(NOT fond of strawberries? Try fresh raspberries and raspberry vodka.)
DIRECTIONS FOR LAYERING To a chilled Hurricane glass add the Red Layer. Gently spoon on the White Layer then the Blue Layer.
Garnish with a fresh strawberry, a patriotic swizzle stick, cocktail umbrella and straw then serve.
FUN GARNISH TIP: Light a sparkler and light it as you serve if you like, just be safe about it. Clean up any alcohol spills and keep the flame and sparkler away from any open liquor bottles, clothing and kids.
Happy 4th of July!!
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

Updated 7-4-2025PLEASE DRINK RESPONSIBLY

BLOODY MAY INSPIRED HEIRLOOM TOMATO VODKA TAPAS

A tomato, some salt and a pickle walk into a bar. . . . .
Bacon Vodka and Pickle Vodka Infused HEIRLOOM TOMATOES
WAIT, don't cringe and click away! These lovely little bites of Bloody Mary inspired tapas are delicious, thanks to both those vodka flavors. Plain vodka is just boring with this recipe. Trust me, I did all three and the plain vodka tomatoes might as well have been totally sober.
This whole recipe was actually inspired by a bottle of Naked Jay BIG DILL sent to me as a sample which I really liked. I am a big dill pickle fan though and if you're not don't use the dill pickle vodka. You can use tomato vodka but that seems a little redundant to me. The addition of using my Homemade Bacon Vodka on some of the tomatoes was because I wanted another flavor in some of the tomatoes.
I tossed them all together for this presentation. I like the idea that you don't know which flavor you're going to get. Feel free to put the different flavors in different serving dishes if you like, not everyone likes a surprise.
You'll want to serve these up with some lovely choices of dipping salts. Here I've used (from the bottom of the photo up) Cypress Black Lava Salt Flakes (in the pile), some marvelously earthy Truffle Salt, some Himalayan Pink Salt and some wonderfully smoky Artisan Salt Company Salish Alder Smoked Salt.
Bacon and Pickle Vodka Infused HEIRLOOM TOMATO TAPAS Think of these as edible cocktails!
INGREDIENTS Tomatoes 1 Pint of Mini Heirloom Tomatoes Homenade Bacon Vodka Pickle Vodka Dill Weed Black Lava Salt Flakes Truffle Salt Himalayan Pink Salt Salish Alder Smoked Salt
Presentation:  3 or 4 Small Serving Containers for the Salt, Serving Bowl(s) for the Tomatoes, Serving Platter
Tools: Toothpicks, Small Bowls, Medium Metal Strainer
DIRECTIONS: Poke quite a few small holes in all the tomatoes with a toothpick, place the tomatoes in small bowls and cover them with your choice of flavor infused vodka. Do this for all the different flavored vodkas you're working with. I added fresh dill weed to the pickle vodka tomatoes and some course black pepper to all of the tomatoes. Let these sit overnight or even for a couple of days. The longer the tomatoes sit the longer they will soak up the flavor - up to about 3 days. Pour the tomatoes through a medium metal strainer over a bowl - you want to drain the vodka off but DON'T THROW IT AWAY ... chill that vodka and serve it with the tomatoes in cold shot glasses, it's a lovely drink to have with this dish. Plate everything up and enjoy.
Next time I might try adding some fresh, crushed garlic to the plain vodka, it might help pop the flavor up a bit. Another combination that would be nice would be some fresh basil and a couple of teaspoons of balsamic and add some mozzarella balls to the plate.
 
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CERSEI'S REVENGE Game Of Thrones Rum Pineapple Cocktail

"She never forgets a slight, real or imagined. She takes caution for cowardice and dissent for defiance. And she is greedy. Greedy for power, for honour, for love." ~ George R.R. Martin, A Dance with Dragons (A Song of Ice and Fire, #5)
Warning! Spoilers ahead!
So here we are at the end of season 6. All the dragons have returned, Daenerys is back in command with Tyrion beside her as her right hand Imp, Arya is a person again, Jon Snow survived the Battle of the Bastards, Sansa is finally a widow, Jaime completed his storming the castle task and poor, beleaguered Cersei is facing execution without the possibility of the right to a trial by combat. Too bad about that nixed trial by combat, with The Mountain, aka Ser Robert Strong, as her champion that would have been an easy out for her, right?
There has been much speculation as to whether our favorite blond villainess will meet her end at the end of season 6. Some are laying bets on the execution, while others speculate sororicide by her brother/lover Jaime over that nasty blue wildfire stash. I'm betting on the return of Cersei next season, whether alive or as a vengeful spectre. She's a survivor and, shhhhhhh, she's reportedly getting $500k per episode to continue her nefarious scheming. And don't think she won't be hell bent on revenge.

CERSEI'S REVENGE Beautiful. Powerful. Dangerous.
INGREDIENTS 2 Oz. Cruzan Black Strap Rum 1 Oz. Cruzan 151 Rum 2 Oz. Fresh Pineapple Juice 1 Oz. Fresh Lime Juice 1 Tablespoon Orgeat Syrup Splash Ginger Beer Ice
GARNISH: 1 Pineapple Juice Ice Sphere, Fresh Mint Sprig, Rum Soaked Cocktail Cherry
TOOLS: Ice Mold, Cocktail Shaker, Strainer
GLASS: Old Fashioned
DIRECTIONS: Fill a round ice mold with fresh pineapple juice and freeze. Cover nice quality cocktail cherries with some of the Cruzan 151 and let soak overnight. Add all the ingredients except the overproof rum to a cocktail shaker filled with ice and shake until chilled. Strain over the pineapple ice sphere in a chilled glass. Float the Cruzan 151 on top, garnish and serve icy cold.
Be sure to try out all my other Game of Thrones cocktails over the long wait for our return to the Land of Ice and Fire next year.
"Tears aren't a woman's only weapon." ~ Cersei Lannister
 
Updated 6-2018 PLEASE DRINK RESPONSIBLY

KEY LIME PIE MARTINI Cocktail Recipe

This is one of the first cocktails I ever created and it's still one of my favorites. I love a Key Lime Pie but it has to be in a standard short crust pastry pie shell, not a graham cracker crust and I prefer a brûléed meringue topping over whipped cream. There's a lot of versions out there, but that's my favorite style and the one I styled my original KLPM recipe around.

My first version of my Key Lime Pie Martini recipe called for limeade concentrate instead of key lime juice because the first time I made the cocktail I used actual Key limes and drove myself crazy trying to juice the little buggers without a decent juicer. Key limes are small and hard and I spent forever rolling them around trying to loosen up the juice inside. So I tried a frozen limeade for my next version and, though it didn't have that Key lime flavor, it made a pretty decent, and way easier, drink. It also had the sweetener already included. Plus, Key limes aren't always available and I could keep frozen limeade always on hand in the freezer.
Now I have a juicer so there's no excuse for not using fresh Key lime juice when they're in season. Gotta love the mod-cons, especially if you're in the cocktail business. I do love my juicers, especially when it comes to extracting Key lime juice.

The

KEY LIME PIE

MARTINI

INGREDIENTS:2 Oz. Vanilla Vodka1-1/2 Oz. Fresh Key Lime Juice 1 Oz. Simple Syrup2 Oz. Heavy Cream or Half & Half
Garnish: Pie Crust and Sugar Rim, Lime Slice
Tools: Juicer, Cocktail shaker
Glass: Cocktail
DIRECTIONS:Blind bake a single layer of sugared, prepared pie crust, cool, then crumble. Mix with a teaspoon of sugar. I added in a bit of green sugar crystals for extra color. Dip the glass rim in some lime juice then into the crumbled pie crust mixture. Chill glass in the freezer.Add ingredients to a cocktail shaker filled with ice and shake until icy cold.Strain into the chilled glass and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

National Key Lime Pie Day is September 23rd.
GET THIS COCKTAIL RECIPE DESIGN ON TEES & CLOTHING, POSTERS, PARTY ACCESSORIES, STICKERS & CARDS:

Updated 9/2025 PLEASE DRINK RESPONSIBLY

CHOCOLATE ECLAIR EDIBLE COCKTAILS

You may wonder why you are getting two different versions of this edible cocktail. There's two versions because I had tons of lovely custard cocktail gel left over after making the samples for the photo shoot. Why not make a pudding cocktail too? So I did.
I hand made these chocolate cups because my chocolate mold did not come in time. You can also buy ready made chocolate cups at Amazon. I'm doing that next time, it's just plain easier - though I did infuse my chocolate cups with a nice little pinch of sea salt.
You can also make your own alcohol infused whipped cream.
Tip: If you want a firmer custard cocktail gel to serve without the chocolate cups just add one additional package of gelatin to the custard recipe.
CHOCOLATE ECLAIR EDIBLE COCKTAILS (Jello Shots)
INGREDIENTS 1 Small Box of Instant Vanilla Pudding 1 Pkg. Knox Gelatin 1-1/2 cups cold whole milk 1 C. Cake Vodka minus 3 Tablespoons 3 Tablespoons of Caramel Sauce Chocolate Sauce 1/2 C. Dark Chocolate Chips Alcohol Infused Whipped Cream Dark Chocolate Shavings Pinch of Sea Salt Spray Cooking Oil
TOOLS Measuring Cups & Spoons, 8"x8" Cake Pan, Large Spoon, Medium Mixing Bowl, Whip, Double Boiler (or equivalent),  Chocolate Cup Molds, Small Martini Glass
DIRECTIONS FOR THE CUSTARD COCKTAIL GEL
Spray your cake pan and set aside. Mix the caramel sauce in with the cake vodka and set aside. Place the milk into your saucepan and sprinkle the Knox in, stir and allow to settle for a minute or two. Heat on low setting until the gelatin is completely dissolved, about 2 to 3 minutes or so. Remove from heat and set the gelatin milk mixture aside. In a separate bowl add the remaining 1 cup of milk and the pudding mix and beat for about 1 minute or until the pudding is completely incorporated. Add in the gelatin milk mixture, mix well. Immediately add the 1 cup of cake vodka/caramel sauce mixture and mix for another minute. Pour into your greased cake pan and let set for at least an hour. Once your pudding gel has set up you are ready to cut or scoop.
DIRECTIONS FOR THE CHOCOLATE CUPS
Melt your chocolate chips in a double boiler until smooth and creamy. Avoid getting any liquid into your chocolate as this will cause the chocolate to seize up. Add a pinch of salt and gently stir in. Pour this into chocolate cup molds and put in the fridge to set up.
ASSEMBLY FOR THE CUSTARD COCKTAIL GEL
Spoon a dollop of the alcohol infused whipped cream into the cup leaving enough room to set in the custard gel. Gently place your custard cocktail gel into the whipped cream. Shave on some dark chocolate and plate.
ASSEMBLY FOR THE CHOCOLATE ECLAIR PUDDING MARTINI
Scoop some little spoonfuls of the cocktail gel custard into a small martini glass leaving some open spaces. Pour the chocolate syrup around the pieces and let it drip down into the spaces. Top off with the alcohol infused caramel whipped cream. Shave on some dark chocolate and serve.

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