Red,White and Berry Cocktail

The components to this Berry Cocktail can definitely be used in other cocktails and mocktails as well.  The mint syrup is delicious in sparkling water, it tastes like a natural mint soda.  The Hibiscus sugar can be dissolved in water and tastes like Kool-Aid!

Berry Cocktail

Happy Fourth of July!  This holiday is always an exciting one for me because the day before is my birthday and there are always many festivities planned every year.  Last night my friend planned an amazing “girls night out” party for me with 10 other girls; it was too much fun!  We went to about 8 different places from the Clever Koi to the Phoenix Art Museum which has an amazing little restaurant and bar.

Red,White&Berry2

I wanted to make a cocktail for this holiday that reflects the patriotic colors of the American flag also the time of year that it is with all the berries being in season.  This takes me back to my childhood, growing up in Oregon with all of the wild berries everywhere; I would stand there and eat them off of the bushes until I felt sick!

Red,White&Berry3

Berry Cocktail Recipe:

1 Cocktail

  • 1 1/2 oz Gin or Vodka ( I like the Gin with this one but either can be used)
  • 1 oz Fresh Lime Juice (takes 1 whole Lime)
  • *1 oz Mint Simple Syrup
  • 1 oz Sparkling Water
  • Fresh Blueberries and Raspberries

Instructions: 

Using a slice of lime rub it onto the rim of the glass and dip the edge into the Hibiscus Sugar.  Then in a mixing glass add gin, lime juice and syrup.  Add ice 3/4 full in the glass and shake with your mixing tin for a few seconds.  Pour into your coupe glass and top with the sparkling soda.

*Mint Simple Syrup Recipe:

  • 1 Cup of Purified Water
  • 1 Cup Organic Granulated White Sugar (if you use raw or turbinado the color of the syrup will be dark)
  • 10-15 Mint Leaves

Instructions:  

In a small saucepan on medium heat add water and sugar.  Once the sugar is dissolved add the mint leaves and turn heat off.  Let sit until cooled with the mint leaves in the syrup.  Once cooled completely strain leaves out.  The mint syrup should be refrigerated.

Hibiscus Sugar Recipe:

  • 1/2 Cup Organic Granulated White Sugar
  • 1/4 Cup Dried Hibiscus Flower Petals (Can be found in the bulk spice section at most stores)

 

Instructions:

In a food processor or coffee grinder pulse until blended very well into a fine powder.

Comments

  1. says

    Happy belated birthday, Ang 🙂 Wishing you the best year ever!!! This drink looks oh-so-refreshing & delicious that I would love to make it for my next party. Thank you so much for sharing 🙂

    • says

      Thank you so much Pang, it was a great birthday! I think the cocktail will go great with Steph’s blueberry/goat cheese crostini’s. You can also make it in a pitcher or punch bowl for parties 🙂

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