I decided to honour my native country this month for Cocktail of the Month. With the Fourth of July later this week, I wanted to make something red, white, blue, and refreshing. The perfect cocktail for an Independence Day BBQ!
RED, WHITE, AND BLUE RASPBERRY LEMONADE
1 oz vodka
1/2 oz blue curaçao
1 oz raspberry simple syrup
raspberries, blueberries, strawberries
Fill a high ball glass with ice. Add vodka and curaçao to glass. Add raspberry simple syrup. Slowly pour lemonade over the back of a cocktail spoon in the glass to layer the lemonade on top of the alcohol. Garnish with fresh raspberries, blueberries, and/or strawberries.
RASPBERRY SIMPLE SYRUP
1 cup cool water
1 cup sugar
2 cups raspberries (fresh or frozen)
Add the ingredients to a small sauce pan. Bring to a boil, then turn down and simmer for 7 minutes. Cool at room temperature for 30 minutes, strain, then chill for 1 hour before using. Store in the refrigerator in a sealed container for up to 1 month.
Note: You may need to strain the syrup more than once because of the seeds in the raspberries.
ALL ABOUT LAYERING COCKTAILS
I’ve found the art of layering cocktails to be fascinating for years, but it’s only been in the last few months that I’ve actually attempted it. (I did it for my Daenerys Targaryen cocktail and my Tyrion Lannister cocktail during season eight of Game of Thrones.) It takes a bit of practice, especially when you’re switching out spirits and liqueurs with different thicknesses and densities. One of the most famous layered cocktails is the B-52, which is made up of a coffee liqueur, an orange liqueur, and an Irish cream, like Kahlua, Grand Marnier, and Bailey’s. With drinks like this, it’s important to get a flat layer so each of the three layers is completely separated.
For this cocktail, I wanted more of an ombre look, so it doesn’t involve as highly refined technique as a B-52 might. I originally wanted to float the raspberry syrup on the top, but it’s heavier than the lemonade, so it immediately sunk to the bottom. I’m quite pleased with the result because I like how it goes from dark, dark blue (almost purple because of the red syrup and blue curaçao) to light blue/white on top.
HOW TO SERVE THIS COCKTAIL
Like other cocktails that rely heavily on their mixer (rum & Coke AKA Cuba Libre, for example), this cocktail is served in a high ball cocktail glass, usually between 10 and 16 ounces. It’s important to fill the glass with ice before beginning to help keep the proportions more narrow, especially in a larger glass.
I thought a mason jar would be perfect for this cocktail since it feels a little bit more American (read: country) than just a regular high ball glass. My mason jars hold 17 ounces, so they’re almost the perfect size. I also used my reusable straws, mostly to act as a stir stick to mix up the alcohol and syrup at the bottom.
RED, WHITE, AND BLUE RASPBERRY LEMONADE MOCKTAIL
2 oz blue raspberry Kool-Aid
1 oz raspberry simple syrup
raspberries, blueberries, strawberries,
Fill a high ball glass with ice. Add blue raspberry Kool-Aid to glass. Add raspberry simple syrup. Slowly pour lemonade over the back of a cocktail spoon in the glass to layer the lemonade on top of the alcohol. Garnish with fresh raspberries, blueberries, and/or strawberries.
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