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Patriotic Cocktails & Treats

By Rachel Kerr

July 2, 2012

Patriotic Cocktails & Treats

The 4th of July food series is continued! That’s right. We are bringing you even more great recipes to impress your family and drinks specials to wow your friends. The holiday is almost here so let’s get started!


Whether you’re in party mode or want to remain classy and social, this Fourth of July cocktail will do the trick. Not only does this drink look great, it tastes great too. The taste is similar to a margarita with a twist and the colors stay separated while you drink it!

4th of July Cocktail

Ingredients
• 1 ounce watermelon schnapps
• 1 big splash cranberry juice
• 1 very thin slice jalapeno or serrano pepper
• 1 slice lemon
• 1 slice lime
• 1 1/2 ounces tequila
• 1/4 ounce blue curacao
• 1/2 ounce simple syrup
• Watermelon wedge, for garnish (optional)


Directions
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

Of course drinks alone won’t fill you up. Now it’s time to refuel with our Patriotic Berry Trifle. This perfect dessert has a lemon simple syrup-soaked angel food cake with whipped cream. We promise there won’t be a bite left.

Ingredients
• 1/4 cup plus 2/3 cup sugar
• 1/4 cup fresh lemon juice
• 1/4 teaspoon almond extract
• 1 premade angel food cake, cut into 1-inch slices
• 1 pound cream cheese, at room temperature
• 2 cups heavy cream, at room temperature
• 2 pints blueberries
• 2 pints strawberries, hulled and sliced


Directions

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.


Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.


Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Happy 4th of July from HideAway!

 

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