When I was growing up, the Fourth of July was one of my favorite holidays. That was no doubt because it falls close to my birthday, and our family celebrations usually included some kind of sheet cake with my name scrawled in blue icing. Now that I’m older my sweet tooth is more refined, but my ardor for the Fourth of July hasn’t waned.
Olivia Rae James of Everyday Musings has a similar yen for festive gatherings. She developed this cocktail with just enough sparkle to make it fit for a holiday devoted to fireworks–er, independence. If you’re still making your party plans for the Fourth, consider the Raspberry Sparkler; full recipe below.
Photography by Olivia Rae James for Gardenista.
Above: Olivia’s refreshing Raspberry Sparkler cocktail uses raspberries, lemons, limes, and mint–plus gin and vinho verde, the slightly effervescent Portuguese wine.
Above: Farmers are just starting to send their raspberries to market in New York. So begins my favorite time of year.
Above: Olivia pairs lime and lemon juice with sweet muddled raspberries.
Above: Honey cuts the tartness of the citrus juices (but not so much that the cocktail is overly sweet).
Above: Raspberries, mint, and honey are muddled with lemon and lime juice (Olivia used a Porcelain Mortar and Pestle from William-Sonoma; $49.95).
Above: The recipe below makes enough for four; I’m tempted to make a pitcherful.
- 1 lemon
- 1 lime
- 1 pint fresh raspberries
- 2 tablespoons honey
- Handful of fresh mint leaves
- 4 ounces gin
- 4 cups vinho verde
Squeeze juice from the lemon and lime. Muddle the juices with raspberries, honey, and mint. Distribute the mixture evenly among four glasses. Add an ounce of gin to each glass, then fill with vinho verde and ice cubes. Best enjoyed when surrounded by friends, family, and a water view.
Looking for more garden-inspired drink ideas? Here are a few more of Our Favorite Summer Cocktails. Don’t you think this cocktail would be perfect to serve in one of our favorite Glass Lemonade Pitchers?
N.B.: This is an update of a post originally published July 2, 2013.