Fourth of July: DIY Sparklers

Okay, slightly misleading but maybe we are a little punchy this year as we prepare to celebrate our nation's birthday next week. We have complete confidence in your ability to find your best red, white and blue number and look smashing. In lieu of outfit making we decided to mix it up a bit with a few DIY cocktails that won't stain your whites or at the least complement your look. Any of these refreshers are equally delightful with or without alcohol. 

The Star Spangler (aka White Peach Sangria)-

Serves 8



  • 1 white peach, halved, pitted, and sliced into 1/2-inch wedges
  • 2 nectarines, halved, pitted, and sliced into 1/2-inch wedges
  • 1 plum, halved, pitted, and sliced into 1/2-inch wedges
  • 16 bing cherries, pitted
  • 1/4 cup frozen blue berries (reserve for garnish and chill)


  • 3 tablespoons peach liqueur 
  • 1 tablespoon Triple Sec
  • 1 bottle (750 ml) dry white wine, such as Sauvignon Blanc
  • 1 bottle (750 ml) ginger ale
  • Ice


  1. In a pitcher or large bowl, combine peach, nectarine, plum, cherries, peach liqueur, and white wine. Stir to combine and refrigerate 1 hour (or up to overnight). To serve with blue berries, add ginger ale to taste and ice.


Watermelon-Mint Cocktail 

Makes 1 cocktail


1 1/2 ounces vodka
1 ounce St-Germain Elderflower Liqueur
2 ounces watermelon juice (purée a few slices of watermelon, rind removed, in a blender)
5 mint leaves
1/2 ounce lime juice
1/2 ounce agave nectar
1 watermelon ball or slice, for garnish
1 mint leaf, for garnish




  1. Fill a cocktail shaker with ice and the ingredients, cover, and shake well for 10 seconds. Pour into a tall glass.
  2. Garnish with watermelon and mint.

For a non-alcoholic version, double the watermelon juice and agave and add soda water.

Blackberry Lemonade

Makes 2 quarts


6 cups water, divided
1 cup sugar
4 lemons
2 cups (1 pint) fresh blackberries         3 tablespoons of Whiskey or Bourbon


In a large saucepan, bring 2 cups of water to a boil with the sugar. Once completely dissolved, remove from heat and allow to cool.

Juice the lemons; this will yield about 1 cup of freshly squeezed juice. In a blender, combine lemon juice and blackberries and blend until pureed. Strain mixture and discard seeds.

In a pitcher, stir together sugar water, blackberry puree, alcohol and add 4 additional cups water. Refrigerate until cool or add ice cubes to individual glasses to drink sooner. Serve with a wedge of lemon or sprig of rosemary.