This July 4th cocktail is perfect for cooling off on a steamy Independence Day. I mean, what’s more patriotic than booze and ice cream?
Get your red, white, and blue on! The base for this July 4th cocktail recipe is a homemade strawberry-basil soda. If booze isn’t your thing, you can just leave out the vodka for a straight up patriotic float.
Let’s talk about this strawberry-basil soda, OK? You guys know that I’m not super crazy about overly-sweet drinks, and this cocktail already has a scoop of ice cream on top.
Usually when you’re making homemade soda you add simple syrup, but in the July 4th cocktail recipe below I’m going for something a little bit less sweet to offset the ice cream. If you’re wanting to serve the strawberry soda on its own, you might need to add a bit more maple syrup. But you may like it as-is, too!
For the ice cream part of your float, you can use whatever vegan vanilla ice cream you like best. I used Trader Joe’s Vanilla, because my husband keeps a container in the freezer basically at all times. I think this recipe would also be good with coconut ice cream, though!
Have a happy 4th, y’all!
July 4th Cocktail: Boozy Mixed Berry Float
This recipe makes enough strawberry-basil puree for about 4 cocktails or strawberry-basil sodas. You can store any leftovers in the fridge for up to 3 days.
Yield: 1 July 4th cocktail
- 1/2 pint fresh strawberries, crowns removed
- 1/4 cup fresh basil
- 1/4-1/2 cup maple syrup (depending on how sweet you want this soda to be)
- juice of 1/2 a fresh lemon
- 1 1/2 ounces good vodka
- 1/2 cup seltzer water
- 1-2 scoops vegan vanilla ice cream of your choice
- handful of fresh or frozen blueberries
- Put the strawberries, basil, maple syrup, and lemon juice into your blender, and puree until smooth.
- Spoon 1/4 cup of the puree into a cocktail shaker with a few ice cubes and the vodka. Shake until the shaker gets frosty, then strain into the bottom of your glass. Top with the seltzer and stir.
- Scoop in your ice cream, then top that with your blueberries, and serve! I added a little mince basil to the top of my float, because why not?