July 4th Cocktail: Boozy Mixed Berry Float

July 4th Cocktail: Boozy Mixed Berry FloatThis 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.

July 4th Cocktail: Boozy Mixed Berry 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.

More Floats: Coconut Ice Cream Ginger Beer Float, Miniature Cherry Moonshine Float

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!

July 4th Cocktail: Boozy Mixed Berry Float

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


  1. Put the strawberries, basil, maple syrup, and lemon juice into your blender, and puree until smooth.
  2. 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.
  3. 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?
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