best fourth of july drink

The Best Drink For Fourth Of July - Red, White, And Blue Sangria

Cue the fireworks, crank up the grill, and raise a glass of Red, White and Blue Summer Sangria on the Fourth of July!

There are some things that just make sense on the Fourth of July like parades, fireworks, and hot dog eating contests … and then there are things that make sense all of the time. This Red, White, and Blue Summer Sangria falls into that category. After you make a batch for family and friends on the Fourth, you’ll find any excuse to whip up this easy wine cocktail recipe while the temps are soaring.

White wine, elderflower liqueur, berries … what more could you ask for? This Red, White, and Blue Summer Sangria recipe has it all!

The beauty of this drink (besides looking pretty in a drink dispenser) is that it is super easy to use what you already have on hand. Liqueurs such as St-Germain (what we used), Cointreau and even Chambord have a place in this Red, White, and Blue Summer Sangria. If you don’t have any liqueurs on your bar cart, flavored vodkas work just as well. Try Belvedere Organic Infusions, Kettle One Botanicals, and if you really want to get in the Fourth of July spirit, break out the Smirnoff Red White & Berry! Flavored vodkas mix well with wine and add a little extra something that plain vodka just can’t compete with.

To make this Red, White, and Blue Summer Sangria recipe as easy as possible, we used a “mixed berry” bag of frozen fruit. It keeps the pitcher cold and is also less expensive than buying fresh produce. You can also opt to select single bags of your personal favorites. For the red-white-and-blue effect, make sure to pick at least one blue, like blueberries or blackberries, and one red such as strawberries, raspberries, or cherries. White and rosé wine are equally good in this sangria recipe. Give them both a try and see what version you prefer.

And it wouldn’t be the Fourth of July without sparklers! Top each glass off with a splash of sparkling water. You can use berry, orange, peach, or plain ol’ club soda. This dilutes the sweetness a bit and adds refreshing carbonation to the sangria — perfect for summertime! So grab your favorite pitcher or drink dispenser and make this sangria recipe up to 24 hours ahead of your Fourth of July party.

RED WHITE & BLUE SUMMER SANGRIA RECIPE 

  • Makes: 4 servings (double or triple recipe as needed)
  • Prep Time: 5 minutes 
  • Total Time: 30 minutes (can be made up to 24 hours ahead) 

Ingredients: 

2 cans of Graham + Fisk White Wine, White Wine with Bubbles, or Rosé with Bubbles 

½ cup St-Germain elderflower liqueur

2 cups of frozen or fresh berries 

Flavored sparkling water or club soda for serving 

Ice for serving 

Directions: 

  1. Gently pour wine and liqueur into a pitcher or drink dispenser. 
  2. Add frozen mixed berries and stir gently to mix all ingredients. 
  3. Let the sangria sit in the fridge for 30 minutes, or up to 24 hours before serving. 
  4. Top with sparkling water prior to serving and stir gently. 
  5. Add ice to glasses and serve! 

Do you want to add stars? Take an apple and use a cookie cutter for star shapes. Or if star fruit is at your local grocery store, get adventurous and incorporate this tart addition to your Red, White, and Blue Summer Sangria. 

It’s the easiest Fourth of July drink to serve a crowd! Be aware that a pitcher works best if you want each glass to have a few berries, as a drink dispenser isn’t poured the same way. Plus, any fruit that sinks to the bottom of the drink dispenser may prevent the sangria from coming out the hole. If using a glass or plastic drink dispenser, check it often to make sure fruit hasn’t clogged the bottom, and family and friends are able to use it. 

And it wouldn’t be a Fourth of July party without burgers, hot dogs, and all of the potluck sides! Feeling stuck on what to make or bring? Here are some of our favorites … 

FAVORITE FOURTH OF JULY POTLUCK SIDE DISHES 

What goes well with burgers and dogs? Hearty sides, sweet-tooth-satisfying desserts, and classic American favorites. Stock the fridge with mayo, sour cream, fresh fruit and crispy veggies. And while you’re at the store, take a moment to grab some paper plates, plastic serveware, and extra rolls of paper towels. Then get to cooking! And one quick warning: Don’t read this list if you’re hungry …

Potato Salad: There are two types of potato salad people — Team Mayo or Team Vinegar. If your family is made up of health nuts and everyone just got back from running a Firework 5K, serving up a light and tangy vinegar-based potato salad is a real winner. But if your friends and family use the Fourth of July to grill and drink beer from morning to night, forcing the healthy stuff will only bring down the vibe. Make the real deal with a loaded potato salad, complete with bacon, two types of dressing, and shredded cheddar cheese. Add chopped hard boiled eggs for a Cobb-inspired take. 

Macaroni Salad: Search recipes for this famous potluck side on the internet and you’ll find that all of the recipes are pretty much the same … and extremely easy. Elbow macaroni, a mayo and vinegar dressing, and chopped crunchy vegetables make up the bulk of this classic American salad. For good texture, undercook the pasta by a minute or so. The noodles will soften a bit while they sit in the dressing, and make a double batch if there are a lot of kids at the party. 

Street Corn: Buttered corn on the cob is always a crowd pleaser, but street corn (or Elotes) will take your Fourth of July party to a whole new level! Mayo, sour cream, and lime juice are essential to the dressing, but a handful of cheese on each cob gives this satisfying side that special holiday wow-factor. Start with fully shucked corn on the cobs and let the corn sit on the grill grates or hot coals until the individual kernels begin to char. This adds that famous smoky flavor characteristic of classic street corn. 

Fruit Pizza: Have a very berry Fourth of July with the Red, White, and Blue Summer Sangria and an eye-catching fruit pizza! Sugar cookie dough and cream cheese make the base of this famous Fourth of July dessert, but the decorative berry topping is entirely up to you. Make the “pizza” a square instead of a circle and place berries on the top like an American flag. Even better, delegate this responsibility to the kiddos for a fun Fourth of July activity and let them show off their creativity to your family and friends. 

TIPS FOR FOOD & DRINK SAFETY 

Potlucks are all fun and games until the food spoils! Prevent your favorite people from getting sick with these quick reminders and easy tips. 

  • Keep the Food Cold: Have a specific time when food is served, that way people don’t just add the food to an outdoor table as they arrive. Then, set a phone timer for 2 hours so you know when to put food away. Any late arrivals can help themselves to the fridge. 
  • The 2-Hour Rule: Food, especially those made with dairy, eggs, or meat are more likely to spoil at room temperature after two hours. This includes travel time! Keep cold sides over ice in the cooler when you drive to the party. 
  • Shade > Sun: The 2-hour rule shortens when food sits out in the heat. Make sure to keep all of the Fourth of July sides on a table in the shade. If temperatures are extremely hot, only let them sit out while people make a plate. 
  • Hand Sanitizer: Give sanitizer the privilege of the front of the line. If most people sanitize prior to serving themselves, any handles of serving spoons, tongs, or food touched by little kid hands will be cleaner than if you left it off the table. 
  • Separate Bags of Ice: Cooler ice has a purpose, but if the ice is going in your cup for Red, White, and Blue Sangria, it shouldn’t come from the same place that held the raw burgers and brats. Have a separate cooler with a bag of ice with a set of tongs for better tasting drinks, and to prevent cross contamination. 

  • From all of us at Graham + Fisk's, have a Happy Fourth of July!


    Erin Hooker

    Erin Hooker is a writer with experience creating wine, food, and interior design content. She began contributing to Graham + Fisk’s blog in 2021.

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