4th of July has long been my favorite holiday. I think it’s better than Christmas, Thanksgiving, Easter, etc. Maybe this is because I grew up in a small town.
Every year, we’d go to the parade in the morning, nap in the afternoon, and then go to a family friend’s house for a BBQ where we’d play volleyball, jump on the trampoline and shoot off fireworks. Typically, this included Patriot Mortars, which were basically 2.5″ cannons. Our fireworks were so good that the other neighbors saved their money and just watched ours. Good times.
This breezy cotton dress would probably not be appropriate for an aggressive men vs. women volleyball game. Unless, of course, you were doing a tutorial on how to remove grass stains and blood from cotton. But it is perfect for what I’ll be doing this year–sitting on a Pennsylvania Avenue rooftop drinking cocktails and eating pizzas made on the grill while we watch the national fireworks display.
Obviously, I won’t be drinking this exact recipe since it contains gin. I can’t imagine how busy GWU’s emergency room is on the 4th of July, and I don’t want to find out. But I still think a muddled-berry cocktail is perfect for Independence Day.
1 1/2 oz Bombay Sapphire Gin
3/4 oz simple syrup
1/2 oz fresh lemon juice
4 bing cherries, pitted
In a collins glass, muddle the blackberries (you can use blueberries if you prefer, I don’t) and cherries in the lemon juice and simple syrup. Add Sapphire and ice and stir briefly.
Top with club soda. Garnish with a lemon wheel and berries. I recommend serving with a straw…especially if your’re wearing white.