Easy Drinks and Treats to Serve at Your Fourth of July Party

• 2 ounces Tanteo Jalapeño Tequila

• 1 ounce fresh squeezed lime juice

• ¾ ounce agave nectar

• 1 ounce cream of coconut

• Fresh blueberries

• Fresh raspberries

In a shaker with ice, combine tequila, lime juice, agave nectar and cream of coconut. Shake well and strain into a glass over fresh ice. Garnish with berries on skewers to make a mini flag.

• 1 ½ ounces St. Augustine Distillery New World Gin

• 1 ounce Florida Mule Mix

• ¾ ounce blue curacao

• Soda water

• Fresh seasonal berries

• Sparkler

In a glass with ice, add gin, mule mix and blue curacao. Stir to combine and top with soda water. Garnish with fresh seasonal berries and a sparkler.

• ½ teaspoon Chopin Vodka

• 1 medium strawberry, chopped

• 1 tablespoon blueberries

• 1 tablespoon grenadine

• 2 tablespoons coconut water

• 3 tablespoons cream

Combine vodka, chopped strawberries, blueberries, grenadine, coconut water and cream in a popsicle mold and gently stir. Freeze for at least four hours or until frozen solid. Serve and enjoy immediately. Recipe makes 1 popsicle, repeat as needed.

• 2 ounces Maker’s Mark Bourbon

• 1 ounce simple syrup

• 1 inch vanilla bean, scraped, seeds only

• Juice of half a lemon

• 5 basil leaves

• 1 basil sprig

In a blender, combine bourbon, simple syrup, vanilla bean seeds, lemon juice and basil leaves. Add ice and pulse until ice is pea sized. Pour into a glass and garnish with a sprig of basil.

Cake Balls:

• 1 box red velvet cake mix

• ¼ cup Cooper's Mark Bourbon

• ½ cup frosting*

*Frosting:

• 1 cup butter, softened

• 2 ounces Cooper's Mark Bourbon Cream Liqueur

• 4 cups powdered sugar

Cake Ball Coating:

• 1, 12-ounce bag white chocolate

• 1 ½ ounces Cooper's Mark Bourbon Cream Liqueur

• Red and blue food coloring

• Lollipop stick

• Festive sprinkles

For the frosting: Add butter and bourbon cream liqueur to a bowl and beat on low until combined. Add powdered sugar in ½ cup increments and beat on low. Once powdered sugar is combined, mix on medium-high speed until mixture turns into a thick frosting texture.

For the cake pop: Make cake mix as directed. Add bourbon and bake as directed. Allow cake to cool completely.

Once cool, remove cake from pan, place into a large mixing bowl and crumble cake finely. Add frosting and mix until thoroughly combined. Allow cake balls to chill in the refrigerator for at least 2 hours before decorating.

For the cake pop coating: Place chocolate in a microwaveable bowl and microwave in 20 second increments, stirring between each set. Once completely melted, mix in bourbon. Ration out 1/3 of the chocolate mixture in a separate bowl and stir in blue food coloring. Do the same for the red food coloring, while leaving 1/3 of the chocolate mixture without color. Remove the cake balls from the refrigerator, add lollipop sticks to each ball and decorate with chocolate coating and festive sprinkles.

• 2 ounces Southern Comfort

• 1 ounce triple sec

• ¾ ounce lemon juice

• Blue curacao

In a shaker with ice, add bourbon, triple sec and lemon juice. Shake and strain into a glass. Top with a splash of blue curacao.

• 3 fresh strawberries

• Juice of half a lime

• 2 ounces Hard Truth Toasted Coconut Rum

• 4 ounces ginger beer

• Sage sprig

• Lime wedge

In the bottom of a mule mug, muddle strawberries. Add lime juice, rum and ice. Top with ginger beer and stir to combine. Garnish with sage sprig and a lime wedge.