Cocktail Recipes Featuring Smirnoff Red, White & Berry

 

Smirnoff’s seasonal limited time offering, Smirnoff Red, White & Berry. This vodka specialty is the ideal drink for summer from its perfectly patriotic packaging to its delicious combination of citrus, cherry & blue raspberry. While the cocktail possibilities are endless with Smirnoff Red, White & Berry, here are a few great ones to try….

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1.       Triple Berry Mojitini (Serves 4) – Courtesy of Megan Marlowe, Strawberry Blondie Kitchen

·         3/4 cup Smirnoff Red, White & Berry

·         1 cup limeade

·         Club soda

·         Handful of mint leaves

·         6 oz raspberries

·         6 ounces blackberries

·         4 ounces cherries, pitted and cut in half

·         Sugar and lime wedge for rimming

·         4 teaspoons sugar, (I used stevia)

In the bottom of 4 – 11.5 oz glasses, place 1 teaspoon of sugar and a few torn mint leaves. Muddle. To each glass add 2 raspberries, 2 blackberries and 2 cherries. Muddle with the sugar and mint until liquefied. Pour 1.5 oz Smirnoff Red, White & Berry into each glass. Top with 1/4 cup limeade, crushed ice and a splash of club soda. Garnish with a cocktail pick of a raspberry, blackberry and lime wedge.

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2.       Summer Berry Mule – Courtesy of Sylvia Fountaine, Feasting at Home

  • 1.5 ounces Smirnoff Red, White & Berry
  • 4 ounces Ginger Beer or Ginger Ale
  • 1/4 cup fresh berries- blueberries, raspberries or blackberries
  • Squeeze of lemon (optional)

In a shaker, muddle half the berries with the vodka, add ice and shake. Pour into an ice filled mason jar. Top with Ginger Beer and a squeeze of lemon. Garnish with fresh berries on a skewer

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3.       Red, White & Berry Limeade (Serves 8-10) – Courtesy of Karly Gomez, A Simple Pantry

  • 1 cup Smirnoff Red, White, & Berry or Smirnoff No. 21
  • 1 cup black raspberry liqueur
  • 3 cups limeade

 

In a large pitcher, combine the Smirnoff, black raspberry liqueur, and limeade. Chill until cold, then serve over ice with blueberries, raspberries, and apple stars for a patriotic twist.

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4.       Boozy Blackberry, Pineapple & Cilantro Ice Pops (Serves 20)– Courtesy of Karly Gomez, A Simple Pantry

For the Blackberries:

  • 3½ cups blackberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 ounces Smirnoff Red, White, & Berry Vodka

 

For the Ice Pop Purée:

  • 4 cups fresh pineapple chunks
  • ½ cup cilantro leaves
  • ⅓ cup heavy whipping cream
  • 2 ½ ounces Smirnoff Red, White & Berry
  • 1 tablespoon fresh lime juice
  • Pinch kosher salt

Prepare the blackberries:

In a medium saucepan over medium heat, bring the blackberries, sugar and water to a boil. Reduce heat to a simmer and continue cooking, stirring occasionally and gently mashing half of the berries using a wooden spoon, until the berries are soft and the liquid has reduced to a syrup, 12 to 15 minutes. Stir in the vodka and immediately remove from the heat. Allow to cool completely.

Prepare the ice pop purée:

In a high-powered blender, purée all the ingredients on high until smooth, around 3 minutes. For an extra smooth purée, strain through a sieve to remove any small bits of pineapple and cilantro that didn’t blend completely.

 

Assemble the ice pops:

Spoon 2 tablespoons of ice pop purée into the bottom of each ice pop mold. Layer with 2 tablespoons of the blackberries. Repeat with 1 more layer of each. Insert a popsicle stick and freeze until solid, at least 4 hours, preferably overnight.

To serve:

One at a time, dip a frozen ice pop mold into a bowl of warm water for 10 to 15 seconds. Gently pull the ice pop to release from the mold and serve.

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5.       Spiked Triple Berry Basil Lemonade (Serves 8) – Courtesy of Megan Marlowe, Strawberry Blondie Kitchen

·         1.5 cups Smirnoff Red, White & Berry

·         8 cups lemonade

·         1 cup basil syrup

·         4 berry lemonade ice cup

In a pitcher combine lemonade, vodka and basil syrup. Stir to combine. To serve, place 4 ice cubes into a high ball glass and top with lemonade cocktail.

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6.       Red, White & Blue Boozy Slush (Serves 4) – Courtesy of Taylor Bradford, Pink Heels Pink Truck

Blue Slush Layer:

·         2 cups ice

·         2 oz. Blue Curacao

·         1 cup homemade lemonade

White Slush Layer:

·         2 cups ice

·         2 oz. Smirnoff Red, White & Berry

·         1 cup homemade lemonade

Red Slush Layer:

·         1 ¼ cups strawberries, quartered

·         2 oz. Smirnoff Red, White & Berry vodka

·         ¼ cup of homemade lemonade

Blend each layer separately until smooth. Store in freezer until ready to build your cocktail. Pour each layer into a highball glass and serve immediately.

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