3 fun carved-out-fruit cocktail recipes to make this 4th of July
Nothing says “land of the free” like cutting open a nutritious whole fruit — gutting it — and filling it with boozy, sugary deliciousness instead. We hope you enjoy these recipes as much as us. Happy 4th!
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Watermelon Shandy
- 3 cups of watermelon juice
- 3 cups of lemonade
- 4 IPAs (or wheat beer if you prefer something less hoppy)
Cut the top off the watermelon, and scoop out the inside. Using a bowl and a strainer, mash the watermelon to release the juice. Set aside.
Make the keg by cutting a hole near the bottom of the watermelon either with a drill or an apple corer. Insert the tap and screw the nut as tight as possible to avoid leaking. Watermelon keg taps can be purchased as a kit, or taps can be removed from most beverage dispensers that have them.
Pour the watermelon juice, the lemonade, and beer together into the keg.
Serve and enjoy!
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Coconut Cooler
- 2 oz. coconut water
- 2 oz. white rum
- 1 oz. simple syrup
- 1 lime
- Ice
- Red and blue berries for garnish
Crack open coconut and drain.
Fill a shaker halfway with ice, and add the coconut water, rum, and simple syrup. Shake for 15 seconds. Add ice to the coconut and then strain the coconut water/rum mixture over the ice. Squeeze lime juice and add the berries.
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Strawberry Piña Colada
- 10 frozen strawberries
- 1 cup fresh pineapple
- 1 cup cream of coconut
- 4 oz. coconut rum
- 4 oz. white rum
- 2 cups ice
- Pop Rocks to garnish
Remove the top of the pineapple and scoop out the core with a spoon. Set aside.
In a blender, add pineapple, cream of coconut, and ice. Blend until smooth. Set aside. Completely clean blender, then add in strawberries, coconut rum, and white rum. Blend until smooth.
Pour strawberry mixture into hollowed-out pineapple, and then slowly add the pineapple mixture. Use a spoon to swirl together.
Garnish with Pop Rocks! Because, fireworks.
