Independence Day is almost here, and we’re sharing our favorite Royal Cup beverages to bring your Fourth of July barbeque to a whole new level! From festive cocktails to brew-tiful refreshments, freedom has never tasted sweeter.
Cranberry-Mint Iced Tea
Ingredients
6 cups cranberry juice cocktail
1 tea bags black tea (Click here to purchase)
10 mint leaves (1 inch each)
2 tablespoons sugar
Blueberries for garnish
Directions
Heat cranberry juice cocktail to boiling in 2-quart saucepan. Pour over tea bags and mint in 2-quart glass measuring cup or heatproof pitcher. Let steep 5 to 10 minutes. Strain tea mixture. Stir in sugar. Serve tea over ice. Add more sugar if desired. Top off your beverage with fresh blueberries.
Iced Mocha Cola
Ingredients
2/3 cup unsweetened 100% black cherry juice
1/3 cup sugar
4 oz. strong cold-brew coffee (Click here to purchase)
1 12-oz. can club soda
1 12-oz. can cola
4 lime wedges (for serving)
Directions
Bring black jerry juice to a boil in a small saucepan. Reduce heat and simmer until reduced by half, about 5 minutes. Add sugar and cook, stirring, until dissolved, about 3 minutes. Let cool. Transfer to a jar, cover and chill. For each cocktail, mix 1 oz. black cherry simple syrup and 1 oz. coffee in a rocks glass. Add ice to fill, then 3 oz. club soda and 3 oz. cola. Garnish with lime wedge.
Recipe Courtesy of Bon Appetit
Check out more delicious Royal Cup cold brew recipes here.
Iced Tea Berry Sangria
Ingredients
2 quarts Sweetened iced tea chilled (Click here to purchase)
1 (750 mL) bottle Red Moscato or other sweet red wine, chilled
2 cups berry juice chilled
1/2 cup brandy
2 lbs strawberries (hulled and sliced), blackberries, blueberries and raspberries
Directions
In a large pitcher, combine tea, wine, juice and brandy. Chill at least 30 minutes or overnight. To serve, add fruit to pitcher or divide among glasses. Pour sangria over the fruit. The sangria may be served over ice if desired.
Recipe courtesy of Culinary Hill
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