Food Facts for the 2012 Olympics



2012 marks the year of the 2012 Summer Olympic Games. They begin this month in London, England on Friday, July 27th. I am so excited! I love watching the Summer Olympics. It makes me feel as though all things are possible with enough determination, hard work, passion, and the proper diet. Yes, I think about what everyone eats at the Olympic, and not just the athletes. I want to know what’s being eaten from the athletes to the spectators.


Can you imagine the sheer volume of food it will take to feed not just our Olympic Team, but all the athletes from all the participating countries around the world! And what about the employees, the security personnel, the spectators?! This week’s Your Resident Gourmet Newsletter gives a few fun facts about the number of people that will be fed during the 2012 Summer Olympics, the type of foods that they are eating, and a sneak peek into the diet of an athlete training for the gold.


Good Luck to all of the 2012 Summer Olympic Teams!

Chef Jennifer

Food Facts for the 2012 Olympics



All eyes are focused sharply on London for the 2012 Olympics yet so many are occupied with the Olympic sporting events, the medals and of course, the glory. But, there is one aspect to London 2012 which is not being given too much attention and that is the food at London 2012.

Just how is it going to be possible to provide food at the London Games with the need to serve close to 14 million meals daily across 40 different locations, and not just in London, the games are also being held in the South and across the South East.

How this will be achieved was in The 2012 Food Charter. which is a campaign launched in the spring of 2010 to encourage organizations throughout the events, catering and hospitality sector to commit themselves to supporting and implementing local, seasonal, healthier and sustainable standards across the industry.





What they are up against…


Food needed at London 2012 Summer Olympics:  

The Challenge…


31 competition venues

955 competition sessions

160,000 workforce

23,900 athletes and team officials

20,600 broadcasters and press

4,800 Olympic and Paralympic Family

9 million ticket sales

14 million meals



What Do they Need…


Food Quantities Needed in the London  

Olympic Village 2012


25,000 loaves of bread

232 tons of potatoes

More than 82 tons of seafood

31 tons of poultry items

More than 100 tons of meat

75,000 liters of milk

19 tons of eggs

21 tons of cheese

More than 330 tons of fruit and vegetables

It is not only the food to be served to the athletes, staff, workers and visitors at the London Olympics but it is also what food to be served is also to be considered. Much of this has been encompassed by the London 2012 Food Charter, a campaign which is committed to using both British and seasonal food and by pledges by as many as possible, the public as well as caterers, to try to do the same. A pledge to serve ‘the best of British’ food during the Olympic and Paralympic Games.

This includes:

  • Buy local and seasonal food via local food directories.
  • Design menus during the games to reflect what is available seasonally, and celebrate seasonal specialties with special dishes and recipes.
  • Use a seasonal food chart to plan food buying, such as those supplied free of charge by ~ ~ Eat Seasonably and the School Food Trust (which also contains useful information about fish seasonality).
  •  Tell customers why the menu features seasonal ingredients and where they come from.
  • Encourages considering joining Eat Seasonably as a catering partner and taking part in ~ British Food Fortnight to promote the best of British and seasonal produce.


Courtesy of Elaine Lemm, Guide





An Olympic Athlete’s Diet


Here’s an example of what a male Olympic heavyweight rower might eat when training three times a day. The diet provides about 6,000 calories a day. It’s only suitable for athletes who do intensive training and isn’t recommended for the general public.


7am: Breakfast

Large bowl of cereal, such as porridge, muesli or Weetabix

Half pint semi-skimmed milk plus chopped banana

1-2 thick slices wholegrain bread with olive oil or sunflower spread and honey or jam

1 glass of fruit juice

1 liter fruit squash


8am: Training 

1 liter sports drink during training


9.45am: Post-training Second Breakfast

Portion of scrambled eggs

Portion of baked beans

1-2 rashers grilled lean bacon

Portion of grilled mushrooms or tomatoes

2 thick slices wholegrain bread with olive oil spread

1 liter fruit squash

*11am: training

1 liter sports drink during training

500ml low-fat milkshake after training


1pm: Lunch

Pasta with Bolognese or chicken and mushroom sauce

Mixed side salad


1 liter fruit squash


4pm: training

1 liter water or sports drink during training


5.30pm: Post-training Snack

Large bowl of cereal with half pint semi-skimmed milk, or 4 slices toast with olive oil or sunflower spread and jam with large glass of semi-skimmed milk


500ml water


7.30pm: Dinner

Grilled meat or fish, such as salmon, tuna or chicken, or lean red meat

6-7 boiled new potatoes, large sweet potato or boiled rice

Large portion of vegetables, such as broccoli, carrots, corn or peas

1 bagel

1 low-fat yoghurt and 1 banana or other fruit

750ml water and squash


9.30pm: Bedtime Snack 

Low-fat hot chocolate with 1 cereal bar


10.30pm: Bed


Courtesy of




Organic Lavender Lemonade

Organic Lavender Lemonade

Courtesy of Chef Jennifer Hill Booker

Add flower power to your summer drink. The lavender flowers add a unique and fun taste. With only 150 calories, you’re sure to feel fab, stay fit, and have fun!

4 ounces organic vodka, such as Rain Organics Vodka
4 ounces organic lavender simple syrup
1 teaspoon organic lavender flowers
2 ounces fresh organic lemon juice
1 cup crushed ice
4 ounces seltzer water or club soda

1. Pour the vodka and lavender simple syrup into a cocktail shaker. Add the lavender flowers and lemon juice.
2. Muddle until the lavender flowers are broken into small pieces.
3. Add crushed ice and shake about 10 seconds.
4. Pour into a chilled martini glass, top with club soda and garnish with a slice of lemon.

Makes 4 drinks

Photo: Organic Lavender Lemonade

Courtesy of Chef Jennifer Hill Booker

Add flower power to your summer drink. The lavender flowers add a unique and fun taste. With only 150 calories, you’re sure to feel fab, stay fit, and have fun!

4 ounces organic vodka, such as Rain Organics Vodka
4 ounces organic lavender simple syrup
1 teaspoon organic lavender flowers
2 ounces fresh organic lemon juice
1 cup crushed ice
4 ounces seltzer water or club soda

1. Pour the vodka and lavender simple syrup into a cocktail shaker. Add the lavender flowers and lemon juice.
2. Muddle until the lavender flowers are broken into small pieces.
3. Add crushed ice and shake about 10 seconds.
4. Pour into a chilled martini glass, top with club soda and garnish with a slice of lemon.

Makes 4 drinks
Omit the Vodka for an alcohol free treat

It’s Summertime!!



It’s Summertime!


Time for cookouts, picnics, laying in the shade, and fresh summer fruit! There are so many great summer fruits in season right now, like melons, berries, and of course sweet Southern peaches. Whether you’re picking your peaches fresh off the tree, getting them from your farmer’s market, or flash frozen from your grocer, the result is the same-the perfect Summertime fruit! This week’s Your Resident Gourmet Newsletter is dedicated to helping you enjoy your summer with some sweet peach inspired treats!


Eat up!

Chef Jennifer

Great Summertime Peach-inspired  Recipes That Are Sure to Please!  


Brown Sugar-Cinnamon Peach Pie

Yields 8 servings

Photo: Jim Franco; Styling: Joe Maer





Serve this too-die-for peach pie with a scoop of vanilla ice cream sprinkled with candied or toasted pecans.



1 1/3 cups cold butter

4 1/4 cups all-purpose flour, divided

1 1/2 teaspoons salt

1/2 to 3/4 cup ice-cold water

8 large fresh, firm, ripe peaches (about 4 lb.)

1/2 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 1/2 tablespoons butter, cut into pieces

1 large egg, beaten

1 1/2 tablespoons granulated sugar



  • Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
  • Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
  • Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
  • Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into pie crust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)
  • Carefully place remaining pie crust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
  • Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
  • Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.




Blackberry-Peach Coffee Cake

Yields 8 servings

Photo: Jennifer Davick; Stylist: Rose Nguyen





Let this fruit-filled cake be the start of your next special-occasion breakfast or potluck. Cinnamon and nutmeg in Streusel Topping complete the flavor palate of succulent peaches and tart blackberries.



Streusel Topping 

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup milk

2 teaspoons vanilla extract

2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)

1 cup fresh blackberries

Powdered sugar

Garnishes: fresh blackberries, sliced peaches



  • Preheat oven to 350°. Prepare Streusel Topping.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
  • Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.


Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.


Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.




Summertime Peach Ice Cream

Yields 2 quarts 




Your family will ask for this creamy dessert over and over again. Best of all, the 6-ingredient mixture requires no cooking, just stirring.



4 cups peeled, diced fresh peaches (about 8 small ripe peaches)

1 cup sugar

1 (12-ounce) can evaporated milk

1 (3.75-ounce) package vanilla instant pudding mix

1 (14-ounce) can sweetened condensed milk

4 cups half-and-half



  • Combine peaches and sugar, and let stand 1 hour.
  • Process peach mixture in a food processor until smooth, stopping to scrape down sides.
  • Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
  • Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer’s instructions. Spoon into an airtight container, and freeze until firm.




Carolina Peach Sangria

Yields 9-1 cup servings

Photo: Jennifer Davick; Styling: Sissy Lamerton




Peaches put a Southern twist on this classic sparkling cocktail. Make the sangria the day before to allow the flavors to blend. Garnish with fresh mint.



1 (750-milliliter) bottle rosé wine

3/4 cup vodka*

1/2 cup peach nectar

6 tablespoons thawed frozen lemonade concentrate

2 tablespoons sugar

1 pound ripe peaches, peeled and sliced

1 (6-oz.) package fresh raspberries**

2 cups club soda, chilled



  • Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.
  • Stir in chilled club soda just before serving.


*Peach-flavored vodka may be substituted. Omit peach nectar.




Crab Salad with Peaches and Avocados

Yields 6 servings

Photo: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty




The crab salad can be made ahead, but the avocado and peach layers are best prepared just before serving.



1 pound fresh jumbo lump crabmeat

2 tablespoons lemon zest

1 tablespoon mayonnaise

1/2 teaspoon dry mustard

5 tablespoons fresh lemon juice, divided

1/2 jalapeño pepper, seeded and finely diced

1/4 cup finely diced celery

2 green onions, finely chopped

Kosher salt and freshly ground white pepper to taste

5 to 6 medium peaches (about 1 3/4 lb.), unpeeled and coarsely chopped

1 tablespoon honey

3 medium avocados, diced




  • Pick crabmeat, removing any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 Tbsp. lemon juice. Fold in jalapeño pepper, next 2 ingredients, and crabmeat, using a rubber spatula. Season with kosher salt and freshly ground white pepper to taste.
  • Stir together peaches and remaining 4 Tbsp. lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season pureed peach mixture with kosher salt and freshly ground white pepper to taste.
  • Spoon 1/4 cup pureed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate. (A clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter, packing each layer firmly and sprinkling with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining pureed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately.


Recipes courtesy of


Basil Magazine Radio Show!

Join your host, Chef Jennifer Booker, and this week’s guests! Josh & Mike Greenfield join Basil Radio to share some recipes from their great new show on HUNGRY called The Brothers Green.

Also, tune in and hear from Jon Taffer, Host and Co-Executive Producer of SpikeTV’s Bar Rescue, as he shares his insight on what it takes to be a top notch bar and nightclub!
Monday evenings at 6pm EST.
Call in and join in the fun!

Photo: Join your host, Chef Jennifer Booker, and this week’s guests!  Josh & Mike Greenfield join Basil Radio to share some recipes from their great new show on HUNGRY called The Brothers Green.

Also, tune in and hear from Jon Taffer, Host and Co-Executive Producer of SpikeTV’s Bar Rescue, as he shares his insight on what it takes to be a top notch bar and nightclub!
Monday evenings at 6pm EST.
Call in and join in the fun!

Here are 5 ways to help make a backyard barbecue healthier, this summer:


America is a country that loves to barbecue. In fact, according to the National Barbecue Association, the country can trace its barbecue roots at least as far back as George Washington, who documented hosting barbecue events in 1773. Since then, people across the nation have barbecued on a regular basis, most often during the summer months. For those looking to make this tradition a little healthier, there are plenty of options.


“Many people are looking for ways to eat healthier today,” explains Shawn Davis, otherwise known as Chef Big Shake, the founder of CBS Foods and The Original Shrimp Burger. “The good news is that there are so many great ways to make healthier choices that you won’t be compromising. Small changes can pay off big.”


Here are 5 ways to help make a backyard barbecue healthier, this summer:


Opt for a better burger. Burgers remain one of the most popular things to grill. Making the switch to shrimp burgers will help make it healthier, as they are lower in fat and calories, healthy, and contain omega-3 fatty acids.


Skip the mayo. Rather than have dishes at the table that contain a lot of mayo, such as potato or macaroni salad, go for side dishes that have a dressing made from a low-fat vinaigrette or are lemon juice based.


Savory sides. For side dishes, make sure there are plenty of fruits and vegetables. Grilling veggies is a great way to get some healthy nutrients into the diet, and everyone loves a slice of watermelon in the summer.


Drink lightly. Try to avoid drinks with a lot of empty calories and sugar. Sticking to drinks like unsweetened tea or water will help to avoid a lot of unnecessary calories. Those who don’t like plain water can add a wedge of lime or lemon to jazz it up.


Cook healthy. Always keep the recommend healthy outdoor cooking guidelines in mind, including keeping hot foods hot, and cold foods cold. Food at a barbecue should not sit out for more than an hour, to prevent unhealthy bacteria from building up.


“Even if you are not worried about the barbecue being healthy, your guests may be,” adds Davis. “Offering more healthy options will help everyone enjoy it a little more, with nobody going home feeling guilty from over-eating.”


Chef Big Shake has created a line of frozen shrimp burgers, called “The Original Shrimp Burger.” They come in five varieties, including original, jalapeño, Cajun, teriyaki, and Chesapeake Bay flavor. They are high in protein, low in fat, and contain healthy omega-3 fatty acids. Currently, they are available in over 2,500 stores nationwide. In addition to shrimp burgers, the CBS Foods product line also includes lobster sliders, lobster pot pie, and lobster mac and cheese. CBS Foods was featured on the reality television show “Shark Tank” in the fall of 2011.

For more information on Chef Big Shake, or to visit the store locator, visit the site at

These Are A Few of My Favorite Things . . .



I love parties, celebrations, and giving gifts. Since my birthday is only a couple of days away I thought that I would share a few of my favorite things with you. So, this week’s Your Resident Gourmet’s Newsletter is dedicated to you! Hopefully you’ll find something I’ve shared below that makes you smile and brightens up your day. Consider it a birthday gift- from me to you!


Happy Birthday!

Chef Jennifer


These Are A Few of My
Favorite Things . . .  


Handmade Vanilla Marshmallows

Once you’ve tried handmade marshmallows you’ll never go back to the mass-produced kind. These, from Butter Baked Goods in Vancouver, B.C., are made with all-natural ingredients, and have a lighter-than-air texture and just enough vanilla to make them interesting. Drop one in your hot chocolate, use them to make gourmet s’mores, or just eat them straight out of the bag-they’re that good.



Bulleit Bourbon

Bulleit Bourbon is still distilled and aged in small batches which makes it a sippin’ bourbon and in my opinion, should not be mixed with anything but an ice cube. Kentucky limestone-filtered water provides the foundation for the bourbon’s character, while charred American oak barrels lend a smoky backbone. Bulleit’s distillers age the bourbon simply until it is ready. The result is placed into a bottle whose design has won awards of its own.


Ribeye Steaks

I Love, Love, Love a good steak and a ribeye steak is one of my favorites! It is one of the more flavorful cuts of beef, due to the muscle getting a lot of exercise during its life. Its marbling of fat makes this very good for slow roasting and it also goes great on a grill cooked to any degree, although I always order my steaks rare. A little salt, fresh ground black pepper, crushed garlic, and olive oil is all it takes for this steak to shine-no steak sauce is needed. Ever.



Gerber Daisies

Fresh cut flowers, especially Gerber Daisies

Gerber daisies make me smile. The gerbera daisy was discovered in 1884 near Barberton, South Africa, by Scotsman Robert Jameson. While the flower’s scientific name, Gerbera jamesonii, recollects the name of its founder, the meaning of its common name draws from German naturalist Traugott Gerber. Breeding programs that began in England in 1890 enhanced the flower’s quality and color variations. The gerbera daisy’s popularity soon traveled to growers in the Netherlands which, along with Columbia, is the primary distributor of the flower’s cut version today.

Fast Cars

Let’s be honest here-speed is addictive and there is something very primal about driving really, really fast. On a recent trip, I rented a car. Not just any car, but the new FIAT 500! When I tell you that this car handles beautifully, has plenty of leg room, AND goes really, really fast-I mean it! I had strangers (men) coming up to me at gas stations and parking lots asking how it handles and telling me how they were thinking of buying one too. (I didn’t have the heart to tell them it was a rental) I had the best time driving it and had to watch my speed, ’cause it’s too easy to speed in a FIAT5 500.

Bubble Baths

I’m always busy in the mornings, so my morning bathing routine generally consists of a quick shower; and by quick I mean 10, 15 minutes tops. Although a morning shower wakes me up, I often fantasize about taking a bubble bathe while I’m in the shower! So whenever I get the chance (and the time) I treat myself to a long hot bath with lots of bubbles, fluffy towels, candles, a cool drink, and all the time to sit and soak that I want.


SHUN Knives

Shun knives are constructed with an amazing array of technologies. Each knife is created for precision performance and a distinctive design, reflecting both elegance and functionality. The wavy, or moiré pattern on the Shun blades is called the Damascus look. The pattern is produced by 16 layers of SUS410 Carbon stainless steel. SUS410 is pounded to 3/1000th of an inch, and then “clad” on either side of the VG-10 core. This combination of metals results in strength, stain resistance and dynamic cutlery performance.


Tropical Beaches

Whenever it’s my turn to pick the vacation destination, I always pick the beach. I love the warm sun on my shoulders, the cool clear blue waters, and of course the way time seems to stand still when you’re lounging at the beach. Perhaps my love of the beach stems from being a water sign or from growing up in Florida. Whatever the reason, hanging out at the beach is one of my favorite things.


Personalized Table Settings

Everything tastes better when eaten from a beautiful plate. You can serve corned beef hash or even SOS on a pretty place setting and it immediately tastes a lot better than it looks! You can dress up your dining room table depending on the occasion or on your mood. I think of table linens, plates, glasses, and silverware like accessories for my table. I can dress up a basic white plate with colored chargers and linen napkins or even give each guest their own unique place setting by mixing and matching patterns and colors. Number one rule of thumb when setting your table? It’s yours-it should make you smile!



Reality TV

Yes. I said it, Reality TV. I’m not proud of this admission, but I do love my reality TV. But before you judge me, let’s talk a minute here. There are so many shows that fall under the ‘Reality TV’ umbrella, that it’s not as bad as it sounds. I will admit that some of these shows are like watching a train wreck, while others are entertaining AND informative. Here are some of my favorites-Bravo’s TopChef, Housewives of Atlanta and OC, The F Word, and What Not to Wear is an all-time favorite. I have also been known to occasionally zone out over back to back episodes of Extreme Couponers. Now, whether these shows fall under the train-wreck or informative category is all in how you look at it.

SheKnows: Miso Vegan


July 3, 2012 |  by  |  recipes

It is certainly the season for dipping your spoon into a scoop of homemade sorbet. Chef Jennifer Hill Booker, of the interactive food site Your Resident Gourmet and author of upcoming cookbook Goin’ Down South: A Chef’s Journey Home, shares this amazing Key Lime Sorbet recipe.

Fat-Free Key Lime Sorbet

Recipe courtesy of Chef Jennifer Hill Booker

Serves 6


  • 3 Key limes, zested
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup fresh Key lime juice
  • 1/2 cup carbonated mineral water
  • 6 Key lime wedges, for garnish


  1. To make a Key lime syrup, stir together the Key lime zest, 1 cup of water and sugar in a heavy bottom saucepan. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
  2. Remove from the heat, and allow to cool.
  3. In a medium bowl, stir together the Key lime syrup, Key lime juice and mineral water.
  4. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.
  5. To serve, scoop sorbet into dessert cups and garnish each serving with a Key lime wedge.

Celebrate Independence Day with Festive Cocktails and Mocktails!

Celebrate Independence Day with Festive Cocktails and Mocktails!

This year, step away from the ordinary beverage of choice—July 4th is the largest beer consuming holiday in America—and create fun and festive cocktails for adults and mocktails that partyers of all ages can enjoy!

Red, White and Blueberry
Created by Lee Anne Wong
Chef and Maker’s Mark® Cookbook Editor


Serves 3

¼ part lime juice, freshly squeezed and strained

¼ part lemon juice, freshly squeezed and strained

½ part orange juice, freshly squeezed and strained

4 parts Maker’s Mark® Bourbon

1 part simple syrup

4 mint leaves, plus more for garnish

Assorted berries: raspberries, blackberries, blueberries, strawberries/Splash club soda

Combine the juices, Maker’s Mark® Bourbon, simple syrup, and mint leaves in a large shaker. Add ice and shake vigorously. Strain into 3 tall glasses over ice and add a splash of soda. Cut berries and mint leaves as garnish. Serve immediately.

Pisco Fireworks


1 part Portón

1 part of Drambuie

¼ part of Campari

¼ part lime juice

Combine and chill all ingredients. Serve in a martini glass with an orange wedge and twist of lime.


The Summer Escape

Image: Linda Bergonia/FollowSpot Media 


2 parts Tequila Avión Reposado

1 part Fresh Lime Juice

4 One-Inch Cubes Fresh Watermelon

Squeeze Agave Nectar

Muddle watermelon with agave nectar in a mixing glass. Add remaining ingredients, and shake vigorously with ice. Fine strain into a chilled cocktail glass, and garnish as desired.

And for the kids…American Mockarita


1 SLAP FROZEN Energy Strawberry-Frost

Empty one frozen SLAP FROZEN Energy pouch into a margarita glass. Garnish with a strawberry.


Happy 4th of July from Refine Mixers!

Stars & Stripes Mojito

 -1 Part White Rum or Vodka

-2 Parts Refine Mojito

-Muddle 5 blueberries, 1 Strawberry and Mint Leaves

-Garnish with a slice of Starfruit

*Under 100 Calories*


Directions: In a glass muddle 5 blueberries, 1 strawberry and mint leaves. In a shaker pour 1 part White Rum or Vodka and 2 parts Refine Mojito fill with ice and pour glass of fruit in the shaker. Shake all ingredients and pour into glass. Enjoy!

 About Refine Mixers

refine™ mixers was founded by Bay Area native, Patrick Castles, a former college athlete and supporter of the natural food movement. Patrick always had a passion for staying healthy and eating right, so it didn’t come as much of a surprise when he began directing his energy towards the food and beverage industry. In noticing the abundance of Aspartame-based diet sodas and high calorie mixers that were being consumed by him and his friends, Patrick was inspired to create a drastic change in the beverage industry. His mission: to create zero-calorie cocktail mixers that maintains all-natural integrity. Refine Mixers are available nationwide at Cost Plus and can be found throughout California at Gelson’s, Safeway, Pavilions, Bristol Farms, Vons and online.