Serving Larchmont Village, Hancock Park, and the Greater Wilshire neighborhoods of Los Angeles since 2011.

Fireworks Gimlet on the Berry Rocks

Fireworks Gimlet on the Berry Rocks – a festive holiday drink inspired by summer berries from the Larchmont Farmers Market (photo from Deborah Brooks)


The Fourth of July has traditionally been the time to celebrate our country’s independence with family, friends and backyard dinners. We have a lot to celebrate this year compared to last, with the city opening up and gatherings allowed. In honor of that, I decided to create a cocktail to raise a glass and have a toast in gratitude.

I’m calling this drink “Fireworks Gimlet on the Berry Rocks.” You saw it here first! The bright bursts of blue and red berries combined with the sweet and sour of simple syrup and lime juice are all you will need to have fireworks in your backyard. Let’s leave the noisy ones to the professionals to protect our pets!

You’ll need a silicone large-rocks ice cube tray, as pictured. These cubes are fantastic as they melt slowly, allowing your beverage to stay cool on a hot day while not watering down your drink. When it does melt, you’ll have a burst of berry flavor. I also froze additional berries to add extra patriotic color and iciness to the drinks. And yes, it tastes as good as it looks!

Please note that this cocktail can be made with or without alcohol, allowing all to participate in the celebration. Simply add additional lime sparkling water to the non-alcoholic drinks. You can also substitute any clear white alcohol for the gin. Vodka, tequila or rum would all work.

Please drink responsibly. Please don’t drink and drive.

Have a healthy, safe and delicious fourth!

Fireworks Gimlet on the Berry Rocks

This recipe is for four drinks. Double, etc. for more drinks

A pint each of strawberries, raspberries and blueberries
4 limes, juiced
Simple syrup (recipe follows)
Good gin (I used Hendricks for its herbaceous flavor)
Berry ice (recipe follows)
Lime sparkling water (I used Perrier)


Make the berry ice one day ahead of time. (photo from Deborah Brooks)

To make berry ice (do this a day ahead):

4 small strawberries
24 small blueberries
8 raspberries

Wash and rinse fruit. Slice the strawberries. Equally divide the berries into the four compartments of the rocks ice mold and fill with water to the top. Carefully move to the freezer and freeze overnight until very solid.  Freeze additional berries in a container. I used 3 strawberries, 3 raspberries and about 6 blueberries per glass.


Fill each ice compartment with a combination of berries (photo from Deborah Brooks)

Simple Syrup (also do this a day ahead):

1 cup water
1 cup sugar

Combine the water and sugar in a small saucepan and bring to a gentle boil on medium low heat, stirring and watching over the pot. It doesn’t take long. When sugar is dissolved and liquid is clear, remove from the burner. When it has completely cooled, refrigerate in a container overnight. You will have leftover. Simple syrup keeps for weeks in the fridge. It can be used to sweeten iced tea and coffee or to make homemade lemonade.

Ok! The cocktail!

Four rocks glasses

In each glass:

3 T fresh squeezed lime juice,
1 T simple syrup
Stir vigorously to combine
Add 1 1/2 ounce gin
Stir again
Add a cube of berry ice and mixed frozen berries
Fill to the top with the lime sparkling water
Taste for sweet/sour and add lime juice or simple syrup to your taste.
Decorate with a fun holiday stirrer. I found these cute sparkly “stirrers” in a drawer in my kitchen. They’re actually toothpicks!



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Deborah Brooks
Deborah Brooks
Deborah is currently a documentary film producer. She is also a former certified personal trainer and fitness nutrition coach. The shutdown of business due to Covid-19 and the implication of an animal wet market connection caused her to rethink her high animal protein food lifestyle. She has spent the last year exploring the world of plant based eating for her own health as well as the health of the planet and all of its sentient beings. Her recipes can be found on Instagram. She would love you to follow along on her journey.

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