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This week, we’ll all be celebrating the boom, sparkle, pop of American Independence Day. As a little history reminder: back in 1776, the original 13 establishing colonies of what would become the United States of America were feeling awfully skeptical about having to pay taxes back to England and King George III. They had no representative in British Parliament so, you know, the whole “here’s my money for… nothing!” was starting to feel a little… scammy. On June 11, the Second Continental Congress formed, with the likes of one Thomas Jefferson, Benjamin Franklin and John Adams, among other self-starting smarties, and those pioneering luminaries crafted the Declaration of Independence.

July 4th represents the day when that honed and edited document was officially adopted by the colonists. One year later, the very first Independence Day was celebrated in Philadelphia, PA, in not too dissimilar a way than we do now: parades of sorts, picnics, military displays and fireworks.

Said Jefferson: “All eyes are opened, or opening, to the rights of man… let the annual return of this day forever refresh our recollections of these rights and an undiminished devotion to them.”

Life, liberty and the pursuit of happiness, people. All people.

Now that your mini-history lesson is complete, perhaps it’s time to toast to not taking for granted the notion that you get to be a voting citizen who has the privilege of weighing in via our miraculously still-standing democratic process. We’ve got a fun firecracker (or, well, maybe it’s more akin to brain freeze) of a cocktail to help you out here. This one comes to us from the good folks at Austria’s Mozart White Chocolate Liqueur. Think of it as the boozy, bountiful milkshake for grown-ups. Grab a bottle at Bottle Hampton (850 County Road 39, Southampton, 631-353-3313) and get your red, white and blue sipping ready for Independence Day toasting.

Print Recipe

Mozart’s Red, White and Boozy Shake

Prep Time 2 hours
Serves 2 cocktails


  • 6 scoops vanilla ice cream, divided
  • 1 oz blue curaçao
  • 3 oz Mozart White Chocolate Liqueur, divided
  • 3 scoops raspberry sorbet
  • 1 cup whipped cream, divided
  • red, white and blue sprinkles


  • In a blender, combine three scoops of the vanilla ice cream with the blue curaçao. Blend until smooth. Divide among two tall glasses and freeze them until firm.
  • Combine the remaining ice cream with 2 oz Mozart White Chocolate Liqueur in a blender. Blend until smooth. Divide among the frozen glasses on top of the blue layer. Place back in the freezer and freeze until firm.
  • Combine the raspberry sorbet with 1 oz Mozart White Chocolate Liqueur in a blender. Blend until smooth. Divide evenly between the frozen glasses, creating a third layer. Freeze until firm.
  • When ready to have, top with whipped cream and sprinkles. Cheers!