Driscoll Strawberry Associates Inc., Watsonville, Calif., and Loews Hotels, New York City, came together to celebrate National Berry Month and Independence Day.

The “Taste of Loews” allowed hotel guests to sample fresh Driscoll’s berries and berry drinks over the holiday weekend.

“By aligning with an eponymous grower like Driscoll's, we are able to educate our guests that eating natural foods can be a healthy, delightful and entertaining experience,” Ellen Burke Van Slyke, creative director of food and beverage at Loews, said in a release.

During the Fourth of July weekend, the company’s red, white and blue berry mocktails were featured, as were cocktails and smoothies, according to the release. Cocktails included blackberries, garnished with raspberries, while the smoothies consisted of raspberries, strawberries and blueberries.

Berry concierges were available to demonstrate smoothie-making and answer questions about berries. They were in the lobbies and pool areas of all 19 Loew’s locations.

Last year in July, Driscoll’s and Loews partnered up for the first time at the Coronado Bay Resort with berry butlers, a similar program that included demonstrations and taste-testing.

Driscoll’s and Loews celebrate berries

Courtesy The Baddish Group

Stephen Crocker, executive chef at the Loews Regency Hotel in New York City, offers hotel guests fresh Driscoll's berries and berry smoothies.