Just right for any storms approaching, usually thunderstorms but today it's for a snowstorm! (It's October, right?!) This is one of my husband's favorite cocktails.  It's usually more of a summer time drink, but I thought the title was appropriate for the Spooky Halloween season too!  Cheers!  XO  Martha

Pantry Must Haves:
3 Parts Ginger Beer 
(we like Cock & Bull Brand)
1 part Dark Rum 

(we prefer Goslings Black Seal)
fresh lime juice
lime wedges or slices

Easy and delicious...pour 

3 parts ginger beer and 1 part rum 
over ice...mix to taste.  Top with a squeeze of lime and garnish 
with lime slices or wedges.
 
 
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 This sangria might not be as fancy as the "sooo sexy" berry version from the cookbook, Freshalicious, but it is easy and delicious and pretty cheap too!

Here's how Martha
makes sangria:

I bottle of cheap red (or white) wine (I'm talking less than $5)
I can of ginger ale (more if needed, i.e. if the wine is very heavy)
I can of Orange Juice
1-3 Tablespoons of sugar
citrus fruit and/or apples


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I like to use a big igloo insulated drink container with a spigot.  I pour the whole bottle of wine into the container and I only add sugar if the wine isn't very sweet. Add the can of ginger ale, then use the empty can to measure the same portion of orange juice (other juices can be used, but it's my preference and I really prefer citrus juice because of the high acidity.) Add cut up fruit.  I usually put one each of an orange, lemon, lime sliced into rounds and with the rind on.  If I put in an apple I chop it coarsely.  

Serve over ice, garnish with a fresh lime or orange wedge.  Always serve using a ladle so you can scoop the "good stuff" off the bottom.  If you make it ahead you may want to reserve some of the soda for right ahead of time if you like your sangria a little bubbly.  You can also add more soda if the wine was very heavy ad needs some lightening up.  It's all about what tastes good to you.

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peering into the igloo container
The only down side to the sangria is that my children identify the big drink containers with booze.  Whenever I bring my big jug to one of their games or some school event, they ask me why I brought sangria (or vodka and tonics).  I have been known to "tailgate" at my children's sporting events, but I assure you that I've never served sangria to any children, though I hear Kiwi children like a nip of sangria...such sweet juice!

                  Cheeres!  XO  Martha

 
 
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St-Germain Cocktail



2 PARTS Brut Champagne or Dry Sparkling Wine
1½ PARTS St-Germain (or mix 1 part vodka and 1 part Elderflower cordial)
2 PARTS Club Soda [Soda water]


METHOD: Stir ingredients in a tall ice-filled glass, mixing completely. 

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Alright, this is not a recipe...just a recommendation from Martha Do-er!

I "found" this ale at Oktoberfest up at the Mount Snow Brew Fest.  It's the Old Burnside Brewing Company, from Connecticut's version of a Belgian Witbier or hefeweizen.  It's got a great light citrusy flavor.  If you can find some, get some! 
http://www.oldeburnsidebrewing.com/ourbrews.html

 
 
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I am loving fall!  Apples, pumpkins, crisp days and finally, cool nights for sleeping.  Where I am from [in the north of NZ] there really isn't such a definite change of season from summer to winter; we pretty much just go from warm to not so warm...
One of the best things about my first American fall (last year) was discovering apple cider.  My kids too, couldn't get enough of it and we must have tried every incarnation of fruit cider our local supermarket had.  Something about that mix of spices is quite addictive.  We had drinks one evening at the always fabulous Huntley Taverne - all with a fall theme, so I have tried to recreate one of them here.  [Apologies to the barman if I am way off track but hey, it was a year ago...may have to return soon and see if it's still on the menu!]

Kentucky Apple Juice

3 oz of your favourite Kentucky Bourbon
8 oz spiced apple cider 
squeeze of lemon juice

Tip all ingredients into cocktail shaker filled with ice and shake for 30 seconds.  Strain into cocktail glass (or old mason jar for authentic effect) filled with ice.  Serve with a slice or two of fresh apple and a cinnamon stick.  

Click HERE to link to Nikki's page & read more!