We might not have pizza every Friday night, but we almost always have take out.  It's the cook's night off!

Tonight we ordered Thai food and thought this drink would compliment it well.  We first discovered "Liquid Trouble" at a restaurant somewhere in NJ (can't remember) while celebrating my husband's 40th (we rented a limo to drive us and our pals and is probably why I can't remember the restaurant...just the drink!)  It's basically an alcoholic Arnold Palmer.  We've hear folk's appropriately call this drink a John Daly...very much an alcoholic golfer version of Arnold Palmer.  It's a great summer drink, easy to make, cool and refreshing and a no brainer.

All you need is some form of iced tea flavored vodka (Firefly is pictured...notice the now empty bottle), lemonade and iced tea.  We prefer to buy the cheapest iced tea and lemonade possible or even better a premixed iced tea lemonade combo...also super cheap.  I fill a glass with ice, pour in the vodka about 1/3 of the way up. Follow with 1/3 lemonade and 1/3 tea.  Stir and to be fancy add a wedge of lemon.  Add more vodka as you see fit.  Surprisingly these drinks do not sneak up on me even though they go down really easy.  Again you will notice I am trying desperately to hold on to summer!

Cheers!  XO Martha

Click HERE to link to Martha's page and read more!

Tonight, I made some Southern Boys!  It's a damp rainy September night and this drink is helping bring back a taste of summer...well, that and we'll be watching the latest train wreck installment of Jersey Shore that we have on the dvr!

Cheers and enjoy...Martha

The Southern Boy

7 mint leaves
simple syrup
lime wedges
Maker's Mark bourbon
ginger ale

Tear up the mint leaves and put them in the bottom of a tall glass.  Add 1-2 table spoons full of simple syrup (depending on how sweet you like things) and muddle the mint (you can use a wooden spoon if you don't won a muddler).  Add about 1-2 ounces (or a jigger) of Maker's Mark.  Fill glass with ice, fill with ginger ale. Squeeze a wedge of lime into the glass and drop it in. Stir once and enjoy!

This drink was created by one of our favorite bartenders at a local restaurant we frequent a little too often possibly.  It's great to take the edge off but be careful to limit yourself...it can knock your socks off.

1 1/2 ounces Grey Goose Orange
Splash of triple sec
Splash of lime juice
Splash of sour mix
Splash of cranberry juice
Shake and serve in a martini glass

*you can add 1/2 ounce of Malibu rum if you want a coconut twist.

Click HERE to read more from Stephanie!
A few years ago we were down at our best friend's in Delaware and we went with them to a party in their neighborhood.  A man offered me a drink and told me they were the best margaritas...I had to try one...it was called a Jim Doyle Margarita or something after some guy who used to make them.  I accepted the drink, smiled and told him I knew how good they were, Jim Doyle was my father.

1 can frozen lime aide
triple sec
grand marnier
lime wedges

Dump the can of frozen lime aide in the blender.  Fill emptied lime aide can with tequilla, dump in blender.  Fill can with triple sec, dump in blender.  Fill can with ice, dump in blender (duh!) Mix well.  Pour into glasses and top each portion with a splash of Grand Marnier and a wedge of lime.  

Cheers! XOXO Martha

To hear more of the story behind the Jim Doyle Memorial Margarita click HERE
A little background info - I love to decorate, scavenge flea markets, travel, cook, read and of course, drink cocktails!  I was born in NY, moved to PA when I was one, went to school and worked in NJ until I finally moved there when I married my hubby.  Seven years later brought a move to OH (where I couldn’t find decent bread to save my life!), then back to NJ four years ago.  I have twin girls who just started middle school.  Our whole family loves to cook.  My husband Steve often cooks with the girls and making meatballs is one of their favorites.  I crave Grimaldi’s white pizza, love to make Thanksgiving dinner (the secret is cooking the turkey upside down at high heat then flipping it over and lowering the heat to keep the breasts from drying out), and admit that I am a meat and potatoes kind of girl.  
I take my cocktails very seriously.  

Gone are the days when I would buy the giant bottle of red table wine and serve it during Thanksgiving dinner!  I’m no wine snob, but I wonder how I drank that stuff!  Luckily, our tastes change over time – hopefully for the better.  I now love a great glass of pinot noir, a tart margarita with freshly squeezed lime juice and a rock-salted rim, and one of my new favorites, the Cielo Rosso (Italian for red sky).  

When I read that this cocktail won a mixology competition in Vegas a couple of years ago, I had to try it.  So off I went to the supermarket for fresh grapefruits and lemons.  Luckily my house is always stocked with vodka (don’t judge), so I just needed to buy the Campari and make a quick batch of simple syrup (mix equal parts water and sugar, boil, cool, use and store extra in fridge).  Finally, a fresh basil leaf picked from my windowsill pot and I would have the perfect cocktail.  My mouth was watering.

Yummy!  I chilled on my patio, drink in hand and was a happy gal.  It’s become a hit at parties too – just quadruple (or more) the recipe, make a pitcher and you have an instant party.  The fact that my ottoman broke after one such party is a story for another time!

Cielo Rosso

1 ounce Campari

2 ounces Vodka (lemon or regular)

2 ounces fresh grapefruit juice

1 ounce fresh lemon juice

1 ounce simple syrup (equal parts sugar and water, boil, cool fully)

fresh basil

Shake ingredients with ice and strain into a cocktail glass.  Garnish with a lemon twist and a fresh basil leaf.  


Kelly Elko