The Communal Pantry went to a Girl's Night Out event in Summit, NJ and ended up with a great new cocktail recipe!  This fabulous combination comes from Glass Works of Summit and their manager and surprise mixologist, Susan Cirelli.  Proportions aren't exact, so follow your tastebuds and experiment 
until you get the flavor you like.

Glass Work's Punch:
Vodka (Try 1/2 a bottle)
Cranberry Juice (try a whole bottle)
Chambord (Raspberry Liqueur)
 (Try a cup or so...)
Seltzer (Try a whole bottle)
A bag of frozen raspberries
juice from one lemon
one lemon sliced

Combine the ingredients....tasting as 
you go.  Add more or less of each 
as you see fit!

Cheers!  XO  Martha...and Susan from Glass Works!


    I don't know who this Sexy Sadie chick is, but she must enjoy a good cocktail...because this one doesn't disappoint.  I would be proud to have my name stamped on it and I'm wondering if I should re-dub this the Sexy Martha?   A few weeks ago I had a Sexy Sadie at the
Merc Bar in Soho.  Today I finally got the ingredients I needed to try and recreate this delectable beverage. I'm not sure if I got the proportions exactly the same as the Merc, but this is the way I thought it tasted best.  Shake one up and give it a pour!  

Cheers! XO Martha 


You'll need:
2 oz. Grey Goose La Poire Vodka
1 oz. St. Germain Elderflower Liqueur
1 oz. pear nectar 
Up to 1 oz. blackcurrant liqueur

First off the Merc Bar's recipe used Mathilde Blackcurrant Liqueur, but I could only find Creme de Cassis...which is also a blackcurrant liqueur.  I also used pear nectar instead of a home made pear puree.

Start by filling a shaker with ice.  Add the pear vodka, elderflower liqueur and pear nectar.  Shake vigorously, then strain 
into a martini glass.  Gently pour in the blackcurrant, which will sink to the 
bottom of the glass.  Do not put the blackcurrant in first and pour the 
rest on top...it will make the drink a muddled cloudy purply-red drink.  Just as delicious, but not nearly as pretty.  

Forget the cosmo, this is my favorite new cocktail.  I asked my husband to make me something with St. Germain, a French elderflower liqueur and he outdid himself with this one.  The brand says the elderflower "imparts a crisp melange of flavors with hints of citrus and tropical fruits." I get the citrus, but think the other fruity flavors are more like orchard fruits, pear, apple, apricot, than tropical fruits. When shaken up with the vodka and fresh lime juice I think the drink has a fresh grapefruity quality.  Simple to make, just three ingredients, and a feast for the eyes garnished with lime.  For me they are cocktail perfection! Cheers! XO Martha

St. Germain Gimlet

2 parts vodka
1 part St. Germain
1/2 part fresh squeezed lime juice

Shake vigorously in a cocktail shaker with ice.  Strain into glass and garnish with lime peel or wedge.
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 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