I’ve been trying to share recipes with you all that you could use together or of course on their own. But one area that I think I was lacking was in the beverages department. This recipe was discovered in a Taste Of Home magazine, many years ago, and I use it every year for Thanksgiving, or any party that we have. We love it, and I hope you love it too!
- 4 cups cranberry juice, chilled
- 2 cups orange juice, chilled
- 2 cups apple juice, chilled
- 2 cans, 6 ounces each, pineapple juice, chilled
- 2 liters ginger ale, chilled
- Combine all juices into a large bowl for serving, add in ginger ale.
- For an alternative, you can add in several scoops of vanilla ice cream to give the punch a more creamy flavor.
But now that the kids and non-alcohol drinkers have a beverage option, let’s talk about an alcoholic choice that would be lovely for pre-dinner drinks or even after dinner if you prefer. The classic martini.
Now there are almost too many varieties of this drink to count, so if you want to play with it and try different flavors by all means do so. I’m going to share with you the traditional way of making a Classic Dry Martini. Please drink responsibly and do not drive.
- Cracked Ice
- 1 1/2 ounces London dry gin, such as Beefeater
- 1/2 ounce dry vermouth, preferably Noilly Prat
- Green olive for garnish
- In a mixing glass or shaker filled with ice, combine the gin and vermouth. STIR well, about 30 seconds, then strain into a martini glass. Garnish with olive or lemon twist and serve.
- DO NOT follow James Bond’s advice of shaken, not stirred. Shaking the martini actually dilutes the alcohol, unless that is what you want. Stirring it is preferred.