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With this charming guide to casual outdoor entertaining by Denise Gee, belle-of-the-ball author of Southern Cocktails, party and decorating ideas have never been more simple or inspiring. Gee and acclaimed photographer Bobby Peacock crisscrossed the U.S. photographing their favorite porches and dreaming up fresh, summery spins on classic Southern drinks, resulting in 50 recipes for everything from punches to cocktails—including several nonalcoholic sippers and 10 uncomplicated snacks. Grab a bottle, whip up some Tipsy Tea or Prosecco Martinis, and take the party outside!
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G U M B YS L U M B E R
My friend Elizabeth Harrell knows a thing or three about porch entertaining: her 1920s Tampa home has one of Hyde Park’s most hospitable verandas. That’s even more true when she’s serving her favorite drink from Little Palm Island Resort & Spa, midway between Key Largo and Key West. The drink was named by one of the resort’s earliest bartenders, who noticed how the concoction leaves guests in a Gumbylike (pliable) state, desirous to slumber in a hammock. Consider this a massage in a glass.
Combine the juices and rums in an ice-filled cocktail shaker. Shake well and strain into a highball glass filled with ice. Garnish, if desired.
1½ OUNCES PINEAPPLE JUICE
1½ OUNCES CRANBERRY JUICE
1½ OUNCES ORANGE JUICE
1½ OUNCES SPICED RUM (SEE NOTE)
1½ OUNCES COCONUT-FLAVORED OR WHITE RUM (SEE NOTE)
GARNISH: PINEAPPLE SLICE (OPTIONAL)
NOTE: LITTLE PALM ISLAND RESORT & SPA USES
CAPTAIN MORGAN SPICED RUM AND CAPTAIN MORGAN
PARROT BAY RUM.
D O T E L L :HAMMOCKS WERE
DESIGNED BY EARLY LATIN AMERICANS TO KEEP THEM-SELVES SAFE FROM SNAKES,
INSECTS, AND MUD AND WATER WHEN IT
RAINED.
50
SERVES
1
porchparties_INT.indd 50-51 11/18/09 11:25:35 PM
G U M B YS L U M B E R
My friend Elizabeth Harrell knows a thing or three about porch entertaining: her 1920s Tampa home has one of Hyde Park’s most hospitable verandas. That’s even more true when she’s serving her favorite drink from Little Palm Island Resort & Spa, midway between Key Largo and Key West. The drink was named by one of the resort’s earliest bartenders, who noticed how the concoction leaves guests in a Gumbylike (pliable) state, desirous to slumber in a hammock. Consider this a massage in a glass.
Combine the juices and rums in an ice-filled cocktail shaker. Shake well and strain into a highball glass filled with ice. Garnish, if desired.
1½ OUNCES PINEAPPLE JUICE
1½ OUNCES CRANBERRY JUICE
1½ OUNCES ORANGE JUICE
1½ OUNCES SPICED RUM (SEE NOTE)
1½ OUNCES COCONUT-FLAVORED OR WHITE RUM (SEE NOTE)
GARNISH: PINEAPPLE SLICE (OPTIONAL)
NOTE: LITTLE PALM ISLAND RESORT & SPA USES
CAPTAIN MORGAN SPICED RUM AND CAPTAIN MORGAN
PARROT BAY RUM.
D O T E L L :HAMMOCKS WERE
DESIGNED BY EARLY LATIN AMERICANS TO KEEP THEM-SELVES SAFE FROM SNAKES,
INSECTS, AND MUD AND WATER WHEN IT
RAINED.
50
SERVES
1
porchparties_INT.indd 50-51 11/18/09 11:25:35 PM
watermeloncooler
This is the dreamiest drink I’ve had in ages. So agree the friends I most recently shared it with. They, like me, love how it’s naturally sweetened with honey. It’s a lot of fun to serve in chilled jelly glasses.
Freeze the watermelon chunks in a zip-top plastic bag until just frozen, about 1 hour. Remove from the freezer and add to a blender. Pour in the vodka and honey.
Process until blended and pour into frosted cocktail or jelly glasses. Garnish, if desired.
4 CUPS 2-INCH CUBES WATERMELON
1 CUP VODKA, CHILLED
2 TABLESPOONS HONEY (SEE NOTE)
GARNISH: SMALL WATERMELON WEDGES WITH RIND (OPTIONAL)
NOTE: USE STANDARD HONEY (SAY, CLOVER) INSTEAD OF A DARK OR OTHER
STRONGLY FLAVORED VERSION; OTHERWISE IT’LL CHANGE THE DRINK’S FLAVOR IN
A DISAPPOINTING WAY.
D O T E L L :
THE YOUNG, SOFT WHITE
SEEDS IN A “SEEDLESS”
WATERMELON ARE PERFECTLY
FINE TO INGEST. ACTUALLY,
THEY MAKE YOUR DRINK
LOOK EVEN MORE
WATERMELON-Y.
59
SERVES
4
porchparties_INT.indd 58-59 11/18/09 11:25:37 PM
watermeloncooler
This is the dreamiest drink I’ve had in ages. So agree the friends I most recently shared it with. They, like me, love how it’s naturally sweetened with honey. It’s a lot of fun to serve in chilled jelly glasses.
Freeze the watermelon chunks in a zip-top plastic bag until just frozen, about 1 hour. Remove from the freezer and add to a blender. Pour in the vodka and honey.
Process until blended and pour into frosted cocktail or jelly glasses. Garnish, if desired.
4 CUPS 2-INCH CUBES WATERMELON
1 CUP VODKA, CHILLED
2 TABLESPOONS HONEY (SEE NOTE)
GARNISH: SMALL WATERMELON WEDGES WITH RIND (OPTIONAL)
NOTE: USE STANDARD HONEY (SAY, CLOVER) INSTEAD OF A DARK OR OTHER
STRONGLY FLAVORED VERSION; OTHERWISE IT’LL CHANGE THE DRINK’S FLAVOR IN
A DISAPPOINTING WAY.
D O T E L L :
THE YOUNG, SOFT WHITE
SEEDS IN A “SEEDLESS”
WATERMELON ARE PERFECTLY
FINE TO INGEST. ACTUALLY,
THEY MAKE YOUR DRINK
LOOK EVEN MORE
WATERMELON-Y.
59
SERVES
4
porchparties_INT.indd 58-59 11/18/09 11:25:37 PM
Stanley Dry is a real inspiration. The Louisiana native chose to leave the intoxi-cating swirl of being a food editor for Food & Wine in New York City for a more enviable position in New Iberia, Louisiana, where he works the land (his garden, actually). He also figured out how to make the easiest batch of mint juleps you’ll ever meet. Do know that these juleps are minty-sweet, which is indeed wonderful but a bit deceptive—you may not realize how powerful the bourbon-y elixir is.
Combine the water and sugar in a medium saucepan over medium heat: stir until the sugar dissolves. Add the mint and bring to a boil. Remove from the heat, cover, and let steep at least 30 minutes.
Strain mint syrup through a fine-mesh sieve or coffee filter and let cool. Com-bine with the bourbon in a sealable container. Keep well chilled.
Transfer the julep to a serving pitcher. Pour into cocktail or julep cups filled with ice. Garnish, if desired.
2 CUPS WATER
¾ CUP SUGAR
3 CUPS LOOSELY PACKED MINT LEAVES
2 CUPS BOURBON
GARNISH: FRESH MINT SPRIGS (OPTIONAL)
J U L E P SP I T C H E R
{ O F }
68
SERVES
8
porchparties_INT.indd 68-69 11/18/09 11:25:39 PM
Stanley Dry is a real inspiration. The Louisiana native chose to leave the intoxi-cating swirl of being a food editor for Food & Wine in New York City for a more enviable position in New Iberia, Louisiana, where he works the land (his garden, actually). He also figured out how to make the easiest batch of mint juleps you’ll ever meet. Do know that these juleps are minty-sweet, which is indeed wonderful but a bit deceptive—you may not realize how powerful the bourbon-y elixir is.
Combine the water and sugar in a medium saucepan over medium heat: stir until the sugar dissolves. Add the mint and bring to a boil. Remove from the heat, cover, and let steep at least 30 minutes.
Strain mint syrup through a fine-mesh sieve or coffee filter and let cool. Com-bine with the bourbon in a sealable container. Keep well chilled.
Transfer the julep to a serving pitcher. Pour into cocktail or julep cups filled with ice. Garnish, if desired.
2 CUPS WATER
¾ CUP SUGAR
3 CUPS LOOSELY PACKED MINT LEAVES
2 CUPS BOURBON
GARNISH: FRESH MINT SPRIGS (OPTIONAL)
J U L E P SP I T C H E R
{ O F }
68
SERVES
8
porchparties_INT.indd 68-69 11/18/09 11:25:39 PM
