I love to host dinner parties. But, when I first started hosting dinner parties, I was much more intent on making it “fancy,” which created lots of stress. Focused on making things perfect, I was not in the moment and with my guests rather fixated on all the things to do. My dinner parties have evolved to still be nice but more a funky, fun elegance where it doesn’t need to be so perfect and everyone (especially moi) feels much more at ease.
Now, for this party, I had an upscale barbecue food them. To accompany my food – macaroni and cheese, vegetable kabobs and marinated grilled chicken (using bottled Italian dressing), we had some classic Southern Comfort punch. My in-laws who have been married now for over 55 years used to make this gem back when they had dinner parties. My wonderful mother-in-law Jo Ann faxed me her handwritten recipe she got from a friend nearly a decade ago, and, I still had not attempted it.
Much to my surprise, this must have been a widely known recipe as even Martha Stewart’s version was essentially the same. And, after reading Martha Stewart’s version, I went with hers as it seems a little less lemony (with extra frozen lemonade and less straight lemon juice) and had frozen fruit slices to keep chilled which I thought was really “cool.”
Here’s the recipe I used and credit to Martha Stewart.
- 6 lemons
- 4 navel oranges
- 2 six-ounce frozen lemonade, concentrate
- 1 six-ounce frozen orange juice, concentrate
- 2 liters lemon-lime soda
- 1 liter Southern Comfort