It turns out they were out of step with the 70’s-the pre-mixed, pre-made, prefab era they were living in-and very much in step with the way the best cocktails are created today. There was fresh mint and basil muddled into rum, whiskey or fresh fruit for juleps, sours and punches. They would scope out berry brambles for fresh blackberries, raspberries, gooseberries and blueberries for daiquiris. The food was fresh and delicious but the cocktails, for the adults, and kiddie cocktails for the younger set, is where the fun came in. The men, who were both foodies before the term existed, would make fresh lobster, clams casino, gazpacho or steamed mussels with farmstand corn, ripe tomatoes and a berry pie from the local bakery.

We’d spend the week with my father’s lifelong friend, Gordon and his family, who would make the long trip from the midwest to the east coast for our annual summer beach vacation.īesides lazy days body surfing in the Atlantic (without adequate SPF) and excursions to town, a lot of time and thought went into planning the cocktail hour and nightly dinner, which the men shopped for and prepared. Every August my parents would pack up the family wagon with the kids, the dog, coolers, the beach umbrella and our beach paddle set-packed, summer after summer, in the same worn grocery bag-and head to Martha’s Vineyard.

Edible party favors casino theme