Martha Stewart is of entertaining and the domestic goddess is sharing her secrets with DailyMailTV on how to get your home ready as the season changes. With holidays around the corner, Martha exclusively chatted with DailyMailTV senior correspondent Alicia Quarles about the secrets to hosting a fool-proof fall dinner party. She also shook up her favorite cocktail for autumn that includes seasonal apples and warming ginger.
(Image: [[|]]) Time for fall! With holidays around the corner, Martha Stewart exclusively chatted with DailyMailTV senior correspondent Alicia Quarles about the secrets to hosting a fool-proof fall dinner party
When dinner party guests arrive, Stewart suggests getting into the fall spirit with a seasonal, fresh apple cider cocktail - and she has the ultimate tip for ensuring guests can enjoy it all year long. Martha makes her own cider and then simply freezes it to stay fresh - she defrosts it or uses a new batch for making her signature cider-bourbon cocktail.
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Using a bourbon of your choice mixed with lemon juice, fresh ginger, and apple cider, you can have what the mogul calls the 'best autumnal drink you'll have this fall.' 'Take a lemon and just rub it around the edge of the glass,' she instructed. 'just give it a little bit of sugar. In your shaker, have ice in the shaker, three quarters of a cup of apple cider, the juice of one lemon. [Bourbon] to taste.'
(Image: [[|]]) Tips and tricks: When dinner party guests arrive, Stewart suggests getting into the fall spirit with a seasonal, fresh apple cider cocktail - and she has the ultimate tip for ensuring guests can enjoy it all year long
(Image: [[|]]) 'Take a lemon and just rub it around the edge of the glass,' she instructed. 'just give it a little bit of sugar. In your shaker, have ice in the shaker, three quarters of a cup of apple cider, the juice of one lemon. [Bourbon] to taste.'
'You shake until the outside of your shaker is nice and frosty,' Martha explained, adding: 'Garnish with a couple of slices of apple.' As for the menu, that's up to the cook, however,
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