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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Larry’s Super Summer Sours


1 8-oz. can       Frozen lemonade concentrate

6 oz.                Apricot Bandy

2 oz.                Canadian Club Whiskey

5                      Maraschino cherries

1 Tbl                Cherry juice



Place lemonade concentrate, brandy, whiskey, cherries, and cherry juice in a blender. Fill with ice.  Blend. Serve immediately garnished with an orange slice and a cherry.

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

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Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

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