Hot Topic: The Keep-Your-Cool Summer
Cocktail Party
By Amada Berne
Updated June 21, 2010
The self-serve bar
As with the food, the cocktails can be made in large batches ahead of time. Punch bowls or large cold-beverage jars (think sun-tea jars) with spigots can hold several gallons, making it easy to mix and set aside until the party starts.
Set up a bar with the basics. Start with rum, vodka, whiskey, gin and Tequila. Add mixers, like soda water, tonic water, orange juice, ginger ale and cola. Seek out artisanal products, such as Fever Tree tonic water and small-batch ginger soda, for a special touch. Provide lime and lemon wedges, sugar, simple syrup and bitters. During cherry season, I pitted a jar full of cherries, covered them with brandy, and added a cinnamon stick and simple syrup. After a week in the refrigerator, they were a perfect garnish for the Manhattans.
Provide the necessary tools. Tie a bottle opener with string to the refrigerator. On a round silver tray, I set up a makeshift bar with a cocktail shaker, muddler, strainer and a long spoon. So I wouldn't have to play bartender all night, I added three cocktail cards with recipes for a classic Manhattan and the gin- and Champagne-based French 75.
Have a variety of glasses on hand. Even if using disposable, there is a wide range available - from tumblers to martini glasses. You can also find cheap cocktail glasses at garage sales and thrift stores.
Stock up on ice. Clear out ample space in the freezer for about a pound of ice per person. To be really festive, seek out decorative toothpicks, colorful umbrellas and other drink accessories. If guests ask what they should bring, suggest a bottle of wine. As it's a cocktail party, I let guests know to bring their own beer, though I did buy two starter six-packs.
Art of the summer cocktail party
An exciting menu doesn't have to be overly complicated. Three to five hors d'oeuvres, with a few easy extras, will do. Plan the menu around what's in season, using the freshest ingredients in simple ways, such as tossing corn into salsa, topping crostini with slices of heirloom tomatoes, or cutting vegetables into spears for crudités. Here are more party-tested tips:
Round out assertive flavors with crowd-pleasing store-bought snacks, like cheese, nuts, olives and breadsticks. Vary textures, sweetness, familiarity and richness.
Look for shortcuts. For example, Meatballs in Lettuce Cups (see recipe) uses green papaya salad purchased from your local Thai restaurant. The green papaya salad adds crunch, spice and a unique flavor.
Stock up on quick fillers. Toasted baguette slices topped with roasted red peppers is a simple crostini. Slice the peppers and toss with olive oil, fresh herbs, red wine vinegar and pepper. I put mine in an antique jelly jar, allowing guests to build their own, which also prevented the crostini from becoming soft.
Buy olives from the supermarket olive bar and toss with lemon zest, bay leaves, garlic and red pepper flakes. Cover with olive oil, and let marinate for up to two weeks. Buy good-quality pickles, and cut them into rounds. Pickled things go especially well with cocktails.
When looking for ideas of what to serve, think of your favorite dishes and how they would could be made into miniatures. Burgers can be served on dinner rolls, macaroni and cheese can be baked in mini-muffin tins. For a unique cold appetizer, small red potatoes can be cooked then stuffed with a mixture of potato, goat cheese, yogurt, scallions and bacon.
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