Have a Holly Jolly Cocktail Party!

I’ve hosted many cocktail parties which left me running around the kitchen, filling platters and glasses and missing out on the fun. I love hosting but grew increasingly resentful of all the prep work that went into the “big show”. Over time, I’ve developed some tips and tricks to simplify the prep and maximize the fun!

Let’s start with drinks. I like to set up a small table or section of the counter for drink service. That way your guests can help themselves if you are deep in conversation. You probably already have an idea of what your guests prefer for beverages. If most everyone likes wine, plan for two varieties, I like to offer a French rose and a red blend. Same with beer, try a seasonal ale and a crowd-pleasing lager. Remember, you may have guests arrive with a bottle of their favorite vintage. Another option is a signature cocktail presented in a vintage pitcher or punch bowl. And I always love a few fun flavored sparkling waters for the non-drinkers.

Now the food. These days many people have restrictive diets, sometimes you know about this and sometimes not. To be safe, practice the rule of threes. For a charcuterie board, you can use a simple wood cutting board or a tray, select three types of cheeses and meat, such as aged/hard (asiago/salami), mild (fontina/proscuitto), and a soft spreadable cheese (chevre/cooked ham). Intersperse the tray with fresh and dried fruits, olives, pickles, even small roasted root vegetables.

In addition to the charcuterie, I like to put out a few choices for dipping. Hot dips can be very easy, simply combine equal parts mayonnaise and cream cheese, mix in your “flavor” such as crab, artichoke, cheddar, add some spices, top with a grated cheese and bake until brown and bubbly. For a “cold” version, white bean dip is nice to serve and requires no cooking, just put a can of drained cannellini beans into your food processor, add a few spices, and garnish in your serving bowl with a drizzle of olive oil. Water crackers, bagel chips, baguette rounds or tortilla chips work well as “dippers”, I shy away from overly flavored chips, not only are they loaded with salt but they can overwhelm or fight with the flavors in your dips.

Now the sweets. The dessert and coffee offering is a signal to your guests that the party is coming to a close. As the evening comes to a close, present a dessert tray with some chocolate or truffles, even chocolate bar broken into rough pieces is acceptable, and finding an assortment of interesting cookies from your grocer is usually very easy. If you love more elaborate holiday confections, you can always present this with your coffee and tea service. I, personally, forego sweets for savories, and tend to overlook the dessert offering, especially after alcohol.

Speaking of, the coffee and tea service is the perfect end note to your evening. I’m a big fan of electric tea kettles, they are a staple appliance for Europeans, they’re inexpensive, space saving, and easy to use. There are tons of varieties of teas and even instant coffees that, combined with a festive dessert tray, will allow your guests to chose what type of hot beverage they want to try and make your closing salvo a hit!

You don’t have to feel obligated to provide a formal dinner, but if you invite your guests during the dinner hour they may be expecting it, then you risk of running out of food. And with any party that serves alcohol, have an alternative to driving ready for guests that accidentally over-imbibe. With Uber and Lyft, there’s no excuse for holiday mishaps.

Happy Holidays and Happy Hosting!!