Few things beat a good cocktail party, especially when the drinks are well-made. I’ve had the pleasure of both attending and hosting several of these get-togethers, and along the way, have taken some mental notes about what to do––and what not to do––if you want to host a successful one.
I’d like to think that most of this stuff is common sense, but several things I’ve seen other hosts do suggest otherwise. Not surprisingly, the drinks are only part of the experience, and any other element of your party that isn’t up to snuff can put a damper on what would otherwise be a great time. So here are some suggestions for making your cocktail party memorable (in a good way).
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Clean Your Place. Things don’t need to be sparkling, but do a once-over with the vacuum or broom, pick up stuff that’s just lying around, get the dishes out of the sink, and make sure the surfaces where people will be sitting/putting their drinks down––kitchen tables, countertops, coffee tables––are wiped clean. Clean the bathroom your guests will be using. Clean. The. Bathroom. Remember that one of the most important things you can do as a host is to make your guests feel comfortable; there’s nothing more discomfiting than being made to sit down amongst two-day-old crusted-over pizza sauce and crumbs on a coffee table, or having to use a bathroom whose uncleanliness rivals that of the restroom at your local gas station. Fair or not, you will be judged by the cleanliness of your place, especially by people who are seeing it for the first time. If you want to go an extra step or two after cleaning, light a candle, turn on some music, or arrange your vegetable platter in an interesting way. Appearances and atmosphere matter.
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Have Some Glass Class. You don’t need $30 gold-rimmed coupe glasses or engraved tumblers, or even the “proper” glassware for the drinks you’re serving, but you should use some sort of glass vessel for serving drinks. Please do not use plastic cups. This goes doubly for wine. I’m definitely sensitive to budgetary restrictions, so if you’re in need of some glassware on the cheap, your local thrift store or Goodwill can be a treasure trove of elegant-looking glasses for next-to-nothing prices. Go there and see for yourself: all the Grandma Myrtles and Grandpa Harolds of the world who used to hold swanky cocktail shindigs are now getting rid of their old stuff that’s been sitting unused since that last party in 1972. And now, you can use it to carry on the tradition. This isn’t meant to be pretentious––using glass is a way to convey that you’re making an effort to hold a party that’s a step above the everyday slog. People notice that, and enjoy it. It’s also a practical consideration: many cocktails taste better when served in chilled glasses, which can be prepared in the fridge or freezer prior to the start of the party. Good luck chilling Solo cups.
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Serve Some Food. Any type of snack food you and the people you’re inviting will enjoy is fine. There’s no need to prepare multiple courses or even to use the oven if that’s not what you’re into. Things like hummus and guacamole can be purchased or made (if you have the time, it’s easy to make better versions yourself), and you can also serve chips, vegetables, cheese, or some other finger foods. Whatever floats your boat. The important thing is that you offer a sufficient amount of food that’s both edible and appealing––emphasis on appealing. Don’t use your party to get rid of that back-of-your-refrigerator-aged cheddar that doesn’t smell quite right but “will be good enough”. You know that’s gross, and so will your guests. The reason food is important is twofold. First, it’s generally bad to have people drink on an empty stomach: they will become intoxicated more quickly, and could get annoying to other guests who have paced themselves more carefully. Second, drinking can actually make you hungry, so people will be hankering for something to eat anyway.
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Don’t Aggressively Push Your Drinks. Have Non-Alcoholic Options. Some people you invite will hit their limits before others, but that’s no reason to berate them. It’s also no reason they should have to sit with empty hands for the remainder of the evening. If they don’t want to keep imbibing, respect the decision and accommodate it. Make an effort to provide those folks with something else: cocktails, soda, juice, water (a good option for everyone who is still drinking, by the way), whatever. Though it’s often done in innocent jest, making even light fun of a guest who has stopped drinking alcohol for the evening is bad: it’s a really good way to make people uncomfortable, which is the last thing you want (or should want) to do. Don’t do it.
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Know Your Audience. If you’re reading this, it’s probably because you enjoy cocktails and the endless possibilities they present. But some people who gladly attend your cocktail party may nonetheless be on the straight-and-narrow when it comes to drinking. I know you want everyone to try your thyme-infused Chartreuse swizzle, but maybe your guests aren’t into it (I’ve been there). Don’t sniff at their requests for a beer or a shaken vodka martini––just give them what they want. They’ll be happy and will enjoy the night because they’re holding something they like in the glass.
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Consider Making a Cocktail List, and Prepare Accordingly. To some, this might seem excessive, and sometimes it is (see the “Know Your Audience” section above), but especially for guests who are into cocktails, or for those who don’t know cocktails that well but are adventurous enough to try new things, a short, varied cocktail list can help your guests avoid the “I dunno what I want…what can you make?!” awkwardness. When I host, I usually put a few drinks down on a “menu”, but tell everyone I can make them whatever if they want something particular. It works out well, gets people trying new things, and at the very least, can be a good conversation piece––I find people get a real kick out of it. If you’re hosting just a couple of people, make sure your syrups are made beforehand and that you’ve got your setup ready to go. Consider juicing some citrus shortly beforehand if you’re pretty sure you’ll be using it. If you’re hosting a large party, you may want to make a punch or a cocktail or two that can be batched easily, lest you find yourself in the kitchen playing bartender for half the night instead of enjoying the party with your guests. It’s ultimately up to you––remember to consider the people you’re hosting.
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Serve Responsibly. Everyone should know this, but at several parties I’ve attended, there were some guests who definitely shouldn’t have been served another drink. Pay attention to your guests and their level of non-sobriety, and try to keep things from going overboard. If someone who you think shouldn’t be driving is about to leave, consider asking them to hang out a bit longer while their drinks wear off, or perhaps calling a cab. You want everyone to get home safely (and legally).
That’s all I’ve got. I’m happy to have other people comment about things you think I missed or insights you think are off base.
Submitted April 03, 2017 at 03:19AM by Spyro299 http://ift.tt/2nP8A88 cocktails
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