An invitation to a holiday cocktail party promises the gift of a good time. There's just something elegant about drinks and hors d'oeuvres. With a little ingenuity and minimal fuss, a savvy bon vivant can craft a winter-libation celebration that dazzles. Easier than a sit-down dinner, it's a perfect option for entertaining 20 to 30 guests.
Ben Mauk, trendsetting chef and owner of Twist in Hyde Park, recommends planning a holiday cocktail party around a theme. Begin by taking stock of seasonal household accents: Try red-berry branches and clove-studded oranges, or kitschy ornaments from your mother's attic hung on a pink tinsel tree. Or maybe you're dreaming of a faux-Hawaiian Christmas. Whether traditional, retro, or tropical, a tailored approach provides focus.
If you're planning to host 20 to 30 people, figure between 8 and 12 food courses, with 25 to 40 portions or servings per item (dips tend to yield extra). "There are two ways to approach the category of items," suggests Mauk, who keeps edibles "seasonal" in his own eatery. "Either completely embrace winter, for example with warming foods like baked brie and smoked trout to spread on bread with fruits and chutney; or go tropical, with pineapple, mango, and citrus fruits generally available." Another of his pointers: "Think of the dishes and courses as celebratory." Inclined toward finger foods, Mauk prefers single-piece, classic canapé-style hors d'oeuvres. "The presentation is simple and clear—no garnish on the plate; each piece has its own garnish." He also likes arranging courses on plain platters and letting table decorations do the work of complementing details.
Bar basics are likewise in order. When picking potions, decide if you want a few specific cocktails, or fuller-ranged options. If you're expecting a crowd, consider mixing batches of drinks and storing them ahead of time. It's also good to have a modest supply of wine (including bubbly), beer, soft drinks, and sparkling water for variety.
Plan on three to four drinks per guest. Decide where and how to set up the bar, as well as who will tend the station. Will service be fix-your-own casual, or will the host make specialty drinks one at a time? When choosing between breakable or disposable glassware, be honest about who's on your guest list. Medium-size stemmed glasses make for an all-purpose choice, though some cocktails, such as muddled drinks, made by mashing herbs in the bottom of a glass with a wooden tool, call for sturdier workhorses like the proverbial rocks, or old-fashioned, glass. Don't forget stir sticks or a corkscrew and provide plenty of cocktail napkins—sedate or snazzy, but echoing food and beverage styling.
There are four main types of cocktail foods: hot or cold dips; canapés (which sit on their own built-in pastry component like a bite-size sandwich); hors d'oeuvres (more gregarious and separate, matched with whatever bread or cracker); and crudités (raw vegetables, often marinated). Offering at least one item from each grouping should satisfy eclectic palates. Aim for drama by presenting food on several levels, using flat and raised platters. For the beverage tray, try offering one or two signature cocktails, along with self-serve cold punch or hot brew. If possible, construct food-and-drink pairings that match the party's theme. Menu suggestions with select recipes for traditional, retro or tropical make-ahead munchies follow, along with ideas for catch-all crudités (sure to please vegans). Drink recommendations also appear, though creating your own concoctions can be great fun. Cheers!
Artichoke Dip with Crusty-Bread Rounds or Pita Triangle Points
Olive Tomato Squares
Smoked Trout with Chutney Spread and Stone-Ground Crackers
Wassail
Muddled Christmas
Poinsettia Cocktail
With an active preparation time of 10 minutes or less, artichoke dip (served hot) is a snap. Mix together 1 jar of artichoke hearts, drained and chopped, 1 cup mayonnaise, and 1 cup Parmesan cheese. Bake at 350 degrees in a shallow (Pyrex) pan for 30 minutes. The no-stress canapés require spreading a dab of prepared basil pesto on white-bread squares (crusts discarded) and baking 10 minutes (until golden brown), then topping with soaked and drained pitted and slivered Kalamata olives, oil-packed sun-dried tomatoes, and chopped fresh-parsley. Smoked trout may be purchased at Hansen Caviar in Kingston.
A mug of wassail may gladden guests who brave outdoor decks for cigarettes and stargazing. A simple yuletide recipe calls for boiling together the following in a large pot: apple cider, whole cloves, nutmeg, cinnamon sticks, and orange juice. After 5 minutes, add 4 bottles of sherry or Madeira. Simmer 10 minutes, then add 2 cups of brandy or dark rum.