How to Host a Cocktail Party

Have plenty of ice on hand, and offer a full bar. Nothing less! “Beer-and-wine parties” may seem tempting and convenient, but they’ll disappoint too many of your guests, especially the ones who need a drink the most. And, please, no “signature cocktails.” We all have our favorite novelty drink, of course, which we enjoy from time to time—but I’m not apt to be crazy about yours, and you won’t likely think much of mine. Besides, if your guest wants to start the evening with a Gin and Tonic, he darn well should be able to.

When I say “full bar,”I mean bourbon, scotch, gin, vodka, rum, beer, red wine, white wine, sweet and dry vermouth, club soda, tonic water, ginger ale, coke, grenadine, and orange juice. Oh, and bitters. My daughter Meg lobbies for cranberry juice, too. I resist her. The only people who regularly put cranberry juice in their drinks are college kids, God bless ‘em. Unfortunately, the concoctions they add it to tend to be vile. Also, no tequila. Nothing good has ever come of it besides Margaritas, and those are best consumed out of the home.

Feel free to go downmarket on the bourbon and vodka, but buy a respectable scotch. Johnnie Walker Red is fine. Offer only premium gin. Your guests will silently thank you the next day if you do.

As to the party’s start and end times, be as specific and emphatic on your invitations as you can, without seeming overbearing. That will help stave off disaster. Too often, guests will arrive late and then never leave, which will make a hash of your liquor inventory and your dinner plans. I once didn’t make myself as clear as I should’ve, and we all ended up standing around out on the deck drinking Fleischmann’s and eating popcorn until ten-thirty. It wasn’t my greatest moment as a host.

As to food, go as light as you practically can without coming off as a skinflint. (See: guest overstaying problem, above.) Cheese platters work great, as do, say, salmon tartar and hummus with chips. Also, mixed nuts—even beer nuts, if you want to do some slumming.

When your guests arrive, get them their drinks as quickly as you can. People won’t start mingling properly until they have one—so don’t you start any serious mingling until everyone has a glass in hand. Try to steer the women away from white wine. Too often, they only ask for it out of habit. An Old Fashioned or Planter’s Punch is tastier and more festive, and doesn’t have any more alcohol. (Which reminds me: when you mix, use a jigger.)

If you’re having more than, say, 50 people, hire a bartender, then make sure everyone knows where he’s stationed. If there’s a big backup at the bar, get behind it yourself and start mixing, too. Always provide a cocktail napkin.

All this applies to informal cocktail parties, such as neighborhood get-togethers. For more serious affairs—big fundraisers, or parties meant to impress—the best course of action is to hire a decent caterer and hope for the best.