Hosting a Cocktail Party

Proper and adequate preparation for your cocktail party can make the difference between success and failure. Here are five suggestions which can be coined "the rule of the fives."

FIVE BASIC RULES

1. Drink mixing, like cooking, is best done "by the book", so remember to have on hand recipes for the drinks you plan to serve.

2. Always measure; even professionals use the standard measures. Don't rely on your eye or feel; measuring saves liquor also.

3. As in your cooking, use only quality ingredients in your drink mixing. Follow the recipe exactly.

4. Never "push" drinks or pour with a heavy hand.

5. Be certain to have plenty of clean ice. It is wise to buy commercial ice to supplement your own supply.

SEVEN BASIC LIQUORS

A visit to your favorite liquor store will show you how many different liquors are available, but there are still only seven basic liquors used for a cocktail party:

1. Rum, for tall mixed drinks.

2. Rye, or blended whiskey, for Highballs, Manhattans, Sours, and Old Fashioneds.

3. Scotch whisky, for the same drinks but with a scotch flavor.

4. Bourbon whiskey, for the same as above.

5. Gin, for Martinis and tall mixed drinks.

6. Vodka, for the same as Gin, plus the Bloody Mary.

7. Tequila.

Remember, some of your guests may have a taste for contemporary drinks. Be prepared for these also.

SEVEN MIXING INGREDIENTS

1. Carbonated mixers: club soda, ginger ale, tonic water, lemon soda, and cola. These do not have to be cold, but they must be effervescent and fresh.

2. Vermouth: Dry (French) Martinis, and Sweet (Italian) for Manhattans. Vermouth can also be taken on the rocks.

3. Juices: Tomato for Bloody Marys, lemon for Whiskey Sours, orange for Screwdrivers and Sunrises and lime for Gimlets, cranberry and grapefruit juice.

4. Flavorings: Angostura aromatic bitters for Manhattans, Old Fashioneds, Whiskey Sours, and Bloody Marys; seasonings for Bloody Marys; Grenadine for coloring and sweetening as needed.

5. Sugar or simple syrup for wherever needed.

6. Final touches: Olives, cherries, onions, lemons, lemon twists, orange slices. and lime wedges.

7. Liqueurs.

SIX CANAPÉS TO COMPLETE THE PICTURE

1. Stuffed Tomato Shells: Scoop the center from cherry tomatoes and fill with a smooth mixture of cream cheese, a little horseradish to taste and bits of chipped beef. Sprinkle with paprika and top with small pieces of fresh parsley.

2. Cheese Ball: Shred sharp cheddar cheese, mix with equal amounts of Angostura Aromatic Bitters and dry mustard, and add 1 tsp. of sherry. Form into ball and roll in chopped walnuts. May be frozen.

3. Angostura Dip: Combine 1 cup mayonnaise, 1 teaspoon curry powder, 1 teaspoon prepared mustard, 1/2 teaspoon onion salt, 1 teaspoon Angostura Bitters, and 1/2 teaspoon paprika. Chill. Serve as dip with chips, seafood, or chilled vegetables.

4. Bacon Wings: In oven broil strips of bacon only long enough to turn fat transparent. Bacon must not be raw, but must be able to wrap. Cut each strip in half, lengthwise, and wrap around water chestnut, cooked chicken liver, marinated mushroom cap or artichoke heart, or cooked shrimp. Secure with toothpick.

5. Pat Notre Maison: 1/2 pound liverwurst, 2 tablespoons mayonnaise, 1 tablespoon Angostura Bitters, 1 teaspoon prepared mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Mash liverwurst with fork, add other ingredients and mix to a smooth paste. Serve on crackers.

6. Mini Meatballs: Makes 4 dozen

11/2 lb. lean hamburger

2 cups cubed white bread

1 pkg. dry onion soup

1 egg, slightly beaten

1 tsp. Angostura Bitters

Combine all above ingredients and shape into 1 inch balls. Place one deep in layer in shallow baking dish and cover with: 1 cup ketchup, 1/2 cup lemon juice, and 1/2 cup grape jelly, which has been blended in blender. Bake at 350° for 45 minutes. These meatballs freeze well and can be warmed in a chafing dish during cocktail parties. Serve with toothpicks.

Decorating the canapé platters with sprigs of fresh parsley or watercress makes them look inviting and colorful.

The good host and hostess are always prepared to serve what their guests enjoy. You may know the preferences of your closest friends, but there are always some who ask for the unusual.

HELPS AND HINTS

The Bar

Some homes are fortunate in having a built-in bar and sink arrangement; but for those which do not, it is best to set up a sturdy, large table in an accessible location away from the entryway, where it will not block traffic. A clean, white tablecloth will cover the table nicely and present a good working area. Also the extra ice and bottles can be hidden below.

The jumbo old fashioned glasses, a "must" for any cocktail party, are for both long and on-the-rocks drinks. Cocktail glasses are for guests who like Martinis and Manhattans "straight up" (without ice).

Tools and Bar Accessories

Your liquor cabinet may not include all of the following accessories, but if your give some thought to the drinks you intend to serve, the following list might help you determine the items you will need.

• Bottle and can openers

• Corkscrew

• Ice bucket with tongs

• Ice pick

• Measuring spoons

• Water Pitcher

• Mixing Pitcher with long handled spoon

• Cocktail shaker or strainer

• Sharp stainless steel fruit knife and cutting board

• Lemon and lime squeezer

• Stir rods

• Cocktail napkins and several towels

Measures

Make sure you measure. Even professionals use standard measurements, which include the following:

1 dash = 1/6 teaspoon

1 teaspoon = 1/8 ounce

1 tablespoon = 3 teaspoons

1 pony = 1 ounce

1 jigger = 11/4 ounces

1 wine glass = 4 ounces or 1/2 cup

1 split = 6 ounces or 3/4 cup

1 cup = 8 ounces

Tips on Mixology

Twist of Lemon Peel - When called for in a drink recipe, a twist of lemon peel adds zest to that cocktail. With a sharp knife cut a small piece of lemon peel and rub the peel around the rim of your personalized glass. Twist the peel over the drink to release the lemon oil and drop into the drink.

Rim a Glass with Salt - Most drink recipes that call for rimming a glass with salt are made with a citrus juice. Moisten rim of cocktail glass with this citrus juice, then dip rim in salt.

Frost a Glass - When the recipe calls for a frosted glass, place the glass in the freezer compartment of your refrigerator or cover with shaved ice until the glass is coated with frost.

Chill a Glass - The easiest way to chill a glass is to place your customized drink glasses in the refrigerator. The end result will be a colder, more refreshing cocktail.

Stir a Drink - When a drink requires stirring, remember that the ice is continually melting and too much stirring will dilute the drink, while too little stirring will fail to properly mix and chill the ingredients. All clear drinks should be stirred so they stay clear. Any drink made with carbonated mixer should be stirred gently to prevent flatness.

Shake (or Frappe) a Drink - Combine the required ingredients with ice in a cocktail shaker and shake vigorously. Using a wire strainer, pour drink into the glass. All egg, cream, or fruit drinks should be shaken.

Roll a Drink - Any mix that contains thick ingredients (Bloody Mary -tomato juice) should be rolled from one glass to another. This way, the bartender avoids bruising (breaking down the thickness of ) the juice and the drink has a richer flavor, not watered down.

Muddle - Using a muddler (or the back of a spoon) mash the required ingredients together to form a pulpy substance. This process blends and releases the desired flavors.