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Quick Tips For an Easy Holiday Cocktail Party

One of the easiest types of parties to organize during the holiday season is the cocktail party. Most of the work can be done before the guests arrive, meaning the party host/hostess can relax and mingle with friends.

Here are some helpful tips to make it easier for you:

#1 – Serve bites that can be made or prepared ahead of time. Keep in mind that since this is a cocktail, the food shouldn’t be too overwhelming or heavy. Here is a list of some of my favorites:

– Serve an assortment of olives. There are so many good choices on the market. I like to mix it up by including stuffed olives (with garlic, jalapeno, sun-dried tomato, etc.) and pickled olives. Marinating the olives yourself is usually tastier than buying the olives in a jar. And, what’s great is that you have to prepare them about a week in advance for the marinade to do its job! All you have to do is put them up on the day of the party.

– The good old cheese and cracker stand-by is the one you can rely on. But don’t skimp on either! Instead of the usual brie, try warming up a large piece of manchego cheese (made from sheep’s milk), drizzle it with a little honey brown butter sauce and a small pinch of sea salt. Serve with apples, toasted French bread and crackers…simply delicious and so easy! I also like to give a few extra choices like a sharp smoked cheddar and a blue cheese. It’s always a good idea to use a mix of cow’s, goat’s, sheep’s and blue cheeses. I also like to put a little fancy on the crackers, but nothing with too much flavor not to mask the cheese. To give height to the display, I will add long twists of parmesan bread or gingerbread.

– A very simple and addictive food to have on hand is pickled nuts. I never really found any that I liked in stores due to lack of freshness, so I searched online and found an assortment of recipes that I’ve perfected over the years. Let me tell you, they’re always the first to go so I make sure I have plenty on hand!

– If you want something a little heartier, toasted crostini bread topped with cream cheese, smoked salmon and capers is always a good choice. Serving bruschetta is quick and easy. There are many ingredients to choose from, which makes experimentation fun. Plus, almost anything is good on bread.

– Cocktail shrimp may seem like an obvious, even boring choice. But I found roasting the shrimp (peeled, deveined, and with the tails on) in the oven really brings out a good flavor. I also encourage you to make your own cocktail sauce because fresh is always so much better. I never have leftovers!

#2 – Stock up on bar supplies. After all, it IS a cocktail.

– I like to shop at large warehouse stores for necessary imbibes. Stock up on a wide variety.

– Do not forget the ingredients of the mixture. If you’re serving a drink, fresh lime juice tastes better than a premix and it’s something you can make the night before. Of course, you will also need club soda, sparkling water, ginger ale, and tonic.

– Toppings can be made ahead and stored in the fridge. The drinks you serve will determine the toppings you need. I always prepare limes, oranges, cherries, pineapples, cocktail onions and olives.

– Always have plenty of ice, drink stirrers and cocktail napkins on hand.

– If you are having a large party (15 or more people), consider hiring a bartender. This will not only be easier for you, but it will give guests more cocktail choices thanks to the bartender’s knowledge of cocktails.

#3 – Keep decorations simple. I love decorating for the holidays with the holidays in mind. If I decide to have a cocktail party every week, I don’t need to change the decorations depending on the party. Soft, ambient lighting, candles and good music are a must!

Hosting a cocktail party doesn’t have to be intimidating or time-consuming. Follow a few of these tips and impress your friends by showing them how easy it is to have fun while on vacation!

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