Entertaining

Beverages are as basic and essential to the cocktail party as the hors d'oeuvre. The bar gives the host a splendid opportunity to demonstrate his or her social expertise. The host should be knowledgeable about local drinking preferences, the liquors and wines of choice, and bar accessories.

As host you may hire a bartender, serve the guests yourself, or inform them that the bar is self-service. When entertaining fewer than twelve people, it is customary for the host to mix the cocktails. You will need a bartender when the guest list exceeds thirty-five unless you wish them to serve themselves. At the beginning of a large party you might circulate and ask a few guests if they would like to have a cocktail. These drinks should be presented to the guests on a tray, and thereafter, guests may be directed to the bar for beverages.

If you do not possess a built-in bar area, you can improvise. A fairly large table will do nicely. Otherwise, you could use serving carts, breakfast or card tables, or even something like orange crates or sawhorses with a piece of plywood laid across. In any case, cover the makeshift bar with a plastic covering that extends to the floor on at least three sides. This allows the surface to be sponged off as necessary and also permits storage of bottles and extra glassware to protect them from dust, soil, and breakage.

Ideally, the bar should be centrally located. To avoid congestion, however, it should not be placed too close to the kitchen and buffet table. If this is not practical, you may wish to have initial socializing apart from the bar, and serve punch or premixed "specialties of the house" until the buffet table is ready. At that time, invite guests to come to the bar.

Be sure to have nonalcoholic beverages on hand for those who do not wish to drink liquor. We suggest preparing one of the several delicious nonalcoholic punches included in chapter 5. Many sweet cocktails also taste fine without the addition of liquor. It would be thoughtful to suggest these to your guests. Or, if you prefer, you may offer soft drinks and fruit juices. It is customary to serve nonalcoholic drinks in the same glassware used for cocktails. Never encourage a guest to drink liquor against his wishes.

COFFEE AND TEA

Coffee and hot tea have a place alongside the food on every evening cocktail buffet. For an after-the-event soirée, have regular and decaffeinated versions of each available as soon as your guests come through the door. Espresso coffee is perfect with dessert, but regular coffee should be offered too. A twist of lemon peel in a cup of espresso will give it a more mellow flavor.

If you're expecting a crowd, you might borrow or rent party-sized coffee makers. Three pounds of regular-grind coffee will yield 100 large or 175 small cups. Tea may be served in a coffee maker if the group is large. Simply brew the tea in the pot. Pour boiling water over tea leaves wrapped in cheesecloth. Cover the pot, let the tea steep to the proper strength (five minutes for black tea and three minutes for green), and then remove the leaves. One pound of bulk tea will make 250 cups.

Offer your guests sugar, low-calorie sweetener, cream, and lemon slices studded with cloves. Provide two quarts of cream and two pounds of sugar for 100 cups. Use your best serving pieces together with silver spoons and a lemon fork.

If you do not want to serve coffee in cups or mugs of china, glass, or ceramic, use foam cups or sleeves, which provide insulation and are more comfortable to hold than paper cups. Espresso may be served in tiny foam or demitasse cups.

WINE

If wine is to be served, either as the beverage of the evening or for individual requests, offer still and sparkling wines of good quality. Typical wine aperitifs are Dubonnet, dry Madeira, sherry, and vermouth. These should be served well chilled. If you wish, dessert wines, such as sweet Madeira, port, sherry, and sauterne, and liqueurs may accompany the sweets. It is also a good idea to have iced lager or ale in case someone requests it.

COCKTAILS

A cocktail is only as perfect as its components. Use only good-quality ingredients; many people are able to discern inferior contents. Liquors should range from moderate to excellent in grade. Some brands of cocktail mixes are of superior flavor to others; experiment to find the types you prefer. We recommend that you keep a bartender's guide handy when preparing drinks for your guests. The recipes will give specific quantities, to which you should adhere. Always measure accurately, use the required ingredients, and carefully observe the proper order and manner of blending them. Do not make substitutions unless you are fairly positive of the end result or are requested to do so by the guest.

The preparation of cocktails goes much more smoothly if you have a well-stocked bar. We have tried to provide a complete inventory, some of which you may not wish to include because of the season, the locale, or the type of party you are giving. The list does contain all of the essentials and should prove helpful.

PUNCH

Punch is one of the most popular social beverages. The punch bowl always has a festive air and it draws people together. If punch is the only beverage served, all labor involved with setting up the bar is eliminated. Therefore, punch is without equal when there are large numbers of guests. The punch for cocktail parties or buffets should be fairly potent — not the diluted version often served in the daytime. Included in chapter 5 are several nonalcoholic punch recipes, however, so you will not have to offer abstainers a soft drink or juice.

Many traditional punches contain fruit that has previously been marinated in liquor or sugared and left to stand for several days. Always use fresh fruits and juices rather than canned or frozen unless the punch recipe directs otherwise.

Chill all your ingredients well before mixing them in the punch bowl. The punch will be even more delicious, and the ice ring will not melt as readily. Large plastic containers are useful for storing the punch until serving.

A WELL-STOCKED BAR

Liquors

The well-stocked bar should include bourbon, blended and rye whiskies, scotch, vodka, gin, rum, tequila, and dry and sweet vermouth.

In addition, stock carbonated water, which dieters may drink on the rocks, tonic (particularly in summer), and one or two brands of soft drinks. Ice, a measuring glass and spoon, drinking glasses, and napkins are the only other absolute essentials. For an after-the-event soirée, you could prepare appropriate bulk quantities of screwdrivers and Bloody Marys, and offer no other alcoholic beverages. Allow two drinks per person, and mix three parts juice or mix to one part vodka.

Have coffee, tea, sparkling water, or soft drinks available for nondrinkers.

Set-ups

Purchase soda water, tonic water, ginger ale, colas, diet drinks, frozen limeade, lemonade and orange juice concentrates, lime juice, and tomato juice (with seasonings added) or a Bloody Mary mix (Mr. and Mrs. T is superior to...