Cocktail Party - Menu and Signature Cocktail Help Needed

6 years ago

This is a non-holiday cocktail party in mid-January. I know my timing is challenging with all the holiday focus but I could use some help!

This is a cocktail party celebrating my retirement but I am not really billing it as such. The party is at our home and we expect that about 30-40 people will attend. The party will start at 7pm.

I am hiring a caterer and she has sent me the following menu:

Beef Tenderloin w/Rolls & Horseradish Sauce
Mini Scones w/Turkey & Chutney
Focaccia w/Carmelized Onions, Sharp Provolone & Sage
Spinach & Chèvre Stuffed Mushrooms
Caprese Skewers

I will likely fill in with the following:

Cheese board w/fruits & berries
White Bean Dip w/Pita Chips
Spiced Nuts, Olives, Cheese Straws

In addition to wine and beer, I will serve a couple of signature cocktails. Maybe one with vodka and one with rum. Or a champagne cocktail. Any favorites?

Let me know what you all think. I am not good at this kind of thing and need all the help I can get. I will have a bartender but hors d'oeuvres will be buffet style rather than passed.

Thanks - let me know what you think!

Featured Answer

just_terrilynn

6 years ago

last modified: 6 years ago

Your menu sounds great!

What is the age group?

For a vodka drink I like the screaming fuzzy navel. You can do it up in a punch bowl as well. it's basically a screw driver but with good orange juice and a splash of peach schnapps. Just a splash of schnapps because you don't want it too sweet. Somehow the peach makes the orange taste more orangey. This can also be done in a martini form, mostly vodka and a splash of oj and peach.

I'm sort of naughty though because people get a bit tipsy on this harmless tasting drink. There is no awkward beginning party conversation.

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Comments (35)

Sueb20
6 years ago
Menu sounds yummy!

I like prosecco better than champagne. Prosecco with a splash of cranberry or other juice is a nice, simple cocktail.

Rum drink — mojito is my favorite! Is that a summer drink, though?

Vodka drink — love a French martini. It’s pretty and a little different.
rubyclaire thanked Sueb20
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Hey Eileen! Hi all ! Wow, this stuff looks great...I've been cutting and pasting since the top of the thread. I've copied some of my new rcipes, and some old favorites... pick and chose at your pleasure. They're all tried and true and are delicious... Don't know if you're planning to hire help, but I find that for a party of this size it makes a huge difference if I have someone serving and someone pacing the dishes and doing last minute prep and plating - and clean up! It's very affordable too - usually around $25 per hour per person. I usually have them for 4 hours, and give them an hour's gratuity. Ok, here goes... 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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cans artichoke hearts -- (14 ounce) drained, chopped 4 ounces thinly sliced prosciutto -- chopped 4 ounces Mild Blue Cheese 10 ounces Goat Cheese 1/2 cup whipping cream 1/2 cup Chopped walnuts -- toasted 1/4 cup grated Parmesan cheese 1 teaspoon chopped fresh sage Toss together chopped artichoke hearts and prosciutto. Mix in Blue and Goat cheeses. Pour cream over. Sprinkle pecans, Parmesan, and sage. Bake at 350 until gratin is bubbling and sauce thickens, about 30 minutes. Antipasto This year we had a platter of the following on Thanksgiving: Grilled artichoke hearts (our favorite Italian store has them - they're still on the stem and delicious) Fresh salted mozzarella - sliced thick Fresh tomato slices Fresh basil Dried sweet salami Hot and sweet stuffed cherry peppers Mixed olives Roasted peppers Asiago cheese Served alongside a basket of bread sticks and toasted baguette ------ LionsHead Meatballs I love, love, love these...and serve them in a beautiful chaffing dish or crock...they're a nice alternative to Swedish meatballs. You can prepare the meatballs ahead (don't cook them) and freeze them on a cookie sheet. When frozen, place them in a zip lock bag until ready to use. When ready to use, DO NOT DEFROST, just saute them in a oiled pan and continue with prep as written. 1 cup "lite"* coconut milk 2 1/2 tablespoons reduced-sodium soy sauce 1 tablespoon curry powder 1 pound lean ground pork or beef 1/2 cup chopped scallions 1/4 cup minced leek -- white and pale green part only 1 small head Chinese cabbage - diced 2 tablespoons cornstarch 1 tablespoon all-purpose flour 1 tablespoon toasted sesame oil 1 tablespoon finely chopped fresh ginger -- optional (I leave it out) 2 teaspoons seeded and minced fresh chile pepper -- optional 1/2 teaspoon salt 1/4 teaspoon ground white pepper 2 teaspoons extra-virgin olive oil *If you can't find 'lite', use regular, diluting with 1/2 water. 1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside. 2. Place pork (or beef), scallions, leek, cabbage, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. 3. Knead by hand until thoroughly combined and the mixture becomes sticky. 4. Shape into small (golf-ball size) meatballs 5. Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. 6. Transfer to a plate lined with paper towels. 7. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 30 - 45 meatballs (this long cooking tenderizes them) Adapted from: "Eating Well Magazine eatingwell.com" ------ As an alternative to the Lionshead, and in keeping with the Italian theme, you can make mini Italian meatballs and serve them in a crock alongside small dinner rolls, so folks can make their own mini meatball heros. ----- I serve these with varying sauces, but they're great with just a squeeze of lemon Sue's Crab Cakes with Mustard Mayo Sauce Yield: 24ish Lots of crab and just enough bread to hold it all together. I have made these ahead of time and just reheated before serving. 2 lbs. Backfin or lump crab meat (Costco has 1 lb cans) 2 C. Fresh breadcrumbs 4 large eggs 1 C. Heavy cream 1 T. Dijon mustard 4 t. lemon juice 4 t. Tarragon - dried 4 t. onion - grated salt/pepper 1 C. Panko plus 3 cups for coating (Janpanese 'breadcrumbs') 6 T. Unsalted butter Mustard Mayonnaise Sauce (for crab cakes) In bowl, combine crab meat, breadcrumbs, an 1 C. panko. In small bowl, whisk eggs well and add cream, whisking. Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well. In a large skillet heat 1 T. of butter over moderate heat until foam subsides. Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart). Drop cake into pan and sauté for 2 - 3 minutes - until deep golden. Carefully turn over and cook 2 - 3 minutes more. The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover. When ready to serve, reheat in 350° oven for 10 - 15 minutes. Mustard Mayonnaise Sauce (for crab cakes) 1/4 C. Mayonnaise 2 1/2 t. Stone ground mustard 1/4 t. fresh lemon juice 2 t. capers (optional) In a small bowl, whisk together ingredients. Cover and refrigerate up to 3 days ahead. ---------- Shrimp Salad (Chunks of shrimp with garlic, celery, lemon, and olive oil)- can be made a day in advance. We serve this on Christmas Eve as a nice light appetizer. Mom made this for years, and it never goes out of style. It;s a nice departure from Shrimp Cocktail. 2 lbs Shrimp (we buy the large shrimp sold at the seafood counter in Costo (4 lbs for 38.99 her on LI) - they're sweet like sugar 3 stalks celery (I like to slice it about an 1/8 inch thick - if they're too wide, cut stalk lengthwise before slicing) 2 Garlic cloves - sliced very thin or minced through a press Olive oil Lemon Salt/pepper Cut shrimp into 3 pieces, toss with celery and garlic. Drizzle with Olive oil (not a lot, just enough to coat) and juice of lemon (until mixture is balanced). Season with salt and pepper. Chill for several hours or overnight. ---------- Grilled scallops with Bacon Scallops Bacon Wrap bacon around each scallop, secure with long metal skewer you can line these up on a skewer, just allow some space in between so they cook evenly). ------- Grilled baby lamb chops with mint sauce on the side Prep these ahead of time and finish right before serving. 4 racks of lamb (Costco has nice ones) Rub roasts with a mixture of rosemary, garlic, salt and pepper. Roast at 400 until about 125 degrees. let cool. Cut alongside each bone to make individual chops. Place on flat roasting rack, cover, and set aside. Right before passing (these should be passed so folks get them hot), give them a quick cook under the broiler, turning once...serve immediately. ---------------- Hope this helps... sue
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just_terrilynn
6 years ago
I like an extra dry prosecco as well! This one is only $11 or $12 at Total Wine and is pretty good believe it or not.
rubyclaire thanked just_terrilynn
eld6161
6 years ago
Unless you are known for a signature drink and you know it's a hit, I would leave it with wine beer and assorted spirits. Since you have a bartender, I am assuming a stocked bar, they can request any number of combinations of drink as well.

I would use prosecco for the toast.
rubyclaire thanked eld6161
rosesstink
6 years ago
Nice menu! Congrats on the retirement. Sazeracs have been a hit whenever I've served them.
rubyclaire thanked rosesstink
rubyclaire
Original Author
6 years ago
Thanks all! Just to fill in some blanks...age group probably about age 40-70.

I generally prefer prosecco as well and like the idea of a simple sparkling cocktail.

I should clarify that I'm not doing a full bar. The "bartender" role really is more of a service role - pouring wine and mixing the signature cocktail/s and keeping an eye on the food.

Sueb - what's a French martini? Sounds interesting!

JT - thanks for the Prosecco recommendation. A friend suggested a similar drink to yours using peach schnapps, vodka and cranberry. I am leery of any type of schnapps since I was overserved drinks made with peppermint schnapps many years ago. Very, very bad...
rubyclaire
Original Author
6 years ago
roses - thanks. Never heard of a Sazerac...must research!
just_terrilynn
6 years ago
last modified: 6 years ago
Awww, no peppermint schnapps! Didn't we all have a bad experience with that? Also, what was the name of that awful red-ish pink liquor that was popular in the seventies? For the life of me I can't remember. Some kind of fizz drink was made of it?. Gag, bad memory of that.

Edited: it was sloe gin . Barf
rubyclaire
Original Author
6 years ago
JT - Sloe gin? I think a Sloe Gin Fizz was my first cocktail. Just awful as I remember. I went from that to scotch and water which was my drink of choice for years.
Sueb20
6 years ago
French martini has vodka, pineapple juice, and chambord. It’s a pretty shade of pink!
rubyclaire thanked Sueb20
rubyclaire
Original Author
6 years ago
Thanks Sue - sounds lovely!
mtnrdredux_gw
6 years ago
last modified: 6 years ago
I had a White Linen in Winter Park and adored it. The name does not sound seasonal, but it has cranberry juice in it (albeit white)

Another foodie favorite, this outstanding restaurant on Winter Park’s Park Avenue features a gorgeous, modern lounge that’s a see-and-be-seen spot for locals (and sometimes celebrities). The White Linen (made with gin, St. Germain, white cranberry juice, and splashes of sour and mint) is classic Winter Park.
Olychick
6 years ago
last modified: 6 years ago
I like the taste of many cocktails, but my absolute favorite (besides Mojitos in the summer - fresh mint is tough to find sometimes in the winter, depending on where you live) is a Sidecar. I always make them the classic way with Brandy or Cognac, but this recipe says many are now using bourbon instead, for a Bourbon Sidecar:

https://www.thespruce.com/classic-sidecar-cocktail-recipe-760601

Ode to a Sidecar
rubyclaire thanked Olychick
Sueb20
6 years ago
Another pink drink...I had a cocktail in Jackson Hole, maybe 6 years ago, that I still think about. (Maybe I need to get out more.) It had fresh squeezed pink grapefruit juice and vodka, and I’m not sure if that was it? And a salted rim like you’d get for a margarita. Of course, grapefruit can be an issue with some meds so maybe not the best for a middle aged crowd!?
rubyclaire thanked Sueb20
rubyclaire
Original Author
6 years ago
Oly - the Sidecar sounds like such an old school classic! I'm putting this on the short list.

Man - the White Linen sounds like another cocktail I looked at that called for white cranberry juice which I have found to be very elusive in my local grocery stores. I would love to try it and the name is just lovely.

I happen to have some St. Germain, Cointreau and Campari on hand so I may need to prepare my own tasting menu for the cocktails to find a winner. Because I rarely drink anything other than wine or scotch, these cocktails are proving to be a challenge. But I am up to this challenge! These all sound fairly simple which is probably key to making this work.

Also - there is nothing sweet on the menu. Do you all think that is a must have for this type of party?
Sueb20
6 years ago
By January, everyone will be on a diet anyway...

maybe just an assortment of fancy chocolates?
maddielee
6 years ago
" It had fresh squeezed pink grapefruit juice and vodka"

A Salty Dog? One of my favorites.
mtnrdredux_gw
6 years ago
last modified: 6 years ago
Ruby, in my grocery store it is right there w cranberry .... it is by oceanspray.
sushipup1
6 years ago
I have yet to have a "signature" cocktail at a party that was good. Another vote here for wine, beer, and a bottle each of gin, bourbon, vodka and a few mixers.
rubyclaire thanked sushipup1
Sueb20
6 years ago
Maddie, yes! I just looked it up. They had a different, cowboy-esque name for it at the Wyoming restaurant!
rubyclaire
Original Author
6 years ago
Mtn- That's where I expected to find it and even enlisted the help of employees in the stores to no avail. Maybe I'll check Amazon.

Sushi - I wouldn't really know because I always opt for the wine. If I had not billed this as a cocktail party, I would probably serve just beer, wine and sparkling. Your suggestion is worth considering - it may not be much more labor intensive.
mtnrdredux_gw
6 years ago
last modified: 6 years ago
I disagree Sushipup, and I am not even a drinker. Hey, actually that is prob why I disagree. I don't drink beer and I only drink wine when I am trying to be fancy and swish it and then I maybe have a half a glass. But if you make the drink pretty and all fruity, I am in. I also always order my drink "weak". I normally have to repeat that.

Cocktails are in fashion and it has become popular to get creative with them.
kellysar
6 years ago
Another vote for French Martinis as a signature cocktail. It's delicious, something a lot of people haven't had before, and always a hit at parties and the holidays. They have a recipe for it on the Chambord bottle.
rubyclaire thanked kellysar
just_terrilynn
6 years ago
last modified: 6 years ago
Chambord is also good in prosecco with a black berry. Some do raspberries. A good chamboard and Prosecco is slightly lighter in color than these examples. Add just enough to turn the color or you risk it being too sweet.

You could then use the same garnish

for Sue's drink.
rubyclaire thanked just_terrilynn
rubyclaire
Original Author
6 years ago
Thanks kelly and JT - I also have some Chambord on hand and will try a French Martini and the prosecco option this weekend!
biondanonima (Zone 7a Hudson Valley)
6 years ago
You've already gotten a lot of great suggestions for drinks, so I'll just add a word about the menu. IMO, unless you have a large area for people to sit their drinks and plates down and assemble sandwiches, I would ask the caterer to replace the beef/rolls and turkey/scones with things that are pre-assembled and easy to pick up and eat with one hand (unless of course these are going to be served as pre-assembled sliders). Also, you have a lot of cheese on the menu with the cheesy foccaccia and mushrooms (and cheese platter and cheese straws), so I would probably replace the caprese skewers with something else (tomatoes are unlikely to be great in the middle of winter anyway). Since people will likely be fooded out from the holidays, a lean protein choice, like a shrimp cocktail platter or chicken satay skewers, would be a really nice addition.
rubyclaire thanked biondanonima (Zone 7a Hudson Valley)
rubyclaire
Original Author
6 years ago
You raise a good point - I believe the beef may be the only "assembly required" option as I am assuming the turkey scones are small bites and the chutney is a dip. I can clarify with the caterer. I like the idea of the chicken satay skewers or shrimp cocktail and may consider one of those options. I was filling in with the cheese board so maybe I can replace that with some sort of easy vegetable option. Thanks!
Bonnie
6 years ago
last modified: 6 years ago
Rubyclaire, First of all, congrats on your retirement. I'm right behind you in June!

Your menu looks good. I would definitely do a couple of signature cocktails:

Some type of martini- blood red recipe here

Some time of Prosecco spritz-Aprerol Spritz Recipe here

I have a great recipe for a rose sparkling punch that is always a big hit at parties. Let me know if you decide to include a punch.
rubyclaire thanked Bonnie
rubyclaire
Original Author
6 years ago
bonnie - thank you so much! I can hardly believe I am even remotely close to retirement age!! But I'm excited to open up some time to see what the next chapter brings. Congrats to you as well! The time until June will fly by.

Please share your rose sparkling punch - sounds lovely!
OutsidePlaying
6 years ago
last modified: 6 years ago
I’m finally just reading this, but Sueb20, a vodka and grapefruit juice is a greyhound. I have always loved one and it’s even better with pink grapefruit! Maybe the salted rim makes it called something else, like a Salty dog?
just_terrilynn
6 years ago
last modified: 6 years ago
Outside, I forgot about Greyhounds. I used to enjoy those every once in a while. Now, I rarely drink alcohol and mainly do wine. Except...around this time of year, I love a Crown Royal Apple with Baileys Saulted Carmel. Sooo yummy! My husband and I have over the last few years started giving that combo as gifts. Funny stories have come of it over holiday guests but mainly mother in-laws over partaking. It's a good instead of eggnog choice.
Bonnie
6 years ago
Rubyclaire,

Here is the recipe for the sparkling rose punch. I make an ice ring with a Tupperware plastic mold and put frozen orange slices, frozen lime slices and cherries for color.

1 bottle (fifth) of rose
1 cup lemon juice
1 cup Triple Sec or Curacao
1 bottle sparkling water (23 or 28 oz)
2 bottles champagne
Frozen orange wedges or frozen ice ring with fruit
Pour rose, lemon juice and orange liqueur over a block (or ring) of ice. As guests arrive, add
sparkling water and champagne. Add frozen orange wedges as garnish and to keep punch
chilled.
Hints: I have had good luck using extra dry champagne (Le Domain extra dry). Freixenet
semi-seco works well too.
Chill all ingredients well ahead of time so your ice ring doesn’t melt.

I hope you enjoy it. I have a really old punch bowl and cups that hang on the side which I use when I make this. But any cups will do!

Happy planning and counting down the days......
rubyclaire
Original Author
6 years ago
Thanks bonnie_ann - sounds great! I'm going to have a good time sampling all these recipes in the next month. Hope it doesn't impair my counting abilities!
lobby68
6 years ago
Since I'm not seeing that anyone has put in a bid for something brown, I'm going to suggest an Old Fashioned as a contender. Where I'm at, craft bourbons are all.the.rage. so anything that has bourbon is going to be a hit. Since they have an orange and a cherry, they look festive. They are certainly not a light drink, but then again, if you add in a wee bit extra sugar and muddle really well, they are very drinkable. I also find that there is something very retro-cocktail party about them. They are sort of our signature drink in general and always popular.
rubyclaire thanked lobby68
rubyclaire
Original Author
6 years ago
lobby - yes, I think ideally I would like a vodka based cocktail and a bourbon or rum based cocktail. I also like the idea of being able to do a wine/prosecco option or a punch like bonnie suggested. An old-fashioned is so retro - appropriate for a retirement party :) It goes on the list - thanks!

Cocktail Party - Menu and Signature Cocktail Help Needed

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