It’s appalling that you have to live with the worry your overstocked and growing wine collection is causing, Mtn. In the true Gardenweb spirit of goodwill I humbly volunteer to take it all off your hands and serve it to my friends, who will think they have, literally, died and gone to heaven. 😇

I have a friend who developed an allergy to wine (heaven forfend) and had a party at which she gave away all her accumulated wine. We all took numbers as we came in and she called them out and we each went up to the bar in turn and selected a bottle to take home. The numbers repeated for four or five turns. Some people dropped out of the game after they’d picked a few bottles. I made DH take a number and chose his bottles. It was a fun party with great party favors 😁 In your case though it would basically be your nightmare come to life which is why I am offering to help (tee hee)

LOL, we actually gave away a lot of our wine for a fundraiser that worked in a similar fashion, Not sure exactly how it worked because I steered clear!

A spontaneous invite today would be welcome even if you served me microwave popcorn! I went to a social event this evening that served only wine and beer, and I was just happy being out among others. Our state recently lifted mask mandates. So don't overthink it because your hospitality is what matters.

I don't keep a stocked bar or pantry, but I have identified within 5 minutes of me places that have interesting wines, cheese, dips and crackers. I know little about beer, but I'd have something like a Fat Tire or Sierra Nevada available. And a flavored water for those who don't drink alcohol.

It's the fellowship that counts. Enjoy!

Not much liquor in our house. I cook with rum at the holidays so tend to have a partial bottle around and DH makes craft beers so most of the husbands love to sample his latest. We also make raspberry cordial so have that to share, but most of the wives would only want wine. Drinks are the easy part!! I had the ladies over for tea yesterday--it was the prep for these gatherings that keeps me from hosting. I find all the "I can handle decor, drinks, flowers, etc." to be a huge chore!!

We do have a bar stocked with the basics - vodka, gin, tequila, scotch, etc. along with some essentials for making spritzes like Aperol and Elderflower. And of course, beer and wines. It's the food that always makes me anxious as I can't just effortlessly throw things together. This is a small gathering so I think, with your great suggestions, I'll be fine. I typically use a caterer for any party with more than 15-20 people because my head would explode. I admire those who manage all that with relative ease!

I'd do a charcuterie board and everything can be bought at the grocery store and the pantry raided. This has unimaginative items but it was what my people want. Canned black olives. I ate the brie.

That purple cheese was red wine soaked and bought at Wal Mart and was delicious according to me and the one other foodie.

We have a random assortment of liquors for the same reason Mtn does. And my version of any cocktail never tastes as good as whatever I am trying to replicate from last week’s bartender (circa pre 2020, of course). The two mixed drinks we know how to make are gin & tonic (for DH only because I hate both ingredients) and vodka and soda (hard to screw that up…that is my drink of choice, using raspberry seltzer and a splash of cranberry juice). We always have beer in the basement fridge but a lot of it is random stuff that people have brought to our house, and same with wine. DH drinks red, I can’t (instant headache). I don’t have a great relationship with wine (again, headaches) but there are certain sauvignon blancs that I like so I like to keep them on hand (Kim Crawford at about $15 and Cakebread at about $30 are my go-to wines depending on the occasion).

If I invite you over for a drink, I almost always mean wine or beer. Or with very good friends, an experimental cocktail that may or may not taste like lighter fluid.

Hmm, I do like aperol spritzes. I should include those ingredients in my bar/laboratory.

I just found this recipe…now I want to have a spring gathering with a pitcher of rose sangria. I think I’d skip the peaches and have raspberries and strawberries instead.

bumblebeez - that looks like a great little spread! Thanks for sharing.

sue - I am going to save that sangria recipe for my summer entertaining!

Like Pal, my parents had a well stocked bar with all the accoutrement and entertained frequently, friends and business. My father would hold court at the open bar doors usually with a male entourage commenting on various bottles or gadgets. And like Kswl liquor has never passed my DH's lips so he's no help! I'm a lightweight drinker although I do enjoy foofy cocktails when we go out. Not sure why I assume the mixing would have to be on my shoulders - I like the general wave and help yourself in the direction of whatever supplies I may have on hand -which would have to be purchased for the event!

Did someone say sangria?

I am acclaimed far and wide for "my" white sangria.

https://www.thespruceeats.com/super-fruity-sangria-recipe-3511264 ... fyi I used pineapple juice instead of canned pineapple

How fun! I so miss the casual, impromptu gatherings... I am sure you will have a wonderful time no matter what you serve!

I'll be honest, with my crew, we rarely mix fancy drinks -- probably because of a fear of missing something funny or gossipy when our drinks require a refresh! We might prepare a pitcher of margaritas or mojitios -- or do-it-yourself "sangria" which basically means bowls of fresh fruit served with wine and champagne (mom has decided that at her age, she has earned the right to drink champagne whenever she wants). Whatever it is, it is simple to prepare and serve-- no cocktail shakers.

I usually drink vodka/club soda/fruit in the spring and fall-- an easy and pretty cocktail. I recently discovered Deep Eddy Ruby Red grapefruit vodka (there is also a lemon flavor) that uses real fruit juice. It's a lovely color and the taste is soooo much better than other flavored vodkas. It is like drinking sunshine! 👓✨

So this is a long way of saying my vote is wine, craft beer and deep eddy grapefruit vodka with an array of beautiful fruits.

PS.. is it odd that I take great delight and kinship in reading opinions/quirks that I share with others? Sue, I also can't stand gin or tonic. It may trace back to a regrettable night in college with one bottle of gin, one friend and a David Bowie album on repeat-- but I find tonic just sooo bitter and unpleasant.

A few years ago I made some white sangria for a small family get together in the summer and I've been dying to have people over to make it again. (My husband doesn't like wine so an entire pitcher of sangria seems a little too much for me to handle solo.)

https://cookieandkate.com/watermelon-white-sangria-recipe/

If the invite is to come over for drinks, I think drinks, whether that's wine and beer or cocktails (or non-alcoholic something) with nibbles is perfect.

I've made these appetizers before and they're pretty yummy. I think this is the recipe I used.

https://www.delish.com/cooking/recipe-ideas/recipes/a50688/spinach-artichoke-cups-recipe/

I'm a big fan of a plate of assorted cheese and dips and crackers. I have a bit of a crush on a blueberry vanilla chevre from Trader Joes that a friend served at a cocktail party. And I've really been enjoying rice crackers with hummus.

Prickly - omg those apps look so easy and YUMMY

and just read the sangria recipe ... umm YES

I just decided I am making both of these tonight. It's just 3 of us. Throw in a roasted chicken and mixed greens we are done. Why not?

The spinach artichoke cups look easy and delicious. i’m saving that recipe along with ALL the sangrias posted here.

Mtn where do you get good peaches, nectarines and watermelons this time of year? Or do you just swap out for berries?

Your dinner sounds about perfect-- love simple meals done well!

We have had watermelon a few times in the last week or 2... surprisingly good.

I *might* be able to find a nectarine at the specialty organic market. If not, a mango.

If you can get some DuFour puff pastry, then making savoury tartelettes, like caramelized onion, or mushroom is a breeze. The recipes below generally call for just making a rgular tart, but I find cutting the pastry into squares prior to baking makes a nicer presentation for drinks.

https://www.bbcgoodfood.com/recipes/collection/puff-pastry-tart-recipes

About the drinks, Ugh, I like gin, but not tonic, so I ordered a few fancy tonics with our last licquor order hoping that would help, after reading this thread, I guess not. Negronis and Tom Collinses will continue to be my go-tos in summer, when not drinking Pimms.

PS My off the top of my head, I invited neighbors over for drinks, or some committee meeting is happening at my house go-tos are stopping by the sushi place and picking up a platter of rolls, sashimi, endamame, and then going to the Thai place and getting chicken satay skewers and spring rolls.

Funky - I used that Deep Eddy vodka to make tangerine martinis one year and they were delicious! Thanks for the reminder.

Prickly - agree those appetizers look like winners. Excellent ideas for now and later.

ETA: It has taken me 24 hours to realize "Neighbors" is spelled wrong in the thread title...ugh.

Pricklypearcactus, you can make sangria for one with either some lemon lime flavored soda water (for the low calorie version) or Seven Up which is a perfectly fine substitute for the simple syrup and soda water, and then whatever flavored liqueur you like, and then a splash of whatever fruit juice and/or cut up fruit. I had a girls night out party once and had a "make your own sangria" bar and it was a hit. You can also get some of the fru fru flavored vodkas to add an even bigger alcoholic hit, but I have never been able to justify the price they charge for them . . . oh yeah, and whatever wine you like. I prefer the whites or pinks, but not because of the flavor, just that the amines in wines are not good for me and the lighter and sweeter the wine the less of those in the wine . . . sigh. And, although it is not technically sangria, moscato and proseccor are becoming so ubiquitous nowdays, they even make individual serving sized bottles, which can be dolled up with fruit and liqueur or flavored vodka, or flavored brandy . . . hic . . . !

The ideas here sound delicious and I have used many of them myself. We have some neighbors we host, or they host us, for drinks and snacks, and we both keep it pretty simple. In addition to what has already been mentioned, sometimes I fill a big glass salad bowl with bagged popcorn or will make cheese straws. We don't stock a full bar, but we usually have several bottles of wine in the cabinet and things to make basic mixed drinks. I prefer to make a pitcher drink, usually sangria in the summer, and we recently found sangria flavored Woodchuck hard cider - it's very light and easy to drink. I also always have a beverage dispenser filled with herb or fruit flavored water. Don't forget some fun cocktail napkins!

Here's an easy appetizer that I've taken to a get-together: Wonton Stars

Question for those attending these drink get togethers. When do you eat dinner?

We have friends who invite us over for drinks at 5:30 during summer months. We walk over, have 1 or 2 drinks, some light snacks and walk back home around 2 hours later.... still hungry. I can just rummage something for myself to eat, but my DH is HUNGRY. He wants dinner. And I don't feel like cooking a full dinner at 7:30. I started to plan to have some leftovers in these cases.

We don't usually invite guests for drinks only. If you are invited to my house, you get dinner.

Drinks at 5:30 mean heavy hors d'oeuvres in my book, so you would be quite full at my house.

I would go over with dinner all but done so I am not starting cooking at 7:30. Or we would go one for pizza or left overs for HIM as I am sure I would not need dinner at that point. Follow up please!! What did you end up serving????

Well, we had a great time and it was so nice to get together!

For drinks I served wine, prosecco and beer. Traditional bar offerings were avaiable utilizing kswl's "wave to the bar area" technique but everyone seemed fine with the basics. The drinks area had TJ's rosemary marcona almonds and fancy potato chips.

For food, I had a fairly basic charcuterie board with meats, cheeses, olives, grapes, hummus, etc. Did the lemon ricotta crostinis and a chicken salad and crackers. I also served veggies and dips and one neighbor brought her shrimp dip. And a bowl of good wrapped dark chocolates for those wanting a sweet bite.

It lasted a few hours and so next time I might add some heavier fare. As others have suggested, it was just fine for drinks but I can see how some people may still be hungry and not keen on fixing dinner at 8:30.

Menu planning/execution is not my strong suit so I appreciate all the help. But it looked pretty - food, flowers, candles, music, drinks and everyone seemed to enjoy themselves. So while I felt my skills were a little rusty, I look forward to doing more of this type of casual entertaining. And have saved a bunch of your shared recipes for next time - thanks again!

It sounds great and I am sure everyone really enjoyed it and very importantly---appreciated your doing it. You are a few steps ahead of me ( well a lot more than a few ) but I do agree that we are all likely pretty rusty and we need to get back at these skills. Even for those of us who never had them, now is the time to learn them. I am looking forward and appreciate your starting this thread. Great inspiration.

Wow Ruby! I think you did a great job and had plenty of food and plenty from which to choose! If I were your guest, I would be impressed.

Relaxed and happy guests are the proof of a successful party, Ruby! I have no doubt you are a gracious hostess and a great friend and your food and drink sounds perfect. A toast 🥂 and a hope for a fuller post pandemic life for us all!

Of course I grew up in a very small town, that, when I was little, was so isolated that the fresh fruit and vegetable section in the supermarket was about 4 feet long in the winter and it was iceberg lettuce, celery, and stuff like that, so I don't have a lot of experience.

But I kind of miss the days when company over for drinks was Cracker Barrel, and some fancy variety of Keebler cracker, chips and dip and Planter's mixed nuts.

I feel like now the random casual thing needs to have artisanal goat cheese and a $25 jar of Amarena cherries and such to suffice. Such pressure.

@rubyclaire sounds like it went great! We are teetotalers here but that doesn't stop us from having people over for appetizers. In fact, it's one of my favorite kind of get-togethers. I love to make a "meal" from heavy hors d'oeuvres. I make several appetizers, always including one or two with some type meat, etc. a sweet or two, etc. and round things out with cheeses, bread/crackers, etc. and veggies and/or fruits and dips. I am just picturing your lovely set-up with flowers, candles and music. That makes me so happy! I'm going to make sure to pick up some appetizer staples to have on hand so I can impulsively "through together" an appetizer evening. Thanks for sharing!!

Rubyclaire, sounds wonderful! Inviting over for "drinks" doesn't imply a full meal, and so I think your menu was more than generous. I think the fact they stayed so long meant they were fine with what you served and weren't getting hungry. And the candles, flowers and socializing made it perfect, I'm sure.

Pal, I agree. We seemed to have impromptu adult gatherings when I was young that involved a lot of leftover desserts ("I have some coffee cake from this morning...") and much simpler fare. But there are so many easy appetizers out there. And I have served Aldi and Trader Joe cheeses and condiments other inexpensive foods that people enjoy. My only gripe is when I over-buy crackers and breads, because I don't eat them as leftovers and they go to waste.

I serve mostly a charcuterie board along with a couple other items but I’m going to do Mtn’s crostini bar next! This is our stocked bar-don’t laugh, I know it’s too crowded but we do use it often and we have a pretty small house now, so it is what it is.

olliesmom - I like your bar and I have that rattan ice bucket and it sparks joy!

I have to laugh Pal because I share your memories. When my folks had friends over for drinks, it was pretzels or maybe potato chips and Lipton soup dip, maybe cheese and crackers, we had a local restaurant that sold a fancy cheese spread with horseradish, but not the ubiquitous vegetable tray. My mom was a trailblazer, we were eating crudités before they became easily available. Like before ranch dressing showed up on the grocery shelves and you could buy the vegetables already cut up . . . :) It was mom's way of trying to get us to snack healthy . . . As for friends over for dessert, well it was almost always take something from Sara Lee out of the freezer. I am old enough to remember when we got all excited because Entenmann's finally showed up in the grocery store. If you wanted a coffee cake back then it came out of the freezer section or you made it yourself. My mom was not a baker. Dad would bring back bagels from business trips to Detroit, that was the only way we could get them unless we were visiting relatives out east . . .

This all changed in the 80s when my parents' generation started to get heart disease, type 2 diabetes and weight issues . . .

I too also remember the slim pickings in the produce aisle . . . Now there are a gazillion offerings but hubs and I try to keep it simple to save money. I would not feel deprived with something more scaled down . . .

Thank you rubyclaire! I think a little rattan/wicker warms an area up.

This is making me want to have folks over too! I am curious about the help-yourself.-bar. What all do you have for mixers and where are they? I don't see any in the photos.

Back in the 80s we all got cheese trays with glass covers for wedding gifts and it was mostly crackers and cheese for us! :)

Pati I went to Germany with my German class in 1977 and brought back a wooden cheese tray with a glass dome cover as a gift for my mom. The height of sophistication at the time, very Euro, lol!

Patl8, i have soda and tonic water, three kinds of bitters, cranberry juice and pomegranate juice, lemons and limes and olives. I keep bourbon, vodka (unflavored), gin, scotch and Irish whiskey. Aperol, Pimms and Campari. And sometimes a ginger beer or two for mixing mules. And sometimes I have sour cherries and cranberries out. And sometimes champagne or prosecco, and always Lillet. And Limoncello. So really, enough stuff for people to have fun with :)

Was just thinking this sounds a lot like our get togethers but we start after dinner--so if you want to come having a bit of something substantial you are covered. We play cards while we nibble and often a dessert is served.

Ollies mom, that’s the second pic of your house that I’ve seen today and I like your style! I wish you’d start a new thread and share more pics!

We are having friends over for dinner this weekend and now I am curious about this crostini bar … what else do we need besides a baguette? Mtn, do you have a recipe? One friend is vegetarian. For dinner I’m making an Italian chopped salad and pasta primavera. Still deciding on an appetizer, but would like to do something ”springy.” I think I’ll make sangria, too!

I don't really like to entertain as much as I used to except very casually with my closest friends. Otherwise there's too many who are gluten-free, dairy-free, nightshade-free, vegan, red meat free, and sugar-free and then there are those who are the opposite of all that.

Anne, oops! I posted pics on the Coffee Table thread. I should have started a new thread.

For a c’mon over casual with those I dont know well , like new neighbors , I try to keep it simple so, if they aren’t big on entertaining, they will feel comfortable.

I've had "drinks" with lots of appetizers, some hot, some cold and then served a hearty soup with bread and then dessert. Everyone seems to go home happy with that combo too. I do love an antipasta board though only because, if I did the crostini thing.... which sounds lovely... dollars to donuts someone would be gluten free and SOL. At least with the antipasta, there's something for everyone be they GF, vegetarian, lactose intolerant, diabetic or whatever else might be an issue.

Our golf club makes their own *delicious* potato chips, and I have been known to put those out when a friend is coming over for a glass of wine.

mtn - such a great idea and it all sounds delicious!