My very favorite type of party to give, and to attend is an appetizer party. Notice I did not refer to it as a "Cocktail" party. A cocktail party is one designed around cocktails. The point is to come by, enjoy a drink or two, a few nibbles, and leave by a certain time (which is designated on the invitation). The first cocktail parties were a result of the 1920 laws that mandated prohibition. People started entertaining at home more, often with their homemade liquor. The cocktail party was both publicized and glamorized by Hollywood in the 1950's. In the following decades, society moved toward a more relaxed, and casual way of living and entertaining, thus ending the formal era of the authentic cocktail party. The strictest definition of a cocktail party involves between 10 and 30 people, and is no more than about 2 hours. It is usually before or after an event; such as before going to the theater, or after work before going to dinner. Of course this is the 21'st century, and as a society, we challenge steadfast rules and definitions. Not many of us own a copy of Miss Manners. If you want to call your party a cocktail party, I say go for it.
I refer to this type of party as an "Appetizer Party," because I want the focus on the food. It is fun to have a few signature drinks for guests to try, but have wine, beer, and plenty of non-alcoholic drinks as well. One of the greatest things about an appetizer party is there is no worry about sitting down at a certain time, or having to orchestrate strict timing. It is actually more fun to stagger the appetizers, and pop things into the oven throughout the evening.
When we have a party, everyone always asks if they can bring something. An appetizer party makes your answer very easy. Tell those who offer, to bring their favorite appetizer, on a platter, ready to serve. That way you have more variety, less work to do, and your guest feels a sense of contribution. If your party consists of very close friends, you may want to assign certain appetizers, one to each guest, and then you will know exactly what the menu is. If you are planning on displaying your appetizers on one or two tables, (perhaps one in the kitchen and another table in the dining room), make some little place cards, giving the name or vital ingredients of the appetizer, i.e. Cheddar and Bacon Stuffed Mushrooms, Hot Crab Dip. That way you will not have to repeat yourself every time someone wants a description of what they are about to eat. It is also helpful if someone has allergies.
When it comes to serving of drinks-have a bar area. It can be something as simple as a card table, in a corner away from the food, or an elaborate wet bar. If you are having a large party, consider two bar areas to keep the traffic flow from bottle necking. Have glasses, garnishes, napkins, toothpicks, alcohol, and more ice than you thought you would ever need (use an ice bucket on the table, and then put more ice in a cooler under the table). If your party is large, and you do not have hired help, just appoint a good friend to be the bar tender. Or, let your guests help themselves. If you want to have a few signature bar drinks, which are usually big hits, just write down the directions for making the drink on an index card, and have everything on the table.
Adlen Robinson is a free lance food writer and columnist. Feel free to send her an email with your questions at [email protected].
Monday
August 4th, 2025
7:51PM
