Last
week, I mentioned that I thought the cocktail party should be revived. My
daughter, Paisley, lover of parties herself, suggested I write about it in this
week’s blog post.
I am happy to oblige.
I am happy to oblige.
It is
said that Alexander Waugh, the British novelist, (1898-1981) (older brother of
the well known writer, Evelyn Waugh) was a noted connoisseur of wines and
spirits and invented the cocktail party when he was living the social life in
London in the 1920’s. His unsuspecting guests thought they were invited to tea,
when instead they were served rum swizzles. This became the ritual of serving
early evening drinks, known as cocktails.
A little
more background- The black and white movies of the 1930’s always seemed to have
a lot of cocktail indulging scenes as we enjoyed watching the glamourous stars
of the time sipping dry martinis. Martini shaker in hand, cigarette in the
other, pouring, sipping, laughing. Seriously dramatic intrigue, romance and elegance
abound. Fine attire, black tie, furs, satins and silks.
Every star
character had a liquor cabinet or wet bar in their modern apartment.
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| The Thin Man, Nick Charles demonstrates how to shake the martini. |
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| Cheers. |
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| The "Thin Man". Nora Charles passing Martinis at cocktail party. |
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| Nora Charles shaking the shaker. |
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| My Nick and Nora Martini Shaker. |
Famous quotes, I couldn't resist sharing while on this topic...
In the movie, “Every Day’s a Holiday", Mae West shoots a line- “You should get out of those wet clothes and into a Dry Martini.”
William Powell in “The Thin Man”… on the fine art of shaking- “The important thing is the rhythm. Always have rhythm in your shaking.”
Humphrey Bogart’s
famous line in “Casablanca”, while fixing a cocktail for Ingrid Bergman- “Here’s looking at you kid.”
And, how can we not discuss the cocktail dress?
The
cocktail dress was first stated by Christian Dior calling the early evening
frock a “cocktail” dress in the late 40’s.
My own
wedding reception in 1970 was a cocktail party at the famed Rainbow Grill in
New York City. Much to the shagrin of my aunts and uncles who were used to a
full course sit down dinner on such occasions. But, for me, with players from
the Count Bassie Band playing atop Rockerfeller Center, it said elegance and
New York sophistication.
As I hosted cocktail parties in the 70’s I paid homage to the entertaining
hostess theme with caftans and long hostess dresses, accessorized with big
costume jewelry.
One evening, after we
moved to Connecticut (from the city), we invited all of our New York friends to come for
“Cocktails in Connecticut”, a play on words from one of my favorite all time movies, a 1940’s classic
“Christmas In Connecticut”.
Hors D’oeuvres were brought in from our favorite Chinese restaurant in New York.
“Cocktails in Connecticut”, a play on words from one of my favorite all time movies, a 1940’s classic
“Christmas In Connecticut”.
Hors D’oeuvres were brought in from our favorite Chinese restaurant in New York.
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| The Journal page from the "Cocktails in Connecticut" party, circa 1977... I listed our Guests from NY. The Restaurant that supplied the food: FLOWER DRUM |
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| Another page from the same journal entry... lists The 70's style Chinese appetizers (plus the contents for the drinks we served and some additional bites). |
Some guests lingered on after all of the hors d’oeuvres were eaten. I went into
the kitchen and whipped up a big pot of tortellini a la panna. Conclusion,
always have pasta in the pantry!!!! Just in case!
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| Fifteen guests lingered for pasta after the cocktail party, 1977... I was sure to record these details in my journal after the party as you can see here. |
Cocktail parties just seem like a great idea for entertaining. Cocktails and nibbles. An alternative to the intimate dinner party. The possibilities are endless. With themes like black and white only, 30’s movies, global cuisines, French hors d’oeuvres, Chinese dim sum, Indian satays, Italian antipasto, Spanish tapas, Middle East and Greek meze, Caribbean tastes- you can't go wrong.
And, perhaps instead of putting the energy into cooking- order bite sized treats from your favorite local place. Then, spend the time whipping up the cocktails. Select those that pair well with the food you choose to serve/those that match your theme.
That said, here are some classic mixed drink recipes....
Cheers!
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| The dry gin martini. |
makes 1 cocktail
1/4 ounce dry vermouth
2 1/2 ounces gin
3 to 4 ice cubes
pitted green cocktail olives
Always shake quickly with ice. Shaking
results in a smoother taste but also chills the drink quickly, so you don't have the need for ice cubes.
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| Whiskey Sour |
In a cocktail shaker, combine lemon juice, whiskey and sugar in a mixing glass, and stir with a bar spoon to
dissolve sugar. Add ice cubes. Shake and strain into a chilled glass.
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| Zeus Cocktail |
2 ounces Campari
1 ounce vodka
2 ice cubes
1 strip lemon peel
Combine the Campari, vodka and ice cubes and stir. Twist the lemon peel over the glass and drop in.
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| Tom Collins |
1 ounce fresh lemon juice
3 ounces gin
1 1/2 teaspoons superfine sugar
2 ice cubes
6 ounces club soda or Pellegrino
lemon slice, orange slice, marashine cherry, your choice.
Place the lemon juice, gin and sugar in a tall glass and stir to dissolve sugar. Add ice, fill with club soda and stir briefly. Garnish the drink with your choice.
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| Planters Punch |
1 1/2 ounces fresh lime juice
1 teaspoon brown sugar
4 ounces Jamaica rum
1 1/2 to 2 cups crushed ice
slice of lime
1 marachino cherry or 1 sprig of fresh mint optional
a straw
Combine the lime juice, brown sugar and stir to dissolve the sugar. Add the rum. Fill the glass with crushed ice and stir again. Add your optional choice of garnish and serve with a straw.
I hope you are relaxing and possibly enjoying the company of dear friends on this Memorial weekend. Wishing you all well.
As Always,
xxoo Sheila
