Tips & Ideas

1. No friends will thank you the next day for
   pouring overly strong drinks.
   
2. Consider using double Old-fashioned glasses
   for everything but wine. If you're pouring
   Martinis, or cocktails "up" (with the ice
   strained), which you prefer to serve in stemmed
   cocktail glasses, beware: they tip over easily.
   
3. Guests mislay their glasses, so have plenty
   to spare.
   
4. Chill your juices and mixers.
5. If you lack refrigerator space, use an iced
   tub (the kitchen sink or even a bathtub, in a
   pinch) for chilling ingredients.
   
6. Got lousy tap water? Make ice cubes (and
   plenty, in advance) with bottled water.
   
7. Consider ordering ice through a delivery
   service (check the yellow pages under "ice").
   It's less hassle and much less expensive than
   you think.
   
8. Keep extra ice cubes in a cooler.
9. For all-spirits cocktails, such as Negrones
   or Manhattans, consider mixing in advance (no
   ice!) and chilling them in pitchers — heresy,
   perhaps, but handy.
   
10. If you set up a bar, invest in an ice bucket
    (because it looks great) and some inexpensive ice
    tongs. Remember, guests will be eating with their
    hands, and tongs will keep those fingers out of
    everyone's ice!
    
11. Use a plastic sheet under a cloth one to
    really protect your bar table.
    
12. Buy a red wine (such as Pinot Noir) and a
    white one (such as Sauvignon Blanc) that are
    good, but will not overpower the food. Consult
    our list of Best Wine Producers for
    recommendations.
    
13. Open about half of the wine bottles
    beforehand and then reinsert the corks
    partway. You won't have to struggle to
    keep the wine flowing, and guests can
    easily uncork bottles when you're busy.
    
14. Stock some beers from quality brewers
    (look for labels like Catamount, Celis, or
    Sam Adams).
    
15. Have nonalcoholic alternatives available,
    including bottled water.
    
16. Set up your coffee maker in advance. You
    might also have a sugar bowl, a creamer, and
    some cups ready, just in case guests want to
    change gears.
    

1. Be generous. There are rarely any leftovers,
   and abundance adds to that celebratory feeling.
   
2. People eat more in cold weather and drink
   more in hot weather.
   
3. For more guests one makes more food, of
   course. Guests at larger parties, however,
   generally consume fewer hors d'oeuvres per
   person.
   
4. Dips and spreads are convenient, but finger
   food is more festive. You can transform a dip
   into canapés by spreading it on bread or
   vegetable slices (precut plenty in advance).
   
5. Hors d'oeuvres must be manageable with one
   hand (no pits, please).
   
6. Have nuts, pitted olives, and good cheese
   stocked in case you run low on other foods.
   
7. Pass a platter or two yourself to circulate
   among your guests and encourage eating.
   

Have a quiet code to signal vegetarian friends
which hors d'oeuvres they can eat (garnish those
platters with watercress, for instance).

8. If you expect more than ten guests, ask a
   friend to assist with refills.
   
9. Gradually increase the supply of food as the
   party grows during the evening.
   
10. For long parties or large buffets, offer a
    small sweet (try Lemon Meringue Bites or
    Chocolate Caramel Diamonds).
    
11. If you tolerate smokers, provide ashtrays and
    matches.