Holiday Cocktails with Ease
Hey Party People!
Recently someone asked me if I had a hosting motto. I thought about it and I am not sure that I do, but if I did, it would most certainly be based on my mood. And my mood right now: There’s a lot going on. If I’m hosting, we’ve got to make it eeeeasy.
It’s Friendsgiving season and we’re a week away from the big day (Thanksgiving). If you’re anything like me, and you’ve focused all your planning and preparation around the big feast, you’ve probably barely considered the beverage offering! Don’t fret. I’m going to let you in on my not-so-secret solution: On The Rocks. On The Rocks offers a collection of premium pre-batched cocktails. Each bottle serves 4 cocktails. All you need is the glassware, ice, and the garnish. I think this is a great solution for hosts, so you don’t have to worry about playing bartender all night. My favorites: the old fashioned, the margarita, and the cosmopolitan. (Yes, I do think cosmopolitans are making a come back.)
Finding ways to make hosting easy is why I like to do it so often. Keep scrolling for other lessons I’ve learned while entertaining.
Happy Hosting!
PS: ICYMI - I am giving away pairs of my favorite hosting slippers. To enter the giveaway, complete the brief entry form. Winners will be selected at random and notified on December 1st!
Earlier this week, I hosted a supper club dinner with Top Chef semi-finalist Lana Lagomarsini. Below are three details that can serve as inspiration for your next get-together.
1. Conversations Start with A Sip
I like to make conversation starters part of the welcome experience by attaching them to the rim or stem of a cocktail glass. (You can find the clear mini paper clips HERE).
2. Side Dishes with Main Character Energy
Guests were big fans of this delicata squash, and I appreciated the simple preparation. (Let this be your inspiration to roast delicata squash and drizzle it with a bit of hot honey.)
3. Size Down on Sweets
I always appreciate a little something sweet. Chef Lana served mini passionfruit tarts and I think petit fours are a welcomed option following a big meal.
