Cocktail Party and Drink Tips

When mixing a drink,start with small cubes of ice and fill a 10 to 12 0z. glass to the rim packing the ice into the glass, add 1.5 oz. of liquor of your choice and fill with your favorite mix. I use a glass with a rough out side because people like the feel when holding the glass. There is nothing worse than having a drink that has lost all the ice and you are still sipping on it to be sociable.

Freeze left-over coffee or tea in cubes. Use the cubes in iced coffee or tea to keep your drink cold and to keep the flavor from becoming watered down.

Put food at different heights on a buffet table by placing phone books on table prior to covering with tablecloths. The books make great risers for a pretty presentation. .Snip ends off pieces of licorice sticks for edible straws.

To keep hot appetizers hot, heat just 1 round at a time. This way, another batch of hot appetizers will be coming from the oven as the last batch is eaten. An electric skillet, hot tray, griddle, or crockery pots are great for keeping food hot. If foods cool as they sit out on the table, pop them into the microwave for a quick reheating. Another solution is to make double dishes. As one plate of appetizers gets picked over, remove it from the table & replace it with a new version of the same food to keep the display looking fresh & inviting.

Red wines should be served at slightly cooler than room temperature, about 65°F.

It's a nice touch to have frosty cold glasses, especially if you're serving beer. Store glasses in the freezer or buried in ice until they are chilled and opaque in appearance.

Provide at least one vegetarian offering.

Paper doilies are an easy way to dress up lain serving trays and plates.

A shot of liquor means 1.5 oz.

If you won't be serving dinner later, count on serving about 8 hors d'oeuvres per person.