Ever so often when hosting a party, you find yourself spending more time in the kitchen getting things together than with your guests.  A situation nobody is happy with.  So plan well in advance pre-prepare both the bar and the dinner.  Do not try and do everything on the last day – you do not want to be exhausted and irritable at your own party.

Let the type of party determine your drink menu.  For a formal, sit-down dinner, stick to straight drinks or simple highballs and wine.  You obviously want to impress here, which means buy only top-shelf or the best brands available.  Use the best glasses you have, and fi you want to be really elegant, pour your mixers and water into nice carafes or jugs.  Crystal decanters for spirits are a nice touch.  If the party is not so formal yet small (six to eight people), you could plan a ‘cocktails only’ evening.  Choose four-two shaken and two stirred or built up – after figuring out what flavours your guests like best and stick to them.  For a larger gathering, it is always best to make a large punch.  Everyone helps themselves and life is peaceful.  You could get fancy and have three punch bowls instead of one.  I think the idea of one big punch is antiquated and rather boring.  Most people like a choice and you can be really creative.

ICE IN QUANTITY:

If ready cubed ice is available in your city, get yourself the required quantity.  Make sure they pack it in an well insulated container or bag it in usable quantities in your freezer.  Alternatively, put the ice bags in your washing machine – no puddles on the floor, will stay insulated, no issues of draining.  Am sure you think I’m completely nuts but I assure you it works!

When one thinks punch, one automatically conjures up visions of this large bowl of slush swimming with all kinds of fruit.  Not necessarily true.  You could turn most of your favourite drinks, shaken ones excluded, into a wonderful punch.  Bloody Mary, Planter’s punch, Long island iced tea, Cosmopolitan, Margarita… the list is endless.  All you have to do is multiply the quantities, pour over a large block of ice and put the garnish in.  if ti uses any aerated drinks, pour them in just before service.  In fact, make the whole lot in a big bowl in the morning, liquor and all, then pour it over the ice, along with the bubbly stuff, when the guest are ready.

By Shatbhi basu.  Asian Age , Aug 2007