I’ve found that inviting a few guests over for a cocktail on a weeknight is a nice way to connect with other busy people. You can offer hospitality without committing to dinner and all that entails (either in or out), and your guests can accept even if they have other plans later in the evening, or just aren’t up for a full-on night out.
For us lately, it’s also been a nice way for friends to see our 17 month-old daughter and still have an evening of grown-up socializing. Typically, Julia appears for a half hour or so when cocktails are served, works the room, then delivers goodnight kisses, slips into something more comfortable and hits the sack. When the sitter arrives, some of our guests head out to dinner with us and others move on to other things.
It’s a great concept, and, through trial and error, I’ve developed a few strategies to help keep it easy and fun:
1. Dont be a bartender. In many ways, bartenders are just good looking short order cooks. Don’t get trapped behind the kitchen sink making cocktails on demand. Instead, make a pitcher of the evening’s “featured cocktail” in advance and set it out with a shaker, some ice and glasses. For tonight’s cocktail hour (pictured above), I made a drink out of vodka, Cointreau, St. Germain (an Elderflower flavored liqueur) and fresh Meyer lemons that I’d brought back on Monday from our garden in San Francisco. It needn’t be some unique, seasonal creation, though. In my experience, a well-made pitcher of a standard like a Martini, Manhattan or a Margarita always goes over well.
For inspiration, you may want to look at these posts:
The Highland’s Fall (recipe posted here)
Valentini (recipe posted here)
Three Margarita Alternatives: the Pisco Sour, the Elder Collins and the Caipirinha (recipes posted here)
Of course, it’s good to have on hand a bottle each of red and white wine and some sparkling water for people who prefer not to drink cocktails. And keeping a bottle each of vodka, gin, Scotch and bourbon on hand never hurts. I’m always surprised, though, at how few requests I get for alternatives when a pitcher of pre-made cocktails is on the table (and how much of it people drink).
2. Keep the food simple. I’m always intrigued by fancy hors d’oeuvres, but too many times I’ve been hunched over a platter, tying up the thirtieth little tidbit with a chive (or something like that), in my underwear, when the doorbell rings. Lately, though, I’ve come to my senses, and I stick to a formula of serving the basic bar trinity of olives, chips and nuts, and One More Thing.
The basics don’t need to be dull. Indeed, I can’t really think of three things I’d rather eat than good olives, potato chips and nuts, and I find that most of our guests share my enthusiasm. Tonight, I served Moroccan oil-cured olives, fried Spanish Marcona olives and thick crinkle-cut salt and pepper potato chips. French Picholine olives, roasted cashews and thin Cape Cod-style chips are another favorite trio. Dozens of good, labor-free variations are available at any good market at any time courtesy of the global economy.
For the One More Thing, I’m guided by the season, my mood and, of course, how much time I have. For tonight, I served a quick and easy hors d’oeuvre that I made last night based on a traditional Turkish recipe.
Feta and Walnut Spread (recipe posted here)
Other One More Things in my current repertoire include a warm crab dip, little grilled cheese sandwiches brushed with sage oil, and gougeres, or Gruyere cheese puffs. If I’m pressed for time, mellow aged cheeses, such as an aged Gouda, Manchego or Crottin de Chavignol served with a sliced baguette are quick and reliable choices.
3. Plan ahead. A little advance work the night before can reduce your stress level and improve the party. Even if you’ve got the food and drink nailed, think a little about presentation. Set out the bowls and platters you plan to use, choose and wash the glassware, find cocktail napkins and style the table a little with candles, flowers or other decorative elements that work with the occasion, the season or the menu. I don’t think it has to be elaborate to be successful –just thoughtful, neat and coherent. For tonight’s table, I just set out a bowl of the lemons I used in the cocktail, picked up their color in a daffodil plant I already had on hand (I bought it at the supermarket) and pulled together an Indian brass tray and candlesticks that were already in use elsewhere in the room.
4. Communicate Timing. I think there was a time when being invited for cocktails clearly meant that you were on your own for dinner. Nowadays, though, many cocktail parties go on into the wee hours and involve food sufficient for an evening meal, so it’s important to be explicit about the schedule. An easy way to do this is simply to give a start and an end time –say, 6:30 to 8:30– or to say something like, “We’ve got dinner plans at 8:30, but please stop by for a drink between 6:00 and 8:00.”
Even on a school night, give it a try. With some planning and a streamlined approach, a midweek cocktail party can be an efficient but still fun and satisfying way to bring busy people together at home and still get a decent night’s sleep. 
