Throw a glamorous, stress-free cocktail party

By Linnea Johansson

updated 3:50 p.m. ET June 4, 2008

As an event planner, cocktail parties are my favorite get-togethers to host. They're easy to plan and glamorous yet relatively inexpensive. You can serve high-priced items like caviar and still have some money left over because you'll only be serving small bites. Plus, since you'll be making several different types of hors d'oeuvres, there's plenty of room to experiment in the kitchen.

When planning your party, it helps to choose a theme. This doesn't mean all your guests have to show up dressed like pirates or their favorite movie stars, a theme can be discreet, such as a flavor or color that is present throughout the entire evening. A creative theme can make your party feel special without adding to your budget, and it will help you come up with ideas for food, drinks, and decorations.

The key to any great party is for the host to have as much fun as the guests. This guide will make the experience easy and stress-free: It covers all the planning, from selecting a menu and setting up the bar to decorating your space and renting extra glassware. Plus, be sure to check out the handy charts to help you figure out exactly how much food to prepare and how many drinks to buy.

The traditional cocktail party fare is hors d'oeuvres; small, savory finger foods that can be eaten in one or two bites. The recipes included here are all good examples. Typically, hors d'oeuvres are served before a meal and are not meant to be a substitute for a meal—the French "hors d'oeuvre" translates to "outside of meal." However, nowadays I find that it's common for hors d'oeuvres to wind up replacing meals, so if your party takes place during normal lunch or dinner hours, plan to serve enough food to constitute a meal.

Planning tips

• Go seasonal: Before you plan a single hors d'oeuvre, think about what foods are in season. If it's summer and farmers' markets are filled with corn and tomatoes, chances are that's what your guests will be craving. Plus, seasonal ingredients are nearly always the freshest, best-tasting options, so the effort you put into cooking will pay off.
  
  
• Experiment risk-free: Cocktail parties are a great opportunity to try new or unusual recipes. Try something new, then fill out the rest of your menu with recipes you've made in the past and no-cook items such as olives and nuts. That way, if one item isn't a huge success, there are lots of backups.
  
  
• Mix it up: An exciting menu doesn't mean that each recipe has to be difficult or time-consuming. Your menu can consist of five simple hors d'oeuvres. As long as each recipe has a different flavor, temperature, or texture, your guests won't be bored. Search our recipe database for quick, easy hors d'oeuvres.  
  
  
• Downsize old favorites: Almost any dish can be made into cocktail party fare. For example, serve your favorite soup in shot glasses or bake your famous mac-and-cheese in small ramekins.
  
  
• Make it a meal: If your party takes place during lunch or dinner hours and will be a meal for your guests, consider constructing your menu as if it were a regular meal with multiple courses. Start with lighter, cold appetizers and follow with hot main dishes. You can even end with sweet treats such as chocolate truffles to signal that the party is coming to an end.
  
  
• Remember vegetarians: Make sure that 20 to 30 percent of your menu is meatless. This is crucial for any vegetarians in the crowd but it also adds variety for the rest of the guests.
  
  
• Buy backups: To ensure that you have enough food, stock up on "fillers" such as nuts, olives, breadsticks, and dips. These will save you if folks are really hungry, if unexpected guests pop in, or if one of your labored-over hors d'oeuvres doesn't come out as planned. You can also set up a cheese tray with honey, spiced jams, and crackers or bread. Or, serve popcorn topped with Parmesan cheese or drizzled with flavored oil such as truffle oil.
  
  
• Prep in advance: Make sure that 75 percent of your menu can be prepared in advance. That means no heating, constructing, or garnishing, just serving. To cut down on last-minute scrambling, include several canapés in your menu. These mini open-faced sandwiches can usually be prepared fully in advance and served at room temperature.
  
  
• Keep it manageable: If you're hosting a large party (more than 20 guests) and don't have a helping hand, reduce the number of hot items on your menu. One person can handle serving two or three steamy treats, but more than that is difficult. Swap in more cold or room temperature hors d'oeuvres or enlist help.
  
  
• Recipe suggestions: Chevre with Candied Figs, Smoked Salmon Chips, Tarragon Chicken with Anchovy Cream, Lamb Skewers with Hot Mint and Pistachio Sauce, French Fries with Three Dips, Scandinavian Ceviche

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