Throw a glamorous, stress-free cocktail party

Planning the cocktails
The name says it all: Cocktails are a must at a cocktail party. While you can wait a bit to serve the food, you should have the drinks ready when the first guests walk through the door. This will give people something to do while forcing them to mingle.

There are three main approaches to serving drinks and each has merits. A full bar includes a wide variety of liquors and mixers. A themed bar focuses on one type of liquor and an assortment of mixers. A signature cocktail bar features one or two mixed drinks. Regardless of the way you choose to serve cocktails, be sure to include an appropriate amount of wine and beer; use our drink quantity chart to determine how much to buy. And always have plenty of water (make it special by serving sparkling water with lemon or berries) and at least one other nonalcoholic option, such as Tarragon-Spiked Lady Grey Iced Tea or Ginger Pineapple Sparkling Punch.

• Full bar: A full bar is by far the most complicated and expensive approach. That said, with a little planning, it's completely doable, and a lot of fun for serious cocktail lovers. You'll have a wide assortment of liquors, mixers, and garnishes on hand so guests can enjoy their old favorites, or discover a new cocktail.
  
  
• Themed bar: A themed bar features one or sometimes two types of alcohol and a variety of mixers, plus wine, beer, and nonalcoholic drinks. This option is more wallet-friendly than a full bar because you don't have to buy less popular or more obscure liquors and mixers, some of which might not be used. A themed bar works for any liquor, just serve the appropriate mixers and garnishes alongside. Use Epicurious’ drinks database to find the perfect cocktail recipes.

  My favorite option for a themed bar is Champagne because it's festive and offers so many mixing opportunities. For classic Champagne cocktails, set out sugar cubes, bitters, and liquors. The Bellini, which is made with peach purée, is a classic Champagne cocktail, but you can use other fruit such as kumquats or blood oranges. Or, put scoops of sorbet on the bottom of Champagne flutes and add your favorite bubbly. Prosecco, an Italian sparkling wine, and Cava, a Spanish sparkler, are less-expensive alternatives to Champagne.
  

• Signature cocktail bar: My favorite way to serve drinks at a party is to offer a few signature cocktails, plus wine, beer, and nonalcoholic beverages. This is by far the easiest approach to cocktails and can cut down on liquor costs. You can mix the drinks in pitchers ahead of time, then once guests arrive, add ice and serve.

  It's best to provide guests with at least two cocktail choices, preferably made with different alcohols, one with vodka and one with rum, for example. If you're feeling ambitious, add a dessert cocktail toward the end of the night.

  When selecting signature drinks, think about the season and theme of your party. At an alfresco summer party, guests will love refreshing Mojitos or Margaritas. In colder weather, they'll cozy up to Mulled Red Wine or Spiced Cider.

  Turn your favorite cocktail, such as a Gin Fizz or a Negroni, into your own signature drink by simply renaming it for the night. Or serve a classic with a twist, such as a Pomegranate Manhattan.
  

• Classic cocktails: The Sidecar, Gin Fizz Mojito, The Classic Margarita, Negroni, Mulled Red Wine
  

• Updated twists: Lavender and Peach Bellini, Kumquat Champagne Cocktail, Blood Orange Champagne Cocktail, Pomegranate Manhattan, Spiced Cherry Cider with Kirsch Cream, Gin and Tonic with Cointreau   

Garnishes
For serious cocktail drinkers a beverage isn't complete without its garnish. The basic garnishes are olives, pickled onions, cherries, lemon and lime wedges, salt, and superfine sugar. Consult our drink quantity chart for information on how much to buy. In addition to offering the basics, use garnishes as an opportunity for creativity; add chili peppers to Margaritas or sugar cane sticks to Mojitos, for example. For a unique twist, try serving a classic cocktail like a gin and tonic with a fresh herb sprig; it will add a hint of flavor and look pretty. If you're serving specialty cocktails, be sure to include a fun garnish, such as the slice of fruit that finishes the Blood Orange Champagne Cocktail. Ice cubes can double as garnish, adding a touch of flavor and a visual appeal. Simply place fresh herbs, edible flowers, or berries in ice cube trays, add water, and freeze.

Choosing wine
Cocktails might be the main attraction, but you're guaranteed to have at least a few non-cocktail drinkers in your crowd. Use these guidelines to stock the right wine.

• Food and wine from the same region tend to go together. If your menu focuses on food from a specific country, serve wines from the same place.
  
  
• Red wine is traditionally served with heavier foods, such as steak and game, and white with lighter dishes, like poultry and fish. For a cocktail party where you're most likely serving both, choose a heavy white and/or a light red to go with most options.
  
  
• Although red wine is becoming more popular in the United States, in most of the country white wine is preferred. Stock up on extra bottles of white, especially in warm weather, when folks are more likely to drink Pinot Grigio than Pinot Noir.
  
  
• Nonalcoholic options: Ginger Pineapple Sparkling Punch, Tarragon-Spiked Lady Grey Iced Tea

Swedish-born, New York–based event planner Linnea Johansson runs Linnea Johansson, Events Plus Food. She is the author of Perfect Parties: Tips and Advice from a New York Party Planner, and she recently became a food columnist for Swedish ELLE.

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