Fully Loaded?

Saucytender – I am having a holiday party next weekend, yes holiday, not Christmas. Anyway, this will be my first party that isn’t a kegger/beer can event – you know with coasters and [stuff]. Do you have a checklist for a fully stocked bar? – All Grown Up Now

I don’t have a checklist because you don't need to offer your guests a fully stocked bar at parties you host. At this time of year, in this troubling economy, who wants to spend $300+ stocking a bar? Along with beer, wine and soft drinks (in the alcohol-free sense, not necessarily the soda pop denotation), offer your guests one or two cocktails/mixed drinks to choose from.

Not only will you avoid the outlay of cash or credit to fill a bar with rum, brandy, gin, vodka, bourbon, scotch, tequila, vermouth, triple sec, amaretto, assorted liqueurs, olives, cherries, bitters, grenadine, cranberry juice, ginger ale, club soda, tonic water and hopefully freshly squeezed fruit instead of the canned substitutes. I know it seems like a dirty word but by limiting the drink selection, you will have more control at your party.

Because freak is occasionally used in conjunction with it and the gerund version of the word has some less than pleasant connotations, the concept of control seems like a bad thing, especially at a holiday party, where you are supposed to be relaxing. My response would be twofold – If guests are able to relax and enjoy themselves - it is because someone put some work into making time/space for relaxation. Secondly, hosting a party is not an exercise in participatory democracy, where the guests get to decide when to show up, when to leave, what and how much they get to eat and drink…No, hosting is all about imposing your will and abilities on others.

Control comes in another form; by offering a finite drink list to your guests, you can control the quality of what is served. Rather than do a bunch of mediocre things on a broad scale, you can do one thing really well. Starting with ingredients, because you aren’t buying 30-50 different things you can focus your resources, here it means better liquor, better mixers, better fruit and focused attention - all of which will make a better drink.

Instead of getting a moderately okay bottle of brandy - in case one of your guests might want a Sidecar or an Alexander. All the sudden you don’t have to have a bottle of Cointreau or creme de cacao. You can roll that savings into a good bottle of brandy and serve a hot toddy made of warmed pear brandy and pear juice flavored with fresh ginger, cinnamon and nutmeg. It is unique, simple to make, seasonal and your guests will remember it more than the half dozen gin and tonics they threw down their gullet at the office party.

For more ideas, the next Saucyman post will feature some links and recipes for drinks during this, the entertaining season. Next week, we will offer cookbook recommendations and gift recommendations for the kitchen enthusiast on your list.