* All these elements are subject to personal style, income and taste.
What's with all the fuss over "MARTINI MADNESS" anyway? Like it was something new. Didn't everyone's parents throw great cocktail parties in the late sixties? My sister and I would perch quietly at the top of the stairs, peeking, studying the adults more animated then we had ever seen them. The women: Pucci prints, pallotso pants, jeweled sandals and big hair; the fellas: all in dark single-breasted suits, crisp white shirts and slim ties with smooth Brylcreamed hair. All had a cocktail in one hand and a long, slim, menthol KOOL in the other. Blake Edwards could not have set the scene any better if he tried.
Selected filmography includes Blake Edwards' The Party and Breakfast at Tiffany's, all Matt Helm movies (mucho fromage from Dean Martin, the GOD of smooth), all James Bond flicks (I prefer Sean Connery, but I understand this is up for debate), and of course, Ian Flemming's Casino Royale - one of the finest examples of the art of cool.
Maybe I was lucky (blessed even) to be raised by host/hostess extraordinaire. This brings up a very real concern of mine. Is it Nurture or Nature? Science or Art? I'm not so sure you can learn to be gracious. I'm not so sure you can learn to be hip? As host, you must be relaxed and ready to twinkle. I like a busy day of food prep and tidying up to very loud Motown music followed by a long, sweet-smelling soak in the tub. Next, I usually make my first cocktail to get myself ready for the outfit selection and painting the toenails.
I have an odd theory that, as the hostess, I must expose perfectly pedicured feet; this will have a direct correlation to the success of my gathering. Nutty, sure, but any excuse to buy new sandals is all right by me. Whatever you choose to wear, comfort and ease is as important as style.
Next the scene must be set, wherever you've chosen to host your party. Get rid of unnecessary pieces of furniture that could get in the way of fun and inevitable, exaggerated hand and body gestures that occur naturally during any cocktail party worth its salt. Allow plenty of room for food presentation and to set up the bar.
| Gin: | Tanqueray is the classic old school choice, while Bombay Sapphire is a more new school choice. Remember, Tanqueray Sterling oozes understated elegance. |
| Vodka: | Stolichnaya is a classic choice, and Absolut and Skyy are the quintessential choice of the nineties. But, if you want a more expensive spirit, Belvedere, Chopin and Grey Goose are trophy vodkas. |
| Scotch: | This fine spirit is only called for in the Deluxe Martini, but I think it should be mentioned. For the beginner, Glenfiddich or Glenlivet, both single malts. Balvenie, Oban 14,and Craigenmore are pleasant, solid choices. MacCallan and Lagavulin are my personal favorites. While Laphroig - a peaty, smoky scotch is challenging to the pallet like cuttlefish and uni. |
| Vermouth: | Martini and Rossi, dry and blanco. |
| Essencia & Elysium: | Both California Muscats and taste Delightful in vodka martinis. |
| Mix: | Cranberry juice, grapefruit juice, tonic and soda water. |
| Garnish: | Lemons, limes, good green olives, pickled onions, caper berries, oranges, cranberries, and cute seasonal fruit if you like a fruity cocktail |
| ICE | ICE,ICE,AND MORE ICE |
| Sexy Glassware: | Rent if you don't own. What the hell, rent anyway. You don't have to wash them or worry about yours. The martini glass is designed to spill, and to keep your actual alcohol consumption in check. Ya right! |
Planning the food is one of my favorite parts of entertaining. I love to eat, I love to cook, I love to watch people enjoy my food, and I even love the praise. Clearly, not everyone feels this way. There are other options available to you; it just depends on how much money you choose to spend on this element. Try to be a little sensitive to your vegetarian needs. There are lots of tasty morsels, ready to serve at Italian or Mediterranean delis that are great tasting, great looking, and meat free. You can call your favorite Japanese restaurant and order a few trays of sushi. Whatever you decide, make sure you've chosen tantalizing tidbits that are easy to eat standing up (with your fingers) that aren't too stinky and call it good. Don't forget cocktail napkins or small plates if needed. Presentation is very important, so make your table beautiful and feeder friendly. It's a good thing. (Yes it's true; I'm a Martha Stewart fan.)
The guest list is probably the most important element. The blend will set the tone of your evening. Creating the right mix is as fine an art as making a perfect martini. It takes thoughtful consideration. Not everybody likes everybody, that's OK, just don't invite them to the same event. Good friends are always better than good acquaintances but they will do in a pinch as filler, helping to avoid the fear of a boring Mary Tyler Moore party.
Last but not least, the super cool music. For a classic, old school Martini party you must be amply supplied with Frank Sinatra, Dean Martin, Sammy Davis Jr., Getz and Gilberto, Herb Alpert, Esquivel, Serge Gainsbourg, Claudine Longet, and Briget Bardot. If you want to stray from that list, keep it cool. Anything by Marvin Gaye, Al Green, Barry White or James Brown is good. I'm also fond of a little Jackson 5, Madonna and a few other guilty, pop pleasures that shall remain nameless. Don't be afraid of he Beastie Boys, the Fun Lovin' Criminals, The Clash, Fat Boy Slim, Trex, Morecheeba or any butt-wigglin' funk that warms your heart.
Those are the elements of a great party at Barbara's. Use them wisely and often. Get on the phone, open up your home, let the liquor flow, hope that the speakers don't blow and always make sure you don't forget to have fun. Slow and low that's the tempo, then shake it babes - or stir, if you prefer.
