video: how to host a 60s cocktail party!
If your average get-together feels a bit played out, give your next cocktail party a swingin' theme.
Published Jul 21, 2016 7:00 AM
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If your average get-together feels a bit played out, give your next cocktail party a swingin’ theme. In our video, we’ll show you how to (easily!) set the scene for a cocktail party that’s 60’s-chic!
1. Set the scene with super mod fabric as a tablecloth or runner. (We found ours on Etsy!)
2. Every 60’s fete deserves a perfect punch! Find our recipe for “Easy Does It” punch below.
3. It’s the 60’s. Let’s do cheeseballs. (We made a variety, recipe below!)
4. Set out simple crudite, focusing on presentation.
5. Add some flowers in a shade that compliments your fabric and refreshments.
6. Sprinkle in a few 60’s props (swizzle sticks and vintage barware are musts!), and enjoy!
Easy Does It
by Robby Haynes of Letherbee Distillers & Analogue
4 oz Amber Rum (recommend: Denizen)
4 oz Cognac (recommend: Landy VS)
4 oz Cream Sherry (Recommend: Gonzales Byass)
3 oz Lime Juice4 oz Pineapple Juice
2 oz Simple Syrup1 oz Combier Rouge
4 oz Cold Water5 Dashes of Angostura
Build over a large block of ice in a punch bowl. (We froze a bowl of water to create ice block.) Garnish with Pineapple wheels and splash of champagne. The punch serves 4 people. You can stretch this a bit with the extra champagne.Yes it’s a lot of work. Yes it’s worth it. Enjoy!
Cheeseballs Three Ways
1 stick unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
dashes hot sauce to taste (optional)
1/2 teaspoon coarse salt
1/4 teaspoon pepper
1. Add butter, cream cheese, lemon juice, Worcestershire, hot sauce, salt, and pepper into your electric mixer or food processor. Mix until well combined, then divide equally among three bowls.
2. Form contents of each bowl into a ball, then roll each ball in the toppings of your choice. We garnished ours with crushed pistachios, flat leaf parsley and almonds, and walnuts.
3. It’s best to make these and give them an hour or two in the fridge before guests arrive. Serve with a cracker assortment.