Emily Post's Great Get-Togethers (12 page)

And Other Beverages

W
ine, beer, and cocktails may get a lot of play, but they aren’t your only beverage options. Water (both sparkling and still), juices, spritzers, punch, mulled wine or cider, and hot or iced coffee and tea should round out your repertoire.

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It’s customary to serve water, either still or sparkling, with lunch or dinner. Use tap or bottled water depending on your water quality. You don’t have to go with a fancy, imported variety either—sparkling water produced locally may not have the same cachet as imported, but it’s easier on the pocketbook and on the carbon footprint.

Juices.
Fruit or tomato juices are traditionally served at breakfast and brunch. Go for fresh-squeezed juice whenever you can. There’s a rainbow of color and flavor out there: pomegranate, cranberry, orange, mango, guava, papaya, apple, pineapple, grape, and grapefruit, to name a few.

Spritzers.
Even the name sounds fun! Mix wine, fruit juice, or syrups with sparkling water for a refreshing pick-me-up.

Punch—grown-up style.
You loved it as a kid; now it’s all grown-up. Our favorites are sangria and Pimm’s Cup. For a nonalcoholic version, mix fruit juices, cut-up fruits, and sparkling water, and top with a sprig of mint or a slice of lemon or lime.
(See recipe, page 114.)

Hard lemonade or cider.
Alcoholic versions of these two classics are popular on hot summer days.

Mulled cider or wine.
Hot spiced cider or wine will quickly warm up fall and winter parties. Make your own spice mix (cloves, allspice, cinnamon, nutmeg, and orange peel are a nice combination) and invest in a supersized tea ball for steeping.

Lemonade and iced tea.
In the summer, big pitchers of lemonade, iced tea, or Southern-style sweet tea are front and center at all of our parties. Homemade is best, and honey adds a different kind of sweet. Some guests like to make an Arnold Palmer—half lemonade, half iced tea—while others make lemonade spritzers with sparkling water. Garnish with lemon slices and mint sprigs.

Coffee and tea.
Whether hot or iced, coffee and tea are staples at every meal. Offering guests a cup of coffee or tea is a gesture of welcome the world over.

BEVERAGES TO SERVE WITH MEALS

Breakfast:
Coffee, tea, cocoa, milk, freshly squeezed fruit juices, tomato juice

Brunch:
Coffee, tea, milk, fruit juices, tomato juice, soft drinks, iced tea, sparkling water, white wine, beer, Bloody Marys, mimosas

Tea:
Tea (hot or iced), coffee (hot or iced), sherry

Dinner:
Still or sparkling water, aperitifs, wines, beer, coffee, tea, after-dinner drinks

Pimm’s No. 1 Cup

According to Wikipedia, this is the original recipe. Makes 1 drink

1 part Pimm’s No. 1

2 to 3 parts lemonade

Borage leaves, mint leaves, and lemon, orange, strawberry, and apple slices

Into a tall glass over ice, pour the Pimm’s and the lemonade. Infuse with borage leaves, mint leaves, and slices of lemon, orange, strawberry, and apple.

Note:
Popular variants include using half lemonade and half lemon-lime soda, or using just ginger ale and garnishing with a cucumber slice.

Red Sangria

Serves 4 to 6

½ cup water

½ cup sugar

½ cup brandy

1 cinnamon stick

1 bottle light-bodied dry red wine

1 cup fresh orange juice

1 small orange, sliced into thin rounds

1 green apple, thinly sliced

1 lemon, sliced into thin rounds

Bring the water, sugar, brandy, and cinnamon stick to a boil. Turn off the heat, cover, and let steep, cooling to room temperature. Add the remaining ingredients and chill. Serve cold, over ice if you like.

Invitations
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Printed, handwritten, or fill-in, the invitation reveals the style of your party. Be as creative as you wish with shapes, colors, fonts, and images. Invitations also serve as keepsakes from your party, a delightful reminder of a wonderful time!

Place cards
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Place cards let your guests know where to sit at the table. Think beyond the traditional cream or white tent card. Tags in a variety of shapes and colors can be attached to pears or pinecones. Write directly on seashells, mini pumpkins, or tiny flowerpots. Prop the cards against holiday ornaments. A place card can also double as a favor or gift for guests to take home when paired with a picture frame or a sweet treat.

Simple place setting
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From left to right, this simple place setting includes a salad fork, dinner fork, plate, dinner knife (with blade set toward the plate), and a dessert spoon. Glasses (water, left, and wine, right) are set at about a 45-degree angle above the knife. Here, the napkin is folded decoratively on the plate.

Formal place setting
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Formal place settings lend grace and utility to more elaborate meals. As with a simple setting, use only what is needed for the courses served. Additional elements include a place card, bread plate, butter knife, soup spoon, salad knife, dessert fork, and spoon set at the top of the place setting, and a second wineglass.

Three simple centerpieces
.
Centerpieces are all about artistry and creating a mood for your meal. Candlelight is cozy and intimate. Displays from nature, such as fruit, branches, river rocks, or beach glass can be whimsical or elegant, simple or elaborate. Flowers are the most popular option and offer so many ways to express your personal style. Wow your guests with a stunning, classic floral centerpiece or delight them with a more modern look—tiny bouquets or individual blossoms at each place.

Four simple flower arrangements
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Keep it simple by using just one type of flower, or experiment with a burst of different colors and textures for a big impact. So guests can see each other across the table, save tall arrangements for side tables and front halls. And don’t forget the powder room—a lovely place to find a posy.

Wineglasses
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Wineglasses come in all shapes and sizes, not to mention styles. If your glasses have nontraditional shapes, use the larger, rounder ones for water and red wine, and the smaller ones for white wine and aperitifs. Stemless glasses are the modern version of the classic wine tumbler used throughout France.

Barware
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Simple and elegant barware turns any drink into party fare. A good set includes, from left to right, margarita, highball, pilsner, martini, and old-fashioned glasses. Add bar basics such as an ice bucket and tongs, a jigger, and a martini shaker along with fun cocktail recipes and you’ll be shaking and stirring in style.

Jewelry for cocktails
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Garnishes such as rimming sugar or salt, citrus peels, slices of fresh fruit, onions and olives, small edible flowers or herbs are a surefire way to turn simple cocktails and punches into something special for your guests. Left to right: classic martini and olive, Pimm’s champagne punch with rose petal, manhattan with cherry, blood orange mimosa with mint sprig (back), salt-rimmed fresh juice margarita on the rocks with lime slice (front). Don’t forget coasters.