Cocktail night

Remember, when you were young, the house where all the kids congregated after school, usually because the parents were pretty cool and they always had tasty snacks? That’s our house, except for adults, and with cocktails. The bar is always well stocked, and friends know they are welcome to drop by any time. We’re one of the few child-free couples in the neighborhood, so we have the luxury of unscheduled time after work. Plus, I like to play bartender.

In addition to the frequent impromptu happy hours, we host a true Friday night cocktail party every few months. It’s a casual affair – no RSVP, show up whenever it’s convenient, friends and family welcome. There’s food and entertainment for the kids – although one (A.K., to protect his identity) likes to hang out by the bar and serves as my occasional apprentice (he makes a mean Sidecar!). For the adults, it’s a chance to unwind at the end of a hectic week.

Although the vibe is relaxed, the cocktails are serious and I put a lot of thought into the menu. It’s a selection of four drinks, with a range of flavors (and alcohol content) to suit different palates. Sometimes the cocktails are thematically connected, sometimes they’re not. Some are classic drinks, others are taken from cocktail guides, and others are original creations. The sources of my inspiration are varied. On a vacation to Andalucía last year, we had tapas and sherry almost every day – which led to a sherry-themed menu. My wife returned from a business trip to the Amazon with a variety of exotic food ingredients, which were incorporated into Latin-flavored cocktails. Friends bring gifts of unusual flavors of bitters and liqueurs, which turn up on subsequent drink menus.

For our most recent party, I was inspired by the wealth of early summer produce at the farmer’s market: fennel, sour cherries, fresh herbs, rhubarb, and berries of all kind (blue, black, rasp, and straw). With such a variety of flavors to choose from, the cocktail menu practically writes itself. How about a light, refreshing Blueberry Smash, with a hint of thyme? Check. Fennel? Gin and Chartreuse seem like the perfect partners. Sour cherries? Obviously, a Whiskey Sour variation. What about rhubarb? Hmm, rhubarb goes with strawberries, strawberries are used in margaritas – let’s make a Rhubarbarita!

See how easy that was?

h.