Drinks for Christmas hospitality

Press, Volume CXII, Issue 33094, 8 December 1972, Page 7

Drinks for Christmas hospitality

FOR TWO—OR FOR A CROWD

The annual round of Christmas and New Year parties will soon begin and with it comes the problem of providing hospitality. The cocktail party is one of the most practical ways of entertaining a number of people—but don’t invite more guests than can comfortably be fitted into your home. The choice of cocktails is endless but here are a few classics and less conventional concoctions. Remember that complicated mixtures that require making on the spot are time consuming and tend to slow proceedings, though it helps if you have chosen ingredients chilled and ready. Then mixing is only a matter of moments. Most persons who are drivers nowadays will come to your party with a different attitude to drinking. Few of them can afford to forfeit their licence. The thoughtful host will offer more non-alcoholic drinks, more food and more coffee earlier in the evening — tea too, for those who prefer it.

(or more if liked). Chill thoroughly and serve in small glasses. LE TROPIQUE 1 jigger of Bacardi (white) 1 jigger Rare orange Add ice. Top with water or lemonade to taste. HARVEY WALLBANGER 6oz orange juice loz Vodka Joz Galliano Stir orange juice and Vodka with ice. Splash in the Galliano. DIPLOMAT COCKTAIL | tumbler broken ice g fluid oz sweetened pineapple juice {fluid oz Italian vermouth fluid oz French vermouth Small piece of lemon Cocktail cherry Place ice in tumbler an< add al! other ingredients and stir welt Strain into a glass and

serve with a cherry (makes one cocktail). POLAR BEAR | measure Bacardi | measure Vodka j measure Advocaat Add ice and lemonade. (Makes 50z.) OLD FASHIONED Muddle lump of sugar in a dash of Angostura. Add a measure of whisky, ice cubes, lemon peel and fruit. MINT COOLER 1 measure of whisky 3 dashes Creme de Menthe Soda to top Sprig of mint WHISPER 1-3 whisky 1-3 French vermouth 1-3 Italian vermouth Crushed ice VODKA HULA 1 measure Vodka in a tumbler with ice Fill with pineapple juice

or sweetened grapefruit juice. Stir. Decorate with sprig of mint. Aloha! DUBONOFF 2 parts Smirnoff 1 part Dubonnet Pour through ice and add a twist of orange peel.

BACARDI MANHATTAN 3 jiggers Bacardi Anejo 1 jigger sweet vermouth Splash of Angostura Pour into cocktail shaker. Add cracked ice. Stir and serve in cocktail glass garnished with a Maraschino cherry.