Entertaining at home means a host or hostess is required to be all things to all people and the drink you choose to serve sets the tone for the evening. It therefore requires some preparation and attention to details.

We shall now cover various aspects of party planning starting with a recommendation as how to keep your wines and spirits, how to give a twist to the presentation of your drinks and some practical tips.

Storing wine and spirits

In South East Asia it is recommended to keep your wines in a chiller such as in the range of wine chillers shown on this web site. On the other hand, spirits and eaux-de-vie are fine at ambiant temperature. Since alcohol proof is at least 80, eaux de vie and schnapps are best appreciated when they are put to chill in a freezer a little while before being served. Here are some storage guidelines:

• Store red wines in a wine chiller at 13 to 15 degrees C. Do not place red wine in a refrigerator. Store a red wine bottle on its side.

• White wines are best kept chilled in a wine chiller, but do not place a bottle in the freezer, first because it may crack, and second because it has detrimental effect. Keeping a bottle of white wine in the refrigerator a few hours before being opened is fine, and in fact necessary to really appreciate the wine.
  
  
• Champagne should be kept in a rack in horizontal position. Champagne loves the dark and the coolness. It is important to maintain a constant temperature of about 13 degrees C.

• Brandy, whiskey and other spirits bottles are best kept upright.

Flavors and garnishes

When making a cocktail, it is important to balance the four basic flavors in a recipe: sweet, sour (sharp), spicy and bitter. The natural harmony of part or all the flavors makes a perfect drink.

• Sweetness in cocktails usually comes from ingredients such as liqueurs (Kahlua, Cointreau, Baileys, Grand Marnier, Galliano and limoncello) and some fruit juices or fruit creams (pineapple juice, coconut cream).

• Sharpness is a flavor that causes you to smack your lips after a sip (e.g: fresh lime, lemon juice). Sharpness refreshes your taste buds more than other flavors. Cocktails with a sharp flavor include the Margarita).
  
  
• Spicy cocktails are those with a hint of cinnamon or nutmeg. A Bloody Mary is spicy because it features tomato juice and black pepper.

• Bitterness is found in cocktails containing Campari and other bitters that come with ingredients made of herbal extracts..

Experiment with flavors and take note of the ingredients when you immediately like something. Try to be precise with some recipes at first. As you get more confortable in obtaining the expected flavors, start improvising with your own creations. Do not underestimate the look and presentation of your cocktails to set a party mood. The following look good as a garnish:

• Apples cut in a thin wedge.

• Blackberries and blueberries.

• Cucumber peel and celery sticks.

• Kiwifruit, oranges, pineapples, strawberries .

• Lemons and limes (in wedge or sliced)

• Mint.

• Green olives for a Martini.

Garnishes are the finishing touches. First consider the flavor, then match the garnish with the dominant flavor. Next consider the harmony of the drink and the garnish colors. Last, a garnish must be in proportion of the glass.

Useful tips

Here are a few useful tips to keep in mind while preparing your drinks:

• Blending cocktails: they deliciously combine the texture of fruit with the essence of the spirit. As a general rule, you blend any recipe that contains cream, fruit and crushed ice. It is best to make two or more drinks at one time, especially if you are making the cocktails during a party. Always wash, peel and dice the fruit before adding it to the blender. Make sure there is enough liquid in the blender. You might have to add a dash of white wine or spirit to make the mixture easier to blend.
  
  
• Creating a layered drink: layered drinks are usually made in shot or liqueur glasses. All you need is a steady hand and a barspoon to float each liquid over the one already in the glass. Read the label on the spirit or liqueur bottle to discover the alcohol volume. The lower it is, the more sugar it contains and the heavier it will be. In a Pousse-Café start pouring the heaviest ingredient, then use the bar spoon to pour the next lighter ingredient over it without "disturbing" the previous layer.

• Muddling: use a wooden muddler to bring out the essence of a fruit or leaf. Choose a glass with a heavy base. Dice the fruit and place it in the glass together with sugar and a dash of spirit or wine, if stated in the recipe. Then muddle fruits and mint directly in the bottom of that glass.
  

Planning

The organization of a cocktail party begins at least two weeks before the event. The objective is to enjoy the party, not get stressed about it. Among your check you should consider:

• The cocktail menu: for a party of 20 people, make a choice of 6 cocktails to offer. Recipes that are built, muddled and shaken are easiest. The blender is messy and noisy but does delicious cocktails.
  
  
• Ice: buy small bags of ice and place them in the freezer. Fill an ice bucket about five minutes before the guests arrive.

• Advance preparation: you can prepare cocktails in advance without wasting ingredients. For example, you can salt the rim of several margarita glasses beforehand. Then pour the recipe times the number of the guests into a pitcher. Do not add ice at this stage. Place the pitcher in the refrigerator. As the guests arrive, pour a measure for one cocktail into the shaker with ice. Prepare each garnish in advance.

• Juices: make fresh orange, lemon and lime juice if possible.