Host a cocktail party

“As my guests trickled in, it suddenly became showtime. My first order for a Jungle Bird came in (told you the French love Rum!!). But I know my friend well, and he doesn’t like Campari. So I altered the recipe: [...] It might seem innocuous, but with this small adjustment, the taste becomes more fruity and less bitter. When another friend told me that he liked Campari, I switched back to the original recipe. A few more orders came in and I already began to lose my organisation. Bottles ended up everywhere, toothpicks were nowhere to be found. I made myself a Boulevardier, wanting to relax for a second. [...] To be honest, 80 percent of what people wanted throughout the night were Jungle Birds. I could’ve made it easier on myself. But instead of doing two (or three) at a time, I kept cooking them out individually. This was the first area that I could’ve improved.”

“My parents threw fabulous parties while I was growing up so I’d had experience with swanky cocktail soirées. This, however was my first solo hosting event and I was determined to impress. I stayed up late in my tiny dorm kitchen rolling chocolate truffles and making homemade breads and dips. Because I didn’t have any large serving boards, I lined baking sheets with large cabbage leaves to transform them into gorgeous platters and I upcycled tins into votive lanterns by punching patterns into them with a nail. The party was a smashing success and though I’ve hosted and catered countless parties since, from fabulous penthouse galas to rustic celebrations in a barn, I still smile when I look back on that New Year’s Eve.”