5 Cocktail Party Menus

Photo by Lisa Romerein; written by Amy Machnak

Wine soiree

At this swank affair, pair the right sips with the appetizers, ranging from caviar to steak-and-mushroom skewers.

Photo by Lisa Romerein; written by Amy Machnak

Pine-Nut Salad Spears

This elegant take on salad makes the perfect starter.

Pair with: Unoaked Chardonnay

Recipe: Pine-Nut Salad Spears

Photo by Lisa Romerein; written by Amy Machnak

Goat Cheese with Peppers and Almonds

Just slice and serve a few refined ingredients and you're ready to mingle.

Pair with: Sparkling rosé, Pinot Grigio, Riesling, or Pinot Noir

Recipe: Goat Cheese with Peppers and Almonds

Photo by Lisa Romerein; written by Amy Machnak

California Caviar Tasting

Set 1 jar (1 oz.) California caviar* in a bowl of ice on a platter. In smaller, individual dishes, serve minced shallot, crème fraîche topped with chopped chives, shredded lemon zest, and melba toast or toasted baguette slices. (*See tsarnicoulai.com)

Pair with: Blanc de blancs sparkling wine or Sauvignon Blanc

Photo by Lisa Romerein; written by Amy Machnak

Steak and “Oyster” Skewers

Mini-skewers are the perfect party food. This earthy combination holds up well to a bold red.

Pair with: Syrah or Merlot

Recipe: Steak and “Oyster” Skewers

Photo by Lisa Romerein; written by Amy Machnak

Chinese Scallops

You can make these tasty scallops in a flash, leaving you plenty of time to hang out with your guests.

Pair with: Brut sparkling wine, Riesling, or Pinot Noir

Recipe: Chinese Scallops

Photo by Lisa Romerein; written by Amy Machnak

Brew bash

The latest craze? Pairing craft beer with food. Try our suggested styles for a very grown-up take on bar bites.

Photo by Lisa Romerein; written by Amy Machnak

Cured Meats and Soft Pretzels

Arrange 1/4 lb. each thinly sliced hot coppa, mortadella, prosciutto, and soppressata on a platter. Serve with Dijon mustard and soft pretzel rolls.

Pair with: A full-bodied pilsner, such as New Belgium Brewing’s Blue Paddle, or golden ale

Photo by Lisa Romerein; written by Amy Machnak

Street-Snack Tacos Verdes

These finger-food tacos are deceptively easy to make.

Pair with: Lager, especially a Mexican one such as Negra Modelo

Recipe: Street-Snack Tacos Verdes

Photo by Lisa Romerein; written by Amy Machnak

Inside-Out Spiced Brie

This flavorful alternative to a baked Brie will have your guests coming back for more...and more.

Pair with: American pale ale, such as Full Sail or a blond bock such as Gordon Biersch

Recipe: Inside-Out Spiced Brie

Photo by Lisa Romerein; written by Amy Machnak

Tempura Vegetables

Move over, fries--these doubly crunchy veggies are the perfect complement to a crisp beer.

Pair with: Anderson Valley Brewing Company Boont Amber Ale, Kona Brewing Company Longboard Island Lager, or Sierra Nevada Pale Ale

Recipe: Tempura Vegetables

Photo by Lisa Romerein; written by Amy Machnak

Garlic Shrimp

These zesty shrimp would also go well with white wine, but we love the dish with a cold pale ale.

Pair with: American pale ale, such as Sierra Nevada

Recipe: Garlic Shrimp

Photo by Lisa Romerein; written by Amy Machnak

Retro punch party

This party brings back the appetizers of the ’50s with modern twists. If you want to offer more drink options besides punch, mix up some Manhattans and martinis for your guests.

Photo by Iain Bagwell; written by Amy Machnak

Boozy Olives

The martini as finger food--so classy.

Recipe: Boozy Olives

Photo by Iain Bagwell; written by Amy Machnak

Molten Cheese Log

Bring back fondue, the ultimate party comfort food.

Recipe: Molten Cheese Log

Photo by Iain Bagwell; written by Amy Machnak

Endive “Chips” with Blue Cheese Dip and Bacon Dust

The iceberg wedge salad gets reinvented. Endives are the perfect vehicle for a condiment as delicious as this one.

Recipe: Endive “Chips” with Blue Cheese Dip and Bacon Dust

Photo by Iain Bagwell; written by Amy Machnak

Smoked Oysters on the Half “Shell”

Lay about 25 large salted potato chips on a serving plate. Top each with a smoked oyster, cut in half if large, from 2 cans (3 oz. each); about 1/4 tsp. sour cream; and a sprinkle of chopped chives.

Photo by Iain Bagwell; written by Amy Machnak

Pear Punch Sparkler

Pair your apps with this fizzy and fruity cocktail.

Recipe: Pear Punch Sparkler

Photo by Annabelle Breakey

Classic cocktails & appetizers party

This menu tips its hat to tried and true bites and sips, with a decidedly Western spin.

Photo by Thomas J. Story; written by Amy Machnak

Sausage Mushroom Caps

These spicy sausage-filled mushrooms can easily be made ahead and then cooked and served just as guests arrive.

Recipe: Sausage Mushroom Caps

Pair with: Marmalade Sours

Photo by Thomas J. Story; writen by Amy Machnak

Spicy Sesame-Nut Mix

We liked these with a bit of a kick, but you can easily adjust the spices to make them sweeter or spicier to suit your guests.

Recipe: Spicy Sesame-Nut Mix

Pair with: Basil Gimlet

Photo by Annabelle Breakey; written by Amy Machnak

Deviled Eggs with Salmon and Two Mustards

Deviled eggs get a holiday upgrade with the help of smoked salmon and crème fraiche.

Recipe: Deviled Eggs with Salmon and Two Mustards

Pair with: Pisco Sour

Photo by Annabelle Breakey; written by Amy Machnak

Poached Shrimp with Meyer Lemon Ginger Sauce

Everyone loves chilled shrimp. Instead of lemon wedges, try serving it with this lovely and flavorful dipping sauce.

Recipe: Poached Shrimp with Meyer Lemon Ginger Sauce

Pair with: Clove-scented Sidecar

Photo by James Carrier; written by Amy Machnak

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Crab cakes are a fantastic holiday appetizer, since Dungeness crab is in season. We love to serve these bite-size cakes at parties.

Recipe: Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Pair with: Champagne Cocktails

Photo by Thomas J. Story

Dessert & cocktails party

Those who harbor a sweet tooth will love this decadent party menu.

Photo by Iain Bagwell; written by Amy Machnak

Tangerine Crème Brulee

Winter is prime citrus season so our lightly scented crème brulee is a perfect way to get more of it into every meal.

Recipe: Tangerine Crème Brulee

Pair with: Mulled Cranberry Wine Punch

Photo by Annabelle Breakey; written by Amy Machnak

Chocolate Candied Almonds

Warning: These candies are very addictive. Therefore, we suggest you make a big batch and give some as gifts, serve some at your holiday party, and keep a small stash just for yourself. For emergencies, of course.

Recipe: Chocolate Candied Almonds

Pair with: Coconut Eggnog

Photo by Leigh Beisch; written by Amy Machnak

Honey Caramel Nut Bars

The buttery shortbread is heavenly with the honey caramel that’s baked around this salty nut mixture. Cut them into various shapes and set out with coffee or a cool weather cocktail.

Recipe: Honey Caramel Nut Bars

Pair with: Warm Apple Pie Cocktail

Photo by Annabelle Breakey; written by Amy Machnak

Mocha Almond Fudge

The coffee flavor is subtle and works nicely with the rich chocolate. Almonds are optional but we love the bits of crunch with the creamy fudge.

Recipe: Mocha Almond Fudge

Pair with: Keoke Coffee

Photo by Quentin Bacon; written by Amy Machnak

Cranberry Rugelach

Rugelach is a classic holiday cookie. We love this cranberry version, which makes it even more festive.

Recipe: Cranberry Rugelach

Pair with: Hot White Chocolate

5 perfect cocktail party menus

Wine soiree

Pine-Nut Salad Spears

Goat Cheese with Peppers and Almonds

California Caviar Tasting

Steak and “Oyster” Skewers

Chinese Scallops

Brew bash

Cured Meats and Soft Pretzels

Street-Snack Tacos Verdes

Inside-Out Spiced Brie

Tempura Vegetables

Garlic Shrimp

Retro punch party

Boozy Olives

Molten Cheese Log

Endive “Chips” with Blue Cheese Dip and Bacon Dust

Smoked Oysters on the Half “Shell”

Pear Punch Sparkler

Classic cocktails & appetizers party

Sausage Mushroom Caps

Spicy Sesame-Nut Mix

Deviled Eggs with Salmon and Two Mustards

Poached Shrimp with Meyer Lemon Ginger Sauce

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Dessert & cocktails party

Tangerine Crème Brulee

Chocolate Candied Almonds

Honey Caramel Nut Bars

Mocha Almond Fudge

Cranberry Rugelach