November 23, 2007

Cocktail Culture - The Basics

Besides going out, there is nothing more I love than appetizers and cocktails. I am going to try this new segment of recipes and ideas and if you don’t think it is worthwhile let me know. And seriously, every once in a while I check the stats and there are a lot more of you out there than are actually commenting.

Here are some basics that have always been a hit for me at cocktails or dinner parties.

Raspberry Royale

6 teaspoons raspberry liqueur - I used Chambord
1/2 pint fresh raspberries
1 bottle of good champagne - chilled

Pour 1 teaspoon of raspberry liqueur into each champagne glass and add 2 or 3 raspberries. When guests arrive, pop the cork and fill each glass with Champagne. Serve immediately.

Recipe from Barefoot in Paris

Salmon Dip

1 package, full fat Philadelphia cream cheese
4 oz smoked salmon - good quality
1 tbsp dill
1 tbsp finely chopped scallions
1 tbsp lemon juice
kosher salt and pepper to taste

I double all ingredients except the cream cheese. I make the dip about 1-2 hours before it will actually be served to let the flavors meld.

For crackers, I recommend using the classic Carr’s crackers or Water Wheel Original Mini’s, which can be found at Whole Foods.

In past experience, people prefer the doubled ingredients in the dip. The flavor is better and more satisfying.

The drink is something that most people will enjoy at a festive event if there is not an open bar. If a low-end champagne has to be used the Chambord definitely covers it up.

Finally, for classic cocktails you will need a classic dress. Something black.

You can buy it here.