We realise the last thing desirable or necessary is to offer advice on how to stay sober. But every realist will know the hazards of the odd drink at this time of year—the one with the friend you haven’t seen for years, the one with the business acquaintance whose face clouds as you decline, the one when you take the presents round. If drinks must be more frequent we are in favour of less heady and more delicious ones.
After all, the whole idea of entertaining at this time of year lies in taking more than the usual amount of trouble. The same spirit that moves one to stay up late peeling chestnuts and stirring puddings should work for drinks too. Not that we have anything, but anything, against the glass of sherry, the whisky and soda, the gin and tonic—and if these are what your guests want, encourage them to make no bones about it. But there is no doubt a specially-made drink implies a less casual sort of hospitality and can make for clearer heads if the party is going to be a long one. On New Year’s Eve, the whole point is that guests should be upright though animated at midnight and after, and an evening-long diet of dry martinis is distinctly unhelpful in this.
Many parties at this time of year tend to be long ones, without much food. People loiter before going on to a yet later party and come on to you when they have been to an earlier one. One of the secrets of this sort of party is to have drinks based on both spirits and wine. If people have had a gin cocktail, it is unwise to offer them a wine cup—and even more so vice versa. So have both; they need not be elaborate—one of the secrets of a good drink, in fact, is that it should be simple but beautifully prepared.
Bordeaux Bowl
This makes enough for eight people. You need one bottle of claret, one tablespoonful sugar, 1/2 sherry glass of curaçao, grated nutmeg. Heat but do not boil. You can add a sherry glass of port instead of curaçao.
Madeira Mist
This is a drink with rather more to it—you could serve it just before midnight on New Year’s Eve. Heat together one bottle Madeira, two tablespoons of brandy, four tablespoons of apricot brandy, one cup of caster sugar. Then add two cups of tinned grapefruit, a cup of sliced pineapple, cut into manageable pieces. Serve each glass on a saucer with a long silver spoon.
Whisky Toddy
If you prefer a hot drink made with spirits, this is a splendid one. Put two or three lumps of sugar or a teaspoonful of soft sugar in a whisky tumbler with a spoon in it. Now add a generous tot of Scotch whisky. Add a squeeze of lemon juice and top up with very hot water.
Hot Buttered Rum
Put two or three lumps of sugar, or the equivalent in brown sugar, in a tumbler with a spoon. Add a tot of Jamaica rum, a walnut of best butter and a small teaspoonful of mixed spice. Top up with very hot water.
Egg Nog
Egg nog is a good drink for people who arrive hungry after a holiday-time journey. It can be made with any spirit—brandy, whisky, rum or gin, or, if your guest prefers, with sherry or port. Put into a cocktail shaker one measure of the wine or spirit, and break an egg into it. Add a tablespoon of sugar and half a tumbler of fresh milk. Shake extra well and strain into a tall glass. Grate a little nutmeg on top.
This article was originally published on British Vogue.
