Drink Tips ·

• No friends will thank you the next day for pouring overly strong drinks.
• Consider using double Old-fashioned glasses for everything but wine. If you're pouring Martinis, or cocktails "up" (with the ice strained), which you prefer to serve in stemmed cocktail glasses, beware: they tip over easily.
• Guests mislay their glasses, so have plenty to spare.
• Chill your juices and mixers.
• If you lack refrigerator space, use an iced tub (the kitchen sink or even a bathtub, in a pinch) for chilling ingredients.
• Got lousy tap water? Make ice cubes (and plenty, in advance) with bottled water.
• Consider ordering ice through a delivery service (check the yellow pages under "ice"). It's less hassle and much less expensive than you think.
• Keep extra ice cubes in a cooler.
• For all-spirits cocktails, such as Negrones or Manhattans, consider mixing in advance (no ice!) and chilling them in pitchers — heresy, perhaps, but handy.
• If you set up a bar, invest in an ice bucket (because it looks great) and some inexpensive ice tongs. Remember, guests will be eating with their hands, and tongs will keep those fingers out of everyone's ice!
• Use a plastic sheet under a cloth one to really protect your bar table.
• Buy a red wine (such as Pinot Noir) and a white one (such as Sauvignon Blanc) that are good, but will not overpower the food. Consult our list of Best Wine Producers for recommendations.
• Open about half of the wine bottles beforehand and then reinsert the corks partway. You won't have to struggle to keep the wine flowing, and guests can easily uncork bottles when you're busy.
• Stock some beers from quality brewers (look for labels like Catamount, Celis, or Sam Adams).
• Have nonalcoholic alternatives available, including bottled water.
• Set up your coffee maker in advance. You might also have a sugar bowl, a creamer, and some cups ready, just in case guests want to change gears.