DIY Party Pointers

Hot Bar Tips for the Holiday Host

Enjoying time with your guests can be a challenge for any party host, but with some good pre-planning you can step back from the bar and enjoy your own party. Here are my favorite tips to get the party started!

• Make a list. Assess your supplies and make a list of the ingredients and tools you already have, and then make a shopping list for the supplies that you need. Ideally you can use spirit bottles already in your arsenal—nobody needs three bottles of peppermint schnapps on their bar!
• Ice it. Always buy more ice than you think you’ll need. I suggest 2½ pounds per guest for a two- to three-hour party. I know it sounds like a lot—and it is—but there’s nothing worse than running out of ice! Remember you’ll need ice for making drinks and for chilling beer, wine and sodas. 
• Set up your bar the day before. Give yourself this gift! Begin by clearing a space big enough for your spirit bottles, wine, juices, ice, glassware and tools—and with room for pouring, mixing and garnishing. Ideally, set the bar close to a sink and keep a small waste bin within reach, just for the bar. 
• Prep and set your glasses. If you’re using glassware versus recyclable or compostable cups, wash your glasses the day before (or latest, the morning of), then enjoy the triumphant feeling when you gaze over the array of sparkling, ready-clean glasses well before the party starts. For a two- to three-hour party, you’ll want to plan for a minimum of three glasses per guest. 
• Print a recipe menu. Whether guests are mixing their own drinks or pouring from a pitcher, it’s a nice way to inspire your guests—and remember to include a nonalcoholic drink or two. 
• Stock your bar with measuring tools. Lay out a 1½–2-ounce jigger (or measuring cup) for ease of pouring and to help folks keep track of how much they’re indulging. One to two drinks per hour is normal, another reminder of how important those nonalcoholic drink options are!
• Invest in a solid ice bucket, scoop and tongs. The bucket will keep ice cold and it’s best if nobody handles ice with their bare hands. A big bowl always works in a pinch, but a nice ice bucket really ups the visual ante. 
• Prep ingredients. If you’re making batch drinks, prepare the night before or morning of, cover and chill in the fridge. If you’re adding fresh ingredients like citrus or milk, add those ingredients as close to serving time as possible. 

Stock your coolers. You’ll want a good cooler to store ice and chill drinks. No cooler? Chances are that a friend or a neighbor definitely has one! My favorite coolers have wheels and an extendable handle and you can get a good one for about $50 at the hardware store. It’s great investment if you host more than two parties a year. Keep it clean and dry when not in use and you’ll have it for many parties to come.

The DIY Bar Checklist

1. Spirits: vodka, gin, rum, tequila and whiskey for a classic bar setup 
2. Soda water, tonic, ginger ale, cola and seltzers  
3. Beer and wine   
4. Other ingredients for signature drinks 
5. Ingredients for signature nonalcoholic drinks (or plenty of flavored seltzers!)   
6. Printed bar menu or recipe cards to inspire mixing 
7. Citrus (lemons, limes, oranges) for garnishing 
8. Cocktail olives, brandied cherries and fresh herbs (for the win!)  
9. Bar tins, Hawthorne strainer and bar spoons  
10. Bar mat or tray to catch spills 
11. Small paring knife and cutting board  
12. Ice (2½ pounds per guest, minimum) 
13. Ice bucket, scoop and tongs for ice 
14. Cooler(s) for ice + chilling drinks  
15. Optional “party” buckets to chill beer, wine and sodas 
16. Pitchers or clean bottles for serving signature drinks 
17. Small bowls to display garnishes  
18. Small wastebasket with extra trash bags for the bar  
19. 2–3 clean bar towels to keep hands and surfaces clean and dry