The October issue of Bon Appetit is both “The Party Issue” and all about pizza? Does that make it the pizza party issue? [level-members]
Well, we totally agree with the Associate Web Editor Danielle Walsh gave to the question, “What’s the key to a great dinner party?” Her response: “Cocktail hour. Getting a drink in everyone’s hand and a small bite on everyone’s plate will set the tone for the rest of the night.” Amen, sister.
Further good party advice includes not sweating perfection (no-one cares), never letting the music stop, and never ever running out of ice.
Best advice of the issue: turn your bathtub into a bar. Talk about setting the tone …
A few cocktail ideas BA readers may hit you up for: the Saint-Florent calls for Aperol or Capelletti and sparkling wine. BA also suggests kicking a party off in style by serving some bubbly in stylish glasses. Great idea, except not everyone wants a second (or first) glass of bubbly and invariably, your guests won’t all arrive at the same time.
Another option: aperitifs. Lillet Blanc, Cappelletti, Riard, and Bonal Gentiane Quina are among their recommendations.
An even better recommendation: great brown goods after the meal. Top-shelf scotches, including the increasingly popular Japanese scotches, are an excellent choice. Yamazaki, Nikka Taketsuru, and Chichibu are mentioned by name.
Digestifs also get a nod: Grappa di Castellare, Underberg, Génépi Guillaumette, Braulio, Letherbee Fernet, Clear Creek Blue Plum Brandy, and Zwask Unicum get some BA love, as well.