| Thread Number: 40843
Cocktail Hour |
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Post# 604304 6/17/2012 at 21:38 (338 days old) by vintagekitchen  (columbia ky) |
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 Too hot to cook, whatever will I do? Of course, cocktails! So chic, so daring, this will show that snooty Mrs. Jones from across the street, with her new Lady Kenmores.
Seriously though, whatever happened to this wonderful trend? At one time every little suburban home was having cocktail parties with the neighbors. All the vintage ladies magazines and cookbooks list recipes and ways to outshine the neighborhood "Mrs. Jones" at your cocktail party. Now it seems cocktail parties are a thing of the past. Sad.. 
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| Post# 604308 , Reply# 1 6/17/2012 at 22:18 (338 days old) by wayupnorth (Maine - Vacationland ) | ||
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Post# 604323 , Reply# 2 6/17/2012 at 22:40 (338 days old) by rp2813 (SF Bay Area) |
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| Post# 604381 , Reply# 3 6/18/2012 at 06:12 (337 days old) by abcomatic (Bradford, Illinois) | ||
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This past Sat. I just made a few cucumber sandwiches and gin martinis at 5:00. Its Nice to have a cocktail and something light to eat before dinner which we eat at around 6 or so. | ||
| Post# 604411 , Reply# 4 6/18/2012 at 09:38 (337 days old) by LordKenmore (WA) | ||
 This is only speculation, but here are some possible guesses of why cocktail parties faded, at least in some circles:
-Some might feel cocktail parties were done to death, and became a worn out idea. -Attitudes towards alcohol have changed. Some forms of alcohol seem to be more acceptable in today's climate. Wine is Good. Anything with hard liquor is Bad. -Price of alcohol might also be a factor. Particularly in states with sky-high prices. | ||
| Post# 604414 , Reply# 5 6/18/2012 at 09:47 (337 days old) by LordKenmore (WA) | ||
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In social circles where cocktail parties have faded away, one could view it as an opportunity to do something that no one else is currently doing, and have a cocktail party. If no one else is doing them, a cocktail party would seem special. And one could have fun doing something "retro."
At least, I could see myself doing this...or I could if it weren't for the appalling price of liquor.... | ||
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Post# 604484 , Reply# 6 6/18/2012 at 11:58 (337 days old) by Jetcone (Schenectady- Birthplace of Elec-Trak & Lucalox ) |
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| Post# 604548 , Reply# 9 6/18/2012 at 15:50 (337 days old) by wayupnorth (Maine - Vacationland ) | ||
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Post# 604552 , Reply# 10 6/18/2012 at 15:57 (337 days old) by Frigilux (the open prairie of Minnesota) |
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Post# 604553 , Reply# 11 6/18/2012 at 15:58 (337 days old) by ptcruiser51 (New Jersey) |
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 Do you mean the deviled ham in a can, or what you make from leftover smoked or boiled ham? Your stuff sounds tantalizing. My friends and I often meet at my house to go out for an early movie and dinner afterwards. I like to have some kind of nosh to go with a quick drink before the show.
Olives, how we love them! | ||
| Post# 604558 , Reply# 12 6/18/2012 at 16:14 (337 days old) by wayupnorth (Maine - Vacationland ) | ||
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I use the Underwood canned deviled ham. It is quick to make and does taste great. I use some hot sauce, garlic powder, seasoned salt and pepper. I once used party rye and spread it on the bread and lightly toasted under the broiler. I spent the entire hour watching the broiler as I could not keep the serving plate full.
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Post# 604564 , Reply# 13 6/18/2012 at 16:25 (337 days old) by vintagekitchen (columbia ky) |
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While I see your point about the cocktail party fading as more and more housewifes joined the workforce, I have a problem with the logic of it. Even couples in which both spouses work tend to have friends over for dinner or such at least once or twice a month. To me it is far easier to make a few trays of h'orderves, snacks and such, ahead of time, popping them in the fridge until needed. Then, when the guest's arrive, its a simple matter of pulling the trays out of the fridge, possibly warming one or 2 trays in the oven if a warm h'orderve is on the menu, and mixing a few drinks, or declaring open bar and allowing guests to mix their own. Far easier to me than cooking a full meal, and spending your time in the kitchen instead of out among your guests.
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| Post# 604600 , Reply# 14 6/18/2012 at 17:53 (337 days old) by wayupnorth (Maine - Vacationland ) | ||
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Post# 604602 , Reply# 15 6/18/2012 at 18:01 (337 days old) by cuffs054 (GA) |
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The "College Street Players" here in beautiful Montcella have gone to the h'orderves (could this word be any LESS user friendly) and drinks instead of the huge dinners. Everybody seems happier and less stressed. Plus, there is less expensive stuff to break! | ||
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Post# 604628 , Reply# 16 6/18/2012 at 19:50 (337 days old) by 58limited (Port Arthur, Texas) |
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 When I have friends over for dinner (usually a fairly fancy entree with soup, salad, and dessert and the good or next step down china) I always make one or two appetizers to tide them over while I finish the meal: usually a dip and my famous from here to across the road bacon wrapped stuffed shrimp. The shrimp are very time consuming. Next time I think I'll do a cocktail spread like you made, Vintagekitchen. More variety and a lot easier to put together. | ||
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Post# 604636 , Reply# 17 6/18/2012 at 20:45 (337 days old) by vintagekitchen (columbia ky) |
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I am glad to see others still keep this tradition alive as well, and I have been very nearly embarassed by all the compliments over what I considered a rather meager feast at best, lol. I love a complicated menu as much as anyone, and a chance to ask Launderess to allow me the use of her Royal Doulton with the hand painted periwinkles, but it seems to me that the proper host is a relaxed host, who is at ease, and smiling, rather than one running at breakneck speed to retrieve the shrimp puffs from the oven at the exact right moment, lol. In that line of thought I usually mix a pitcher of martinis or tom collins for these sort of affairs, (whichever one I plan to drink, lol), then set the bar up as to allow the guests to mix their own drinks. A breach of etiquette perhaps, but it allows everyone to have their drinks made exactly as they prefer, and prevents me being trapped at the bar all evening.
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| Post# 604650 , Reply# 18 6/18/2012 at 22:06 (337 days old) by abcomatic (Bradford, Illinois) | ||
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Charlie, I use Underwood's deviled ham for the one appetizer. I have several more tea and cocktail foods to use for a party. Gary | ||
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Post# 605404 , Reply# 21 6/21/2012 at 20:11 (334 days old) by ptcruiser51 (New Jersey) |
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Post# 605435 , Reply# 22 6/21/2012 at 23:28 (334 days old) by alr2903 (Memphis Tennessee) |
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 I think at the time of cocktail party popularity, DUI laws and enforcement were very different from today. If I am the driver, I have nothing with alcohol. While I have never had a scrape with the law, it's definately not on my "Bucket List". While i am sure non of our forum members would over indulge at such an event, you also have to consider the restraint of your guests if you are the host. alr | ||
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Post# 605438 , Reply# 23 6/21/2012 at 23:35 (334 days old) by vintagekitchen (columbia ky) |
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| Post# 605582 , Reply# 24 6/22/2012 at 11:46 (333 days old) by rpms (ontario canada) | ||
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Post# 605595 , Reply# 25 6/22/2012 at 12:21 (333 days old) by wiskybill (Canton, Ohio) |
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music to set the mood 
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| Post# 606399 , Reply# 26 6/26/2012 at 11:19 (329 days old) by Davey7 (Chicago) | ||
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A homosexual campground!!! The mind boggles!! I usually do some jazz heavy on the xylophone or something loungy for parties. | ||
| Post# 606400 , Reply# 27 6/26/2012 at 11:21 (329 days old) by LordKenmore (WA) | ||
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| Post# 606401 , Reply# 28 6/26/2012 at 11:26 (329 days old) by Davey7 (Chicago) | ||
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PS Thanks for the compliments on my spread - my cousin who came for the party was a big help. If my darn oven was working there would have been a lot more finger food etc... Here's another picture showing the cheese end of the table. 
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Post# 606420 , Reply# 29 6/26/2012 at 13:11 (329 days old) by rp2813 (SF Bay Area) |
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Post# 606424 , Reply# 30 6/26/2012 at 13:25 (329 days old) by Frigilux (the open prairie of Minnesota) |
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I found a cool website called atticpaper.com that has vintage magazines, photos, and recipe booklets. Ordered one called Let's Have Cocktails. Appears to be from the late 1940's. It's just a tiny little thing, about the size of an iPhone, but it has some really period-appropriate classic finger foods. I'll have to make a few and post.
Great thread, this. | ||
| Post# 606440 , Reply# 31 6/26/2012 at 14:45 (329 days old) by Davey7 (Chicago) | ||
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rp - I think you might be right. I recently discovered Cal Tjader, perfect for that 60's swank feel (along with the big 60's Gourmet cookbook, full of butter and cream). | ||
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Post# 606497 , Reply# 32 6/26/2012 at 16:59 (329 days old) by rp2813 (SF Bay Area) |
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Yeah, Cal Tjader is the first to come to mind when I think of the vibes. It's all about the atmosphere you want to create. His sound often has a tropical flavor and tempo to it, whereas Shearing's is all about uptown sophistication. Lionel Hampton is another good one, but much of his material is more appropriate for later at night after the alcohol sets in and the party starts to swing. | ||
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Post# 606515 , Reply# 33 6/26/2012 at 18:38 (329 days old) by cuffs054 (GA) |
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RPMS, I'll second that! 5:00 is time to crush the ice and open the olives at Oz! | ||
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Post# 606816 , Reply# 34 6/28/2012 at 06:39 (327 days old) by jetcone (Schenectady- Birthplace of Elec-Trak & Lucalox ) |
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Post# 606849 , Reply# 35 6/28/2012 at 11:53 (327 days old) by Frigilux (the open prairie of Minnesota) |
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| Post# 606900 , Reply# 36 6/28/2012 at 15:56 (327 days old) by Davey7 (Chicago) | ||
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Esquivel is great. Jan Johansson is a bit slow for a party atmosphere. | ||
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Post# 606912 , Reply# 37 6/28/2012 at 16:49 (327 days old) by polkanut (Wausau, WI ) |
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"Greenies"
1 can frozen limeade concentrate, thawed 1 2ltr bottle Sprite, 7-UP, or Sierra Mist
Empty limeade concentrate into a pitcher, fill empty can with vodka and add to pitcher. Add white soda and ice cubes. ENJOY!!! | ||
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Post# 606973 , Reply# 38 6/28/2012 at 23:01 (327 days old) by GadgetGary (Bristol,CT) |
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Post# 607021 , Reply# 39 6/29/2012 at 07:22 (326 days old) by polkanut (Wausau, WI ) |
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Greenies are my "go to" summer drink. They put a whole new perspective on life when consumed in adequate quantities! | ||
| Post# 607069 , Reply# 40 6/29/2012 at 12:28 (326 days old) by Davey7 (Chicago) | ||
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Greenies sounds delightful, may have to try it this weekend.... | ||
| Post# 607123 , Reply# 42 6/29/2012 at 14:09 (326 days old) by mysteryclock (Franklin, TN) | ||
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Comes to the Rescue!
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Thanks for the recipe.
