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Newspaper
The Gaston Gazette
Location
Gastonia, North Carolina, United States of America
Date
Dec 26, 2001
Page
17
A light menu complements premium champagne. Cheese such as Brie and Cheddar blends with various champagnes. Chevre pairs with stronger wines. Seafood like caviar oysters and smoked salmon matches well, plus light turkey, mild sausages, and ham. Simple fruit tarts and subtle desserts suit sec or demi sec styles. Include non alcoholic options and celebrate responsibly.
Non alcoholic sparkling cider, domestic or imported, makes a festive choice. Duchee de Longueville from Normandy is a mouthwatering refresher priced around 4 dollars. Apple juice base with no preservatives or added sugar served ice cold. Garnish with casis or tart green apple sliver for a cider filled champagne glass.
Combine tonic, ginger ale, orange juice, cranberry juice and grenadine in a large shaker. Stir to combine and pour over ice in 4 ounce glasses. Yield four servings.
Mix all ingredients in a tall glass and stir. Yield four drinks. For puree, blend raspberries until smooth and strain seeds. Use nonalcoholic grenadine made from pomegranate.
Combine all ingredients except garnish in slow cooker. Simmer covered on low for 11 hours. Serve in warmed mugs and garnish each with an orange slice or cinnamon stick. Yield ten servings.
Mix 3 oz orange juice 1 oz grapefruit concentrate 1 oz coconut cream 1 oz half and half with about 4 cups cracked ice in a shaker. Shake vigorously. Pour into a tall chilled glass. Yield one drink.
Scripps Howard writer Freeric Koepppel debunks common wine myths. He says most wines are best drunk within a year or two, cork smell misleads about quality, and aeration by pouring dates wine better than opening the bottle. He warns against long refrigerated storage for champagne and white wines.
Plan a holiday party with nonalcoholic beverages and designate drivers. Provide fruit juice based punches, close the bar 90 minutes early, offer coffee tea and soft drinks, and ensure guests have safe transport options or rides with sober attendees. Encourage honesty about drinking and driving and arrange taxis if needed.
This guide outlines hosting a cocktail party with an open bar or selective drink options, food displays, and guest flow. It covers staffing a bartender, ice and glassware choices, drink quantities, and a practical inventory of spirits, mixers, wines, and garnishes.
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