A DINNER PARTYthat
has guests raving for days is all in the details. Take this masterfully muted, fashionably festive and quietly romantic rustic Scandinavian tablescape. We love its creamy taupe, linen white and pale minty green colour scheme – a fresh take on tradition topped with subtle seasonal elements like sprigs of fresh evergreen and soft touches of gold. But even better are the elements you don’t notice at fi rst glance like the effortless DIYs that even an uncrafty hostess can easily achieve. Here are the highlights.
Place 6 blackberries on a parchment paper-lined baking sheet and freeze until solid (the frozen fruit will help keep your cocktail nicely chilled). Place the lime juice, simple syrup, elderflower liqueur, basil leaves and remaining blackberries in a cocktail shaker and muddle to release the flavours. Add some ice and shake well. Strain into two coupes and top with the champagne. Garnish with the frozen blackberries and an extra fresh basil leaf, if desired. Muddle the frozen cranberries against a handful of ice in a cocktail shaker until they burst. Pour in the satsuma juice and Grand Marnier. Shake until ice-cold and then strain into two coupes. Top with the champagne and garnish with a few extra frozen cranberries – or, if desired, some sugared red currants – and a strip of orange zest. *To make sugared currants or cranberries, dip the fruit lightly into whisked egg whites and then into some fine sugar. Let dry for 20 minutes before using.
Place the grapefruit juice, Lillet Rosé, lime juice and mint leaves in a cocktail shaker with a handful of ice. Shake until muddled and nicely chilled and then strain into two coupes. Top with the champagne and fresh mint leaves, if desired. Slice the pear very thinly and place the slices on a parchment paper-lined baking sheet; freeze until solid (the frozen pear slices will help keep the champagne cocktail icy cold).
Place the pear juice, French ginger and cognac liqueurs and the black walnut bitters in a cocktail shaker along with a handful of ice; shake well. Place 2 frozen pear slices each into two flutes. Strain the liquid from the shaker into the flutes and top with the champagne.
You maym not be a mixologist, but these signature drinks will have guests convinced you’ve been takinging secsecret bartending lessons. Word to the wise: Leave the fancy bottle spins to the professionals.
FamilyF visiting from out of town? Party people celebrated t too hard and n need a place to crash? H Here’s expert advice on how to always be ready for overnighters.