New Year’s Eve Cocktail Party
About this Recipe
By: Rachel
They say that people are either early birds or night owls. I guess I must be a perpetually sleepy penguin, because I can’t function much before 7:00 a.m. and like to be in bed by 9:30 p.m. Needless to say, when midnight strikes on New Year’s Eve, I’m well into the REM phase (I think the last time I saw the ball drop was in 2000).
That doesn’t mean that I don’t enjoy dressing up and attending a good cocktail party. In fact, it’s my very favorite way to eat. I adore choosing from a thoughtfully-prepared selection of hors d’oeuvres, beautifully arranged, with lots of different flavors and textures to try.
The key to having a great selection at your cocktail party is variety. First, create a fabulous grazing board with plenty of options: cheeses, charcuterie, jams, fresh and dried fruits, nuts, olives, dips, etc. It is thoughtful to have a selection of both regular and gluten-free crackers or breads.
Be mindful not just of arranging a beautiful selection, but of practicality (nobody likes to be stuck holding an olive pit or a nut shell with nowhere to put it, or awkwardly trying to slice into a hunk of hard cheese with a butterknife).
Next, decide which hors d’oeuvres you want to serve. Make sure to mix it up—it’s no fun to have 7 different bites all atop bread or crackers. Serve a variety of textures and temperatures (some crunchy, some creamy, some hot, some cold) and of ingredients (meat, seafood, vegetarian/vegan, gluten-free). Select 5-7 different choices according to the size of your group.
Finally, don’t forget to offer a selection of wines, beers, cocktails, and nonalcoholic drinks—see the end of this post for some perfect selections from Violet Wine.
Grazing Boards
Everyone loves a selection of cheeses and cured meats! You’ll be covered even if this is the only item on your snack table. You can buy a beautiful platter from higher-end grocery stores like Whole Foods, but it is easy and fun to customize your own. Head on over to my Ultimate Holiday Grazing Board post for tips on creating an ideal platter that has something for everyone. You’ll also find an additional selection of bites including Baked Brie, Deviled Eggs, Crostini with Salami and Fig Jam, and more.
Raw
Tuna or Salmon Tartare
Purchase fresh, sashimi-quality wild tuna or salmon, and dice into small pieces. Dress according to your taste (try soy, grated ginger, lime, yuzu, cilantro, or ponzu) and add scallions, sesame seeds, diced avocado, and/or mango. Be sure to serve immediately, or keep portions over ice. Rather than a small utensil, you could offer potato or taro chips for serving.
Ceviche
Dice fresh shellfish or meaty ocean fish such as sea bass or halibut. Dress with plenty of fresh lime juice, and add the flavorings you prefer: scallions or fresh diced onion, chile peppers, cilantro, orange, tomatoes, or cucumber. Finish with salt to taste and a little olive oil. Be sure to serve immediately, or keep portions over ice on a buffet table.
Gougères
Prepare a basic pâte à choux, and season with salt, pepper, and fresh nutmeg. Add your favorite shredded cheese, such as gruyère or Comté, and any chopped fresh herbs you like. Pipe onto a parchment-lined sheet pan, and bake at 400ºF (200ºC) until golden brown, 20-25 minutes. Serve warm.
You may make these ahead of time by freezing them directly on the parchment-lined sheet pan. Once frozen, remove from the parchment and store in a freezer-safe Ziploc bag for up to 2 months. Bake directly from frozen, adding 3-4 additional minutes to the baking time.
Blini with Lox and Crème Fraîche
Make or purchase blinis, and add a small dollop of crème fraȋche. Add a bit of caviar, smoked trout, or lox, and garnish with fresh dill.
Blinis are traditionally made with yeast, but baking powder shortens the cooking time and yields similar results. They are best made the day you plan to serve them.
Roast Beef on Garlic Crostini with Horseradish
Purchase garlic crostini near the cheese section of a specialty store, or near the cheese section of a higher-end grocery store. If desired, make your own by toasting thin baguette slices brushed in olive oil and rubbed with fresh garlic.
Add a dollop of prepared horseradish mixed with sour cream and top with a bite-sized piece of rare roast beef; finish with a leaf of watercress.
Caprese Skewers
Thread tomatoes onto a skewer with the cheese you prefer—small balls of fresh mozzarella are a classic choice with leaves of fresh basil, or try cubes of feta with olives and a sprinkling of dried oregano.
Beverage Pairing
By: Olivia
Thank you to our incredible partners at Violet Wine for providing fabulous parings all year round. I know how much you love Olivia’s pairings. For New Year’s Eve, Violet Wine owners, Fred and Erikka, have put together a list of options sure to please every palate.
With diverse flavors at your party, you and your guests should enjoy a variety of beverages! The Violet Wine team has been enjoying the following recommendations, whether on their own or among friends and family, and are delighted to share them with you.
Beer and Cider
If you like beer and cider, consider grabbing Milk & Honey’s new cider vermouth, Allora, which comes in sweet or dry styles, or Dangerous Man’s Barrel-Aged Russian Imperial Stout.
Wine
Great choices for wine include Weingut Max Ferd. Richter Riesling, or La Morella Barbera.
Bubbles
To celebrate with some sparkle, consider sparkling wines like Christophe Mignon ADN de Meunier, or 49M Crémant de Loire.
Non-Alcoholic
For an equally-festive non-alcoholic option, look no further than Curious No. 7 NA Champagne Cocktail.
Cocktails
If you anticipate a cocktail or two, current favorite spirits include Contratto Aperitif (great as a spritz), Gamle Ode Celebration Aquavit (sub in a Collins or Old-Fashioned), and Eiko Fuji Ban-Ryu Sake (best enjoyed straight, warm or cold).
Cheers, friends. May 2025 bring you only the most wonderful food and drink!
