Menu: An Autumn Cocktail Party
- Kyushiki (Japanese Old-Fashioned with Ginger)
- Regent’s Punch
- Nuestra Casa (Gin & Tonic with Crème de Poire and Allspice Dram)
- Crudité Platter with Three Dips
- Apple and Stilton Welsh Rarebit Bites
- Goat Cheese and Apricot Truffles
- Robiola Stuffed Figs with Pomegranate
- Brigtsen’s Scallops with Sweet Potato Purée and Onion Marmalade
- Pecan Cheese Wafers
More About This Menu
- The goat cheese and apricot truffles require no cooking, and can be made up to 2 days in advance to make day-of prep a breeze. Fresh herbs lend the most intense flavor, but dried herbs are a fine substitute; just use ⅓ the specified amount.
- Assemble the rarebit bites the afternoon of the party, stopping after spreading the grilled baguettes with the cheese mixture. Cover and store them in the fridge, and as guests begin to arrive, simply pop them under the broiler.
- The Regent’s Punch requires making a pineapple syrup ahead of time by macerating sugar, water, and pineapple for 8 hours. The result is an unbelievably smooth and refreshing drink perfect for serving to a crowd. Start well ahead of time to allow all of the flavors to meld and for the punch to cool properly.
- The pecan and cheese wafers should be allowed to cool completely before serving, so prepare them the morning of the party, or make them the day before and store overnight in an airtight container.
- For more small-bites inspiration, see our collections of holiday appetizers or fall finger foods. And for even more drink options, we’ve gathered our favorite festive fall cocktails to serve to a crowd.