coffee-infused campari, mezcal, sauza tequila, dubonnet rouge, nutmeg smoky, luminous, zesty

ROHZALEE

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Jamón Ibérico de Bellota

Jamón Serrano

Choose 5 (FIVE) Bar Snacks (with refills) Choose 2 (TWO) House Alcoholic Beverages (Beer, Wine & Cocktails) / (Beer/Wine Only)

In a bowl, combine 2 cups mixed olives with 2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1/2 tsp crushed red pepper (optional), and 1 tbsp chopped parsley. Toss to coat and let marinate at least 30 minutes at room temperature. Transfer to a serving bowl and provide toothpicks for guests.

Marinated olives

Preheat oven to 350°F (175°C). In a bowl, toss 3 cups mixed nuts with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper. Spread on a sheet pan and roast 10–12 minutes until golden and fragrant, stirring once. Cool slightly and transfer to a bowl. Refill as needed during the event.

Spiced roasted nuts

Slice baguette into 40 thin slices. Brush lightly with olive oil and toast in a 400°F (200°C) oven 6–8 minutes until crisp and golden. Meanwhile, whip 1 cup goat cheese with 2 tbsp olive oil and 1 tbsp lemon juice until smooth. Spread a teaspoon of whipped goat cheese on each crostini just before serving and garnish with chopped parsley or a small lemon zest.

Mini crostini with whipped goat cheese

Arrange 12 oz assorted cured meats in overlapping slices on a platter. Fold prosciutto and roll slices for visual variety. Garnish with pickled vegetables on the side and provide toothpicks. Keep at cool room temperature and replenish from reserve as needed.

Cured meat selection

Drain pickled vegetables and transfer to a small bowl. Sprinkle with a pinch of chopped parsley and serve chilled or at room temperature with tongs or toothpicks.

Pickled vegetables

Heat fryer or skillet to 350°F (175°C). Fry or pan-sear 24 mini crab cakes in batches 2–3 minutes per side until golden and cooked through. Transfer to a paper towel-lined tray, squeeze fresh lemon over them, and serve warm with a small bowl of remoulade or aioli. Reheat or fry additional batches for refills.

Mini crab cakes

Thread bite-size pieces of cooked chicken onto 24 small skewers. Brush with sweet chili glaze and briefly grill or broil until glaze is tacky (about 1–2 minutes each side). Transfer to platter and serve warm. Replenish from hot holding or cook additional skewers as needed.

Sweet chili chicken skewers

Fry 24 vegetable spring rolls in preheated oil (350°F/175°C) until golden, about 3–4 minutes. Drain on paper towels and keep warm in a low oven (200°F/95°C) if waiting to serve. Provide a dipping sauce (soy-sweet chili) alongside and restock as needed.

Vegetable spring rolls

Cut potatoes to fry size and par-cook or use frozen fries. Fry or oven-roast 2 lbs truffle fries until crisp. Toss immediately with 1 tbsp truffle oil, 1/2 tsp sea salt, and 1 tbsp chopped parsley. Serve in paper cones or shallow bowls; prepare additional batches for refills to keep fries crisp.

Truffle fries

Whisk or blend 2 cups hummus to smooth consistency. Spoon into a shallow bowl, drizzle with 1 tbsp olive oil, sprinkle with paprika and chopped parsley. Serve with 40 pita triangles (toasted if desired). Refill hummus and pita as guests consume them.

House hummus and pita

Keep beers chilled at 38–42°F (3–6°C). Provide glasses and open bottles as guests request. For wine, chill white wine to 45–50°F (7–10°C) and keep red wine at 60–65°F (15–18°C). Offer 5 oz pours for wine; replenish bottles and beer kegs as needed. Have corkscrew, bottle opener, and clean glassware available. Maintain ice on hand to top up buckets for white wine or champagne if selected.

Draft beer and bottled wine service

For a 3 L premixed batch: combine 1.5 L gin with 1.5 L good-quality tonic water in a chilled dispenser just before service to preserve carbonation. Add thinly sliced lime wheels and a handful of fresh mint. Serve over ice in highball glasses, garnish with a lime wedge. Keep extra tonic and gin available to remix as carbonation falls.

Batch gin & tonic (premix)

For a 3 L premix: combine 1.8 L whiskey, 0.9 L fresh lemon juice, and 0.3 L simple syrup in a pitcher or dispenser. Stir well and chill. Serve 3–4 oz portions over ice, garnish with a lemon wedge. Shake individual cocktails if a frothy top is desired (use egg white or aquafaba per guest preference), otherwise serve straight from the batch.

Batch whiskey sour (premix)

Prepare lemon and lime wedges, mint sprigs, and keep ice stocked (20 lbs). Have labeled dispensers or bottles for batch cocktails. Monitor alcohol selections chosen (beer + wine, beer + cocktails, or wine + cocktails) and ensure at least two categories are continually available. Refill glassware, replenish ice, and rotate garnishes as needed for freshness.

Cocktail garnishes and service

Arrange small serving bowls and platters with napkins and toothpicks. Place condiments (olive oil, lemon wedges, sea salt, pepper) near appropriate snacks. Label each snack so guests know ingredients (allergens noted). Keep hot items hot in warming trays and cold items on chilled platters. Refill snacks and beverages promptly to maintain continuous service.

Spiced roasted nuts (almonds, cashews, peanuts mixed)

Mini crostini (toasted baguette slices)

Whipped goat cheese spread

Cured meat selection (salami, prosciutto, soppressata)

Pickled vegetables (cornichons, pearl onions, pickled carrots)

Sweet chili chicken skewers (bite-size)

Vegetable spring rolls (fried)

House hummus

Pita triangles

Draft beer (house lager)

Red wine (house Cabernet)

White wine (house Sauvignon Blanc)

House gin & tonic (premixed batch)

House whiskey sour (premixed batch)

Garnishes for cocktails (lemons, limes, mint)

Extra virgin olive oil

Fresh parsley, chopped

Fresh lemon wedges

Smoked paprika

Sea salt

Black pepper, freshly ground

Toothpicks/skewers

Small serving bowls/platters

Cocktail Party

Elegant blend of Cabernet Franc, Merlot and Petit Verdot.

GAIA

Light, dry red blend with subtle cherry flavors, similar to Pinot Noir.

GOOD KARMA

Dry, flavorful red blend with hints of barrels, similar to Merlot.

EIDOLON

Dry, light, pink and ripe with the soft fragrance of tangerine, citrus and strawberries.

DRY ROSÉ

Crisp white wine with lovely fruit and floral aromas.

PINOT GRIGIO

Blanc Nu is a refreshing white wine crafted entirely from Chardonnay grapes.

BLANCNU

Make Cocktail Party Recipe in just 2h . Choose 5 (FIVE) Bar Snacks (with refills) Choose 2 (TWO) House Alcoholic Beverages (Beer, Wine & Cocktails) / (Beer/Wine Only)

Cocktail Party

Descriptors

Tasting Notes

Food Pairings

You might also like