Matt Preston’s ultimate easy cocktail party

No, that doesn’t mean opening a few bags of peanuts and a cheap bottle of fizz before cranking up the Mariah Carey! But what you should do is focus your energy on doing just a few signature cocktails and canapes really well. Plan your menu in advance, practise making your cocktails beforehand, and don’t forget to have fun!

Themes are a great way to get people in the mood to party and an easy way to get the conversation flowing. You don’t have to insist on Christmas jumpers and Santa hats (unless you really want to), but it’s worth considering a subtle theme like ‘wear something red’ or ‘wear a hat’. You could work the colour theme into your cocktails, too. A ruby raspberry sling or a strawberry PIMM’s punch could add just the right amount of festive cheer to your menu.

The welcome drink is your chance to wow guests from the get-go. Choose a cocktail that looks spectacular, but is easy to prepare. Make sure it’s quick too, because you can’t be meeting and greeting if you’re caught up mixing and blending. A simple spritz, sling or champagne cocktail will add a real sense of occasion, no matter what kind of party you’re throwing. For effortless elegance, opt for a PIMM’S royale which has just three ingredients. It’s important to use Champagne or sparkling wine that’s perfectly chilled — ideally to around 8 degrees Celsius — so put those bottles on ice at least an hour before your guests arrive.

A cocktail party should be like a good novel: a great beginning, some unexpected twists and an unforgettable ending. To avoid it falling flat midway through, add some surprises of your own. When the welcome drinks are over, offer a couple of new cocktail options, as well as a mocktail for the non-drinkers. I like to serve a classic long drink that’s a little leftfield, like a mint julep, as well as a visually stunning cocktail in a stem glass. This pear cocktail is a good example of a glamorous, low-fuss cocktail, being an easy mix of Smirnoff Red Vodka, pear juice and a squeeze of lemon, served with a thin slice of pear or a sprig of coriander.

The best canapes are easy to prep and eat, not the kind of dishes you’re going to spill down your best shirt or party frock. Avoid drippy sauces and anything served in a bowl with a fork: guests need one hand for a glass and one hand for the food. Anything served on individual spoons is easy to assemble and eat, and san choy bau-style lettuce cups are usually robust and versatile enough to hold all manner of fillings. Just make sure you don’t overfill them.

Call me a traditionalist, but a party ain’t over until you’ve offered your guests a closing drink. This can be anything from a Baileys or scotch on ice to an after-dinner cocktail. This iced Baileys espressotini, combining Baileys Original Irish Cream, Smirnoff Red Vodka, espresso and chocolate syrup, is a fresh take on the ever-popular espresso martini.