Gals, it’s time to get all “dolled up” and, fellas, you’ll want to look “spiffy” for this party. In honor of the year 2020, we suggest hosting a party that’s an homage to the original Roaring 20s!
Here’s your guide to a swanky soiree that’s sure to be the cat’s meow. Remember, Celebrate Responsibly.
Art Deco Décor
Party in style with a black, gold and white color scheme. Use a black table cloth and create a centerpiece using old wine bottles spray painted gold with white feathers placed inside. Add a few strings of pearls and you’ve got a swanky tablescape.
We might also recommend having a few of these wines on hand to drink and display since their art deco designed labels are a perfect complement.
B.R. Cohn Cabernet Sauvignon
Elouan Oregon Rosé
Freixenet Prosecco
Winnings Riesling
Set the Scene
Encourage everyone to dress up in their best gangster or flapper costumes. You can also show silent movies on your TV or put together a playlist of classic jazz standards to set the mood. And as we did above…create a special password for your speakeasy and include it in the invitation.
Drinks of the Decade
These beverages are the Bee’s Knees! We selected categories that were popular during the 20s.
Gin Up the Excitement:
No Bathtub Gin Here
SPLURGE: Monkey 47
CHOICE: ROXOR
BUDGET: Beefeater
Pop Some Bubbly
SPLURGE: Taittinger Brut La Francaise
CHOICE: Domaine Carneros Cuvee De La Pompadour Brut Rosé
BUDGET: Gloria Ferrer Blanc De Noirs
Whiskey a Go-Go
SPLURGE: Basil Hayden’s
CHOICE: Maker’s Mark
BUDGET: Evan Williams Black
The Menu
The Great Gatsby Deviled Eggs
Makes 12 servings
6 hardboiled eggs
1 teaspoon dry mustard
½ tsp. salt
⅓ cup mayonnaise
Paprika (optional)
Shell eggs and cut into halves lengthwise. Carefully scoop out yolks and mash well with a fork or back of a spoon. Add mustard, salt and mayonnaise to egg yolks and blend well. Pile yolk mixture into whites, sprinkle with paprika (optional). Cover and chill well before serving.
Roaring 20’s Shrimp Cocktail Party Tray
For the shrimp:
2 lb. ice
6 cups water
2 tbsp. kosher salt
2 tbsp. sugar
½ small onion, peeled and halved
1 tbsp. Italian parsley, divided
2 lemons
2 lb. shrimp, peeled and deveined
For the cocktail sauce:
½ cup mild chili sauce, Heinz recommended
½ cup ketchup
1 tsp. lemon zest
2 tbsp. fresh lemon juice
1 tbsp. horseradish
1 tsp. Worcestershire sauce
2 dashes hot sauce, Tabasco recommended
¼ tsp. celery salt
1 oz. St. Remy VSOP Brandy
Preparation:
Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges and set aside.
In large pot, combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.
Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot to the bowl of ice.
To make the cocktail sauce, mix all ingredients until fully combined. Pour into a small bowl for serving.
Arrange the well-chilled shrimp and lemon wedges around the small bowl of cocktail sauce. Garnish with parsley.
Olives and nuts
Visit your favorite local olive bar (my favorite is Fresh Market) and get a nice selection of olives. Serve them in a sectioned bowl or tray; another option is to serve them in small bowls placed around your sitting area.
Do the same with mixed nuts.
MIXOLOGY
Ironically, the era that brought about prohibition also inspired many classic cocktails that we still enjoy today. Below are four recipes ideal for your Roaring 20s Party.
Rumrunners smuggled rum into the U.S. from the Caribbean and Mexico; rum’s availability drove its popularity. Rum punch became a favorite of the period.
Rum Punch
Serves 6
½ cup light rum
½ cup dark rum
¾ cup fresh orange juice
¾ cup pineapple juice
¾ cup cranberry juice
2 tbsp. grenadine
ice
orange slices
Place the rum, orange juice, pineapple juice, cranberry juice, and grenadine in a large pitcher and stir together. Fill rocks glasses with ice and pour. Garnish with an orange slice and serve immediately.
French 75
This cocktail was often made with gin, but it’s just as delightful made with brandy.
Serves 8
16 oz. (2 cups) Citadelle gin*
8 oz. (1 cup) freshly squeezed lemon juice
6 oz. (¾ cup) simple syrup
½ teaspoon orange bitters
32 oz. (4 cups) chilled Toso Brut sparkling wine
1 large ice block
8 orange wheels, for garnish
Combine gin, lemon juice, simple syrup, and bitters in a punch bowl and stir until thoroughly blended. Just before serving, pour in the Champagne and stir gently. Add ice and garnish with the orange wheels. To serve, ladle into punch glasses.
* A nice variation on this recipe is to substitute Cognac or Brandy — St. Remy VSOP Brandy recommended.
Gin was readily available in the 20’s because bathtub (homemade) gin required no aging.
Sidecar
Serves 10
3 cups Remy Martin Cognac
1½ cups Grand Marnier Liqueur
1½ cups fresh lemon juice, plus more for the glasses
Granulated sugar to rim glasses (optional)
Combine the cognac, orange liqueur, lemon juice, and 1 cup filtered water (sparkling water like San Pellegrino is an option) in a pitcher or large bowl. Cover and chill for at least 2 hours or overnight.
Sprinkle the sugar on a small plate. Rub the rims of 10 punch or cocktail glasses with lemon juice and dip in sugar. Ladle the punch into the glasses and serve.
Whiskey was available during the roaring 20’s only by prescription. During the period, six distillers were licensed to make whiskey for medicinal purposes.
The Sazerac
Serves 10
4 cups (32 oz.) Pikesville rye whiskey
½ ounce absinthe
½ teaspoon orange bitters
½ cup (4 oz.) orange simple syrup* (recipe below)
10 strips orange peels
Combine rye, absinthe, bitters, simple syrup, and 1 cup filtered water in a large bowl or pitcher. Cover and chill for at least 2 hours or overnight. To serve, ladle into coupe glasses and garnish each with an orange peel.
Orange simple syrup:
Combine ½ cup granulated sugar, ½ cup water, and the peel of one orange in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Strain syrup through a fine mesh sieve and discard the orange peel. Refrigerate in a covered container for up to 2 weeks. Makes ½ cup.