Meatballs inspired by the Italian Rivieria. A cacio e pepe frittata. And marinated olives. Throw a festive daiquiri at it and prepare for gushing guests.
André Darlington was just a kid when he experienced his first cocktail parties. This being the 1980s — and Darlington having a concert violinist for a father — these were fussy, formal affairs with chafing dishes, too many canapes and enough onion dip to feed an orchestra. Today, as one of the country’s most respected spirits writers, Darlington throws a very different cocktail party.
Just in time for holiday parties, Darlington has penned a breezy new book that will help get you there. Short on hosting tips and long on boldly flavored dishes, “BAR MENU: 100+ Drinking Food Recipes for Cocktail Hour at Home” is a cookbook for cocktailers who love food — and we’re not talking yet another bruschetta. There’s a reimagined cheese ball inspired by Iranianvada pav paired with an old-fashioned and enough egg dishes to feed an army of crashers the next morning.
“I don’t want to fetishize pairings the way wine folks do,” says Darlington, who actually got his start in wine writing. “But it does help to know.”
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