My first suggestion is to not nail down your drinks - pair your food to drinks, but don't set anything in stone. You might find an hors d'oeuvre that you really want to use that won't go with the drinks you've decided on. Be flexible.
Are these going to be passed hors d’œuvre or will it be sit-down appetizers?
For hors d’œuvre, remember that these need to be eaten in two bites. An appetizer, (sitting down), can be bigger and involve utensils.
For hors d’œuvre, I really like canapés. You can let your imagination run wild adding toppings such as these to various crackers and toast points:
- tomato pesto, smoked turkey, and a dollop of double cream
- classic smoked salmon, cream cheese, red onion and caper
- thin slice of sauteed portobella mushroom, swiss cheese, and cherry tomato slice
- piece of arugula, dollop of caviar, topped with sour cream
I love serving these because they are one or two bites and easy to handle standing up.
I'd add sparkling water and a light, summery sauvingon blanc just in case any of the guests do not want hard liquor.
Good luck and let us know how it turns out and any hits or misses. I love entertaining and always love to learn what works and what doesn't.