Event ideas - menus for a retro 70’s cocktail party?

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Jade Emperor

Jade Emperor

Head Chef
Joined
Apr 12, 2023
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1,148
Location
Australia
Well, I have derailed my own recipe thread elsewhere so let’s isolate the whole idea here.
I think it’s a fun idea to hold a 70’s themed cocktail party, like people did back then.
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What food items might you serve? Cocktails?
I would think that you would want to have a fondue set somewhere.
Cocktail franks with ketchup dipping sauce?
Please let me know what your memory might drag up!
 
I remember cocktails from the 1970s and the ones my parents served at cocktail parties in the 1950s and '60s. I don't remember going to cocktail parties in the 1970s, but I remember cocktails in bars. Montreal, at that time, seemed to have mostly wine and cheese parties. So, there would be lots of cheese. I think there would have been crackers and French bread, maybe fruit?
 
Some of the 1970s cocktails I remember from bars:
  1. tequila sunrise - tequila, grenadine, orange juice
  2. Cape Cod - vodka and cranberry juice
  3. Slow Comfortable Screw - sloe gin, Southern comfort, vodka, and orange juice
  4. Perroquet - green crème de menthe and Pernod (I couldn't even handle the smell)
  5. Black Russian - Kahlua and vodka
  6. White Russian - like a black Russian, but with added milk or cream
  7. Coco Cognac - a tall glass of milk with crème de cacao and Cognac
  8. Rusty nail - Scotch and Drambuie
I never tried #s 4, 5, or 6, but I served them when I worked in bars. I liked all of the other ones. I'll admit that it was only in Massachusetts that I ever came across the Cape Cod.
 
Yes, probably 60’s also fits perfectly.
In Australia, we had a product called “Coon” cheese.
COON TASTY NATURAL CHEDDAR CHEESE 250g


It was like the everyday cheddar, very very ordinary. But all the households had some.
It’s recognised as the cheese that just about everyone had. In those parties I mentioned, the offering was cubed coon and perhaps a gherkin or a slice of cocktail frank on a toothpick.
Ooh La La!!!
 
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I remember the tequila sunrise.
And both of the racism Russians. I could enjoy the Black Russian but the white would make me sick. Irony?
Wouldn’t the Cape Cod be a Cosmopolitan today?
I’m sorry, I really have no idea about bar culture now.
 
Jade Emperor said:
I would think that you would want to have a fondue set somewhere.
Click to expand...
Not at a Cocktail Party.
Cocktail Parties were early, early evening. With, as it says, cocktails being served as drinks. Wine may have been there but not usually. Wine was generally reserved for dining.
Food was canapés, finger foods. People stood around and gossiped with a glass in one hand and finger foods on napkins.
People then left and went out to dine (or home).

Dinner party invitations often stated, "Cocktails at 6"
there may have been a couple of canapés but not enough to curb your appetite for the meal.

Fondues were a different creature. Coming around when people had more relaxed type "fun" meals. The formal dinner party was being phased out.
Plus, to my way of thinking, cocktail parties and formal dinner parties were at a time when most women didn't work and also had either nannies/maids or something. By the time fondues came around many women were then working and relaxed meals were more welcome.

These are just my memories...
 
Racking my brain for some hors d'oeuvres but most are cooked ones that would be more popular now. I seem to remember that most pictures or read about seem to have been things on top of breads and toasts. But I'll find some yet! Appetizers are my favourite recipes subjects.
 
Jade Emperor said:
Yes please do.
I’m very sorry to disrail.

Do you have cocktail franks where you live?
View attachment 72601
The height of good hostess food.
Click to expand...

Yes, we have them. Made by Hormel company in the US. We do the same with them. It's the American version of Pigs in a Blanket. I made a batch for NYE.

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Putting ketchup on them is all kinds of wrong -- mustard for dipping is more normal here. ;):D

CD
 
1737822936934.png
not from the 70's but yummy-
Gruyere and Caramelized Mushroom
Along with the Cocktail Wieners would be a sauce for them like casey has mentioned.
Then there are Barbequed Meatballs.
Cheese Logs or Balls or into any shape for the season, variety of crackers all around.
Shrimp on cucumber slices.
 
Break out the Fondue pots! One for cheese Fondue, one with oil for the meats.

Search a product called "Little Smokeys"...
 
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