Cocktail Hour Done Right
Hosting ideas, simple recipes and the bottles we reach for.
What to Serve at Cocktail Hour
Having friends over for drinks shouldn’t be complicated. The recipes below are crowd favourites: light, fresh and easy to return to. The food is there to support, not distract: something to graze on, nothing that requires a knife and fork, just enough to keep the conversation going. If the afternoon turns into dinner, you can always order pizzas.
Espresso Martini Recipe
A rich espresso martini made with vodka, coffee liqueur and fresh espresso. Smooth, balanced and perfect for after dinner cocktails.
Get the recipe
The Butler's Basil Smash
The story of a Sunday lunch centred around a basil smash cocktail made with The Butler's Gin and Familiar Spirits Limoncello. Includes the full recipe, a note on why Limoncello ...
Get the recipe
Raspberry Limoncello Sour
A bright and slightly tart cocktail made with limoncello, vodka and raspberry puree. Fresh, vibrant and perfect for cocktail hour.
Get the recipeBottles we reach for...
3 of our favourite finger foods to serve with cocktails
Cocktail hour doesn’t need a printed menu. A few good things, put on the table at the right time, is more than enough to keep bellies full and guests happy. These are some of our personal recipes, shared to give you simple and generous finger food, designed to sit alongside a good drink, not compete with it. Set everything out before your guests arrive, pour a dirty martini, and enjoy your evening.
Mortadella, Pickled Chilli & Olive Skewers
Ingredients (serves 6 as a snack)
- 150–200g mortadella, sliced (not too thin)
- Pickled green chillies or guindilla peppers (buy these from your local deli in jars)
- Good quality green olives (Sicilian or similar)
- Cornichons (optional, but very, very good)
- Olive oil
- Optional (for a more classic gilda feel): Anchovy pieces
Directions
Fold the mortadella into loose ribbons or soft parcels (nothing too neat) and thread onto skewers in a loose rhythm: chilli, mortadella, olive, then repeat. Add a cornichon or anchovy if you like.
Brush lightly with olive oil and cook quickly in a hot pan or on a grill for a few minutes, just until the edges of the mortadella start to crisp and curl.
Serve straight away with a dirty martini while still warm.
Avocado Goddess Dip
Ingredients (serves 8 as a snack)
- 3 ripe avocados
- A generous handful of coriander and basil
- A few tips of thyme, oregano or rosemary, finely chopped
- Zest and juice of 1 lemon
- 1 tbsp good olive oil
- Salt and freshly cracked pepper
- To serve:
Crumbled feta
Extra herbs
Toasted sourdough or flatbread
Lemon wedges
Directions
Add the avocado to a bowl and mash it gently with a fork, you’re looking for something soft and textured, not completely smooth.
Fold through the herbs, lemon zest and juice, and olive oil. Season well with salt and pepper and taste as you go. It should feel bright and slightly sharp.
Spoon into a shallow bowl and finish with crumbled feta, a few extra herbs and a drizzle of olive oil.
Serve with toasted bread and let people help themselves.
Peach, Prosciutto & Whipped Ricotta Crostini with Hot Honey
Ingredients (serves 6 as a snack)
- 1 baguette, sliced on an angle
- 1 cup ricotta
- 2 ripe peaches, thinly sliced
- 6–8 slices prosciutto
- Olive oil
- 1 tsp lemon zest
- Honey (or hot honey)
- Fresh basil leaves
- Flaky sea salt
Directions
Start by toasting your bread. Brush the slices lightly with olive oil and toast until golden. You want them crisp on the outside but still soft enough to bite into.
While that’s happening, whizz the ricotta with a handheld beater or hand whisk. Stir in the lemon zest and a pinch of salt.
To assemble, spread a generous layer of ricotta onto each piece of toast. Drape over a slice of prosciutto, then layer the peach on top.
Finish with a drizzle of hot chilli honey, a few torn basil leaves and a little flaky salt.
Serve immediately, ideally with a Limoncello Spritz already in hand.
