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tline3open  Afternoon coffee following cocktails

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Author Topic:   Afternoon coffee following cocktails
nautilusjv

Posts: 247
Registered: Nov 2008

iconnumber posted 10-10-2010 02:09 PM     Click Here to See the Profile for nautilusjv     Edit/Delete Message   Reply w/Quote
I had some friends over yesterday for a fall party- cheese and nibbles with French 75 cocktails followed by a pear tart and coffee. Featuring silver in the Roman Medallion pattern by Reed and Barton and Whiting's Heraldic- the link being helmets not style along with some lovely etched glass plates from my great great aunt.

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Ulysses Dietz
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Posts: 1265
Registered: May 99

iconnumber posted 10-10-2010 02:30 PM     Click Here to See the Profile for Ulysses Dietz     Edit/Delete Message   Reply w/Quote
Sounds like a 21st-century tea party. Great to update traditions and find new ways to use the silver collection.

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ellabee

Posts: 306
Registered: Dec 2007

iconnumber posted 10-13-2010 11:08 PM     Click Here to See the Profile for ellabee     Edit/Delete Message   Reply w/Quote
Lovely!

What are French 75 cocktails?

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taloncrest

Posts: 169
Registered: Jun 2004

iconnumber posted 10-14-2010 07:50 AM     Click Here to See the Profile for taloncrest     Edit/Delete Message   Reply w/Quote
And I'm curious about the curious contraption to the left! Is it a strange coffee urn?

[This message has been edited by taloncrest (edited 10-14-2010).]

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wev
Moderator

Posts: 4084
Registered: Apr 99

iconnumber posted 10-14-2010 01:31 PM     Click Here to See the Profile for wev     Edit/Delete Message   Reply w/Quote
quote:
What are French 75 cocktails?[

Too tasty for my own good. Brandy and champagne mix, named for the WWI French artillery piece which had great power and a wicked kick.

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nautilusjv

Posts: 247
Registered: Nov 2008

iconnumber posted 10-14-2010 01:39 PM     Click Here to See the Profile for nautilusjv     Edit/Delete Message   Reply w/Quote
Thank you everyone for your comments!

The French 75 receipe I used called for gin, lemon juice and a touch of sugar. Apparently, this is the authentic receipe, but who knows. When I first had this cocktail many years ago, it was with gin.

The item on the left is an English plate biscuit barrel. It has a lovely mechanism to slide the lid open and reveal the goodies inside.

When I get home I will post a pic of it individually.

Thanks, Kelly

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seaduck

Posts: 341
Registered: Dec 2006

iconnumber posted 10-14-2010 05:42 PM     Click Here to See the Profile for seaduck     Edit/Delete Message   Reply w/Quote
This is wonderful! What a lovely table!

But I'm also curious about the event itself -- what time was it held? How many people? Did they understand what they were in for? (g)

I bemoan the demise of the tea and especially the demise of the cocktail party -- by which I mean the simple events where 2-8 people would be invited for drinks and some simple canapes such as cheese/crackers and nuts. They knew to stay for 60 or 90 minutes and then go home promptly. In our area no one does that anymore. Cocktail parties have 'heavy hors-d'oeuvres' that substitute for a light supper because no one leaves until well into or after the dinner hour.

I miss functions that are simple and relatively short that are a pleasant and easy way to gather a few people -- especially people who you want to introduce to one another without the work and commitment of a dinner party.

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nautilusjv

Posts: 247
Registered: Nov 2008

iconnumber posted 10-14-2010 06:49 PM     Click Here to See the Profile for nautilusjv     Edit/Delete Message   Reply w/Quote
Here are 2 pics of the biscuit barrel made by James Deakin & Sons, Sheffield.

Thank you seaduck for your kind words. The day began at 1pm when 4 friends and I gathered for an art gallery tour here in Chelsea, NYC. It was over by 3:30 and then we went to my apartment which is right in Chelsea, first for cocktails, cheese, olives and fruit and then later on coffee and pear tart. Everyone was gone by 6. I love to entertain and love to use my silver when doing it. It always makes for good conversation- what spoon is this? what's that etc. It's nice to use things rather than just looking at them behind glass.

Best, Kelly

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taloncrest

Posts: 169
Registered: Jun 2004

iconnumber posted 10-14-2010 10:59 PM     Click Here to See the Profile for taloncrest     Edit/Delete Message   Reply w/Quote
Thanks for posting these great pictures of your biscuit barrel. I'm drooling over it as I type!

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Polly

Posts: 1910
Registered: Nov 2004

iconnumber posted 10-14-2010 11:14 PM     Click Here to See the Profile for Polly     Edit/Delete Message   Reply w/Quote
I love that biscuit barrel! Also the fruit & flower arrangement--did you take any closer photos?

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ellabee

Posts: 306
Registered: Dec 2007

iconnumber posted 10-16-2010 05:02 PM     Click Here to See the Profile for ellabee     Edit/Delete Message   Reply w/Quote
Thanks, nautilusjv and wev. Sounds as if there's a suitable French 75 for summer (the gin and lemon version) and autumn/winter.

Even if it proves impossible to revive the cocktail hour, that beautiful table setting is an inspiration for dessert and coffee as part of a small dinner party.

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nautilusjv

Posts: 247
Registered: Nov 2008

iconnumber posted 10-16-2010 09:44 PM     Click Here to See the Profile for nautilusjv     Edit/Delete Message   Reply w/Quote
Thanks again for everyone's comments!

Here is a closeup of the arrangement. I took a Wallace plate compote and a Pairpoint plate spooner and made a sort of epergne. The spooner was filled with mini mums, hypericum berries and another flowering item that I don't know the name of...the compote had gourds, grapes and currants and was surrounded on the table with lady apples.

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Polly

Posts: 1910
Registered: Nov 2004

iconnumber posted 10-17-2010 11:12 AM     Click Here to See the Profile for Polly     Edit/Delete Message   Reply w/Quote
Just lovely.

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ellabee

Posts: 306
Registered: Dec 2007

iconnumber posted 10-19-2010 12:15 AM     Click Here to See the Profile for ellabee     Edit/Delete Message   Reply w/Quote
Ahh, that's better! Close enough so I can just reach in there with my pastry server and cut myself a sliver of pear tart.

{Nibbles thoughtfully on it while taking in the arrangement at closer hand.}
Wow.

Florists here have hypericum berries, but not currants. I'm wondering if I know anyone who grows them, and when/how long the season is...

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nautilusjv

Posts: 247
Registered: Nov 2008

iconnumber posted 10-19-2010 08:33 AM     Click Here to See the Profile for nautilusjv     Edit/Delete Message   Reply w/Quote
Thank you everyone for your kind words!

Best, Kelly

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