Blog Party#37 -We go Retro-Redux!

It’s time for Blog Party again and that lovely hostess with the mostess- Stephanie from Dispensing Happiness is holding Blog Party#37  with a Retro-Party Redux theme to kick off a fabulous 4th year.  So I’ve decided to go a bit classic and swank with a cocktail named after legendary New York hot spot- The Stork Club.  This was the place to see and be seen for the ultimate in glamour and was in business from 1929 to 1965. There’s even a 1945 Hollywood light romantic comedy featuring it and starring comedienne  Betty Hutton, called (of course) The Stork Club.

As an exclusive club- it was not without its issues and Grace Kelly reputedly refused to ever go back after leaving as a protest for the shabby treatment  that Josephine Baker was receiving from the staff. That’s the Princess Grace I respect and love. I hope had the club had lasted into modern times it would have seen the light and changed its ways.

So here’s my cocktail:

The Stork Club cocktail

• 1-1/2 ounces Gin
• 1/2 ounce Triple Sec
• juice of 1/2 lime strained
• 1 ounce of orange juice
• dash of Angostura Bitters
• twist of lemon peel for garnish

Fill a cocktail shaker halfway full with crushed ice. Add the Gin, Triple Sec, juices and bitters. Shake and strain into a chilled cocktail glass. Garnish with a lemon twist (My tip: use a church key tool to cut zest into a long piece and wrap in a spiral around a chopstick and chill to make a corkscrew twist if desired.)

For lots of ideas and a great read on vintage cocktails check out this great book:

“Cocktail Hour Authentic Recipes and Illustrations from 1920 to 1960″, by Susan Waggoner and Robert Markel.It’s delightful to read and see all the great vintage illustrations.

-And for my hors d’oeuvre I’m bringing a somewhat classic cheese puff canape. BTW this lends itself to all kinds of add-ins like tapenade, ham, sundried tomatoes, pesto etcetera- the sky’s the limit and you can change the cheese as well if you wish:

Hot Cheese Puffs

• 1/2 cup freshly grated Parmigiano-Reggiano
• 3 minced green onions including green tops
• 3 dashes smoked chipotle Tabasco sauce
• enough Hellman’s/Best Foods mayonnaise to bind
• 10-12 slices fine textured white or even wheat or ten grain bread, crusts removed and cut into triangles, rounds or whatever shapes you like

Mix the cheese, green onions, Tabasco and mayo together. Under the broiler toast one side of the bread triangles until light brown. Flip them over and top evenly with the cheese mixture. Return to the broiler for about 3 minutes or until browned, puffed and bubbly. Don’t burn your tongue

This time I’m also wearing a special party frock (haven’t decided which one yet) just for the occasion- can’t be swank with out it-

Oh… and I’ve decided that my escort must wear tails:

So thanks for the swellegant party Stephanie -I’ve had a lovely time- see you next month!

Update: here’s a look at all the party fare and the lovely guests: Blog Party #37 roundup!