SPVAQ32021 - 34

W
hether we're emerging
from pandemic hibernation
or simply looking for more
opportunities to open our homes,
the time is right to sharpen our
hospitality skills. Experienced
hosts have learned the art of
pleasing guests while enjoying
themselves. Or to put it another
way, if we're too busy entertaining,
refreshing guests' drinks each
time they need a refill, then we're
working, not socializing!
Susan Tripp and her husband
have long been the " party place "
at their home in Central Virginia.
Then, Susan says, " When we got
the place at the river, it seemed
like a natural transition to just
have folks down. It's always more
fun to have friends around. We
love having guests. "
During the summer months,
the Tripp home on the Northern
Neck has a " revolving door " of
guests dropping by. " I like to be
well prepared, so I keep stuff on
hand, " Susan says.
To ensure she's a gracious
hostess yet still free to enjoy
herself, Susan stocks her fridge
with a variety of chilled salads
for lunch-like chicken, pasta,
egg, and tuna-and dinner dishes
that her husband can handle on
the grill. And for cocktails, Susan
has learned how to keep the
drinks flowing as easily as the
conversation. Her secret? Batch
cocktails.
A BATCH OF HOSTING HINTS
FOR COCKTAIL SERVICE
If you're new to drop-by
revolving-door hospitality, your
door may creak and groan on
the first few spins around. But
once you pick up a few tricks,
experiment with batch cocktail
recipes to find favorites and
entertain a few willing guinea
pigs, you'll find a system that
works for you.
And that's the key-a system
that works for you!
For example, Susan likes using
decorative serving items, like
fancy trays and glass pitchers. " I'll
have oranges, lemons and limes
cut up on a pretty tray so people
34 SPIRITED VIRGINIA

SPVAQ32021

Table of Contents for the Digital Edition of SPVAQ32021

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