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Mad Men Cocktail Party, Part 2

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Part 1 of my Mad Men(esque) Cocktail Party ideas talked about invites.  This post (part 2) will talk about my favorite aspect – food and drinks.  And more drinks.

The drinks are what I like to call “old man drinks.”  I love old man drinks.  My signature drink is a Stiletto.  Perfect, as Mad Men appears to be all about whiskey.  These people drink it like it’s water.  Of course, it doesn’t END at whiskey, though.  Here are a few drinks of choice.  Oh, and the AMC site actually has a page devoted to Mad Men cocktails.  Oh AMC…

Old Fashioned


2 dashes aromatic bitters
½ tsp sugar dissolved with water and bitters
1½ oz of bourbon
1 cherry
1 orange slice
1 lemon wedge

Fill glass with ice. Add cherry, orange slice, and lemon wedge. Pour in bourbon. Serve in a rocks glass over ice.

Whiskey Sour

2 oz whiskey
½ oz fresh lemon juice
½ oz tsp sugar
1 cherry
½ lemon slice

Put all ingredients in mixing glass and add ice cubes. Strain into highball glass. Add lemon slice and cherry to garnish.

Gibson Martini

2½ oz of gin or vodka
¾ oz dry vermouth
3-5 cocktail onions

Stir gin or vodka and vermouth on ice in mixing glass. Strain into martini glass and add cocktail onions.


1½ oz cognac
¾ oz triple sec
¾ oz fresh lemon juice
1 orange slice

Squeeze lemon in mixing glass. Shake briskly. Select sugar-rimmed snifter. Strain into glass and garnish with orange slice.

White Russian

1 oz vodka
½ oz coffee liqueur*
1 oz heavy cream

Pour vodka, coffee liqueur, and heavy cream into cocktail glass. Stir well.

*Of course, Roger Sterling just drank it with whole milk and vodka.  No coffee liqueur required, apparently.


2 oz vodka
5 oz grapefruit juice

Pour vodka and grapefruit juice on top of the ice in a cocktail glass. Stir well.

Typical 60’s party fare was all about finger food which is perfect for me.  Not that I am horrible at cooking, but I think everyone will end up happier if I don’t.  Here’s a small sampling I’ve compiled of the finger foods (well, one is salad) that I thought looked delicious. 

Deviled Eggs


  • 12 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced sweet pickle
  • Dash of Worcestershire sauce
  • Salt and freshly ground black pepper
  • Hot red pepper sauce
  • 2 tablespoons chopped fresh parsley , for garnish
  • Paprika , for garnish
Place the eggs in a large saucepan just large enough to hold them in a single layer. Add enough cold water to cover by one inch. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Drain carefully and rinse under cold water. When cool enough to handle, but still warm, peel the eggs. Cool completely.Cut each egg in half lengthwise. Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce.Transfer the yolk mixture to a pastry bag with a half-inch wide opening. (If you wish, fit the bag with a half-inch star tip before filling.) Squeeze the yolk mixture into the hollows in the whites, and place on a serving platter. Sprinkle the filling with the parsley, and then the paprika. Cover with plastic wrap and refrigerate until chilled, at least one hour and up to eight hours. Serve chilled.

Shrimp Cocktail with Spicy Bloody Mary Sauce 


  • 11 tablespoon Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon celery seeds
  • Pinch red pepper flakes , optional
  • 1 1/2 cups cocktail sauce
  • 1/2 cup vodka
  • 2 cups white wine
  • Juice of 1 lemon
  • 4 to 6 jumbo shrimp , peeled and de-veined (tail left on)
Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce and vodka. Mix well and chill.  Meanwhile, in a small saucepan, heat wine, lemon juice and red pepper flakes. Bring to a boil, then reduce to a simmer. Poach shrimp just until pink and curled, about 3 to 4 minutes. Place on ice and refrigerate. When completely chilled, season lightly with salt and serve with sauce.

Pan Fried Onion Dip


  • 2 large yellow onions
  • 2 tablespoons unsalted butter
  • 1/8 cup vegetable oil
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper, and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Let the onions cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

In a mixing bowl, combine all of the ingredients for the dip. Mix well and adjust seasoning to taste. Place dip in a decorative serving bowl and set on platter.

Caesar Salad


  • 6 slices (1-inch) ciabatta or another crusty white bread, cut into 3/4-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh flat-leaf parsley, minced
  • Coarse salt (to taste)


  • 2 cloves garlic, halved
  • 2 large egg yolks (or 1 tablespoon store-bought mayonnaise)
  • 1 tablespoon Dijon mustard
  • 4 to 5 anchovies
  • 2 tablespoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 heads romaine lettuce, washed and dried thoroughly and torn into 2-inch pieces
  • Grated Parmesan cheese (to taste)


For Croutons: Preheat oven to 350 degrees F. In a medium bowl, toss bread cubes with remaining crouton ingredients. Line a baking sheet with parchment paper, and toast croutons until golden brown, 10 to 15 minutes.

In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.

Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.

Rib-Eye, New Potato and Portobello Kebabs


  • 4 new potatoes, such as Red Bliss (about 3 ounces each)
  • 1 large portobello mushroom cap (about 4 ounces)
  • One 14- to 16-ounce rib-eye steak
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced garlic
  • Four 12-inch bamboo skewers, soaked in warm water for at least 30 minutes

Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside.

Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.

Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.

Heat a grill to medium-high, and lightly oil the grate.

Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.

Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.

OK.  That’s probably enough.  My stomach is growling.  And like I said, this is just a small sampling I tracked down online.  There are MANY more ideas out there. 

Next stop – decor/ambiance…


3 responses »

  1. This is great! My signature drink was the Whiskey Sour! When does the party start? LOL.


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