The holidays are an unpredictable time when it comes to people dropping in for a surprise visit. It’s good to be preemptively prepared in case you have family or friends that want to pop in unexpectedly. Keeping some staple spirits on hand is a good sure way to welcome your guests. A few to keep in the house, especially during the holidays are vodka, rum—light and dark, a good whiskey and a few bottles of wine—white and red. Mixers are important too. Keep some ginger ale, coke, maybe some diet coke for those dieters in your circle and possibly some cranberry juice and even some fresh and/or frozen fruit for garnishes. Another part of being prepared to host is having snacks and appetizers on hand that you can easily whip up for your guests.

Vodka is versatile and goes with just about anything. From screw drivers to vodka martinis, this base spirit is sure to be a simple and fairly inexpensive way to keep your guests happy. Light rums are good for mojitos and those more aesthetically pleasing drinks like The Blueberry Smash. (Recipe at the end of this blog.) Dark rum is for those more traditional drinkers who just want a good old fashioned rum and coke—maybe garnished with a lime. As far as whiskey, this is all about personal preference and budget, but there are many satisfactory bourbon options such as Jim Beam, Maker’s Mark & Wild Turkey; Scotch brands like Johnnie Walker and many other brands such as Jameson Irish Whiskey, Crown Royal & Jack Daniels. As far as wine goes, keep a Moscato, a red blend and possibly a Pinot Grigio on hand to appease the sweet, dry, and middle of the road drinkers in your circles. For those guests who like their wine pretty sweet and enjoy supporting local, try some Hazlitt’s Red Cat.

Appetizers do not need to be complicated or stressful. Cheese, pepperoni and crackers last quite a while and can be taken out and thrown together pretty quickly. Prepare and keep some bourbon meatballs in the freezer so all you have to do is pop them in the microwave to cook and then toss them in a crockpot to keep them warm. (Recipe at the end of this blog.) At this time of year, most kitchens have their holiday cookie jar out and full whether homemade or store bought, who doesn’t love cookies?

Unexpected guests can initially send you into a panic, however if you’re prepared, you can seize the opportunity to enjoy time with your family and friends without going through all the anxiety of being taken by surprise. For more information or for suggestion on which liquors to keep on hand, stop in to Elma Wine & Liquor today. Our friendly and knowledgeable staff always looks forward to helping you.

Holiday Bourbon Whiskey Meatballs

• 1 one-pound Bag Frozen Meatballs
• ½ cups Ketchup (Heaping)
• ½ cups Brown Sugar, Packed
• ¼ cups Bourbon Whiskey
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Worcestershire Sauce

Preparation NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.

• In a medium bowl, combine all ingredients except your meatballs. Mix up really well.
• Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.
• Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
• Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.
• You don’t want to burn all that wonderful whiskey sauce! That’s the best part!

The Blueberry Rum Smash makes 1 cocktail

• Fresh (or frozen) blueberries
• 1 tablespoon brown sugar
• 3/4 ounce fresh-squeezed lemon juice
• 2 ounces rum
• Ginger ale

Cover the bottom of an old-fashioned glass or mason jar with blueberries. (If you’re using a smaller glass, make a double layer.) Add the brown sugar and lemon juice and muddle (or smoosh with the back of a spoon) until the sugar is melted. The idea is to break the skins of the blueberries, but not to mash them into a pulp. Fill the glass with crushed ice and then add the rum. Top with ginger ale and stir.