How to host with Bowmore by Millie Milliken | Bowmore

Millie Milliken & Bowmore

When I think of the festive season my thoughts immediately go to the pulsing hubbub of old friends gathered together and reflecting on the year just gone: the smiles as glasses get put into eager hands, the warming aroma of fruits, spices and roasted nuts in the air, and the flicker of candlelight dancing across the walls.

The ceremony of hosting

Every year, the ceremony of hosting friends and family in the final weeks of December is a familiar rhythm I enjoy dancing to. Highball in hand (preferably using a measure of Bowmore 15 and matching its cinnamon, candied orange and soldering smoke with a topping of ginger ale and a squeeze and garnish of lemon) and a checklist to meticulously - and calmly - complete is how I often prepare to make the art of hostessing look, and feel, effortless.

Before I do anything, I make sure that my freezer is well stocked with ice (filtered water set in square and sphere trays or high-quality bag ice) as well as cocktail glasses. I like to be prepared ahead of time with a pre-batched Manhattan, using a ratio of 10 : 5 : 1 Bowmore 16 Ruby Port Cask Finish, ruby port, cherry syrup and two dashes orange bitters, some water for dilution and stored in a bottle in the fridge ready for pouring into timeless and delicate coupes on arrival, garnished with cherries.

Millie Milliken 14

Highballs Square

Then, it’s time for the table. I like to play with textures and mixing of colours, and a green chequered tablecloth has always stood me in good stead when it comes to setting a tone and hiding spills. Fabric napkins are also a must for me, and a matching red ribbon around vintage ivory-handle cutlery adds a festive edge. Try and avoid anything too tall on the table as it blocks people’s eyeline when they’re trying to chat - saying that, some festive taper candles set a lovely lighting tone for the evening (and be sure they’re unscented too).

Finally, a festive card on each setting saves the need to write placecards for each guest too, along with a fill-your-own cracker. I like to fill these with 50ml round bottles of something I know each guest will love, whether it is something more citrussy, spice forward or dark and fruity. It’s a lovely gift for them to take home and gives them the choice of when and where they want to enjoy it, too.

The Arrival

On arrival, I like to start proceedings with something fizzy. Champagne, I believe, must always be available, but with the likelihood that most guests will be bringing a bottle (or something similar) I also like to have some alternatives in the fridge as well. I’m a huge cider fan so having a bottle ready is a slightly different but no less celebratory way to begin an evening, followed by the aforementioned offer of a Manhattan or Highball. It is also of tantamount importance to have something non-alcoholic for non-drinking or moderating guests too. A bottle of sparkling tea or wine are both a perfect alternative to bubbles.

The Food

When it comes to food, I want preppable showstoppers. Classic canapes always serve me well - smoked salmon and creme fraiche blinis, baked camembert, devilled eggs - but if I can get my hands on some oysters, a whisky luge is always a fun way to start the evening. For mains, I want something festive but not overly Christmassy- I have been known to serve lobster wellington in the past - served at the table, and sides should be sharable too. Family-style keeps it easy and you out of the kitchen. And for dessert, pop a decanter of Bowmore 18 Sherry Cask on the table, give everyone a beautiful glass and pair with something that will compliment the orange peel, cocoa beans, sultanas and rich peat beautifully.

18YO

Final Tips

Some final tips before I leave you to your hosting: Make sure water glasses are on hand, jugs constantly topped up and ice and tongs available for anyone who needs a little more dilution. Music should fit your guests and the vibe of the evening - I like to go traditional with Frank Sinatra, Bing Crosby and Peggy Lee, but make sure it moves with the flow of the evening. And most importantly, enjoy yourself - do everything you can the day before (shopping, prep, table, cards, crackers) so that you remain unflustered and fabulous when the doorbell rings. After all the food and drink is prepped and ready to go, all that remains is the most important element of any party - the people.

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