To get in the spirit of planning the perfect cocktail party, EIL Publisher David Butler turned to Sea Island Resort Bars and Spirits Manager Nic Wallace. Nic’s exceptional skills behind the bar received national recognition when he earned the title of 2025 World Class U.S. Bartender of the Year in the United States Bartenders' Guild competition.
Shannon Sturgis
Sea Island Resort Bars and Spirits Manager Nic Wallace
DAVID: What’s the biggest mistake people make when planning drinks for a dinner party?
NIC: One of the biggest mistakes is so obvious that most of us—me included—miss it on occasion: not using high-quality ice. When making cocktails and beverages for a dinner party, the ice is just as important an ingredient as the spirits and mixers/modifiers you choose. The quality of ice can drastically change the overall flavor and appearance of any iced or chilled beverage, and it also matters on a more scientific level. The at-home freezer ice we typically use works in a pinch but may be filled with contaminants and unwanted flavors from minerals, sulfur, or iron in the water. This is what causes the ice to be cloudy and can easily translate all of that flavor into the cocktails you make.
DAVID: What are two or three foolproof rules of thumb for pairing drinks to the overall vibe or menu of a dinner party?
NIC: I love pairing food with cocktails, there's certainly a unique science to it, and it's a skill that is honed with a lot of practice. First, consider the theme or type of dinner you are hosting. For a backyard BBQ, I always play off the fats and high-acids in the meat and sauces for more contrast. Highballs and sparkling/carbonated cocktails with citrus are perfect. Bourbon, tequila, or gin are my usual go-to spirits here. If you're designing something more upscale, an elegant dinner party with multiple courses, I would offer comparative and contrasting approaches, so the beverages don't overshadow the dishes. You want both aspects of the meal to work harmoniously and tell the same story.
My basic pairing tips:
High Fat Foods - Pair with acidic and sparkling cocktails, champagne, or beer.
Vegetables & Salads - Lighter aromatic cocktails such as gimlets, margaritas, or French 75's help offset salt and spices.
Savory Dishes - Aged spirits and wines have tannins that help bind fats and proteins in the mouth as you eat. Light or bolder red wines, bourbon, scotch, or brandy work wonders here.
Dessert - Higher proof (ABV) digestifs, such as amaro or dessert wines, aid in digestion, but don't forget your classic cocktails: Old Fashioned, Manhattan, Vieux Carre, Espresso Martinis, and Irish Coffee. Classic dessert cocktails are making a comeback these days.
DAVID: With the rise of mindful drinking, how can a host incorporate sophisticated non-alcoholic options so zero-proof guests don’t feel left out?
NIC: The best way to seamlessly incorporate non-alcoholic options at an event is to treat them with as much care as you would with anything alcoholic. Choosing high-quality n/a spirits and wines is a great start. If you're feeling stuck and don't know what to make, think of your guests' favorite classic cocktails and build from there. These are historic roadmaps and most can follow a "Mr. Potato Head" concept, where you swap ingredients but keep the recipe structures the same. Love a great margarita? Select a high-quality n/a agave spirit as the base, then use the same classic recipe. Many of these n/a spirits can be substituted in a 1:1 ratio to make it easy.
DAVID: When stocking a home bar, what are the essential spirits, mixers, wines, and garnishes every host should have on hand?
NIC: Let’s start with spirits:
- Vodka: I suggest Ketel One. It’s far better quality than crowd-favorite Tito’s and looks fantastic on a home bar.
- Gin: I like to go local here. My favorite is Murrells Row Tulsi Gin or Mignonette Gin from Decatur, GA. Tanqueray Ten is a classic gin that has more awards than any other on the market and is always in my home bar.
- Rum: Again, go local. Richland Rum in downtown Brunswick offers something truly unique for everyone. A classic dark rum is always fun to keep on hand for desserts and tiki cocktails.
- Tequila: Today’s popular choice is Casamigos. For the discerning drinker, I recommend Don Julio or Fortaleza.
- Whisk(e)y: Bourbon is a must-have in the South, solid classics choices are Buffalo Trace or Maker’s Mark. High-quality options like a Scotch (The Macallan 12-yr.), an Irish (Redbreast 12-yr.), or a Japanese (Hibiki or Yamazaki 12-yr.) make a memorable sip.
When it comes to mixers, always keep fresh citrus for juicing and never buy sweet & sour mix if you have a choice. The cocktails, and your guests, will thank you for it. Homemade simple syrup, agave nectar, and honey are good to keep on hand as easy sweeteners to create almost any classic cocktail. Stock a sweet and a dry vermouth (Dolin or Cocchi). Liqueurs should include Amaretto, Baileys, Cointreau or Grand Marnier, Kahlua, and a fruit flavored liqueur or two. For garnish, use fresh citrus and herbs, such as mint or basil, and everyone’s favorite Luxardo Marschino cherries for classic bourbon cocktails.
Wine selections should include white (Chardonnay, Sauvignon Blanc/Sancerre, Pinot Grigio), red (Pinot Noir, Cabernet), rosé (especially for spring/summer), and sparkling (Champagne, Prosecco). A non-alcoholic sparkling wine is a great tool for cocktails.
A party that was thoughtfully put together with something to drink for everyone is always a memorable touch. These days, people are drinking less and less, so having options for all members of your group is a big plus—and remember the high-quality ice!
