Bar Snacks That Actually Work With Drinks

Most of the value in bar snacks comes from technique, not price tags. A little practice goes a long way. The rest of this article covers bar snacks in plain, practical terms.

Where the money goes

Start with the classics, but make them better. Warm mixed nuts tossed with rosemary, olive oil and a little salt taste far better than a plain canned mix. Marinated olives with citrus peel and chili flakes can be made days earlier. Popcorn with melted butter, smoked paprika or grated hard cheese is cheap, fast and always the first bowl to empty.

It helps to make one drink first before scaling a recipe up for a group.

Bottles worth buying

Add something savory and substantial. Deviled eggs, modest meatballs, cheese straws, mini sliders and crostini with ricotta and honey all hold up well. Pickled vegetables and cornichons offer bright acidity that cuts through rich food. Crisp potato chips with a straightforward onion dip never go out of style.

Tools you can skip

Think about matching. Salty, crunchy snacks pair well with light highballs and gin drinks. Smoky or sweet nuts go with bourbon and rye. Spicy bites like jalapeño poppers or chili-lime peanuts suit a cold margarita or a lager. Rich, fatty foods benefit from something sharp or bitter, like a negroni or a citrusy spritz.

None of this needs to be exact to the drop; taste and adjust to your liking.

Making your own

Worth keeping in mind: make enough food for every guest, and serve it before drinks begin to flow. Most of us who eat steadily drink more slowly, and your evening will feel more relaxed. Label any ingredients that include nuts, dairy or gluten, and include a few vegetarian choices. Offer water and a non-alcoholic drink alongside the snacks.

If you remember one thing, let it be that good ice matters as much as the spirit.

Small costs that add up

Good bar snacks do more than fill a bowl. They add salt, crunch and fat, which slow the pace of drinking and refresh the palate between sips. The best ones are easy to eat with one hand, straightforward to prepare ahead and bold enough to stand next to a strong drink without being heavy.

If you remember one thing, let it be that good ice matters as much as the spirit.

Practical tips

A few simple things tend to help:

• Measure with a jigger rather than free-pouring.
• Never drink and drive; plan a ride home.
• Keep a non-alcoholic option ready for guests.
• Use plenty of fresh, hard ice.

The bottom line

The best drink is the one you will make again. None of this needs to be perfect. Good ice, fresh citrus and a careful measure go a long way.