Hosting Inclusive Cocktail Parties

A truly great cocktail party is one where every guest feels genuinely included — not afterthought-included, with a single carton of juice pushed to one corner of the table. Thoughtful drinks hosting is an act of care, and it is not complicated once you know what to consider.

Always Offer Non-Alcoholic Options (That Actually Taste Good)

The most important principle of inclusive hosting: your non-alcoholic options should require the same thought and preparation as your alcoholic ones. A jug of tap water and a bottle of diet soda is not enough.

At minimum, prepare: - One well-made Mocktail Recipes That Don't Compromise that matches the mood of the party - One NA spirit-based option (Seedlip, Monday, or Lyre's with mixer) for guests who want something spirit-like - Sparkling water, with citrus slices for freshening

For a full NA bar setup, see The Non-Alcoholic Home Bar.

Presentation matters: Serve NA drinks in proper cocktail glassware. Garnish them. Write them on your menu or drinks list as first-class options, not an appendix.

Allergen Awareness

Allergies in cocktails are more common than most hosts realise. Key allergens to flag:

Nuts

Some liqueurs contain nut-based ingredients. Amaretto is almond-based (though the flavour often comes from apricot kernel — which contains amygdalin, a compound that can cause reactions in people with tree nut allergies; err on the side of caution). Frangelico is hazelnut. Orgeat syrup — used in many tiki drinks and the Mint Julep-adjacent Mai Tai — is almond-based.

Label your drinks clearly if they contain nut-derived ingredients. Ask if any guests have nut allergies before the party.

Eggs

Egg white is used to create silky foam in sour-style cocktails — Whiskey Sour, Gin Tonic riffs with egg white, and many others. Always note when a drink contains raw egg white.

Vegan/egg-free alternative: Aquafaba (30 ml of liquid from a can of chickpeas) produces an almost identical foam. Make a parallel egg-free version of any sour if needed.

Gluten

Most distilled spirits are gluten-free regardless of source grain — distillation removes proteins, including gluten. However, some beers, malt liquors, and certain flavoured spirits or liqueurs may contain gluten. When in doubt, verify with the manufacturer. For guests with coeliac disease (not just intolerance), a conservative approach is appropriate.

Dairy

Cream, milk, and butter-washed spirits are common in warming cocktails like the Hot Toddy and some egg nog variations. Coconut cream is a dairy-free substitute in most contexts. Label dairy-containing drinks clearly.

Sulphites

Present in all wine and many fortified wines. Relevant for guests who have sulphite sensitivity. Most spirits do not contain added sulphites, but verify before serving wine-based cocktails.

Pregnancy and Nursing

The medical consensus across NHS, WHO, and CDC guidance is that no amount of alcohol has been proven safe during pregnancy, and the safest choice is to abstain entirely.

As a host, your role is simple: make excellent non-alcoholic options available without drawing attention to why someone is choosing them. Do not ask, do not press, do not make the moment awkward.

Ensure your NA options do not contain ingredients that are separately cautioned during pregnancy — high-caffeine drinks, large quantities of certain herbs (e.g., liquorice root), or unpasteurised juices.

Dietary Restrictions at a Glance

The Hosting Mindset

The goal is not to limit your party menu — it is to expand it, so that every guest has something they genuinely want to drink. Ask guests about requirements when you invite them (a simple question, easily answered). Plan your drinks menu before the day. Label everything clearly.

See Responsible Party Hosting for drink limits, food pairing, and end-of-night logistics. See Hosting a Cocktail Party: The Complete Guide for broader party planning.

Inclusive hosting is a habit, not a sacrifice. Once you build it into how you plan a party, it becomes second nature.