How to Host an Impeccable Holiday: The Mid-Century Martini Party
A little salty, a little sweet, and very mid-century chic
November gives us one last gasp of warmth before fall finally wraps its arms around us—at least here in California, where the seasons change like someone adjusting the thermostat rather than flipping a switch. And we believe any excuse to gather should be grabbed with both hands, especially when the excuse involves gin, good company, and furniture worth sitting in.
There's something about a martini party that feels distinctly mid-century: the ritual of stirring cold gin over ice, the particular clink of crystal meeting crystal, the warm glow of a floor lamp casting long shadows across teak. It's Dean Martin on the turntable and Castelvetrano olives on the bar cart. It's conversation that stretches long into the evening because no one wants to leave yet.
So here's our guide to hosting the kind of November gathering where people actually stay—and remember.
The Martini
Let's start with what matters: a martini that's clean, classic, and strong enough to make someone interesting tell you their life story by the third round.
The Hobbs Modern Martini
Makes 4 generous servings
• 10 oz London dry gin (we love Inverroche from South Africa—juniper and native fynbos botanicals give it an unexpected earthiness—or the reliable elegance of Bombay Sapphire) • 2.5 oz dry vermouth (and we mean fresh—old vermouth is a crime against cocktails) • 6 dashes orange bitters • Ice for stirring (never shaking, despite what Bond told you)
The method:
Stir gin, vermouth, and bitters over ice for exactly 30 seconds. No more, no less. You're chilling and diluting, not drowning. Strain into a chilled pitcher—because refilling individual glasses all night is exhausting, and you're hosting a party, not running a bar.
The garnish station:
This is where you let people have opinions. Set out lemon peels for the purists, Castelvetrano olives for the traditionalists, and quality olive juice for those who like it filthy (we don't judge). Let guests dress their own—it's more democratic that way, and people love having agency over their cocktails.
A note on inclusivity:
We always offer sparkling water with a good squeeze of citrus and a thoughtful mocktail that's as layered and interesting as the alcoholic version. Not everyone drinks, and everyone deserves something delicious in a beautiful glass.
The Setting
Lighting That Invites Lingering
The right lighting makes or breaks a martini party. Too bright and it feels like an office meeting. Too dim and someone's going to knock over the Jens Quistgaard candlesticks.
Our approach: layer your light sources like you're composing a photograph.
Start with a floor lamp with a warm bulb—not LED daylight, which makes everyone look like they're being interrogated. Add a table lamp near your bar cart for functional glow. Then scatter candleholders throughout: we're partial to these Jens Quistgaard iron candlesticks, which are sculptural enough to be conversation pieces but simple enough not to compete with your guests. Use unscented tapers—nobody wants their martini competing with vanilla pumpkin spice.
The effect should be warm, dimensional, and a little mysterious. Faces should be visible but softened. Shadows should fall kindly.
The Bar
Every martini party needs a proper staging ground. This isn't the time for a folding table with a tablecloth thrown over it.
We'd suggest something like this Danish teak Captain's Bar by Reno Wahl Iversen—compact enough not to dominate the room, beautifully detailed enough that guests will ask where you found it, and functional enough to hold gin, vermouth, bitters, ice bucket, pitcher, and glasses without feeling cluttered. The fold-out sides give you extra surface area when you need it, and the whole piece has that effortless Danish elegance that says "I know what I'm doing" without trying too hard.
Teak and gin have always been good friends.
Greenery, Not Fuss
Keep your florals minimal. A single monstera leaf in a cylinder vase. A few eucalyptus branches. Something with height and line that doesn't scream "I spent three hours at the florist." You're hosting a party, not opening a botanical garden.
The goal is to suggest thoughtfulness, not effort. Mid-century entertaining was always about looking effortless even when you weren't.
The Snacks
Nobody wants complicated appetizers when you're trying to enjoy your guests. These require almost no cooking and look like you tried.
Marinated Olives
Mix your favorite olives—we like a combination of sizes and colors for visual interest—with za'atar, good olive oil, a generous pinch of salt, and dried oregano. Make this in the morning, let it sit at room temperature, and by evening the flavors will have married beautifully. Serve in a simple bowl with toothpicks nearby.
Sweet & Spicy Roasted Nuts
Toss almonds or cashews with brown sugar, cayenne pepper, a pinch of chili flakes, rosemary salt, and olive oil. Spread on a baking sheet and roast at 350°F for 10-12 minutes, stirring once. They'll smell incredible and disappear faster than you'd think possible.
Pro tip: Make double. Someone will ask for the recipe, and you'll want extras to send them home with.
Bittersweet Chocolate Bark
Melt good dark chocolate (70% cacao or higher), spread it thin on parchment paper, and top with candied orange peel and roughly chopped pistachios. Refrigerate until set, then break into elegant, irregular shards. Arrange on a wooden board.
It looks like something from a design magazine. It costs almost nothing. Your guests will assume you bought it from somewhere expensive.
The Soundtrack
Music matters more than you think. It sets the pace, fills the conversational gaps, and tells people what kind of evening this is going to be.
We lean into funk and soul with just enough jazz to keep it sophisticated:
• Kool & the Gang – "Summer Madness" • Ray Charles – "The Right Time"
• Thelonious Monk – "Ruby, My Dear"
• Françoise Hardy – "Le temps de l'amour"
• Nancy Sinatra – "Bang Bang" • Sérgio Mendes – "Mas Que Nada"
The goal is music that makes people sway slightly while holding their drinks—not background noise, but not so demanding that it competes with conversation. Think of it as the bass line to the evening, not the melody.
Keep the volume at "you can still hear someone across the room" level. Nothing kills a good story faster than having to shout over Marvin Gaye.
The Furniture
Here's the thing about entertaining: people stay longer in comfortable chairs.
And there is no better cocktail lounger than the iconic Eames Lounge Chair. The original tan leather version is the classic—the color of well-worn baseball gloves and old bourbon, warm and inviting and instantly recognizable. Or if you want something with a little more personality, consider a first-generation Eames in moss green leather—that pop of color against rich rosewood shells turns the chair into a statement without trying.
This is where your most interesting guest will sit. This is where someone will curl up with their second martini and hold court for an hour. This is the chair that makes people say "I never want to leave."
And the beautiful thing? We make new cushions in any color you want, so if you love the silhouette but want sage green or deep navy or classic black, we can make that happen. Same comfort, same iconic design, your aesthetic.
Position it near the bar cart, angle it slightly toward the room, add a small side table within reach, and you've created the gravitational center of your party.
The Invitation
Send actual invitations—even if it's just a well-designed text or email. Tell people the vibe: "Martinis and mid-century music, 7 PM, come thirsty." Give them permission to dress up a little. Mid-century entertaining had a formality to it that we've lost, and there's something lovely about reclaiming it.
People want an excuse to wear the good shoes and the interesting earrings. Give them that excuse.
The Mindset
Here's the secret to good hosting: you have to actually want your guests there.
Not in an obligatory way. Not because it's been too long since you've seen them. But because you genuinely want to spend an evening in their company, with good gin and warm light and furniture that invites staying.
Mid-century entertaining wasn't about impressing people—it was about creating an environment where conversation could happen, where someone could sit comfortably for hours, where the evening could unfold without a rigid schedule.
So put your phone in a drawer. Don't apologize if something isn't perfect. Don't spend the whole evening in the kitchen. Make the martinis, light the candles, put on the music, and then sit down with your guests.
That's the real luxury.
The Toast
When everyone has a glass in hand and the light is just right and Thelonious Monk is playing something contemplative, raise your glass and say something simple:
"To good company, good furniture, and the kind of November evening that makes you forget about December."
Then take a sip, and let the evening unfold.
Shop the Party
Danish Teak Captain's Bar by Reno Wahl Iversen
The essential staging ground for any martini party
Jens Quistgaard Iron Candlesticks
Sculptural lighting that sets the mood
Early Generation Eames Lounge Chair in Rosewood & Tan Leather
The chair where your best conversations will happen
First Generation Eames Lounge Chair in Moss Green Leather
For those who want the icon with a twist
Here's to November: may your glasses be full, your chairs be comfortable, and your guests be the kind who stay until the ice melts. 🍸