A FOOD52 Cocktail Party

We're lucky to have such a great team behind us. Our developers, photographers, recipe testers, and longtime community members make FOOD52 what it is. To thank the hard workers and our friendly encouragers, we got everyone together for a little celebration last Wednesday night. We made five party snacks from FOOD52 recipes and one of our favorite cocktails, the Moscow Mule (get the recipe below).

Some of our photographers were in attendance, but we gave them the night off. Here's a peek at last week's party, captured with iPhones and Instagram.

Left: Some of the FOOD52 team prepping away. Right: TheRunawaySpoon's Fig and Blue Cheese Savouries ready for baking.

Left: Some more prep talk, and pitchers full of Moscow Mules -- we made the ginger syrup from A Tribute to Woody (Homemade Ginger Ale Float) by inpatskitchen. Right: We assembled mini versions of Flank Steak on Texas Toast with Chimichurriby sdebrango.

Left: We set up the bar with a very fancy copper ice bucket. Right: Kristen, saran wrap, and a turtle -- we can't have a party without them.

Left: We also served up AntoniaJames' Crispy Spice-Brined Pecans, and the winning Yoghurt & Spinach Dip by shayma. Right: Amanda's kids made mini cupcakes for the party, which reminded us how much we love that Chocolate Dump-It Cake recipe.

We finished setting our tables just before the first guests arrived. The final additions to our menu were cured meats and Paprika-scented Manchego Chorizo Puffs by Half-Buzzed Hostess.

Two busy rooms full of friendly faces.

Left: Amanda's son, Walker, took a short break from greeting guests and serving cupcakes with his dad. Right: Mid-party, Walker's sister Addie decided to add a fun accessory to her ensemble.

Left: Those savouries and cured meats did not last long. Right: Some people were lucky enough to have mini cupcakes hand-delivered to them by Walker and Addie -- what presentation!

Left: An empty table is a sign of a successful party. Right: At the end of the night we treated ourselves to the scones mrslarkin brought. (And happily ate the rest for breakfast at the office the next day.)

We referred to Amanda's Essential New York Times Cookbook for the cocktail recipe. Here it is:

Moscow Mule

Serves 1

1 1/2 ounces vodka
4 teaspoons fresh lime juice
6 ounces ginger beer (make your own by mixing 1 part ginger syrup with 3 parts soda water)

Fill a tumbler with 4 or 5 ice cubes. Pour in the vodka and lime juice and fill up the glass with ginger beer.

(We made a giant batch and garnished ours with wedges of key lime.)