Christmas with the editors: Amy Heffernan

Hosting the Christmas cocktail party this year? Can’t face another mince pie or over-played festive hit? Then it’s time to up your game. From bespoke mix-ups to cutting-edge canapés – throw the most beautiful soirée, fashion editor style.

The third in our three-part series, Amy Heffernan Interiors Director at Wallpaper* magazine talks traditional decorations, vintage cocktails and treasures from her travels. Brace yourselves, this is party etiquette 101.

The dress code…
The dress code for cocktails this year will be black with a hint of sparkle. A statement brooch or bracelet to finish off the outfit alongside a low court shoe so I can happily dance the night away. A Puffa jacket is top of my hit list to pair with statement earrings too – I’m searching for one with a big collar.

On the menu…
I love my homemade dim sum, siu mai and dumplings along with Vietnamese summer rolls. These are really unexpected party foods and always surprise my guests. Have fun with the contents and serve everything family style – this way you can create a really beautiful table while keeping an intimate sharing feel. It’s great fun choosing tableware that can all sit together in an elegant display too.

Decking the halls…
I like to have oranges studded with cloves, they give off such a beautiful scent. Then for decoration, I’ll keep it fairly modern with elements of tradition. My real tree will be as tall as possible and covered in baubles collected on my travels. I also love to add bows made from my favourite ribbons for a modern vintage look. Vintage cocktail recipe books are great as well for ideas on themes to entertain guests. To ensure I’m prepared, I’ll always pop into Le Creuset and Zwilling to pick up some pieces for my dinner parties.

The soundtrack…
Pulp Common People
Blur Country House
The Clash London Calling
Kate Bush Running up that Hill
Beyoncé Single Ladies

Behind the bar….
Fizzie Rascal

50ml/2 fl oz Potato vodka
15ml/ 2⁄3 fl oz Fresh lemon juice
15ml/ 2⁄3 fl oz Elderflower cordial
25ml/1 fl oz Apple juice
1 Large or 2 small sage leaves
1 Slice cucumber
Prosecco, to top Highball glass 
Sage sprig

Put all ingredients except the prosecco in a shaker and shake with cubed ice for 4 seconds. Strain into a highball glass filled with cubed ice and top with prosecco.

Recipe taken from Cocktail Cookbook by Oskar Kinberg

Follow Amy: @amybettyheff

Want to know more? Read the first and the second part of this editorial series.