We’re two-for-three in terms of winter holidays — that is, if you’re like me, and would rather not count Valentine’s Day — and tonight’s festivities will be both the final celebration of this past year and the welcome of a year anew.

Of course, you’ll likely be either attending or throwing some sort of holiday party this evening. For some, that could entail dressing to the nines for a black tie event. For others, it could mean dressing in the most shimmery of outfits for a night on the town.

Whatever your plans, cocktails and snacks will certainly be involved and, for those who are hosting, the thought of throwing a party might be daunting. Sure, you have to provide ample snacks for munching, booze for downing and activities to please, all while monitoring everyone’s beverage intake.

But who says you can’t enjoy your own affair? Certainly entertaining takes work, but it doesn’t have to be stressful. With just a few tips, you can become a cocktail party pro — yes, you can have your cocktail and drink it, too.

Food:

No one wants to be in and out of the kitchen, sweating over a stove or slaving over a hot oven during the middle of a party.

It’s best to serve things at room temperature, and preferably things that you can make ahead, either a few hours or even the day before. When hosting, I prefer to serve things that can be easily assembled from really good store-bought ingredients: good cheeses, crackers, fruits and vegetables.

Savory pastries and dips are always fantastic party food. You can’t go wrong with puff pastry tarts swirled with spinach and goat cheese, hummus trays with vegetables and pita chips or sweet-and-spicy mixed nuts.

For a cheese plate fit for a chef, pick four cheeses to please all palates. Go with something everyone knows and likes, like a good, sharp cheddar; something salty like shards of parmesan; something funky, like Taleggio; and, just like a wedding, something blue. Serve with grapes, nuts, honey or any other toppings of choice.

If you want to stray from the norm, make one or two specialty food items and stick to simple snacks on the side. To break the monotony of cheese and crackers, try my recipe for French Gougères (cheese puffs) with Muenster cheese and chili flakes.

Drinks: 

You can take one of two roads when providing drinks: the full bar, or the signature cocktail.

If you have the financial means and the capacity to do so, your guests will surely appreciate a full bar, stocked with your own preferences of liquors, including vodka, gin, rum, whisky or bourbon and tequila. Mixers are up to you, but should include cola, fruit juices and seltzer water. Have plenty of limes and lemons on hand for garnish. Other botanical spirits are optional.

If you wish to provide beer and wine in addition to spirits, choose one or two beers you think would please your guests and keep them in the refrigerator. As for wines, pick up a couple bottles each of modestly-priced red and white wines — the varietals are up to you — and store them appropriately. For reds, keep them at room temperature. Put the whites in buckets of ice to chill just before guests arrive.

Going the less-expensive route, you can encourage guests to bring their own preferred beverages of choice and provide a signature cocktail of your own, although you may wish to provide beer and wine, as well. Create your own twist on a classic margarita by using blood oranges or grapefruits; jazz up a generic mojito with varying herbs; or stir up a big batch of sangria customized to your tastes. The sky’s the limit.

And, of course, some sort of sparkling wine is inevitable at New Year’s.

Do remember to monitor alcohol intake prior to driving, and to not let your guests drive while under the influence. Make sure your guests have designated sober drivers for the end of the night.

Decor:

As for decorations, there’s really only one rule: don’t go crazy. People like things to look pretty, sure, but they don’t want to be distracted from good conversation by streamers, lights or things unnaturally shiny. Use simple white tablecloths adorned with seasonal plants or tea lights set over a bed of grape leaves.

Change up the game by using fresh herbs as decoration, mimicking the flavors of your chosen food, or using liquor and wine bottles as centerpieces, intermingled with small candles or mini string lights.