If the thought of hosting a cocktail party leaves you needing a drink, then it's time you discovered our low cost, low fuss alternative

A sprinkling of logic and a dash of Blue Peter finesse will leave you with enough canapés and cocktails - you know, the one's you made earlier - so all you'll have to do is flash your pearly whites and pour.

Drinks
First things first, work out what you're going to drink. Choose up to five easy-to-make cocktails, and then ask the friends you've invited which one will be their tipple of the night. Not only will this help to establish the numbers you'll be catering for, but also whether or not you're going to need to ask for an extra shaker or two. Take a look at our top five suggestions (below)

Delegate
Forking out vast amounts of cash for spirits isn't anyone's idea of fun, so ask each guest to bring a bottle according to the quaffing tally you've already made. This means you'll be left to get back-up (a few bottles of sparkly) and plenty of cocktail mixers.

Prepare in advance
Split your kitchen surfaces up into seven specific areas:

• one for each different cocktail
• one for the food
• one for the dirty dishes

This way you can set up the ingredients and cocktail equipment, glasses, plates and canapés long before your partying throng arrive. And don't forget the crushed ice - it's so unbecoming to shovel cubes through a make-shift ice-crusher when you're dolled up like a royal.

Food
Keep it simple; opt for canapés. They're so straightforward that you can have many of them pre-prepared and shelved in the fridge just waiting for their doilied plate and garnish. Cater for ten canapés per head, and give guests a selection of at least six to choose from.

Setting the mood
You don't need yards of plush velvet drapes or to hire out the Royal Philharmonic to make your party a dazzling success. The best parties are relaxed, so go for something subtle. It's amazing what a few fairy lights and a dimmer switch can do for a room's ambience and, with a bit of decent music such as Bargrooves or Disco Kandi, you've got it made.

Off limits
Keep the party to a couple of rooms (and outside, if the weather's good). Close the doors to other rooms so that they're clearly off limits. And no candles please, or you may as well pre-book the Minor Burns Unit for the night. Cocktails and open flames do not mix.

Set a curfew
If there's one way to oust your party guests promptly, it's giving them somewhere else to go to. Pre-agree a venue you can all go on to and book the cabs accordingly. It's the perfect way to keep catering hassle down and party spills to a minimum!

Checklist
Have you got:

• Numbers of guests
• A list of who's bringing what
• Enough glasses
• Enough plates
• Crushed ice
• Blenders and shakers
• Back-up drinks
• Canapés ready prepared
• Cabs booked

Canapés
Canapés are quick and easy. All you'll need is a well-thought-out shopping list and a couple of hours hands-on preparation time. Each of the following recipes make between 20-25 canapés.

Salsa on Tortillas - chop up a chilli (seeded), red onion and large mango. Mix in the juice of two limes. This is your salsa. Spoon it onto a tortilla chip and serve on a plate garnished with fresh coriander. If you're feeling adventurous you can warm your tortillas up first by placing them on a baking tray, spraying them with oil and cooking for eight minutes at 200C/400F/Gas mark 6.

Roasted Tomato Crostinis
Cut a day-old baguette into 20 slices and brush with olive oil. Pop them on a baking tray and cook for 10 minutes at 150C/300F/Gas mark 2. These will keep for up to a week in an airtight container. Cut ten cherry tomatoes in half, drizzle with oil and roast at 150C/300F/Gas mark 2 for 30 minutes. To serve, spoon some guacamole on to each crostini and garnish with a roasted tomato half.

Cupped Prawns
Skin two large cucumbers and cut into 5cm/1 in thick slices. Scoop out the middle with a teaspoon to make a hole for the filling. Mix 125g/5oz of cooked, shelled prawns with a little chopped coriander and five tablespoons of sweet Thai chilli sauce. Spoon in.

Super simple fruit
A fruit platter is the perfect palette refresher, any time of year Go for a selection of melons, grapes and apples, and garnish with any seasonal berries you spot on offer. Drizzle your apples with lemon juice to stop them from browning.

Veggie Dippers
Carrot, celery and cucumber sticks are our favourite veggie dippers. Once you've hot-footed it down to the deli counter to pick up your dips, all you'll need to do is peel and slice your veg into sticks and make sure they're elegantly presented. Garnish with a few sprigs of parsley.

Mini Savoury Pancakes
Warmed blinis - available from any good supermarket - are so versatile, you can add virtually any topping to them and they're utterly delicious. Try a pitted prune wrapped in prosciutto or pate garnished with an olive.

Cocktails:
If you're uber-organised, you can prepare most of the following cocktails in advance, pop them in the fridge and revitalise them with a quick stir and lime rind garnish. To help with measurements, one part is 25ml; there are 40 parts to a one litre jug. Therefore, a one-litre jug will serve ten cosmos.

• Cosmopolitans - Sex and the City sass
• Sea Breeze - a fruity favourite
• Champagne cocktail - effortlessly classy (especially if you cheat with Cava)
• Caipirinha - zesty Brazilian flair
• White Russian - pure cream decadence

Cosmopolitan - Sex and the City sass
11/2 parts vodka
1 part cointreau
1 part cranberry juice
dash of lime (optional rind to garnish)

Serve in a cocktail glass, without ice.

Sea Breeze - a fruity favourite
A one-litre jug will hold five sea breezes.
2 parts vodka
3 parts cranberry juice
3 parts grapefruit juice
Lime wedge garnish
ice

Serve over ice in a tall glass.

Champagne Cocktail - effortlessly classy (especially if you cheat and use Cava)
Champagne/Cava
Sugar lumps
Angostura Bitters

Drop in a lump of sugar and a dash of angostura bitters into the bottom of a champagne glass. Fill with champagne and serve.

Caipirinha - zesty Brazilian flair
This recipe is so good, they'll be coming back for thirds, fourths and fifths!
1 part cachaca
1 lime, halved
2 teaspoons brown sugar
ice

Mix the brown sugar and lime into the bottom of the glass, fill it with ice cubes, then add the cachaca. Stir well and serve.

White Russian - pure cream decadence
2 parts vodka
1 part kahlua
top up with cream or milk
ice

Use a cocktail shaker to mix all the ingredients (except the ice) together. Serve in a tumbler over ice.