With New Year’s Eve coming up, prime party season is here. And whether you’re hosting an evening for two, 10 or 100, getting your bar stocked should be at the top of your to-do list. If you’re still in the planning stages, we have some tips for you (and some festive cocktail recipe ideas).

» Assemble your bottles: There are many schools of thought for bar-stocking strategies. There’s the cover-the-bases approach, which means gathering a bunch of basic spirits and mixers, and setting them out to let your guests mix their own drinks. This is easiest in a way — not a lot of planning or hands-on time necessary — but all those bottles can get costly.

You’ll likely need vodka, white rum, gin, whiskey and orange liqueur on the spirits side, as well as soda water, tonic water and some fresh juices and soda for mixers. To take it to the next level, add in tequila, dry and sweet vermouth, Campari, ginger beer and bitters.

For something more personalized (and less ingredients-intensive), choose a cocktail or two ahead of time and orient your shopping list around these drinks. You’ll still want to have some basics around (a sparkling wine, perhaps, and some nonalcoholic options for teetotalers), but by giving a theme to the party, you can narrow down the necessary bottles.

» Choose your cocktail recipes carefully: Planning to make drinks for your guests? Choose recipes that you can make easily (and then practice them ahead of time). Yes, frothy cocktails such as the Ramos Gin Fizz are delicious, but come party time, you probably don’t want to be shaking each drink for a few minutes. Think drinks you can make in the serving glass, such as a Moscow Mule or Negroni Sbagliato (see recipes, D1).

» Have different stations for cocktails: If you’re planning on having your guests make their own cocktails, consider making stations around your entertaining area for different drinks. It will keep guests circulating and help to keep any one bar from getting too crowded (and let you enjoy the party, as well).

Write out a recipe on an oversize card with easy-to-follow instructions, and leave the ingredients and equipment for just that cocktail at the station.

Just remember to keep an eye out for dwindling supplies of ice and clean glassware.

» Choose related cocktails: For an educational and fun night, serve a range of related cocktails, such as the Negroni, the Boulevardier and the Negroni Sbagliato (see recipe), all of which belong to the same family of drinks. Or try the Old Fashioned (see recipe, D1) with different types of base spirits (barrel-aged rum, an "anejo," or aged, tequila). Bonus: The comparative differences make good conversation starters.

» Come up with a glassware and ice strategy: You’ll know the expectations of your guests best, but a good rule of thumb for a party is

1 pound of ice per person, and count on going through three glasses a guest.

You don’t need to have the exact right glassware for each drink — a simple rocks or Old Fashioned glass will work for almost anything, but if you’ve got them on hand, coupes and highball glasses make good additions.

» Chilled glassware: If you’re serving drinks that benefit from chilled glassware, have a game plan. If you’ve got enough room in your fridge or freezer, get your glassware in a couple of hours ahead of time, or plan on having extra ice for chilling serving glasses as you make the drink.

» Simple syrup: If the recipes you’ve chosen require simple syrup (a mix of 1 part sugar to 1 part water, heated in a pot on the stove until combined, and then cooled), go ahead and make that ahead of time.

Syrups are a good way to personalize your party, too, by adding spices and fruit flavors or using different sweeteners such as brown sugar or honey.

One easy idea: Peel and slice ginger and add to the sugar-and-water mix before heating, then strain out the pieces before serving.

» Use fresh ingredients whenever possible: If you’re really pressed for time, store-bought lemon or lime juice will be just fine, but fresh-squeezing your own can really make your cocktails stand out. The same goes for mixers such as grapefruit and orange juice.

Jennifer Fiedler is author of "The Essential Bar Book," published this year.

HOLIDAY MIXOLOGIST

These drink recipes are courtesy "The Essential Bar Book," by Jennifer Fiedler ($19.99, Ten Speed Press). Fiedler is a Hawaii-born food writer with a background in wine.

MOSCOW MULE

This classic vodka and ginger beer drink rose to fame in the 1960s and has recently come back in fashion. Tradition dictates it be served in a copper mug, but any highball glass will do. It’s a great party drink because it requires just a few ingredients and is easy to assemble, and its bubbly quality adds celebratory flair.

» 2 ounces vodka
» 1/4 ounce lime juice
» 4 ounces ginger beer
» Lime wheel, for garnish

Add vodka and lime juice to a Collins, highball or copper mule mug. Add crushed or cracked ice. Top with ginger beer and swizzle gently to mix. Garnish with a lime wheel. Serves 1.

OLD FASHIONED

Another classic, this recipe will appeal to your cocktail-obsessed friends, but it is still easy enough to make for a party. The ratio of ingredients also works well as a template for experimentation. For a fun twist, try a "reposado" (aged, or "rested") tequila or barrel-aged rum in place of the whiskey.

» 1 sugar cube (substitute with 1 teaspoon sugar or generous 1/4 ounce simple syrup)
» 2 to 3 dashes Angostura bitters
» Splash soda water (if using sugar cube or sugar)
» 2 ounces rye or bourbon
» Lemon or orange peel, for garnish

In a double rocks glass, muddle sugar cube or sugar with Angostura bitters and a small splash of soda water until dissolved. If using simple syrup, swirl with bitters. Add whiskey and ice (preferably an oversize cube) and stir well. Garnish with lemon or orange peel. Serves 1.

NEGRONI SBAGLIATO

This bubbly twist on the classic Negroni, swapping sparkling wine for gin, is perfect for making that midnight toast on New Year’s Eve.

» 1 ounce Campari
» 1 ounce sweet vermouth
» Prosecco (or any dry sparkling wine)
» Orange peel, for garnish

In a rocks or lowball glass, add Campari, sweet vermouth and ice. Top with prosecco or sparkling wine and stir gently to combine. Garnish with an orange peel. Serves 1.