Somewhere along the line, the holiday cocktail party lost its bearings.

Big bottles of inexpensive wine shouldered aside top-shelf liquors, fresh-cut wedges of lime and a cup of holiday cheer. Mixing drinks was out. Making things easier on the host was in.

LOUIE FAVORITE/AJC Staff (ENLARGE)

LOUIE FAVORITE / Staff Mixologist Greg Best sets out Yuletide Punch (from left), a Poinsettia and Sinful Cider at the bar in BuckheadÕs Restaurant Eugene.

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Beer and wine deserve a place at the bar, but this season, why not take inspiration from the cocktail revival in restaurants?

If the idea of mixing drinks leaves you more shaken than stirred, don't worry. Buzzword titles like "bar chef" make cocktails sound more complicated than they are. Like the best cooking, just start with good ingredients and keep things simple.

Line up pitcher drinks or spirited punch for larger groups, and set up a bar stocked with a few must-haves for smaller gatherings. Pass up drink mixes made with artificial fruit flavorings and squeeze or muddle your own. Choose name-brand liquors that fit comfortably into your budget. Mix drinks the way your guests like them, rather than worrying about whether to shake or stir that vodka martini.

Most important, relax and have fun. It's a party, after all.