Seven Recipes For Your Next Cocktail Party

We have eaten enough chicken satay to last a lifetime, and we're guessing your guests have too.

For your next cocktail party, we present seven ways to step it up:

To begin, mix your guests a refined wine cooler, made with Lillet rosé enhanced with lemongrass, grapefruit and sparkling wine. Or opt for the bolder Gin-Gin Mule served at New York's The NoMad, made with gin, fresh ginger juice and ginger-lime cordial.

Pique guests' appetites by setting out bowls of quick cucumber pickles, and pair tortilla chips with an unusual black olive-serrano chile salsa, a recipe that comes from chef Matt Gandin of Comal in Berkeley, California.

Skip invoking the '90s with serve artichoke-spinach dip. Instead, try the deviled crab recipe from Chicago's Big Jones, a rich combination of crab, béchamel and cheese.

For a lighter take on crab, we look to Miami: The turnip carpaccio at now-shuttered restaurant Sustain is topped with a combination of crab, corn and avocado, in an unusual twist on the classic beef dish.

Continue the seafood theme by serving small cups of arros de baetjo, a creamy rice dish with salt cod, cauliflower and scallions, the recipe for which comes from an L.A. chef aptly named Perfecto.