Does Don Draper do finger food? Judging by the first four seasons of TV's popular “Mad Men” show it doesn't seem likely unless we're talking about a belt of bourbon with a couple of Lucky Strikes on the side.But since that hardly sounds appetizing, we've come up with something a little tastier to greet the return of “Mad Men” on AMC on Sunday.First up are the drinks, which include a classic martini — made with gin, easy on the vermouth — and a rummy Hawaiian punch. The latter is a particularly appropriate choice since Hawaiian Punch, the juice product initially created in the ‘30s as a syrup ice cream topping, was the focus for a classic ad campaign in the 1960s that introduced the character “Punchy” and the tagline “How about a nice Hawaiian punch?” That's an in-your-face approach that might have come straight out of the Sterling Cooper Draper Pryce agency.And don't forget the old fashioned, ad exec Draper's drink of choice. This one's made with rye, the way Don did in season three's “My Old Kentucky Home,” episode. We didn't vault over the bar counter to fix it, though.For food, we went retro, starting with a plate of deviled eggs, all the better if you can serve them on one of those dimpled trays made especially for this purpose. These have chopped ham and a dash of hot sauce for the “devilry” part. Serve with a smirk and your best impression of the piquant wit of Roger Sterling.Stuffed celery is a grown-up twist on the old “ants on a log” children's snack; this is something you can easily imagine the regal Joan Harris whipping up in her small kitchen.We've also come up with an avocado and crab mini sandwich. Avocado — both as a food and color — was a big hit in the 1960s kitchen; this combo brings in a hint of California, the “Tomorrowland” state where Draper goes to overcome his past.And, finally, how about a cheese ball platter, the nutty classic that everyone cracks jokes about, right up until the plate's scraped clean of its creamy, cheesy goodness. It's just the thing for the season premiere, a two-hour special written by series creator Matt Weiner.What will happen this season? Who knows? The show creators are known for being stingy with spoilers. But it seems a safe bet these recipes will make for a perfectly swell party.HAWAIIAN PUNCHStart to finish: 10 minutesServings: 1212 ounces light rum6 ounces dark rum4 ounces orange curacao liqueur4 ounces lime juice46-ounce can pineapple juice16-ounce jar maraschino cherries (with the juice)20-ounce can pineapple rings1 orange, cut into wedgesIn a large punch bowl, combine the light rum, dark rum, curacao, lime juice, pineapple juice and the juice from the jar of maraschino cherries. Stir together. Garnish with the maraschino cherries, pineapple rings and orange wedges. Chill until ready to serve.Nutrition information per serving (values are rounded to the nearest whole number): 260 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 38 g carbohydrate; 0 g protein; 0 g fiber; 5 mg sodium.CLASSIC MARTINIStart to finish: 5 minutesServings: 1Ice2 1/2 ounces gin1/2 ounce dry vermouth2 green olivesIn a cocktail shaker filled with ice, combine the gin and vermouth. Shake vigorously, then strain into a chilled martini glass. Garnish with the olives.Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 10 calories from fat (6 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 160 mg sodium.OLD FASHIONEDStart to finish: 10 minutesServings: 11 cube (or 1 teaspoon) sugar2 maraschino cherries2 slices orange2 dashes bittersSplash of soda water2 ounces rye whiskeyIceIn an old fashioned glass, combine the sugar, 1 cherry, 1 orange slice, the bitters and the soda water. Muddle the ingredients together in the glass until the sugar is completely dissolved. Add the rye and a couple ice cubes. Garnish with the remaining cherry and orange slice.Nutrition information per serving (values are rounded to the nearest whole number): 190 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 0 g protein; 1 g fiber; 0 mg sodium.DEVILED HAM EGGSStart to finish: 45 minutesServings: 1212 eggs1/4 cup chopped smoked ham1/2 cup mayonnaise2 tablespoons yellow or Dijon mustard1 tablespoon Worcestershire sauce1/2 teaspoon onion powder1 tablespoon chopped pickle1/2 teaspoon hot sauceSalt and ground black pepperPaprika, to garnishChopped fresh parsley, to garnishPlace the eggs in a large saucepan. Add enough water to cover them by 1 inch. Bring the water to a boil, then cover the pan and remove it from the heat. Let the pan sit for 12 minutes, then drain the eggs and run under cold water until they are cool enough to handle. Peel the eggs.Cut each egg in half lengthwise and carefully remove the yolks, collecting them in a food processor. Set the whites aside on a serving platter.To the yolks, add the ham, mayonnaise, mustard, Worcestershire sauce, onion powder, pickle and hot sauce. Pulse the mixture until mostly smooth, then season with salt and pepper.Spoon the yolk mixture into a zip-close plastic bag. Use scissor to snip off one of the bottom corners about 1/2 inch up. Pipe the filling into each egg white. Garnish with a pinch of paprika and chopped parsley.Nutrition information per serving (values are rounded to the nearest whole number): 120 calories; 70 calories from fat (59 percent of total calories); 7 g fat (2 g saturated; 0 g trans fats); 185 mg cholesterol; 5 g carbohydrate; 7 g protein; 0 g fiber; 240 mg sodium.STUFFED CELERYStart to finish: 15 minutesServings: 124 ounces cream cheese1/4 cup French dressing1 tablespoon grated onion1 tablespoon chopped pickle3 tablespoons chopped stuffed green olivesTwelve 4-inch lengths celeryChopped fresh parsley, to garnishCelery leaves, to garnishIn a small bowl, mix together the cream cheese, French dressing, grated onion, chopped pickle and chopped olives. Spoon the mixture into each of the celery ribs, then arrange them on a serving platter. Garnish with parsley and celery leaves.Nutrition information per serving (values are rounded to the nearest whole number): 60 calories; 50 calories from fat (80 percent of total calories); 6 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 150 mg sodium.AVOCADO AND CRAB CANAPESStart to finish: 15 minutesServings: 12Twelve 1/2-inch-thick slices baguette2 tablespoons butter, meltedSalt and ground black pepper1 tablespoon lemon juice1 teaspoon Dijon mustard1/2 teaspoon hot sauce1 tablespoon olive oil2 tablespoon chopped pimento1 avocado, pitted and cubed1/2 cup lump crab meatHeat the oven to 400 degrees.Brush each slice of baguette on both sides with some of the melted butter. Arrange on a rimmed baking sheet, then season lightly with salt and pepper. Bake for 6 to 7 minutes, or until toasted and lightly golden.In a small bowl, whisk together the lemon juice, Dijon mustard, hot sauce and olive oil. Gently stir in the chopped pimento, avocado cubes and crab meat.Arrange the baguette slices on a serving platter. Top each with some of the avocado and crab salad.Nutrition information per serving (values are rounded to the nearest whole number): 90 calories; 50 calories from fat (53 percent of total calories); 6 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 9 g carbohydrate; 3 g protein; 1 g fiber; 110 mg sodium.CHEESE BALL PLATTERStart to finish: 15 minutesServings: 128 ounces cream cheese, softened1 tablespoon grated shallot1/4 cup finely chopped green bell pepper1/4 cup chopped green olives1/4 cup chopped black olives1/4 cup chopped pimento1/2 teaspoon ground black pepper2 tablespoons chopped fresh parsley1 tablespoon Worcestershire sauce1 teaspoon dry mustard1 teaspoon onion powder1 teaspoon paprika1/3 cup sliced almonds, toasted1 English cucumber, peeled and slicedButter crackers, to serveIn a medium bowl, mix together the cream cheese, shallot, green pepper, green olives, black olives, pimento, black pepper, parsley, Worcestershire sauce, dry mustard, onion powder and paprika. Roughly form the mixture into a lump in the bowl and refrigerate until thoroughly chilled, about 1 hour.Using your hands, for the mixture into a ball. Roll the ball in the sliced almonds. Serve on a platter with vegetables and crackers.Nutrition information per serving (values are rounded to the nearest whole number, does not include cucumber or crackers): 90 calories; 80 calories from fat (80 percent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 2 g carbohydrate; 2 g protein; 1 g fiber; 115 mg sodium.