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 The Bar: Planning Your Cocktail Menu
 02-23-11
The Bar: Planning Your Cocktail Menu 
 
 
 
LIQUOR / BEVERAGES       

                 

Prices for liquor and beverages vary greatly, depending on the amount and brand of alcohol served. Traditionally, at least champagne or punch should be served to toast the couple.

 

Options:   White and red wines, scotch, vodka, gin, rum, and beer are the most popular alcoholic beverages. Sodas and fruit punch are popular nonalcoholic beverages served at receptions. And of course, don't forget coffee or tea. There are a number of options and variations for serving alcoholic beverages: a full open bar where you pay for your guests to drink as much as they wish; an open bar for the first hour, followed by a cash bar where guests pay for their own drinks; cash bar only; beer and wine only; nonalcoholic beverages only; or any combination thereof. 

 

Things to Consider: If you plan to serve alcoholic beverages at a reception site that does not provide liquor, make sure your caterer has a license to serve alcohol and that your reception site allows alcoholic beverages. If you plan to order your own alcohol, do so three or four weeks before the event. If you plan to have a no-host or "cash" bar, consider notifying your guests so they know to bring cash with them. A simple line that says "No-Host Bar" on the reception card should suffice.

 

In selecting the type of alcohol to serve, consider the age and preference of your guests, the type of food that will be served, and the time of day your guests will be drinking. 

 

On the average, you should allow 1 drink per person per hour at the reception. A bottle of champagne will usually serve six glasses. Never serve liquor without some type of food. Use the following chart to plan your beverage needs:   

 

            Beverages                    Amount based on 100 guests

 

            Bourbon                       3 Fifths

            Gin                               3 Fifths                                    

            Rum                             2 Fifths                                    

            Scotch                          4 Quarts                                              

            Vodka                          5 Quarts                                              

            White Wine                  2 Cases                                               

            Red Wine                     1 Case

            Champagne                  3 Cases           

            Other                           2 Cases each: Club Soda, Seltzer Water,

                                                Tonic Water, Ginger Ale, Cola, Beer

 

 

If you are hosting an open bar at a hotel or restaurant, ask the catering manager how they charge for liquor: by consumption or by number of bottles opened. Get this in writing before the event and then ask for a full consumption report after the event.

 

Beware: In today's society, it is not uncommon for the hosts of a party to be held legally responsible for the conduct and safety of their guests. Keep this in mind when planning the quantity and type of beverages to serve. Also, be sure to remind your bartenders not to serve alcohol to minors.    

 

Tips to Save Money: To keep beverage costs down, serve punch, wine, or nonalcoholic drinks only. If your caterer allows it, consider buying liquor from a wholesaler who will let you return unopened bottles. Also, avoid salty foods such as potato chips, pretzels or ham. These foods will make your guests thirstier so they will tend to drink more.

 

Host alcoholic beverages for the first hour, then go to a cash bar. Or host beer, wine, and soft drinks only and have mixed drinks available on a cash basis. The bartending fee is often waived if you meet the minimum requirements on beverages consumed. For the toast, tray pass champagne only to those guests who want it, not to everyone. Many people will make a toast with whatever they are currently drinking. Consider serving sparkling cider in place of champagne.

 

Omit waiters and waitresses. Instead, have an open bar in which your guests have to get their own drinks. People tend to drink almost twice as much if there are waiters and waitresses constantly asking them if they would like another drink and then bringing drinks to them.

 

Price Range:   $8.00 - $35/person

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