There's no need to be socially embarrassed should you decide to eliminate or reduce some of the liquid spirits offered.Ģ drinks per person per hour for the first two hours, 1.5 drinks per person per hour thereafter.Ģ cocktails per person, 1 or 2 glasses of wine per person, 1 liqueur per person, 1 drink per person per hour thereafter.Ģ to 3 cocktails per person, 1 or 2 glasses of wine per person, 1 liqueur per person, 1 drink per person per hour thereafter.At Morada Rogers, seniors enjoy a unique living experience with an exclusive combination of amenities, lifestyle programs and personalized service that can't be found anywhere else. Remember, moderation should be the keynote you wouldn't want your guests not to enjoy your home and carefully-prepared food. One fifth of liquor will make about 17 - 1.5 ounce drinks a quart about 21 drinks a bottle of table wine contains about five to six servings. Pour cocktail to just below the sugar line. To "frost" a cocktail glass, rub the rim of the glass with a wedge of lemon, then granulated sugar. Premixed drinks (with the liquor already added) lend convenience to any party (at home or away). Rub the lip of your bottle with waxed paper before pouring. Your guests will appreciate the extra convenience.Ī melted ice cube makes 2 to 2.5 ounces of water. When adding an olive to a drink, always pierce it with a toothpick and use maraschino cherries with stems. When sugar is called for in a drink, use granulated sugar. This preserves the sparkle and minimizes foaming over. Always hold the soda bottle at an angle when opening. This releases the gas and makes the drink go flat quicker. To make glassware really sparkle, wash in warm water, dry with a towel, polish with a fresh dry towel.Ĭarbonated drinks should never be stirred vigorously. Too much liquor spoils a good drink - and a good party! Line up your supplies beforehand and mixing will be a lot simpler.and a lot faster too.Īlways use a jigger to measure your liquor or pour directly from the premixed cocktail bottle. Traffic jams can be avoided by locating the bar away from the hors d'oeuvres serving area and kitchen (as the latter is usually the food preparation and clean-up area). We would also recommend that you ask them to help themselves to refills a good host or hostess always exercises moderation toward guests. It is always a cordial gesture to ask your guest if they would like a drink and then mix or pour their preference. It is common today for people to consume a wine or sherry instead of the traditional "cocktail." Cordials have become popular as well and should be considered on your buying list.Ĭocktail glass, jigger, old fashioned glass, sour glass, collins glass, highball glass, standard wine glass. In the wine category, have a dry white and red on hand as well as a sherry. You should plan to serve at least one brand of Scotch, whisky (Canadian and Irish would be ideal!), vodka, gin, rum, and tequila. There can also be a well defined beginning and end.Ĭocktail shaker with top, bottle opener, corkscrew, set of ice tongs, bar strainer, large mixing pitcher, jigger (1.5 Ounces), muddler, lemon/lime squeezer, stainless steel knife, ice bucket, serving tray, long handled mixing spoon, coasters, stirrers, napkins.Ī well-stocked bar should satisfy most guests' flavor preferences. Cocktail parties are generally the easiest type to give, as they are casual and friendly. This is the key to deciding how much of each spirit and/or wine you will need. Determine the number of guests you plan to invite and the likely number of those who will attend.
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