- 4 years ago
Hi Bees–starting to think about our alcohol and I’m a little torn/confused–
Our venue is forcing us to be a bit creative with our alcohol setup. It is in a state park, and while they do allow alcohol, there are strict rules. It has to be served either by a vendor with a liquor license, or not “served” at all (meaning it has to be individual servings [no keg, large handles, etc] and cannot be served by a “bartender” figure). We fell in love with a caterer who does not have a liquor license, so the responsibility of alcohol is falling to us.
We are having a brunch reception, and decided right from the start we wanted Mimosas and Bloody Marys. We will also have tubs of some sort with bottled beer on ice, and probably some wine on ice to fill your own glasses. The hard part will be the make-your-own Mimosas and Bloody Marys.
FI seems to think it will be fine to put everything out on a table and let people have at it, and they will pour whatever they want. I am not a drinker AT ALL, so I would have no idea how much champagne to put in my Mimosa, or even where to start making a Bloody Mary. I’m thinking about putting little “recipe” signs for how to make each drink, but do you think that’s overkill? Would you be satisfied with all the fixin’s on a table? Would you know what to do?
I feel like I’m overthinking this!
Thanks Bees 🙂