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Well, the long way would be to figure out what possibilities of drinks you have. (Say, you have enough stuff to make x number of a certain drink, then crackulate how many doo-dads you need). So, I guess it just depends on what you think people will drink and go from there. Lemons and limes I'd say would be the biggest number, then cherries, then olives.
If I were there, you'd have to have a crapload of cherries on hand. :p
@krissy- can you do the stem trick? i can and it always flips people out. then, they get creeped out when i tell them how i learned it.
i was six and sitting at the bar at the country club and an old dude taught me. verbally, of course. it wasn't creepy at the time, and i still don't remember it as being weird, but people always get weirded out. lol.
50 seems to really be spot on for this one...although I'm not a big fan of swag in my drink :)
@Sapphire- K, gimme all your cherries and lemons then to nom on. lol
Definitely be heavier on the lemons and limes. If you have a big martini drinking crowd, then olives are important, but I'm not sure what else they go in. Martini drinkers somtimes like 2-3 in their drink + the juice for dirty martinis. If you have a ton of kids, then I'd be sure to have extra cherries, but other then that they only go in Manhattans and a few tropical type drinks. If you think people will order the tropical type, the drink is usually garnished with an orange wedge and cherry.
@50 - i am out of practice, but LOL, i used to ALWAYS do that stem thing!
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We are having about 120 people and are supplying the bar ourselves. I have found many lists to gague how much beer, wine, liquor for the bar but none seem to have an idea about how many lemons, limes, cherries, olives, etc. to have on hand. Does anyone have a good rule of thumb for this or know where to find one?