Post # 1
help? she squeaked, just weeks before her June wedding. We have 80 guests… young, hip, lots of drinkers… but not old drinkers (i.e. no scotch or bourbon type drinkers)…. so our only thought is to have a signature cocktail to match our decor which is cobalt blue (vintage bottles with white/dark blue flowers) and starched white tablecloths/lace runners — so I have a list a mile long of cocktails with blue curacao in it; that’ll be cute; we can have one made probably waiting at the bar in small martini glasses, maybe two or three dozen or so for the cocktail hour.
What else should we have at the bar… and how much of it? Bar will be open all evening; cocktail hour, family-style sit-down dinner.
Oh, and we’re looking for a sparking white wine instead of champagne for toasts — anybody ever use or taste Nino Franco Rustico prosecco? For the toasts, we weren’t going to get champagne flutes, but only have water goblets and one size wine glass at each table setting. What did you do?
And what are you all doing about water? My family is the Pelegrino water crowd — I don’t want to put tap water with ice cubes in silver pitchers on the table (ugh). Any suggestions there?
So suggestions very welcome for a red wine, a white, beer, and which booze and brands? Tomorrow’s our trek to this warehouse liquor store — great prices, not much help, but they’ll deliver to our venue and pick up and reimburse for all unused bottled.
Post # 3
+ various juices + schnapps flavors= infinite cocktail possibilities.
+ Kahlua & cream= White Russian. (cute bride’s drink!)
+ dry vermouth= Vodka martini (hello, trendsters)
Also, with the schnapps and the aforementioned prosecco= Bellini.
To vodka, the cause of, and solution to, all of life’s problems! This is exactly what were doing at our DIY bar. Everything gets used in various drinks and hopefully everyone will be happy with the variety.
(Can’t help you with the beer and wine. We are cheap beer, Franzia and two buck chuck kinda people!)
Post # 4
The nino wine has vodka in it. I wanted to use it, but our venue doesn’t allow hard alchohol; just chamgagne, wine, and beer (no keges).
For beer we are probably going with Heinekin. for wine we haven’t decided yet.
Watch out for cork fees. I talked to one caterer that wants to charge $10.00 cordage fee for each bottle opened. That could add up quickly. On the plus side, this caterer doesn’t charge a cake cutting fee.
For water, my guests will just get what they get. Water can be more expensive than alchohol.
Most of our guests, including us, don’t like champagne, so we have opted not to do a “champagne” toast. We are just going to have a toast with whatever we have in our possesion at the time.
Post # 5
Thanks guys so far! Oh, did I mention, the caterer already told us he charges a $350 corkage fee no matter how many bottles get opened!!
Post # 6
If you are getting wine I would advise a sauvignon blanc (white) and a shiraz for the red. probably 3 or 4 dozen of each and a brut or pinot noir for the sparkling. I am from Australia therefore I cant recomend a brand as they are different but quite often they bring out wine guides which advise good quality wines for good prices.
Post # 7
The corkage fee you were quoted seems a little high to me for 80 guests. You might want to negotiate that cost, since you have a small guest count.
Post # 8
Here is an alchohol calculator to help you figure out how much alchohol you might need.