Party-planning - Making Cocktails For A Crowd

By Author: Nehal Preet
Total Articles: 17
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Whether you are enjoyable 10, 20, or even 40 or more guests, the special occasion experts at Celebrate with Style know that preparing large quantities of delicious cocktail lounges will please everyone and allow you to unwind a little and revel in your party.

Some individuals combine large quantities of those yummy drinks in plastic storage containers or massive coolers, which safety experts understandably frown on. However, you can combine these coolers in massive stockpots or punch bowls, and ladle the drinks into big individual pitchers. Cover all containers and when possible, chill them in the fridge before guests arrive.

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Another ...
... good idea: Do not add ice into the serving pitcher or bowl. Pour coolers over ice in individual glasses. That way, you won't dilute the beverages before anybody has had a chance to savor them.

For a fairly serve-yourself pub, place out bowls or pitchers and ladles for distinct cocktails, along with a huge tray or dish holding an assortment of fruit garnishes, including pineapple wedges, lemon, orange or lime slices, and fresh ripe berries. Colored glasses and straws will add just the perfect festive touch.

Listed below are a number of amazing hot weather cocktail crowd-pleasers. They are simple to make but elegant enough to add flair to any casual outdoor affair. Notice: We've figured out the recipes for 40 servings--plenty for a crowd. Also, of course, be sure to have a lot of soda, water, and lots of other non-alcoholic drinks available.

TROPICAL ICED TEA
Makes 40 servings two 64-oz. containers unsweetened iced tea two 64-oz. containers orange juice1-1/3 750-ml. Bottles coconut rum3/4 cup honey Garnish with slices of orange, lemon, or both.

WHITE SANGRIA
Makes 40 servings2 cups of sugar1 cup of plain water 4 750-ml. Bottles Chardonnay, Sauvignon Blanc, or Chablis. Slice various fruit: oranges, lemons, pineapple, peaches, and whole strawberries or raspberries. Blend sugar and water. Simmer and cook for 5 minutes. Pour the hot syrup over juice and fruit. When you are ready to serve, set the fruit mixture into a serving container and include chilled white wine.

SUMMER COOLER
Makes 40 servings2-2/3 750-ml. bottles raspberry vodka1-1/2 two-liter bottles lemon-lime soda2 46-oz. Cans lemon juice4 cups fresh mint Garnish with lime slices or fresh raspberries.

PEACH BLISS
Makes 40 servings2-2/3 750-ml. Bottles dark or light rum2-2/3 750-ml. Bottles peach schnapps to 64-oz. Bottles cranberry juice 1-liter bottle club soda

CITRUS TWIST
Makes 40 servings1-1/3 750-ml. bottles dark tequila1-1/3 750-ml. bottles dark rum1 46-oz. Can grapefruit juice two 46-oz. Can pineapple juice