Planning an event? We can help you determine what to buy and how much you’ll need with our handy-dandy Party Planner. First, expect most guests to have two drinks during the first hour of your party and one drink per hour for the rest of the event. Then follow these simple guidelines:
WINE AND CHAMPAGNE
750ml = 5 servings
1.5L = 10 servings
1 case (twelve 750ml bottles) = 60 servings
*each serving is 5 oz.
A 750ml bottle of Champagne can offer eight servings if you’re using flute glasses.
Whites and blushes should be served at 55-60 degrees. Refrigerate for a few hours, then remove from refrigeration 15 minutes before serving.
Reds should be served at 60-65 degrees. Refrigerate for 15 minutes or chill in an ice bucket for 5 minutes before serving.
Champagne/sparkling wine should be served at 45 degrees. Refrigerate and keep chilled in an ice bucket.
Older and fuller-bodied reds are best when decanted. A rule of thumb is one hour of decanting for every 10 years in age.
When buying Champagne or sparkling wine for a toast, an extra dry will be better received, as it’s slightly sweeter than brut
Sixth Barrel = 2.5 cases/53 servings
Quarter Barrel = 3.5 cases/82 servings
Slim Quarter = 3.5 cases/82 servings
Half Barrel = 7 cases/164 servings
*each serving is 12 oz.
Fifth = 750ml/15 servings
Quart = about 1 liter/20 servings
Half gallon = about 1.75L/35 servings
*each serving is a 1.5 oz. jigger
Plan to use about a quart of mixer for every three guests.
If you’re stocking a full bar for your guests, put these items on your shopping list:
Wine: red and white
Water: mineral and bottled
Soft drinks: lemon-lime, diet lemon-lime, cola and diet cola
Juices: orange, cranberry and tomato
You’ll also want to have garnishes on hand:
Fresh herbs, such as mint, basil or rosemary
The more variety you offer, the more you should overestimate the number of beverages per person, as you never know which will be most popular. Stock up on extra water and sodas for designated drivers, underage attendees and those who don’t drink.
You’ll need ice to make drinks and ice to keep beverages chilled, if you don’t have enough room in the refrigerator for everything. Don’t mix the two-you don’t want to impart any off-flavors from cans and bottles to the ice in your cocktails.
6 guests = 10 pounds
12 guests = 24 pounds
25 guests = 50 pounds
50 guests = 100 pounds
Assume that your guests will forget where they left their glass or that they’ll want a fresh glass for a different drink. Provide a minimum of two glasses per guest; more if you’re offering a greater variety of beverages. Include cocktail napkins, particularly if you’re serving at your home, so you’re less likely to end up with condensation rings on your furniture.