Is there a universally popular cocktail though? I'm unaware of one. A Moscow mule would be a huge hit with me, but if they were serving rum and coke I wouldn't complain it wasn't nice because I don't like coke.
No. That is why I'm kind-of anti-specialty drinks to be served as something special to the guests in bulk. To me they are just as much of a waste as a champagne toast. Sure some people are going to like the drink, but some times they are not as popular as the couple's dream wants them to be. Some drinks just are not crowd pleasers.
Other times they are not made with the same ingredients the couple is use to. Often specialty drinks use lesser quality ingredients due to costs. Sometimes they are made in batches for speed. One or both of those things can turn a great drink into something not tasty.
I'm not saying the couple doesn't deserve their favorite drink, it's more I do not get why a certain drink needs to be highlighted.
My favorite drink is Yuengling beer. I had my favorite drink, but it was not highlighted. DH's favorite drink is GG and club soda. It was also there, just not highlighted. They were just options.
What differentiates an average host and a great host is anticipating unexpressed needs and wants of their guests. Just because the want/need is not expressed, doesn't mean it wouldn't be appreciated.
I have never heard of a Moscow mule before, but then again I prefer beer and wine over a mixed drink.
But like Lynda said, when it comes to signature drinks it really needs to be something that can be made in large batches, because I seriously doubt the bartenders are going to be making them one at a time, and quality of ingredients is super important. A lot of couples are all "Ooh a sig drink would be such a cute idea! Let's have X as our sig drink!" They don't take the time to think if that choice will be liked by a large quantity of people or if it will actually taste good when made in large batches. Personally I think sig drinks are a waste of money.
In conclusion, when planning a large event you need to appeal to the masses with everything you offer to your guests.
I really really disagree with this. If I offer 7 appetizer choices, and those include "standard" offerings like a cheese plate and pigs in a blanket , it is 100% ok for me to also serve raw oysters just because I love them, even if many of my guests may not like them. If you are meeting the requirements of good hosting by providing some generally appealing option I think you're completely free to add on extras that may cater to more specific tastes.
I've never had a Moscow mule before...I kind of want to try it now.
This is my favorite ginger beer. Plus I feel you need to use good vodka.
Just like regular beer, there are lot of different ginger beers out there. Each one is going to have a different tasting Moscow Mule.
What differentiates an average host and a great host is anticipating unexpressed needs and wants of their guests. Just because the want/need is not expressed, doesn't mean it wouldn't be appreciated.
Is there a universally popular cocktail though? I'm unaware of one. A Moscow mule would be a huge hit with me, but if they were serving rum and coke I wouldn't complain it wasn't nice because I don't like coke.
No. That is why I'm kind-of anti-specialty drinks to be served as something special to the guests in bulk. To me they are just as much of a waste as a champagne toast. Sure some people are going to like the drink, but some times they are not as popular as the couple's dream wants them to be. Some drinks just are not crowd pleasers.
Other times they are not made with the same ingredients the couple is use to. Often specialty drinks use lesser quality ingredients due to costs. Sometimes they are made in batches for speed. One or both of those things can turn a great drink into something not tasty.
I'm not saying the couple doesn't deserve their favorite drink, it's more I do not get why a certain drink needs to be highlighted.
My favorite drink is Yuengling beer. I had my favorite drink, but it was not highlighted. DH's favorite drink is GG and club soda. It was also there, just not highlighted. They were just options.
I think the "highlighted" part comes from people who are only serving beer and wine, with one additional hard alcohol option. If there's only one, it will be highlighted no matter what.
What are people's thoughts on punchbowls? I was marinating on this thread yesterday and wondering what the best way to serve a cocktail/non-beer/wine drink to 200 people might be.
Do food-service people/bartenders in the crowd have go-to suggestions? I was thinking punch because it can be pre-mixed and easily served without taking time to actually make-to-order, but I'm curious what people think the best "bulk" cocktail is.
I have never heard of a Moscow mule before, but then again I prefer beer and wine over a mixed drink.
But like Lynda said, when it comes to signature drinks it really needs to be something that can be made in large batches, because I seriously doubt the bartenders are going to be making them one at a time, and quality of ingredients is super important. A lot of couples are all "Ooh a sig drink would be such a cute idea! Let's have X as our sig drink!" They don't take the time to think if that choice will be liked by a large quantity of people or if it will actually taste good when made in large batches. Personally I think sig drinks are a waste of money.
In conclusion, when planning a large event you need to appeal to the masses with everything you offer to your guests.
I really really disagree with this. If I offer 7 appetizer choices, and those include "standard" offerings like a cheese plate and pigs in a blanket , it is 100% ok for me to also serve raw oysters just because I love them, even if many of my guests may not like them. If you are meeting the requirements of good hosting by providing some generally appealing option I think you're completely free to add on extras that may cater to more specific tastes.
Agreed. We're having stuff like Sushi and Paella at our reception. BUT we're also having stuff like spaghetti and meatballs, roast turkey and beef tenderloin at our reception. There's stuff for the more and also not so adventurous.
I have never heard of a Moscow mule before, but then again I prefer beer and wine over a mixed drink.
But like Lynda said, when it comes to signature drinks it really needs to be something that can be made in large batches, because I seriously doubt the bartenders are going to be making them one at a time, and quality of ingredients is super important. A lot of couples are all "Ooh a sig drink would be such a cute idea! Let's have X as our sig drink!" They don't take the time to think if that choice will be liked by a large quantity of people or if it will actually taste good when made in large batches. Personally I think sig drinks are a waste of money.
In conclusion, when planning a large event you need to appeal to the masses with everything you offer to your guests.
I really really disagree with this. If I offer 7 appetizer choices, and those include "standard" offerings like a cheese plate and pigs in a blanket , it is 100% ok for me to also serve raw oysters just because I love them, even if many of my guests may not like them. If you are meeting the requirements of good hosting by providing some generally appealing option I think you're completely free to add on extras that may cater to more specific tastes.
I am not saying that it is not okay to serve something not well liked as long as you do have many other options that are liked, but I do think it is kind of silly a huge waste of money to serve something that you know many of your guests may not like. Which is why I think a signature is a silly thing to offer because many times it sucks and people are pretty darn particular about what they drink.
What are people's thoughts on punchbowls? I was marinating on this thread yesterday and wondering what the best way to serve a cocktail/non-beer/wine drink to 200 people might be.
Do food-service people/bartenders in the crowd have go-to suggestions? I was thinking punch because it can be pre-mixed and easily served without taking time to actually make-to-order, but I'm curious what people think the best "bulk" cocktail is.
unlike soda or most things carbonated, juices with alcohol hold up well in bulk.
Iiving in the islands we did large batches of rum punches, pain killers or lime-n-coconut that held up well. You would just have to shake it up a little if using cream of coconut. Even Bloody's or Margaritas hold up well in batches.
Not sure if you are having a bartender or not, but you can always mix up the mixer and just pour the booze to taste. It still saves time.
What differentiates an average host and a great host is anticipating unexpressed needs and wants of their guests. Just because the want/need is not expressed, doesn't mean it wouldn't be appreciated.
Is there a universally popular cocktail though? I'm unaware of one. A Moscow mule would be a huge hit with me, but if they were serving rum and coke I wouldn't complain it wasn't nice because I don't like coke.
Something simple like a rum or jack & diet/coke is usually good for most people.
I have never heard of a Moscow mule before, but then again I prefer beer and wine over a mixed drink.
But like Lynda said, when it comes to signature drinks it really needs to be something that can be made in large batches, because I seriously doubt the bartenders are going to be making them one at a time, and quality of ingredients is super important. A lot of couples are all "Ooh a sig drink would be such a cute idea! Let's have X as our sig drink!" They don't take the time to think if that choice will be liked by a large quantity of people or if it will actually taste good when made in large batches. Personally I think sig drinks are a waste of money.
In conclusion, when planning a large event you need to appeal to the masses with everything you offer to your guests.
I really really disagree with this. If I offer 7 appetizer choices, and those include "standard" offerings like a cheese plate and pigs in a blanket , it is 100% ok for me to also serve raw oysters just because I love them, even if many of my guests may not like them. If you are meeting the requirements of good hosting by providing some generally appealing option I think you're completely free to add on extras that may cater to more specific tastes.
The key here is the fewer options you have the more crowd pleasing those options need to be.
You have other crowd pleasing options, so you are good.
A lot of time people who have specialty drinks they only have a beer and wine option. Which is fine hosting wise. I just feel that the beer, wine and only liquor options be all crowd pleasers.
I feel that way about pretty much everything. If you only have 1 veggie option, try and make that the most appealing to the masses. If you are going to have 4 veggie options then you have room to make one or more of them a little more unique while still having the good ole mass appealing stand-by
I hope that makes sense.
What differentiates an average host and a great host is anticipating unexpressed needs and wants of their guests. Just because the want/need is not expressed, doesn't mean it wouldn't be appreciated.
What are people's thoughts on punchbowls? I was marinating on this thread yesterday and wondering what the best way to serve a cocktail/non-beer/wine drink to 200 people might be.
Do food-service people/bartenders in the crowd have go-to suggestions? I was thinking punch because it can be pre-mixed and easily served without taking time to actually make-to-order, but I'm curious what people think the best "bulk" cocktail is.
I think better than a bowl would be one of the large, lidded containers with a spigot - they make very nice clear ones (that your venue might have) with a way to insert ice that chills the drink without watering it down. It's more sanitary and tidier (fewer drips).
As far as cocktails go, if you're doing something as a bulk recipe, pick something with no carbonation as your first priority (unless you'll have a bartender to top off the premix with the carbonated element.) Nothing worse than watered-down, flat cocktails if they were meant to be cold and effervescent. However, most popular cocktails do have at least a soda topper, so having someone to add that really opens up your options.
I have never heard of a Moscow mule before, but then again I prefer beer and wine over a mixed drink.
But like Lynda said, when it comes to signature drinks it really needs to be something that can be made in large batches, because I seriously doubt the bartenders are going to be making them one at a time, and quality of ingredients is super important. A lot of couples are all "Ooh a sig drink would be such a cute idea! Let's have X as our sig drink!" They don't take the time to think if that choice will be liked by a large quantity of people or if it will actually taste good when made in large batches. Personally I think sig drinks are a waste of money.
In conclusion, when planning a large event you need to appeal to the masses with everything you offer to your guests.
I dont know if I agree with this. If you pick a simple to execute signature drink it would not need to be made in large batches. I feel that the quality of a drink seriously decreases (as well as the acohol level) when it's made ahead of time.
A Moscow mule is a drink that would be simple for a bartender to execute as people order them as they would do with a drink someone orders at an open bar wedding.
I have never heard of a Moscow mule before, but then again I prefer beer and wine over a mixed drink.
But like Lynda said, when it comes to signature drinks it really needs to be something that can be made in large batches, because I seriously doubt the bartenders are going to be making them one at a time, and quality of ingredients is super important. A lot of couples are all "Ooh a sig drink would be such a cute idea! Let's have X as our sig drink!" They don't take the time to think if that choice will be liked by a large quantity of people or if it will actually taste good when made in large batches. Personally I think sig drinks are a waste of money.
In conclusion, when planning a large event you need to appeal to the masses with everything you offer to your guests.
I dont know if I agree with this. If you pick a simple to execute signature drink it would not need to be made in large batches. I feel that the quality of a drink seriously decreases (as well as the acohol level) when it's made ahead of time.
A Moscow mule is a drink that would be simple for a bartender to execute as people order them as they would do with a drink someone orders at an open bar wedding.
What happens in my experience is the couple wants it highlighted. Often they want the guests to see they drink as the walk in the door. 150 people walking in at the same time all wanting a drink at the same time do not want to wait. They are ready to drink NOW.
That is why we stand at the doors with trays of wine, champagne and sometimes specialty drinks. It relives the bars of the initial rush of 150 people all wanting a drink. Most people take what is on the tray. A few will run to the bar. Which is fine.
After the first drink, it doesn't matter as everyone is on a different drink schedule. The bars are normally over the rush.
When the doors open you want to make things as easy as you can to serve all those people in a hurry. That is where batch drinks come into play.
What differentiates an average host and a great host is anticipating unexpressed needs and wants of their guests. Just because the want/need is not expressed, doesn't mean it wouldn't be appreciated.
What are people's thoughts on punchbowls? I was marinating on this thread yesterday and wondering what the best way to serve a cocktail/non-beer/wine drink to 200 people might be.
Do food-service people/bartenders in the crowd have go-to suggestions? I was thinking punch because it can be pre-mixed and easily served without taking time to actually make-to-order, but I'm curious what people think the best "bulk" cocktail is.
I think better than a bowl would be one of the large, lidded containers with a spigot - they make very nice clear ones (that your venue might have) with a way to insert ice that chills the drink without watering it down. It's more sanitary and tidier (fewer drips).
As far as cocktails go, if you're doing something as a bulk recipe, pick something with no carbonation as your first priority (unless you'll have a bartender to top off the premix with the carbonated element.) Nothing worse than watered-down, flat cocktails if they were meant to be cold and effervescent. However, most popular cocktails do have at least a soda topper, so having someone to add that really opens up your options.
Thanks! Yes, I'll have a bartender(s) so it won't be a serve-yourself affair. This thread is making me realize that a "regular" cocktail may suffer when made on a larger scale, so I was mainly curious about options that make life easier for the bartenders/more delicious for the crowd.
What are people's thoughts on punchbowls? I was marinating on this thread yesterday and wondering what the best way to serve a cocktail/non-beer/wine drink to 200 people might be.
Do food-service people/bartenders in the crowd have go-to suggestions? I was thinking punch because it can be pre-mixed and easily served without taking time to actually make-to-order, but I'm curious what people think the best "bulk" cocktail is.
I think better than a bowl would be one of the large, lidded containers with a spigot - they make very nice clear ones (that your venue might have) with a way to insert ice that chills the drink without watering it down. It's more sanitary and tidier (fewer drips).
As far as cocktails go, if you're doing something as a bulk recipe, pick something with no carbonation as your first priority (unless you'll have a bartender to top off the premix with the carbonated element.) Nothing worse than watered-down, flat cocktails if they were meant to be cold and effervescent. However, most popular cocktails do have at least a soda topper, so having someone to add that really opens up your options.
Thanks! Yes, I'll have a bartender(s) so it won't be a serve-yourself affair. This thread is making me realize that a "regular" cocktail may suffer when made on a larger scale, so I was mainly curious about options that make life easier for the bartenders/more delicious for the crowd.
Just don't pick anything with more than two liquors or any fussy technique (no muddling, no zesting, preferably no shaking) and you'll be fine if the bartenders make them to order (which I highly recommend.) Anything that's just added to the glass will be the easiest. I cringe when I see bartenders forced to make mojitos or fizzes (with heavily shaken egg whites) in a banquet situation. If you choose something that's just ice, liquor, mix into the glass, then two decent bartenders can get a drink into 150 hands (all having arrived at once) within ten or fifteen minutes. And after the initial rush, it's easy.
Personally, if I were to do a signature cocktail at my own wedding, I'd choose something like a classic lime daiquiri (not the frozen kind, obviously), a Negroni or Boulevardier (both super trendy right now), or a French 75 (unless wanting to do something with no wine). I'd probably also be tempted by the idea of a Harvey Wallbanger except for the name issue, haha.
As a bartender, I never premade drinks in bulk, even when I worked in a theatre that had 350 people all arriving at the same time. We still got the drinks out in time and the quality was much better than when you're trying to do a bulk batch. I refuse to make anything other than sangria in mass quantities. Making to order will not slow service down much if your bartenders are competent and the results will be much, much better.
I like manhattans, but I've stopped asking for them at weddings because at two different weddings, the bartender made it with Dewars and dry vermouth.
*barf*
eewww
What differentiates an average host and a great host is anticipating unexpressed needs and wants of their guests. Just because the want/need is not expressed, doesn't mean it wouldn't be appreciated.
I like manhattans, but I've stopped asking for them at weddings because at two different weddings, the bartender made it with Dewars and dry vermouth.
*barf*
Might have to blame the couple for only paying for well liquor, haha. The vermouth is unforgivable though. I did recently fill in as a bartender at a very upscale event where for some reason the bar had only SWEET vermouth, though...which led to five hours of "I'm sorry, i can't actually make you a Hendricks martini, I'm missing the only other ingredient besides Hendricks..." It was horrifying.
For some reason, though, banquet bartenders are often terrible even at really nice hotels. It's a product of working mostly events with limited bars, I think - they don't learn cocktailing like someone in a lounge or restaurant will a lot of the time because they get stuck doing tons of events only serving highballs and stuff.
Re: Mini-Reception Fail...Lurkers please read
I really really disagree with this. If I offer 7 appetizer choices, and those include "standard" offerings like a cheese plate and pigs in a blanket , it is 100% ok for me to also serve raw oysters just because I love them, even if many of my guests may not like them. If you are meeting the requirements of good hosting by providing some generally appealing option I think you're completely free to add on extras that may cater to more specific tastes.
I think the "highlighted" part comes from people who are only serving beer and wine, with one additional hard alcohol option. If there's only one, it will be highlighted no matter what.
I'm the fuck out.
A Moscow mule is a drink that would be simple for a bartender to execute as people order them as they would do with a drink someone orders at an open bar wedding.
Might have to blame the couple for only paying for well liquor, haha. The vermouth is unforgivable though. I did recently fill in as a bartender at a very upscale event where for some reason the bar had only SWEET vermouth, though...which led to five hours of "I'm sorry, i can't actually make you a Hendricks martini, I'm missing the only other ingredient besides Hendricks..." It was horrifying.
For some reason, though, banquet bartenders are often terrible even at really nice hotels. It's a product of working mostly events with limited bars, I think - they don't learn cocktailing like someone in a lounge or restaurant will a lot of the time because they get stuck doing tons of events only serving highballs and stuff.