2018_July-August.indd

DRINK

How Much Do I Need? W hen planning your wedding, consider a signature drink — or his and hers cocktails — which can be made in a big batch and served punch-style; it’s a great way to personalize your bar menu. Typically, guests will consume two drinks during the cocktail hour, and one drink each hour after that. If you’re serving mixed drinks, here’s an estimate of the bottles needed for 100 guests: 10 bottles of vodka; 6 bottles each of gin and rum; 4 bottles of scotch; 2 bottles each of whiskey, bourbon, tequila and Triple Sec; and 2 bottles of vermouth. Don’t forget ice and garnishes. You’ll need two pounds of ice per guest, and a large number of lemons and limes. Also, be sure to have beer, wine and plenty of soft drinks and bottled water. A good rule of thumb is 2 cases of beer for every 100 guests, 3-4 cases of white wine — remember, people tend to drink more white wine in the summer, 2-3 cases of red, and 3 cases champagne. Bourbon Mimosa Serves 10 WHAT YOU WILL NEED SoCo Honey Mint Lemonade Serves 10 WHAT YOU WILL NEED 1½ cups of sugar

French 75 Punch Serves 8 WHAT YOU WILL NEED 1 cup water 1 cup sugar 2 cups London dry gin 1

cup freshly squeezed lemon juice

6 ounces (3/4 cup) simple syrup ½ teaspoon orange bitters 4 cups dry champagne or other sparkling dry white wine, chilled 1 large ice block or two smaller blocks 8 orange wheels, for garnish HOW TO PREP Make a simple syrup by heating the sugar and water in a saucepan over medium heat. Bring to a light boil and cook, stirring occa- sionally, 3 minutes or until sugar is dissolved. Remove from heat. In a punch bowl, combine the gin, lemon juice, simple syrup and bitters, and stir until thor- oughly blended. Just before serving, pour in the champagne and stir gently. Add the ice and garnish with the orange wheels. To serve, ladle into punch glasses. For more cocktail ideas, check out Tales of the Cocktail , July 17-22, 2018 in New Orleans, Louisiana.

1½ cups water 1½ cups sugar 18-20 large fresh sage leaves 4 cups club soda 3 cups orange juice 1 cup Buffalo Trace bourbon HOW TO PREP

2 quarts plus 2 cups of water, divided 2 cups of fresh-squeezed lemon juice 1 cup Southern Comfort 1 bunch fresh mint 1 lemon sliced into rounds, for garnish HOW TO PREP In a small saucepan over medium heat, bring the sugar and 2 cups of water to a simmer, and stir until sugar is completely dissolved, creating a simple syrup. In a large pitcher combine the simple syrup, lemon juice, Southern Comfort and 2 quarts of water. Stir in mint. Serve in ice-filled glasses and garnish with lemon slices.

Make a simple syrup by heating the sugar and water in a saucepan over medium heat. Bring to a light boil and cook, stirring occa- sionally, 3 minutes or until sugar is dissolved. Remove from heat; add sage leaves, and let stand 5 minutes. Remove and discard leaves. Stir together simple syrup, club soda, orange juice and bourbon in a large pitcher; add ice cubes to fill.

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