Party-Planning - Making Cocktails for a Crowd

Whether you are entertaining 10, 20, or even 40 or more guests, then the special occasion experts at Celebrate with Design know that preparing large amounts of delicious cocktail lounges will please everyone and allow you to relax a bit and enjoy your celebration.

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

Another fantastic idea: Do not add ice to the serving bowl or pitcher. Pour coolers over ice in separate glasses. This way, you won't dilute the drinks before anybody has had a chance to savor them.

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To get a fairly serve-yourself bar, put out bowls or pitchers and ladles for different cocktails, along with a huge tray or dish holding a variety of fruit garnishes, such as pineapple wedges, lemon, orange or lime slices, and fresh ripe berries. Colored glasses and straws will include just the perfect festive touch.

Listed below are a number of fabulous hot weather cocktail crowd-pleasers. They are simple to make but elegant enough to add flair to any casual outdoor affair. Note: We have figured out the recipes for 40 portions --lots for a crowd. Additionally, naturally, make sure you have a lot of soda, water, and plenty of other non-alcoholic beverages available.

TROPICAL ICED TEA
Makes 40 servings2 64-oz. Containers unsweetened iced teatwo 64-oz. Containers orange juice1-1/3 750-ml. Bottles coconut rum3/4
cup honeyGarnish with slices of lemon, orange, or both.

WHITE SANGRIA
Makes 40 servings
2 cups of sugar1 cup of water
4 750-ml. bottles Chardonnay, Sauvignon Blanc, or Chablis.
Slice assorted fresh
fruit: oranges, lemons, pineapple, peaches, and whole strawberries or raspberries.
Combine water and sugar. Simmer and cook for 5 minutes. Pour the hot syrup over juice and fruit.
Whenever you're ready to serve, set the fruit mixture to a serving container and include chilled white wine.

SUMMER COOLER
Makes 40 servings
2-2/3 750-ml. bottles raspberry vodka
1-1/2 two-liter bottles lemon-lime soda
2 46-oz. Cans pineapple juice
4 cups Honey
fresh mint Garnish with lime slices or fresh desserts.

PEACH BLISS
Makes 40 servings
2-2/3 750-ml. Bottles light or dark rum
2-2/3 750-ml. bottles peach schnapps
2 64-oz. bottles cranberry juice
1-litre bottle club soda

CITRUS TWIST
Makes 40 servings
1-1/3 750-ml. bottles dark tequila
1-1/3 750-ml. bottles dark rum
1 46-oz. Can grapefruit juice
2 46-oz. Cans lemon juice

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