Be prepared for the holidays and any time your are required to serve up drinks. Throw successful parties year-round with these guidelines I found in the December 2004 issue of GQ.
How Much and of What?
|
NUMBER OF PEOPLE Increase amount for dinner parties and gatherings longer than 4 hours. |
10 | 25 | 50 | 100 |
|
WINE AND CHAMPAGNE It's always good to go with a lot of champagne during the holidays. |
5 bottles | 13 bottles | 25 bottles | 50 bottles |
|
BEER When in doubt: Pabst Blue Ribbon |
20 bottles per hour | 50 bottles per hour | 100 bottles per hour | 200 bottles per hour |
|
LIQUOR Don't know what to buy? See our bar guide, below. |
1.5 bottles per hour | 3 bottles per hour | 6 bottles per hour | 12 bottles per hour |
|
MIXERS Go heavy on tonic water. And don't forget diet soda. |
4 liters per hour | 9 liters per hour | 17 liters per hour |
33 liters per hour
|
|
LIMES Chop some; leave some whole |
3 | 7 | 13 | 25 |
|
OLIVES AND MARASCHINO CHERRIES Useful and delicious. |
1 jar each | 3 jars each | 5 jars each | 10 jars each |
|
ICE Everyone runs out of ice. Don't let this happen to you |
5 lbs | 13 lbs | 25 lbs | 50 lbs |
|
COCKTAIL NAPKINS Reduce this number if you are offering plates for food. |
40 per hour | 100 per hour | 200 per hour | 400 per hour |
