Wednesday Blog Party #2

It's the Wednesday Blog Party!  No rules really, grab a button if you'd like and make sure to visit at least a couple of other entries (remember, it's a party!) and you can post as many things as you want and if you would follow us, that would be fabulous and you'll never forget to come back for next week's party.

First, we address a common problem for brides and families: Open bar vs. Cash bar.  Nothing can heat up a conversation among family like money can.  I know that many brides I talk to say the subject of "open bar" versus "closed bar" can be especially tough.  It usually comes down to who is paying for it.  For instance, let's say your parents are paying for most of your reception and they don't drink alcohol.  Your parents don't think they should have to pay for other people to drink all night.  You think it's tacky to have people pay for drinks at the party.

Some suggestions:
Depending on your venue, there are a lot of different ways to solve this problem.  I would always, if it's at all possible, pick a venue where you have complete control of the menu and its pricing.  For example, a hotel ballroom is not going to allow you to bring in your own keg of beer or food made by grandma.  However, a local community center might.  A private restaurant is not going to allow you to bring in your own bottles of wine and homemade cookies.

Another option I see a lot is having an open bar cocktail hour, cash bar after dinner.  It's a decent compromise and I think it's been done enough that people understand.  Anyone who has planned or budgeted for a wedding and reception certainly understands.

Even if you're having the venue where you want and you can control the cost, how do you keep things under control?  Here are two easy recipes:

Easy Peasy Punch for 100 (alcohol-free)
9 (6 oz.) cans frozen orange juice
2 (6 oz.) cans frozen lemonade
2 (30 oz.) can pineapple juice
4 qts. water
6 bottles ginger ale
Combine all ingredients except ginger ale and chill.
Just before serving, add ginger ale.

Quick math: One gallon of punch serves approximately 24 persons. (32 3oz drinks w/ice)

CHAMPAGNE PUNCH
From COOKS.COM

1 gallon sauterne wine
4 qt. champagne
2 liters ginger ale
1/2 pt. sherbet
Ice cubes to chill

3 gallons, serves 50-150 people;
5 gallons, serves 50-300 people;
7 gallons, serves 100-500 people.

 
From the Bar Mix Master, here is an easy breakdown for beer and wine at a large party.  So if you choose to serve wine and beer at your party you should have available about these amount of bottles:

	10-25 Guests	26-50 Guests	51-75 Guests	76-100 Guests
White Wine	5	6	7	10
Red Wine	2	3	4	5
Domestic Beer	24	36	48	60
Imported Beer	24	36	48	60

Have an idea? Share it here by posting a comment below. Let's all help each other out.

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Alright, get going!  I'm excited to see what you contribute.