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SUGGESTED LIQUOR AMOUNTS FOR 100 GUESTS
Deciding what to buy and how much can be confusing. Here are some general guidelines for a suggested amount of beer and alcohol based upon 100 guests:
Beer – Total 9 cases
- Domestic 3 cases
- Imported 3 cases
- Light 3 cases
Wine – Total 4-7 Cases
- Chardonnay 2-3 cases
- White Zinfandel 1-2 cases
- Cabernet Sauvignon 1-2 cases
- 1-2 Cases
Hard liquor (750 ml of each)
- Vodka 6 bottles
- Gin 3 bottles
- Rum 3 bottles
- Scotch 2 bottles
- Bourbon 3 bottles
- Vermouth 1 bottle
Others to Consider: (750 ml of each)
- Bailey’s Irish Cream
- Grand Marnier
If you are responsible for setting up the entire bar, be sure to include the following:
Coke, Diet Coke, 7up, ginger ale, soda water, tonic water, straws, cocktail stirrers, milk, orange juice, cranberry juice, ice, coolers for beer, lemons, limes, cherries, olives, lime juice, lemon mix
Sizes: 750-milliliter bottle = @ 3 1/4 cups, just over 25 ﬂ uid ounces. This is the standard size bottle for most liquor, wine, and champagne 1.75 liters = @ 7 1/2 cups, almost 60 ounces A Liter = @4 1/4 cups, almost 34 ounces A Gallon = 16 cups =128 ounces = 4 quarts = 32 4-ounce servings (A punch cup = 4 ounces) A Quart = 4 cups = 32 ounces = 2 pints A Pint = 2 cups = 16 ounces 6 Lemons = @ 1 1/2 to 2 cups lemon juice 4 Tablespoons = 1/4 cup 3 Teaspoons = 1 tablespoon
Wine Storage and serving temperatures:
The temperature at which a wine is served is important. The correct temperature maximizes the tasting experience and complements the wine. People tend to serve white wines too cold and red wines too warm. Here are some basic guidelines on wine serving temperatures.
Champagne and other sparkling wines should start out totally chilled. Put them in the refrigerator an hour and half before serving or in an ice bucket with an ice-water mixture at least 20 minutes before serving.
Sauvignon Blanc, Pinot Grigio, white Zinfandel and other refreshing white wines should also be chilled to refrigerator temperature (usually 35 to 40 degrees) for an hour and a half before serving.
Chardonnay, white Burgundy and other rich, full-bodied and barrel-fermented white wines of high quality taste their best at classic “cellar temperature,” or 55 degrees.
Almost all red wines show their best stuff when served at about 65 degrees—cool, but warmer than cellar temperature. This is not room temperature, unless you happen to live in a Scottish castle or in San Francisco during July. So if you don’t keep your red wine in a cool cellar or cooled storage unit, you will enjoy it more if you chill it for 20 minutes in the refrigerator before serving.