GVBUILT - Cocktails-Wine-Tequila-Spirits - Palm Springs, CA
Fine Custom Building-Design-Music-Food-Life-2019 - Company Message
Cocktails-Wine-Tequila
Hosting a cocktail party 

For 20 guests: 
Bottles of Spirits:
1 Vodka
1 Whisky
1 Gin
1 Scotch
1 Sweet vermouth
1 Dry vermouth
2 Rum(1 light/1 dark)
1 Tequila

(have beer and two bottles of red and white wine available for this number of guests if you are offering more than "cocktails"

Extra supplies:
20 lbs Ice
2 Tonic water
2 Ginger ale
2 Cola
2 Soda water
2 Orange juice
1 Cranberry juice
1 Limes
1 Lemons
Olives
Maraschino cherries
Napkins
Cocktail sticks
Any extra mixers that you see fit (i.e. pineapple juice)
Any extra fruit that you see fit (i.e. oranges)


Glassware:
60 glasses (estimate 3 per person)
Stock up on mainly lowball and highball glasses but with a few variations too if possible.

For 50 guests
Bottles of Spirits
2 Vodka
2 Whisky
2 Gin
2 Scotch
1 Sweet vermouth
1 Dry vermouth
2 Rum(1 light/1 dark)
2 Tequila

(have beer and four bottles of red, and four bottles of white wine available for this number of guests if you are offering more than "cocktails")

Extra supplies:
50 lbs Ice
6 Tonic water
6 Ginger ale
6 Cola
4 Soda water
4 Orange juice
3 Cranberry juice
3 Limes
3 Lemons
Olives
Maraschino cherries
Napkins
Cocktail sticks
Any extra mixers that you see fit (i.e. pineapple juice)
Any extra fruit that you see fit (i.e. oranges)

 
Glassware:
150 glasses (3 per person)

You may wish to have liqueurs available. (ie: Irish Creme, Coffe Liqueurs, Blue Curacao).


How to float a drink
Layering a drink is the third oldest drink preparation technique, and it was most popular in the late 1800s and early 1900s, especially in Europe, where bartenders concocted “pousse-cafes”: beautiful drinks composed of layer upon layer of liquor, liqueur, and syrup.
These drinks have died out, however, and layered drinks exist now because they were rejuvenated in the 1960s and 1970s by the “shooter” drinking fashion. Many of the popular shooters like the B52 and the Brain Hemorrhage are layered.
Layering is also referred to as "floating" and works like this: the ingredients are poured into a shot glass one at a time in the order listed. They are carefully poured over a bar spoon so as to keep the layers separate. Heaviest gravity first followed by lighter ones (see Drinks gravity Chart below).The layers remain separate because of the difference in density and sugar content. The drink can be poured to within 2 mm of the top of the glass.
As a technique, layering only affects the drink in so far as you taste the different layers in order.
click:

The History of Beer
One of the world’s oldest known alcoholic beverages, beer was brewed as early as 4,000 years ago in ancient Egypt and Babylon.
According to Egyptian legend, Osiris, the god of agriculture, taught humans to prepare beer. It has been a commercial product since the late middle ages. Today beer is legally defined in some countries, as in Germany, where the standard ingredients, apart from water, are germinated barley, hops, and yeast.
A few thousand years in the life of beer
Historians speculate that prehistoric nomads may have made beer from grain and water before learning to make bread.
4300 BC
Babylonian clay tablets detail recipes for beer.
1600 BC
Egyptian texts contain 100 medical prescriptions calling for beer.
49 BC 
Caesar toasted his troops after crossing the Rubicon, which began the Roman Civil War. Before the Middle Ages brewing was left to women to make since it was considered a food as well as celebration drink.
23 BC
Chinese brewed beer called "kiu."
1000 AD
hops begins to be used in the brewing process.
1420
German brewers develop the lager method of brewing.
1490s
Columbus found Indians making beer from corn and black birch sap.
Late 1500s
Queen Elizabeth I of England drank strong ale for breakfast.
1786
Molson brewery is founded in what is today Canada. George Washington and Thomas Jefferson had their own private brewhouses. Samuel Adams operated commercial brewery. Soldiers in the revolutionary army received rations of a quart of beer a day.
 
Before the 1800s most beer was really ale.
1842
the first golden lager is produced in Pilsen, Bohemia.
1876
Pasteur unraveled the secrets of yeast in the fermentation process, and he also developed pasteurization to stabilize beers 22 years before the process was applied to milk.

1933
Prohibition ends for beer (April 7).
1935
the beer can is introduced (American Can Co. & Kreuger Brewing).
1988
Asahi Super Dry (Japan) introduces new beer category (soon to follow is Michelob Dry).


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