Party-Planning - Creating Cocktails for a Crowd

by Charlotte Lancaster We believe in Quality

Whether you are entertaining 10, 20, or even 40 or more guests, the distinctive occasion experts at Celebrate with Style know that preparing large quantities of delicious cocktail lounges will delight everyone and help you relax a bit and revel in your party.

Some individuals mix large quantities of these tasty drinks in plastic storage containers or large coolers, which safety experts understandably frown on. But you can mix these coolers in large stockpots or punch bowls, and ladle the drinks into large individual pitchers. Cover all containers and when possible, chill them in the fridge before guests arrive.

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Another fantastic idea: Don't add ice to the serving bowl or pitcher. Pour coolers over ice in individual glasses. That way, you won't ditch the beverages before anyone has had a chance to savor them

For a pretty serve-yourself bar, place out bowls or pitchers and ladles for different cocktails, along with a huge tray or platter holding a variety of fruit garnishes, including pineapple wedges, lemon, orange or lime slices, and fresh ripe berries. Colored glasses and straws will include just the right festive touch.

Listed below are numerous fabulous hot weather cocktail crowd-pleasers. They are easy to make but elegant enough to add flair to any casual outdoor affair. Notice: We have figured the recipes for 40 servings--lots for a crowd. Also, naturally, be sure to have plenty of soda, water, and plenty of other non-alcoholic drinks on hand.

TROPICAL ICED TEA

Makes 40 servings2 64-oz. Containers unsweetened iced tea2 64-oz. Containers orange juice1-1/3 750-ml. bottles coconut rum3/4 cup honeyGarnish with slices of orange, lemon, or both.

WHITE SANGRIA

Makes 40 servings2 cups of sugar1 cup of water4 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 fruit and refrigerate. When you are ready to serve, set the fruit mixture to a serving container and then include chilled white wine.

SUMMER COOLER

Makes 40 servings2-2/3 750-ml. Bottles raspberry vodka1-1/2 two-liter bottles lemon-lime sodatwo 46-oz. Cans lemon juice4 cups fresh mint Garnish with lime slices or fresh desserts.

PEACH BLISS

Makes 40 servings2-2/3 750-ml. Bottles dark or light rum2-2/3 750-ml. Bottles peach schnappstwo 64-oz. bottles cranberry juice 1-liter bottle club soda

CITRUS TWIST

Makes 40 servings1-1/3 750-ml. bottles dark tequila1-1/3 750-ml. Bottles dark rum1 46-oz. can grapefruit juice two 46-oz. Cans pineapple juice