Binnys Beverage For Wedding
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Elle is a Chicago-based lifestyle writer and editor with a focus on weddings. Her works have appeared in Modern Luxury Weddings magazines nationally.
Binnys Beverage For Wedding
Let’s face it: people are more than ready to celebrate, dance and – especially – drink when it comes to weddings. So if you’re heading out in the next few months, make sure your bar is stocked. To help you out, we turned to the experts to find out how much alcohol you need, what kinds are best to have on hand, unique ways to get your guests drinking, and even what to do with leftovers (but we doubt that have some).
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Magic formula when it comes to calculating the number of drinks needed for a wedding, something like: Plan
One drink per person per hour. (So for a six-hour wedding, 100 guests would need about 600 drinks.) Alex Tornai, event planner at Binny’s Beverage Depot, is wrong about more drinks per person (and that’s what we’re here for): “Two drinks in the first hour and one drink per hour all night,” she says. “About seven drinks per person for a six-hour party. Jessica Robinson, founder of New Orleans-based bar service JusTini Cocktails, also suggests rounding up: Calculate one drink per hour for each guest, then add two, he says.
OK, so you have your total number. But how to divide it? Beer, wine and liquor are common party orders, Tornai says. For a party of 150 people, he recommends the following distribution:
Opt for two types of red and two types of white – one for dinner and another option behind the bar. If you are a fan of pink, choose this instead of another white. Also, don’t forget to include enough bottles and cans for the brewers.
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If you are serving strong spirits at your event, you need to consider the number of classic mixed drinks that can be ordered. You should stock up with an emphasis on the more popular spirits.
You can definitely blow your alcohol budget if you choose to. “Some couples are willing to spend a lot to offer premium brands to their guests, while others prefer casualness and simplicity,” says Tornai. Providing your own alcohol is usually the most cost-effective option and allows for this flexibility if you prefer brands. “The BYOB route” — sourcing through a retailer rather than a supplier — “definitely leaves more room for any wedding budget because couples aren’t locked into fixed packages that can’t be tailored to their specific requirements.”
He continues: “Being able to choose the brands to add to the order gives the couple the freedom to prioritize where they want to spend more money and where to choose better value labels. For example, if a couple knows their guests are big bourbon lovers but not so much gin lovers, they might opt for a premium bourbon and a cheaper gin to offset the overall cost.
It’s a good idea to consider your guests’ tastes—you want them to enjoy it, after all—but don’t worry about pleasing every palette (spoiler alert, you won’t). What would you like to drink? What does your future husband want to drink? Let it be your foundation.
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Good news? “At weddings, people will drink whatever you have,” says Robinson. “I don’t recommend spending vodka an hour before the wedding,” he laughs, but adds that people will adapt, especially if there’s “an experienced bartender who can cheerfully recommend an alternative.”
Both experts strongly recommend making a signature cocktail or two; Robinson loves the possibility of “his” and “hers”. Designer cocktails are a fun reflection of the couple, but they can also be a way to save some money. “If you have a full bar and a signature cocktail, most guests will order that signature cocktail simply because they want to be part of the wedding experience,” says Robinson.
She recommends making it personal, such as by including the theme of the wedding, the couple’s heritage or hometown. Tornai agrees that a cocktail should reflect personality and be sentimental, but it also needs to appeal to different people. An Aperol Spritz, Negroni or Sangria are always crowd pleasers, and now he sees an espresso martini and a mezcal margarita.
As for serving style, portion is the best. “For larger weddings, I would definitely dose the cocktail,” says Robinson. “For small, intimate weddings, it can be part of the experience of creating that cocktail on the spot. But for larger weddings, I always bring a batch – that way you won’t hold the bar.
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Thinking about a champagne toast? How about handing out prosecco to guests to sip on during a summer ceremony? You’ll need one glass for each guest – but usually these celebratory sips aren’t full. You can make half the tincture—three ounces versus the full five ounces—and your masters will go almost twice as far.
“Dessert liqueurs like Baileys and Grand Marnier aren’t very popular, but some people like the idea of letting guests spice up their coffee,” says Tornai. “The more alcohol the better!” Consider adding them to your alcohol checklist if you want to serve something alcoholic with slices of this delicious wedding cake.
We all know that canned cocktails and malt liquors are popular. But Robinson recommends limiting the options: serve a cold cocktail from a can as a welcome drink or sip it during the ceremony—one maximum per guest, rather than offering unlimited at the bar.
Mixers: What would a gin and tonic be without tonic? Rum and coke without coke? Most food establishments offer or even require a mixer kit, even if they don’t serve alcohol. But check what it contains. If you want to serve Moscow Mules, you’ll need special items like ginger beer—and who doesn’t love Mules? — so make a checklist ahead of time and label the ingredients.
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Options for non-drinkers: Have plenty of bottled water, but make sure you have small bottles; people will waste the bigger size. Four non-alcoholic options are plenty—Robinson recommends Coke, Diet Coke, Sprite, and soda—and you don’t have to serve full cans. Served in a glass with ice, one can can make three drinks. He says that for a wedding, two cases of soda should be enough for 100 guests.
Glass: If you buy your own bottles from a liquor store instead of bar service, you may need to provide drinking vessels. Your chef can provide them for you. You can rent rock glasses, coupes, flutes and more in a style that matches the atmosphere of your wedding – think colorful tinted glasses or vintage mixed dishes. Plan on five or six times as many guests in cups, says Robinson.
Bartenders: Again, consultation with the caterer is key – in addition to waiters, they can also provide bartenders. The number of reservations depends on the size of the venue, says Tornai. “We usually recommend no less than two per strip if there are multiple stations.”
Especially if you round up the numbers suggested above, you can end up with leftovers (better than spending, trust us). So what to do with accessories? You can always save them: stock your home bar or fridge, chill an extra bottle of champagne for your first month anniversary or even host an intimate party to remember the big day and drink what’s left.
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Alternatively, you can get back some of your investment. Some retailers — including Chicago-based Binny’s — accept returns. “You can return leftovers as long as the wine has not been refrigerated and the labels and seals remain intact,” says Tornai. “We accept individual bottles of wine, spirits and champagne; beer can be returned in its original packaging, but not in single-bottle format.” Before deciding which way to circle, ask the liquor store where you shop.
The most important question – to which there is no right answer – is how much to spend on alcohol. The budget depends on the size and scope of the event, how long you will be serving alcohol and what types you will choose. “Your alcohol costs should definitely be a good chunk of your budget because the bar is one of the most important parts of the wedding,” says Robinson. “Bar advice never ends.” That said, there are several ways couples can save. Her best suggestion? It offers only original cocktail, only champagne or only wine and beer during the first hour or until the end of the first dance. “Sometimes I’ll open a full bar when the dance floor opens,” he says. “That could save at least 45 minutes of the entire strip.”
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