Tips for Home Cocktail Parties | Cocktail Limelight
Vložit
- čas přidán 12. 09. 2024
- Whether you are hosting cocktails for thirty guests or 100 (or more) thirsty guests, this episode is just for you. Because today we are joined by a professional cocktail caterer with years of experience, who is going to give us tips and pointers on throwing the absolute best cocktail parties.
_________________________________________
Tune in & learn how to make cocktails from acclaimed bartender & host of the award-winning Bartender at Large podcast, Erick Castro. Every episode features time tested recipes that have proven to be delicious, as well as a bit of history and humor on the side.
Business Inquiries: rachel@fordmedialab.com
SUPPORT US ON PATREON:
Get early access to episodes, exclusive bonus episodes, special content and more: / bartenderatlarge
FOLLOW US ON INSTAGRAM:
Erick Castro: HungryBartender
Bartender at Large: BartenderAtLarge
Bartender at Large: 4142 Adams Ave Suite 103, #439, San Diego, CA 92116
#CocktailEvents #CocktailCatering #CocktailParty #CocktailParties #HomeCocktails #HomeBar #CocktailLimelight #CocktailRecipes #CocktailTutorials #CocktailVideos #CocktailsHowTo #BartenderAtLarge #HomeBartender
I like the pop up video style tips and facts, I don’t think any other cocktail channels are doing this
We innovators, baby! LOL
I 1000% agree with "limit to 5 cocktails" on a menu. Last year I built a tiki menu with 10 options....less experienced drinkers were overwhelmed by the options and just went with the easiest-sounding drink, AND I spent all night throwing bottles around. This year I am doing some pre-mix drinks in bottles (Blue Hawaii, Mai Tai) so people can just grab a 6.5 oz pour from the cooler OR have the option for a freshly shaken drink.
I love these videos. When he was talking about different categories of cocktails, it reminded me of something I often think about, "Cocktail Menu Syntax". Do you have a seasonal template you often use to decide how many of which style of cocktail with which spirits for each menu?
In the past, we have generally heard that referred to as “wireframing.” This link has some more info on it: www.drinkmagazine.asia/2018/12/30/how-the-dead-rabbit-develops-its-world-famous-cocktail-menus/
@@BartenderAtLarge Very cool. I'll check it out. Thanks for the reply.
This episode was AMAZING! I’m hosting a cocktail party in two weeks and will definitely take all of this advice!
The timing could not be better. Cheers!
How was your party?
Thanks for talking about plactic reduction! Lots of restaurant supply shops have wood spoons and forks, plates made from palm leaves, and compostable cups now. If you can't use washable utensils and cups, there are good options out there.
I like doing a non alcoholic punch with different liquor available so add what you want. That way I am not making drinks and can enjoy myself too
This is always a pretty solid move. Especially if you are keeping the bottles of booze on ice, so they don't warm up the punch ;-)
B@L HYPE
😉
Fantastic video 💪🏽😃
❤️❤️❤️
Great info, way to go!
We aim to please! Thanks for tuning in!
MORE PITCHER COCKTAILS 🍹
I’m on it fam! Stay tuned!
🔥🔥
Sakura blue…1605 day straight ahead sailor, you got some chartreuse cocktails on deck next?
Oh man! We were on a good roll there for a bit. But hopefully soon once it’s back in stock here in California 😭
Muricuns & their crazy stupid red plastic cups
Get melamine or acrylic reusable cups
I slashed my foot on a shard of glass at a daytime event in Ibiza: the Loser Host had ordered an ambulance in hand, but *I got charged for the fucking ambulance €300 instead of him calling the taxi, as I requested* I’m still pissed about it, 4 years later
Ouch! Were you okay?!