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Subject: Re: The biggest party pleasers?
From: apetail
Posted: Tue Jul 13. 2010, 12:53 UTC
Followup to: "The biggest party pleasers?"  by Cloglandguy  (Mon Jul 12. 2010, 20:39 UTC)
> My soon to be sister-in-law asked me to devise a menu of cocktails 
> for her and my brother to serve on their wedding in two months. Now I 
> know some that she wants for sure, like mojitos and cosmopolitans, 
> but I was wondering what some of you more experiences bartenders 
> think are the biggest crowd pleasers? Preferably with recommended 
> recipes (as I always find many different recipes for cocktails, some 
> good, some terrible).
> 
> I'm mostly looking for cocktails that are instantly likeable and that 
> someone doesn't have to learn to drink and appreciate. Drinks like 
> Manhattans are nice, but I feel like you need to be an experienced 
> bourbon drinker to appreciate it. (Unless I used a wrong recipe, 
> which is also possible, I suppose). So cocktails like mojitos and 
> cosmopolitans, which most people seem to enjoy would be perfect!

Popular drinks like the cosmopolitan are always a success. However, in my 
experience, the drink/family which has had the most impact (among big crowds) 
flavorwise has been the sour family. It's not a drink which works because of 
popularity but because of a very good taste. This makes it a drink which is 
hardly able to fail.

The sour family is simple and effective. It very easily allows to convert any 
popular liquor into a different style (less strong and more mouthfeel) of 
drink without altering the aroma too much. The best thing to do is use fresh 
lemon juice instead of bottled. This adds a lot value while lemons/limes do 
not cost a lot if you buy them in large quantities at the right place.

Also, "extraordinary" drinks or ingredients can be good as long as they are 
sold/presented well. The bartender's favorite always goes well not because of 
the drink but because of the bartender. So, if you are hosting the bar 
yourself then include this Manhattan and use your favorite recipe (also 
present it like your personal version/style of the Manhattan). 
The trick is to find the optimal stimulation level of the consumers. At a 
cocktail bar people are always seeking for new things. The norm for an optimal 
value/quality is to be different. (the best online source for this idea I can 
find: http://www.acrwebsite.org/volumes/display.asp?id=11136)

-- 
"Question everything..."


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