Your Party 'Drink-tionary'

By Bev Bennett

Some party guests only drink cocktails that end with "-ini." Others take a sip of sherry once a decade.

You'll have to accommodate these and more drink preferences at your celebration. And, at the same time you'll want to keep your bar bill manageable.

Here are some pointers for making bar set-ups easy to swallow.

First, decide how beverages will fit into the celebration. For example, if a wedding reception is in the same location as the ceremony, expect to serve drinks as guests move from one area to the next. You may have to set up more than one bar to avoid forcing guests to stand in line. Consider having the wait staff pass sparkling wine or Champagne and sparkling waters.

For a wedding, engagement or anniversary party, a long reception with a series of toasts and an elegant menu will add to the drink expense. You can trim your costs by serving one wine with the meal instead of a different wine with each course.

Second, think about the beverages. People like a specialty drink that goes with the setting. In the South, people serve mint juleps; The mojito is also popular. Some couples have "their drink," like they have "their song."

You may think a beer- and wine-only bar will save money; Not so, says the event planner. You must still pay for the bar, the bartender and the glassware. You can, however, purchase less expensive brands of spirits for punches and many cocktails. Stick with brands your guests prefer for martinis or on-the-rocks drinks.

Vodka, gin and scotch are all label drinks. If you're having scotch on the rocks, you want a particular brand. Avoid substituting lessexpensive labels when it comes to these topshelf spirits.

Next, estimate your guests' likely consumption levels. Assume each adult guest has two drinks during the first hour, and then tapers off to one drink an hour after that. Some guests will drink more, some less, but it averages out.

Also, instruct the wait staff about removing drinks. Make sure people are gone before the glassware is cleared. Otherwise you could be responsible for twice as much liquor.

Avoid closing the bar early as a cost-saving measure. It can be seen as tacky.

To elegantly abbreviate the time alcoholic drinks are served, switch to a coffee bar or fruit smoothie bar during the last hour.