Outdoor Summer Party for 60 Heavy Drinking People – Bartending 101
I already presented a basic “how to stock for private parties” article, which covers dealing with average sized parties of between 30 and 40 guests. It also dealt with hosts, how much to charge, how to appear more professional, and includes a link to download a spreadsheet I made that will help you instantly calculate nice rough estimates you can use as talking points while consulting with clients live over the phone.
HERE’S WHAT YOU’LL NEED:
60 Thirsty People
120 lbs of COLD ICE
LIQUOR
5 Liters Scotch
5 liters Rum
5 Liters Whiskey
5 Liters Gin
2 Liters Rum
2 Liters Bourbon
1 Liter Dry Vermouth
2 Liters of Sweet Vermouth
WINE
1 Jug Burgundy (more if Sangria is being served)
2 Jugs White Wine
SODAS
6-8 Liters Club Soda
12 Liters Coke
6 Liters 7-UP
8 Liters Tonic Water
4 Liters Ginger Ale
JUICE MIXERS
1 Gallon of Orange Juice
1/2 Gallon of Grapefruit Juice
1 Gallon of Cranberry Juice
1 Pitcher for Water
PARTY PUNCH BOWL
1 1/2 Gallons of Hawaiian Punch
1 Liter of Rum
1 Liter of Vodka
Prepare a block of ice for the punch.
NOTE: If you need to make a block in a hurry, fill your container with ice cubes, then pour water over it — again, a little at a time. But each layer will freeze in 30 minutes or less, and you’ll have a block in about 6 hours (or less, depending on how thick you want it).
GARNISHES
10 Limes
4 Jars Maraschino Cherries
1-2 Jars Cocktail Onions
8 Lemons
1-2 Jars Olives
6 Oranges
8 Lemons
BEER
5 Cases
BAR SETUP ITEMS
360 Sip Stix (a box of 1,000)
Tooth Picks (Start at 120)
Cocktail Napkins (Start at 120)
Plastic Cups (Start at 200)
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
