We are in the process of organizing the bar for the wedding. Our fantastic friend and Day-Of Coordinator, Reesa has recommended a bartender to us, and although we have accomplished many emails, we have yet to find a mutually conducive time to meet and discuss details. Not because we are all a bunch of boozers, but because a party means some drinking, and for some more than others.
Since our reception space is "self-catered" meaning we have to bring in everything we had many choices from full bar to limited, cash or open. We decided that even though the bar is a pretty hefty cost, because we will be purchasing the liquor, wine and beer ourselves and only otherwise paying for a bartender's time and skills, that we would give our guests as much as we can, with an open bar full of all the basics for cocktails and highballs, as well as beer, and wine on every table. This is the advantage of NOT having a wedding in a restaurant or hotel (though they can be beautiful and have many perks too) there is not a cost per drink being recorded as every guest requests their favourite beverage, and then a humongous bill at the end of the night. I would be very uneasy about that ... consumption bars are scary!
One thing that all the wedding magazines, books and websites talk about as a cost cutter/"original" touch for weddings is a signature cocktail. The idea is that this drink has some special meaning to you, suits your colour scheme, and can be made in batches for quick pouring.
(it's also a nice opportunity to have a cute "something blue")
.jpg)
No comments:
Post a Comment