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March 17, 2024. Find the best whiskey, tequila, and more with the MEN'S JOURNAL Spirits Awards. NEWSLETTERS. Impress your guests with these speakeasy staples, from Knob Creek Bourbon to good ol.
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Favorite picks: Roederer Estate, California; Gruet Brut Rosé, New Mexico; and Lucien Albrecht Cremant d'Alsace Brut Rosé, France. 2. Crisp Whites - Select dry wines with higher acidity, like Chablis from France, Gavi from Italy, Pinot Gris from Oregon, or Sauvignon Blanc from almost anywhere.
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During a party, plan one bottle for every two guests. Beer: Estimate that guests will drink about 12 ounces (one bottle) every half hour to hour during the party. Cocktails: Allow one and a half ounces of liquor for each drink. A 750-milliliter bottle (a fifth) makes about 16 drinks. Figure about a quart of mixer for every three guests.
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Bring the milk and cinnamon stick to a simmer in a thick-bottomed pot over low heat. Allow to gently simmer for 15 min, stirring constantly. Remove from heat, remove cinnamon stick and pour the milk into the serving glass. Add the rum and stir to combine. Top with whipped cream and a dash of cinnamon.
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Alcohol to Bring to a Mid-Size Gathering. If the party is a little bigger, but not yet at full-blown celebration mode, then it's time to bring out some harder liquors. This could include things like vodka, whiskey, or tequila. There's no need for fancy cocktails or mixed drinks, either—these will be too complicated to prepare.
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Determine how much of each liquor and mixer needed per drink. There are 25 ounces or an average of 16 shots in a 750-milliliter bottle; Use this to estimate how many bottles of each ingredient you need. For the base spirits (e.g., rum, vodka, whiskey, etc.), add one extra bottle just in case. Place any leftover bottles in your regular bar after.
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Champagne. While wine is a popular host gift, a bottle of Champagne is ideal for a dinner party. "Champagne can be served at the beginning of the dinner while we are still mingling and talking or later on," says Parker. "Also, it has a celebratory connotation. Most times the wine might not be suitable for the dinner menu and the host might feel.
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2. Samurai Vodka. The Samurai vodka bottle has a jagged middle section and an offset design, giving it the appearance of being slashed by a sword. This Japanese vodka is a must-have for any party, especially if you want new spirits from the usual vodka or Japanese whisky. 3.
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In an effort to inform well-intentioned partiers, we decided to explore the proper booze-bringing etiquette for nine different event environments. The Party: Your boss invites her "inner circle.
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While you want to please the guests and host, the preference is really yours to decide. If you like white, bring a bottle of Chardonnay or Pinot Gris. Make sure you have the white chilled before you arrive so there's no need to have it sit on ice before serving. If you prefer red, the absolute best choice is a Napa Cab.
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Yes, bringing a bottle of wine to a party is a no-brainer if you want to make a good impression (or, as grandma would say, if you want to avoid being a rude, empty-handed jerk).
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Never put pressure on your host to open the wine you've brought, especially if they choose to open a bottle of their own instead. When bringing over wine, we recommend spending between $10-$20.
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At the New York City Wine & Food Festival, there's a reason wine comes before food. . . there are plenty of opportunities to imbibe all things alcoholic, from wine to sake to spirits. We scoured.
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Take note of the region or producer - or ask the bottle shop - before you buy. White wine lists can tend to be rather limited - New Zealand Sauvignon Blanc, French Chardonnay, Gavi, Pinot Grigio, etc…So dinner parties are a great chance to introduce something new which, again, isn't too funky and won't divide opinions.
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Liquor. A one-liter bottle of alcohol yields about 20 mixed drinks. To figure out how many bottles you need, just divide the number of liquor drinks needed by 20. To estimate the amount of mixers needed, figure about 1 quart (1 liter) of tonic water, soda water, or juice for every 3 guests who will be drinking liquor.
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The painting up top is: In a Roman Osteria, 1866. Artist: Bloch, Carl (1834-1890) Explore Bon Appétit Etiquette holiday2018 Entertaining Is It Ever Okay. In our Bon Appétit's etiquette column.
