Bring down the booze bill-not the party-with these expert cost cutters.
1. Create a specialty cocktail to stretch pricey liquor, says planner Marcey Brownstein. The same bottle of vodka will yield 50 white-orchid martinis (vodka, white cranberry, lime juice, triple sec) but only 25 vodka tonics-which, though tasty, are less festive.
2. Trim the costs of a full bar by skimping on less-requested spirits such as scotch, bourbon, rum and tequila, suggests Shai Tertner of Shiraz Events. Whatever you do, stock up on vodka and gin.
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3. Instead of a champagne toast, have guests raise a glass of whatever they're already drinking.
4. Embrace beer cocktails, says Tertner, who favors the tailored cerveza-a mix of Blue Moon beer, pink-grapefruit vodka, Campari,and orange wheels.
5. Ditch hard liquor altogether. A beer-and-wine bar will slash staffing costs. Keep things interesting by curating a list of seasonal beers and local ales.
6. Get away with cheaper wine by serving sangria, suggests Brownstein. The trick's in the mix: Add brandy, triple sec, apples, plums, grapes and citrus fruit to red wine; triple sec, green grapes, kiwi, green melon and pears to white.
7. Embrace BYOB: Start scouting for markdowns on liquor and wine as soon as you set your date, says Brownstein.
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8. Shrink your rental bill by using only all-purpose glasses or stemless wineglasses.
9. Tell the staff to ask before refilling glasses or clearing half-consumed beverages.
10. Consider the handiest communal drinking method of all time-the punch bowl. It's retro and cheap, and can get your guests into a lot of trouble!
Have you figured out the strategy for the bar at your wedding yet?
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