Wedding Drinks, Me Thinks

No question about it… there is a good, bad and ugly of drinking at weddings. Everybody wants to have fun, and you want them to have fun. But, you don’t want bridesmaids puking on each other, and you don’t want your band-new husband’s brother demonstrating to grandma his joke about what the Apache helicopter’s main rotor looked like taking off in front of his unit in Afghanistan.

So, how do we keep it real, without getting to “when keepin’ it real goes wrong?” Tone down the sauce you have available. Here’s the key: ABV. Alcohol. By. Volume.

If you are going to have some serious drinkers at the party, the best way to limit their intake is to limit the percentage of alcohol they even have access to in the first place. Will they drink more? Maybe, but at least you will have done your level best to limit it.

If you hire a bartender, licensed by the state as they are, they are charged with keeping an eye on who is going cross-eyed. But you can help them out by developing a set of drinks where the ABV is low, but the drinks are still bangers.

What to avoid:

Bacardi 151

Everclear (what are we, twelve?)

100 Proof Southern Comfort

Any Vodka over 80 proof

Any Whiskey over 80 Proof

Ridiculous IBU/ABV combination craft beers. (Strong hops and alcohol is a very bad combination in high volume consumption)

Extremely strong Tequilas

So, give your bartender a set of drinks which use low ABV spirits, but are tasty and voluminous, but don’t go over a 1.25 oz. shot. That means, big but comparatively weak. You can have a Hot Toddy steaming off its spirit making the imbibee feel as if they are about to head to the spirit world, while really it’s a pretty tame drink. Pour it big. Mix it right.

As far as the beer is concerned, domestics are great. Pick a few that are darker for those avocado toast, leather suspender and pocket-watch types, and everyone should be pretty happy without getting just absolutely greased.

Offer some type of snack like bread, or soft pretzels as the night wears on. Put out some soft pretzels right next to water cooler, and watch in amazement as people dilute themselves with water and absorb the alcohol in their stomachs with bread, voluntarily.

Either way, if it turns out that there were a few hammered guests, well, that’s just the way she goes. Might I suggest the Painkiller…

1.5 ounces rum

4 ounces pineapple juice

1 ounce orange juice, freshly squeezed

1 ounce cream of coconut

Garnish with nutmeg, freshly grated

Top with a pineapple wedge

Wed in the Wintertime

Should it ever be done? Totally can do it - and restrictions definitely apply.

Some of the most beautiful wedding pictures ever taken, have been taken in the winter. And if that is what you personally want for the memories of your special day… you’ll need to be getting married in the winter. So, what’s the battle-plan?

There are a few things that are the most germane to consider, and I think they go without saying. Do not permit a situation to be probable (or even possible) where snow will be underfoot of your guests, or the open sky is above them, unless they are completely prepared for that environment and that is your theme. If it’s warm enough, snow turns to slush. If it’s cold, smooshed snow then turns to ice. It can spell disaster for both your wedding party, your guests, caterers, DJ, you name it.

So here’s the game plan I think is the safest bet.

1.) Either have a tent with a heater and generator ready to go ahead of time in a thawed, dry area where guests will be sitting, dancing, eating and socializing - or have a venue rented which will serve that purpose. Shelter is a requirement for a wedding in winter. You can argue this point, but your vision probably deviates from tradition if you do, and you very-likely well know it.

2.) Get married early in the day. Light disappears in Montana and Wyoming in the winter FAST. You don’t really have a-lot of choice in this matter if you want your pictures outside in any sort of natural light.

3.) Serve warm, homestyle food. Hearty soup, meats, and warm breads are the comfort foods your winter wedding guests will love you for serving.

4.) Make sure the bartender has some of the traditional winter cocktails as the features. Hot Toddies, Alpines, Mulled Wine, Mudslides, Jack Frost, Wassails and the like are all hits.

5.) Buy a grip of blankets on Amazon for your guests. They are cheap in bulk, and they make really awesome guest gifts.

6.) Make sure the design team is on theme. Winter wears many faces, and designers aren’t always on point with winter design. So, make sure your vision is clear and specific, and discuss the look and feel you want so there is no miscommunication on decor or setup.

7.) Communicate the conditions clearly, and repeatedly to your guests. Leave nothing to chance. You should blast an email with the weather and conditions update right up to within 24 hours of the wedding.

Winter weddings can be absolutely magical. With a little prep work to make sure everyone is warm, safe and comfy your wedding will be a huge hit.

Charcuterie As The Main Course?

Of course! Why not make one of the most popular, delicious and dynamic foods out there the very thing that everybody nourishes themselves with. Let me break down a few reasons why this idea can be exactly what you need to keep a wedding fun, social and very cost effective.

1.) It is almost endlessly customizable, for any and all guest palettes and restrictions.

Uncle Frank is lactose intolerant. Your bridesmaid Crystal is vegan. What to do, what to do? With a charcuterie board, you can have absolutely anything from heavy meats and cheeses, to veggies hummus and vegan yogurts. Date raisin chutney, apricot jam, falafel, crackers, grapes, oh my gosh… any thing you want. And is it enough food? Absolutely.

2.) How can it really be “meal-like" if it is just charcuterie?

Easily. Larger portions on select boards. So, you still have your typical boards, but then you have 2-3 main course items on their own boards. Say, a 2 oz. chunk of tenderloin, a piece of smoked salmon, or a vegan tar-tar. When you add a healthy scoop of vinaigrette greens to your plate, some select veggies, fruits and starches - pretty soon your guests have got a full plate. Add a few sauces and dips, and it makes quite a meal - with much less waste than a traditional meal.

3.) The leftovers are bangers.

This might be the best part. Let’s say you want to have a bloody mary bar the next day, or even lunch for the next few. Nothing keeps like charcuterie items, because most of them are already preserved foods. They’re either smoked, pickled, canned, or they are fresh with a decent shelf life that will last you a while of safe eating. Can you say that about a sushi wedding dinner? I wouldn’t say it too loud, lest the gnomes of food-borne illness hear you and have you sprinting to the bathroom.

4.) Does it save money?

Yes. There’s just one course. There’s just a-lot of it. Whatever you do for dessert, that’s a fixed cost anyway, right? Although having doughnut holes, baklava, and other small cakes can pair nicely with a charcuterie wedding style, and be a very versatile way to still get sweet treats into your guests.

5.) People can socialize the whole time.

There’s something about finger foods that just inspires people to socialize. They want to share items they picked with others that haven’t tried it yet. They can stand and eat. They can sit and eat. They can talk with their hands, waving a cracker with brie and lox, holding a drink in the other. It’s a cocktail party. It’s your wedding. It’s a wedding cocktail party.

6.) Charcuterie is super easy to deal with.

Whether you slave away for a day making it all on your own with your mom and aunts, or you hire a pro, charcuterie is extremely mobile. Other than having any freshly cooked meats, or warmed items that need to be done on the scene, you can transport charcuterie to almost anywhere in sealed containers and it will still be beautifully edible, and totally presentable once laid out on boards.

Is charcuterie right for every wedding? Well… nah. But, it really is a great way to keep your costs down and make sure people eat very elegantly, and still have a fantastic culinary experience at your wedding. If you want more info on where to start with charcuterie for all, I’ve got a great vendor partner who’s ready to take care of your boards!

These beautiful spreads by our vendor partner’s

Boards and Pours!

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