Poptails are fun refreshing and boozy, how can you go wrong with this treat at your Florida Keys wedding. A great way to beat the heat and wow your guests. Check out some of these creative recipes, my favorite is the Dirty Pirate.Read More
One of our most frequently asked questions is about our bar service. So I thought I'd take a moment to give you all some information on our bar service and how it works. We provide you with a bartender and all of your nonalcoholic bar set up, which includes: all of your ice for icing down beer, wine, champagne and white wine as well as drink ice, coke, diet coke, ginger ale, sprite, club soda, tonic water, cranberry juice, orange juice, pineapple juice and sour mix for making mixed drinks, plastic cups and limes for garnishing. The only thing we do not provide for you is the booze. Our clients provide their choice of alcohol that we set up and serve. Many of our clients find this to be a big bonus for saving some money. It seems there always is someone in the family or a friend of a friend who can get you a deal. Even if you don't have an connect in the industry it is certainly much more cost effective to buy in bulk than pay based on consumption or an hourly rate as most hotels and bar services will charge. Not only do we provide all of your supplies at a reasonable price, we also set up your entire bar. Which is a big job! Some of our clients request to provide all of their own bar supplies without understanding truly how much work it is to haul all of these supplies around. When our crew arrives in the morning we bring out of your alcohol, get everything iced down and set up the bar for you. One less job to worry about the morning of your big day!
Please contact Caribbean Catering for more information about this or our other services.
So, you're planning your next big event! And you would like to serve alcohol. Yay! The fun part, but also confusing and potentially expensive. One of the most common questions that we get asked by our clients is how much booze to buy for their event. Which is understandable considering many people have never provided drinks for very large groups of people. So here is the skinny on stocking the bar at your next event. When working with us at Caribbean Catering we provide for you all of your non-alcoholic bar set up. For $6 per person we provide all of your ice, coolers, sodas, mixers, juices, garnishes and cups. We will set up the entire bar, ice everything down and do all of the heavy lifting for you. So that part is all set. You will provide the alcohol of your choice to serve.
Lets start with the basics, serving sizes:
• 1 bottle of wine = 5 servings • 1 bottle of champagne = 8 servings • 1 case = 12 bottles • 750ml bottle of liquor = 18 servings (1.5 oz servings) • 1 bottle = 1 serving of beer • 1 full sized keg = 165 beers
And, the all-important basic ratio:
• Full bar: 20% liquor, 15% beer, 65% wine • Beer and wine only: 20% beer, 80% wine
A general rule of thumb is one drink per person per hour. Of course some will drink more and some will drink less but it averages out. Also consider in the winter more people will drink red than white and in the summer more people will drink white and beer consumption will rise. And of course consider what your crowd likes to drink. Will all of your friends be demanding shots of fireball at the bar, or is your mom a freak for tequila? Keep these things in mind when deciding how much to get of what.
I generally recommend getting two types of beer—something light and then something more interesting especially if your crowd are beer buffs. To much choice will overwhelm people so keep it simple for them and for yourself. I usually don't recommend kegs. The beer is usually low quality and it’s very unlikely that a whole keg will be consumed, and unlike bottles or cans, undrunk kegs don’t keep. As for wine I again recommend keeping it simple. Two types of white and two types of red. For example a Pinot Grigio and a Chardonnay. And for red, a Merlot and a Pinot Nior. As for Champagne I usually recommend getting enough for the toast and then a few extra bottles to keep behind the bar. If you are doing a full bar the liquor vodka is almost always going to go the quickest so you will need to prepare for that. Second is rum, then tequila, then whiskey/scotch, then gin. It is usually a good idea to have at least one bottle of each type of liquor. Also if you are having a signature cocktail make sure you have any required liqueur, for example if you are serving french martinis you will need Chambord. If you end up with a few leftovers twelve-packs at the end of the night? No big deal. Some stores will allow you to return unopened items. Give them to guests (or to your waitstaff) at the end of the night, or just take them home and drink them!
Ok so all that said here is a sample shopping list for a party of 100:
6 litre bottles of vodka
3 litre bottles of spiced rum
2 litre bottles of white rum
2 litre bottles of Crown Royal
2 litre bottles of Jack Daniels
2 litre of tequila
1 litre botle of gin
2 cases of 1.5 bottles of each type (serving two types)
2 cases of 1.5 litre bottles of each type (serving two types)
4-5 cases of each type of beer (if your serving two types)
4 cases of Champagne
I hope this will help you in your quest to intoxicate the masses! Feel free to contact Caribbean Catering for more advice and ideas for your up coming event.
Our new Cuban themed menu is perfect for an Islamorada event. With the Caribbean influences in this part of the country it is a perfect match. Not only is the food delicious but there are many possibilities for decor with in this theme as well. Colorful, fun and tropical are perfect decor elements for a wedding or event here in Islamorada.
This event that we did recently totally captured the look. White linen, rattan chargers, bamboo chairs and bright multicolored napkins. Square tables give a regal feel with the extra space they provide. Centerpieces consist of cigar boxes filled with tropical stems and greens, and vintage tequila bottles used to serve cold water. Brightly colored and tropical yet still classy and elegant.
Our Cuban themed menu consists of the following delicious dishes:
Mojo pulled pork - The pork is slow cooked until it is fall apart tender and marinated in garlic, olive oil and citrus juices. A wonderful combination of tangy and savory flavors.
Tostones - Twice fried and pounded plantain chips, that are crispy and golden brown, served with a citrus garlic dipping sauce.
Avocado and tomato salad - Sweet ripe tomatoes and creamy avocado slices dressed in a light vinaigrette, salt and pepper.
Rice and black beans - A Cuban classic and tasty combination of savory black beans paired with perfectly cooked white rice.
At the bar serve some traditional Cuban cocktails. The Mojito, it's combination of sweetness, refreshing citrus, and mint flavors is intended to complement the potent kick of the rum, and has made it a perfect summer drink. The Cuba Libre, a highball made of cola, lime, and dark or light rum. The Havana Club Daiquiri, ingredients are rum, citrus (typically lime juice), and sugar. Again light and refreshing and decidedly Cuban, the drink is named for a small beach village in Cuba.
Consider hiring a cigar roller. To provide cigars and roll cigars in person for all of your guests. We often work with Rodriguez Cigars out of Key West. They do a great job and have a beautiful display for events.
Contact Caribbean Catering to book your next event and we can help you with more menu and theme ideas like this one!
First, determine if there are foods that you absolutely do or do not want at your event. You know your guests best, so take into consideration what you know about their background and tastes. Make a list of menu requirements.
You should always consider some dietary restrictions when menu planning. Meatless dishes are a good place to start as they accommodate some religious restrictions as well as the restrictions of vegetarians and vegans. Grain, nut, sugar and dairy-free dishes help avoid allergies as well as people suffering from diabetes and other medical conditions. Offering dishes that fit these requirements will ensure that guests with allergies or restrictions can still enjoy the meal.
Not everyone enjoys the same range of flavors, so it's important to select menu items with a wide range of flavor variety. A balance of sweet, spicy and savory dishes is a good place to start. Additionally, offer both rich and light dishes. This helps ensure that each guest enjoys at least one item on the catering menu. Contact Caribbean catering for more help with menu planning.
Your reception menu is set and the cake design is picked. It's time to focus on drinks. Add a personal touch to your bar menu by choosing a signature cocktail. Pick a drink that stars your favorite liquor, matches your color scheme, or just sounds delicious. Signature Drinks are a a fun way to incorporate you and your grooms unique flavor into your bar. As a bonus, it is also a great way to save some money on your bar tab. You can consider doing a beer and wine bar with a signature drink rather than a full bar. At most venues this is and affordable option and even if you are supplying the booze yourself you will only need to supply one type of liquor. Passing signature drinks upon guests arrival or following the ceremony is a nice touch, especially on a bright sunny day. Which is often for our Islamorada weddings! Passing the signature drink and having them available self serve is also a great way to take pressure off the bar and keep the lines down.
Signature Drink Ideas
2 ounces vodka
1 ounce blended fresh blueberries
1/4 ounce aloe vera juice
1/2 ounce fresh lime juice
1/2 ounce ginger water
1/4 ounce agave nectar
Blueberries, for garnish
Place strawberry into a cocktail shaker and muddle. Add ice and remaining ingredients to shaker and shake vigorously. Strain into a tall glass filled with ice. Garnish with blueberries.
Coconut Castaway Cocktail
1 ounce vodka
1 ounce juice from a watermelon
1/2 ounce coconut water
1/2 ounce prickly pear puree
1/2 ounce lime juice
1/4 ounce agave nectar
Lemon peel, for garnish
Place ingredients into a shaker with ice and shake vigorously. Strain shaker contents into a flute. Top with the Champagne and garnish with a lemon peel.
1/2 cup sugar
1 large rosemary sprig
1 cup fresh lemon juice (from about 12 lemons)
3 cups London dry gin
1 cup orange juice
Orange slices, for garnish
Rosemary sprigs, for garnish
Bring sugar and 1/2 cup water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Remove from heat. Add rosemary sprig and let steep for 2 hours; remove sprig. Refrigerate simple syrup up to 2 weeks. Combine lemon juice, gin, orange juice, and simple syrup in a punch bowl. Garnish bowl and glasses with orange slices and rosemary sprigs, if desired. Add ice cubes as needed to keep chilled.
1/2 cup sugar
1/2 cup water
3 wide strips orange zest
12 ounces watermelon cubes (about 2 cups)
1/4 cup fresh lime juice
3/4 cup white or silver tequila
In a small saucepan, bring sugar, water, and orange zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool in a bowl. In a blender, puree watermelon cubes until smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice). Stir in syrup, lime juice, and tequila. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with lime wedges.
2 1/4 cups freshly squeezed lime juice (or 1 1/2 ounces per shaker), plus more for rims
1 1/2 cups gin (or 2 ounces per shaker)
1/2 cup superfine sugar (or 2 teaspoons per shaker)
1 bottle brut Champagne or sparkling wine (or 4 ounces per shaker)
Fine sanding sugar, for rims
Mix lime juice, gin, and superfine sugar in a 2-quart pitcher; chill until ready to serve, several hours. To serve, dip rims of glasses in lime juice, then sanding sugar, to coat with 1-inch-wide band. Measure 4 ounces Champagne into cocktail shaker filled with ice. Add 3 1/2 ounces lime juice-and-gin mixture, and shake; strain into 2 glasses, and add 2 to 3 drops of grenadine to each. Repeat.
Lavender Whiskey Sour
2 ounces whiskey
1 tablespoon Lavender Sour Syrup
Fresh lavender sprig, for garnish
Fill an 8-ounce glass with ice; pour over whiskey. Fill with lavender sour syrup; stir to combine. Garnish with lavender sprig and serve immediately.
4 1/2 cups Cucumber Gin (or 2 oz.), how-to follows
2 1/4 cups fresh lime juice (or 1 oz.)
1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 oz.), how-to follows
Cucumber peels, for garnish
Fresh mint sprigs, for garnish
Steep 2 1/2 cups diced, peeled cucumber in 4 1/2 cups gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.
MINT SIMPLE SYRUP
Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
In a 2-quart pitcher, stir gin, lime juice, and syrup. Refrigerate. To serve, pour into a cocktail shaker filled with ice, shake vigorously, and divide among ice-filled 10-ounce glasses. (For a single drink, mix in a cocktail shaker filled with ice, and shake.) Garnish each with cucumber peel and mint.
Grapefruit and Mint Mojito
1/3 cup granulated sugar
1/2 cup water
1/2 cup packed fresh mint leaves, plus sprigs for garnish
1 ruby-red grapefruit
3/4 cup white rum
3 cups ice
1 cup seltzer
Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.
Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve into a large glass measure, and discard zest.
Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.
Consider doing a signature drink for your next event. Contact Caribbean Catering for more ideas for your party.