Winter Kraftbrew will be in the Landmark Ballroom at the San Jose Women’s Club. We will be pouring some fantastic Winter Spiced Ales, Porters and Stouts. Delicious menu to be provided by Naglee Park Garage. Come by for some excellent brew…s, live music, and good food.

Address: 75 S 11th Street, San Jose CA, 95112
Event Date: January 28th, 2012
Hours: 3pm-9pm
FREE admission – just pay to taste!

The food:
Ale poached smoked brat & polish dog $5
Cocoa braised beef stew $9
Dark Strong Ale braised pork ribs $8
Beet & green bean salad $5
Home Fries w/ smoked porter ketchup $5
Winter vegetable lasagne $9

Prices for beer will vary:
Beer Tastes range $2/$3
Full Beer range $4/$6

The beers:

American Ales

Alaskan Brewing Co. – Juneau, AK Winter – Ale “Old Ale “ ABV6.4% DBI
Allagash Brewing Co. – Portland, MN – Black “Belgian Strong Ale” ABV 7.5% WW
Bison Brewing Co.- Berkeley, CA. – Organic Ginger Bread Ale “Herbed/Spiced Beer” ABV 6.0% CI
Dogfish Head Craft Brewery – Milton, DE – Punkin Ale “Pumpkin Ale” ABV 7.0% DBI
North Coast Brewing Co. – Fort Bragg, CA Old Stock Ale “Old Ale” ABV 11.7% WW
Uinta Brewing Co. – Salt Lake City, UT – Dubhe Imperial Black IPA “American Black Ale” ABV 9.2% WW
Port Brewing Co. – San Marcos, Ca – Old Vicosity Dark Strong Ale “American Double/Imperial Stout” ABV 10.0% WW
Mission Brewery – San Diego, Ca. Shipwrecked Double IPA “American Double/Imperial Ipa

ABV 9.25%WW
The Bruery – Placentia, CA – Mischief “Strong Golden Ale” ABV8.5% WW

American Porters

Alaskan Brewing Co. – Juneau, AK – Smoked Porter “American Porter” ABV 6.5% DBI
Deschutes Brewing Co. – Bend, Or. – Black Butte Porter “American Porter” ABV 5.2% DBI
Rogue Ales – Newport, Or. – Mocha Porter “American Porter” ABV5.3% CI
Stone Brewing Co. – Escondido, Ca. – Stone Smoked Porter “American Porter” ABV 5.9% DBI

American Stouts

Anderson Valley Brewing Co. – Boonville, CA – Barny Flats “Oatmeal Stout” ABV 5.7% WW
Bison Brewing Co.- Berkeley, Ca. Organic Chocolate Stout “American Stout” ABV 5.0% CI
Drakes Brewing Co. – San Leandro, Ca.Drakonic Russian Imperial Stout “Russian Stout” ABV 8.75%CI
Rogue Ales – Newport, Or. – Chocolate Stout “American Stout” ABV 6% CI
Stone Brewing Co. – Escondido, Ca Stone Imperial Russian Stout ABV10.5% DBI

Belgian & Friends
Bieres De Chimay – Belgium – Grand Reserve Blue Belgian Strong Dark Ale
9.00% ABV WW
Brasserie De Saint-Sylvestre – France – Biere De Garde ”Red Ale” ABV 8.5%
Brasserie Huyghe – Belgium – Delirium Nocturnum Belgian Strong Dark Ale
8.50% ABV WW
Brasserie ST. Feuillien – Belgium – St. Feuillien “Belgian Strong Dark Ale”ABV 9% CI
Brouwerij De Landtsheer NV – Belgium – Malheur 12 Ale “Quadrupel” ABV 12% WW
Eggenberger Brewery – Austria – Samichlaus “Dark Doppelbock” ABV 14% WW
Harviestoun Brewery – Scotland – Old Engine Oil “English Porter” ABV 6% WW
Unibroue– Chambly, Canada – Chambly Noire “Belgian Dark Ale” ABV 6.2% WW

On Blame it on the Food we’ve basically gotten to the point where we just write about the places we like.  Enoteca is no exception here, we like it. One of the reasons we’ve become fond of it is because as our cousin who works in the food industry says, when the management is good in a restaurant and there is a positive vibe in the work environment, the place shines all around.  This is exactly how the environment is at Enoteca La Storia because the owners have created this and are so nice and professional and therefore so is their staff. They always seem to welcome customers and they feel bad if you have to wait for a seat.  They feel so bad that they often give you a complimentary glass of Prosecco to sip on as you wait.  Enoteca has only gotten more and more popular since the first time we visited.

I’ve actually been meaning to write about Enoteca La Storia in Los Gatos so many times in the last year but it is very dim inside in the evening and it makes it really hard to get decent photographs of the food and space. So I finally accumulated enough photographs to give you a feel for the interior and a bit of the food. It is a wine bar that serves some food and you can sit at the bar or at tables.  The backroom has some larger tables that seem like they could be reserved for larger parties. When people come into the wine bar they typically talk, eat, drink, eat a bit more and drink and hang out for extended periods. This is actually something I really like about it, you can meet friends at 8pm and hang out from there on out ordering snacks, wine, and to end, one of their really tasty desserts.

The food ranges from cheese to salumi boards (domestic and imported salumi) and crostini as well as paninis, salads and great desserts (carrot cake bites and chocolate cake with bacon bits). The majority of the food is nicely displayed and served on cutting boards.  For wine you can order half glasses, glasses, and bottles to share or flights.  We typically get a glass of wine each (or a Pliny de Elder, they often have that too), a cheese and salumi selection (Are Salumi & Charcuterie the Same Thing?) and then an awesome dessert like the chocolate cake with bacon bits on top!  If you come with at least four people the better deal is to buy a bottle (it is something like after the first bottle corkage fee, you don’t have to pay quite as much for each additional bottle).  Check it out on an upscale date night or plan to meet a couple of friends for chatting and good times.  It is kind of a bar for when you want to keep it classy, not really a hip spot so to speak but definitely not hipster – trendy maybe for the older crowd (40’s and up in age and not a kid or family spot).  On Fridays and Saturdays it can get fairly busy so keep that in mind.

416 N. Santa Cruz Ave.
Los Gatos, CA 95030
Phone: 408-625-7272
Email: info@enotecalastoria.com

Beer Snob?  41st Avenue Liquor is the place to buy beer in Santa Cruz.

41st Avenue Liquor has Belgian sour beers like rodenbach, a large variety of Ciders, IPA’s, German Beers, and large selection of microbrews.  In addition they have quite a good liquor selection including all types of whiskey, vodka, liquours, tequilas and so on.  The wine selection is not as large as BevMo but they do have a pretty good selection (the beer prices and liquor prices are usually a bit lower or similar to Bevmo).

Also, I like to randomly pick up unique drinking glasses and bar knickknacks here like the metal deer head shot glass and margarita glasses too.

(831) 475-5117

One of my favorite things is to ask people about their own personal favorite foods and drinks.  So I decided to poll friends all over the country about their favorite Summer Drinks, or Dranks as we call em’ if they are in Big Gulps.  Well, unfortunately for summer drinks(ing), the older we get, the more we have to do (not referring to drinking of course, but real stuff), tomorrow! BUT it’s summer time and we all need to kick back a bit and as my friend Ryan would say, “What do you have to do tomorrow?”

When we were out to dinner recently, a friend asked me, “So do you ever order anything without asking the server a question about their favorite?” Well, no, I typically like to find out the house specialties, it backfires occasionally and more often than not, lands me a great meal or something I wouldn’t have normally tried.  It is the same thing for traveling to new territories and finding the good spots to eat.  You have to talk to people. It’s part of the adventure of travel and food too.  I learned that one from my Dad, so I guess I’m proud of talkin’ to peeps about their favorites!

Here, we are talking (or emailing) our way to the best summer drink favorites, thanks guys!

Favorite Summer Drinks, From East to the West:

Ryan, New Hampshire

• Smuttynose IPA is ridiculously crisp and nicely hopped it goes well with steak, burgers, hot dogs, cereal, strawberries and of course more beer. They are like Lay’s potato chips, no one can have just one. They are the local Portsmouth NH brewery who are making amazing award winning beers. A staple in any NH home.
• Wolfer Estate, Long Island, NY Rose Table Wine 2010 @ Lodge in Williamsburg, Brooklyn, NY – I really enjoy their crispness and bright fruit characteristics.
• Vis Gris de Cigare, Bonny Doon- Light, crisp and refreshing with tons of summer fruit. And of course, who could go wrong with this bottle!

Chad, Ohio

• Victory-Summer Love Ale - A crisp and clean one from Pennsylvania
• Bell’s-Oberon Wheat Ale - from Michigan
• Brooklyn-Summer Ale - “Light Dinner Ale”, from Brooklyn (they have a great website!)

Kirk & Suzy, Texas

• Kongsgaard Chardonnay is refreshing and tasty though some may be offended by the “oakiness”….and the price.
• Houston Summer Lunch @ Gravitas Restaurant we have here sometimes on Tuesdays which is fried chicken (the best I’ve had anywhere and only on Tues.) with Blanches de Bruxells beer (preferably on tap).

Kelly, Washington

Sangria from Cook’s Illustrated with Kelly’s Suggestions

• 2 oranges, washed and sliced
• 1 lemon, washed and sliced
• 1/4 cup sugar
• 1/4 cup triple sec
• 1 bottle, chilled red table wine (Kelly suggests Spanish table wine – Recipe suggest Merlot)
• +Add apples (I know they probably don’t add much flavor but I like how they absorb the wine and make a yummy snack at the end)

Let your Sangria sit for 1 day for best results (at least two hours). Use juicy fruit.

Grace, California

Strawberry Basil Vodka Lemonade

Makes 2 quarts – 8 Servings

• 3 cups of strawberries (approx. 1.5 cup of blended strawberries in Food Processor)
• Lemons
• 3 cups of lemonade (use 2 cups of Countrytime Lemonade to start the base + 1 cup of fresh squeezed lemon juice)
• Basil Leaves
• 1 cup of Vodka (How to make your own Strawberry Vodka in Mason Jars)

Squeeze a cup of lemon juice and mix well with Countrytime lemonade mixture or your own lemonade concoction. Add 1 cup of Strawberry or Citrus flavored Smirnoff Vodka, strawberry-mash blend.

Anne, California

• Muns Rose of Pinot from Santa Cruz Mountains - Nothing better on a Summer evening than dinner at Restaurant James Randall in Los Gatos, CA with a glass of Muns Rose of Pinot.
• Silver Mountain’s Rose of Pinot from Santa Cruz Mountains

Al, California

• Paulaner Weissbier or Hefe-Weisse
• Franziskaner/Spaten Weissbier or Hefe-Weisse -These are two of my favorites.  I equally like both the ‘weissbier’ and the ‘hefe-weisse from these two brewers. Weissbier has the suspended yeast filtered out and hefe-weiss (usually cloudy) is unfiltered. In Germany the hefe-weisse beers have a lot of sediment which is full of B vitimins. Hence, the common reference to the beer in Germany as food.

Jessica, California

• Summer Wine Spritzer – In a glass pour 2/3 white wine, 1/3 Sparkling Lemonade + 1 raspberry per glass

There is apparently a tradition of giving newlyweds Mead as a wedding gift for them to drink on their honeymoon.  This is a Northern European tradition where newlyweds drink a daily cup of honey wine during the first month of their marriage (I guess the honeymoon was traditionally a month, nice!).  This daily cup of Mead would assure the couple the birth of sons while also symbolizing the sweetness of the first month of marriage (I mean, it better be sweet the first month!).

Mead is actually honey wine or drinkable honey made by fermenting honey and water.  It can be still, carbonated, or sparkling, and it may be dry, semi-sweet, or sweet and is between 8%-18% alcohol.   There are about 36 different mead varieties (my brother said, that’s it, are you sure).  Mead ranges from being made with honey and maple syrup to chili peppers and varieties can be found all over the world from Europe to Africa.

• Metheglin – Mead that contains spices or herbs such as cloves, Cinnamon, nutmeg, hops, lavender
  
• Melomel – Mead that contains fruit such as strawberry, raspberry, or blackberry

Combined with the fact that my father-in-law now raises bees and talks a lot about Mead and that we are attending many weddings this summer and need unique local gift ideas, I had to finally taste some local Mead.  Down in Soquel in Santa Cruz, CA there is a winery called Bargetto that makes Mead (in the spirit of Geoffrey Chaucer’s Canterbury Tales).  Bargetto has Chaucer’s Mead (as well as other wines and other fruit wines).   Chaucer’s Mead (92 Points – Wine Enthusiast – $13-15 a bottle) comes with tea bag filled with spices on the side.  You can place the spice bag in the chilled Mead bottle and drink it with the spice addition.  It is a great dessert or sweet wine and a great local wedding gift for friends.  It can be served chilled or heated in the winter.  Stop by the Bargetto Winery tasting room in Soquel on Main Street to sample their Mead!

• Mead made locally for our Santa Cruz Food Blog readers – Chaucer’s Mead at Bargetto Winery in Soquel, CA.
• Mead made locally for our Silicon Valley Food Blog readers and San Jose Food Blog Readers – Rabbit’s Foot Meadery in Sunnyvale, CA.
• Mead made locally in Maine for Kellies Belly Readers, Kellie suggests Honeymaker Mead, especially their lavender mead and blueberry mead.

1. The best wines perfectly pair with food and compliment a meal.
   
2. It’s all about what YOU like, everyone prefers something different.

I’m not sure what it is about wine + food that throws me off or just doesn’t interest me. After six years in California, I can finally taste wine and know fairly well what I like.  However, when you add food to the equation or use the idea of a wine being perfect with a particular food, I lose interest.  Or, to be honest, is it that I lose discernment and my palate becomes prejudice? Or is it something else entirely?  Don’t get me wrong, the proper wine paired with food is important and tasty but why do I just not care about wine with food?

Wine lovers, sippers, and gulpers, CA visitors and residents … think back on recent wine tastings.  And yes, I know this conversation is laced in pretension and pretension seems to be the main marketing bent for wines.  The pretension is one aspect that would seem to hold the marketing of wine back in my book (along with the grogginess of the day after one has “tasted” too much of a good thing).  Because Americans have become the biggest consumers of wine in the world, maybe the pretension thing really does woo Americans.  BUT … have you heard some winemakers, *think serious indoor sophisticated voice*, discuss their wines as pairing with food and being low in alcohol as a marketing talking point? I have heard this quite often in wine tasting opening statements and we’ve had a lot guests this spring which equals a lot of wine tasting.  After hearing this the first few times, I started thinking, just to myself of course, “I don’t care about wine with food.”  Strongly recognizing that this thought was a no-no statement, because I know an attribute of French wines (or Old World wines in general) is that they are known for being very food friendly, made me keep this thought to myself.  However, I secretly wondered if I was alone in not caring much about wine with food?

The bigger isn’t always better concept in wines (bigger in flavor and alcohol) was partially described to me at Hillcrest Vineyards in Santa Cruz. One of the partners in the business told us that big California Cabernet was popular in the 1980’s and the oaky, buttery Chardonnay was the big thing in the 1990’s in the US.  I then read in an SF Gate article entitled “Ten food-friendly wines you can bring home to dinner,” that “Highly alcoholic, overly fruit-driven wines with an abundance of new oak are generally thought of as the antithesis of “food friendly“ (http://articles.sfgate.com/2006-06-15/wine/17297972_1_viura-caceres-spain-rioja-world-wines).” Ah dang it, those are the wines I like!  I’ve considered that my taste for the big and bold may have to do with dropping a decent amount of money on a good bottle of wine and wanting it to pack a punch (without being to tannin heavy).  This could also explain why I’m a wine saver/hoarder and don’t drink my stock until we have a justifiable special occasion (my brother claims we’ll have a great wine collection in the future or a hole in our closet floor, one of the two) so this also puts the pressure on wine to be extra bold and enjoyed on its own before or after a meal, I suppose you could even call IT a meal.  Then I found out, I’m not alone … on our Aunt and Uncle’s dining room table I spotted a recent article from the San Jose Mercury News entitled, “On Wine: With or without Food?” In the article it states that, “Recent research shows that nearly 60 percent of the wine consumed by avid U.S. wine drinkers does not accompany a meal. About one-quarter of the wine they drink is consumed on its own, in situations where food of any kind is a no-show. One-third of the wine is consumed with snacks or appetizers, or while the consumer is preparing a meal (http://www.mercurynews.com/top-stories/ci_17901771?nclick_check=1).”

The author from the San Jose Mercury article claims that the research of this new wine trend of wine being consumed without food may show that Americans are developing a wine culture of our own and that being a very good thing.  See US winemakers … I’m not alone.  With this in mind, we are apparently defying wines main purpose, to accompany food.  It sounds kind of dangerous for wine not to accompany food but maybe wines of our very own will be cultivated in the name creativity and new possibility.  You can pack a punch wine, go for it!

Copious Winery in Santa Cruz is a fun-loving tasting room near the Swift Street Wine Tasting complex in Santa Cruz (Swift Street: Bonny Doon Vineyard, Odanata Cellars, Trout Gulch Vineyard and Santa Cruz Mountain Vineyard).  We became a member of Copious after a day of tasting at a variety of spots because we have to admit, we really liked the winemaker Lance Campbell.  He was very down to earth and unpretentious, and that is refreshing in the wine world.  Tasting after tasting, one’s taste buds can give out so we knew the wine was good but we had no idea just how good by that time.  Then we got our bottles home (hadn’t opened the bottles yet) and got news that Copious had won some major awards this year for their wine.  They not only won the Best in Class at the 2010 State Fair with their 2009 Sauvignon Blanc, Monterey ($18) but they also won the Best in Class from the 2011 San Francisco Chronicle with their 2009 Pinot Noir, California ($32).  BUT the Pinot Noir that we just loved was the 2009 Pinot Noir – Sonoma ($35) which won a Gold Medal in the 2011 San Francisco Chronicle.  When you become a member you can use their hot tub on the premises too.

Copious Winery: 427 Swift Street Santa Cruz, CA 95060 – Friday 12-5 pm – Saturday -Sunday 12- 6 pm

To Find Santa Cruz Mountain Wine Events:

• Santa Cruz Mountains Wine Events
• Local Wine Events: Santa Cruz County & Silicon Valley Area
  
• Santa Cruz Mountain Wine Growers
• Surf City Vintners
  

Upcoming Santa Cruz Mountain Wine Events:

• April 30th -- This Saturday – Los Gatos Spring Wine Walk: from Downtown to Old Town 2pm-6pm, $35-45 - Sip, savor and shop your way through Los Gatos. Local wineries from the Santa Cruz Mountains and Santa Clara Valley will pour wine for your tasting pleasure at various shops and locations throughout downtown.Start in the downtown locations, open from 2-5:00; and finish your Wine Walk in the Old Town amphitheater, open from 3-6:00, where you will find more wineries, food samples, live music, models showing fashions from local shops; a raffle; and complimentary bottled water.
• May 1 — “Dare to Pair” Wine & Food Challenge: Surf City Vintners & Cabrillo - Santa Cruz
  Wine & Food Education: Cabrillo Community College’s culinary students are teaming up with the Surf City Vintners group of Santa Cruz wineries for the second annual ‘Dare to Pair’ food and wine challenge. Try a wine and small plate appetizer at each of the 12 wineries and judge for yourself. Surf City Vintners Tasting Rooms, 402 Ingalls Street, Santa Cruz CA
  Fee: Call for information Time: Call for information Phone Number: (831) 479.5012
• May 15 — Santa Cruz Mountains Wine Express -  $55-$65 – Join the winemakers of the Santa Cruz Mountains Winegrowers Association on Sunday May 15th, from 1pm to 5pm for a unique event pairing wine (over 70), food, music, and a trip on the Santa Cruz Mountains Wine Express at Roaring Camp Railroads.

Okay, friend Vishal Dave brought this cocktail to a post-wedding-party for friends at our house.  This is a drink that you don’t have to nurse, so everyone really liked that about it, in addition to its tasty drink-ability.  I even had to buy a punch bowl that day to accommodate this drink (and you can see above that I haven’t found a nice punch bowl ladle yet – check out Goodwill for cheap punch bowls galore).  Pimm’s Cup No. 1, although it would be great to call it ‘Pimp’s cup,’ is even more perfect for your grandmother’s ladies luncheon or afternoon gathering because it is very low in alcohol (50 Proof – 25% alcohol by volume and you don’t want your pimps or Grandma’s pimps to be too under the influence).  It is really tasty but doesn’t taste too much like gin, but has a clean, subtle fruit flavor with just a slight spice-taste!

Have you heard about Pimm’s and always wondered what it was?  We had.  Pimm’s Cup No. 1 is a gin-based drink with quinine (quinine has medicinal qualities) and herbs that was first produced in 1893 originally as a digestif in England.  Pimm’s is even one of the staple drinks at Wimbledon and at many polo matches (kind a’ high class I guess).

Pimm’s Cocktail Variations:

• Pimm’s on the rocks in a Collins glass, sometimes with fruit garnishes
• Pitcher of Pimm’s-  British Sangria when they serve it in a pitcher with lots of fruit.
• Zin Cup pairs Pimm’s w/ red zinfandel and ginger beer
• Two Islands Cup pairs Pimm’s w/ Irish whiskey, along with house-made lemon soda and chunks of honeydew
• Creole Shrub Cup pairs Pimm’s w/a rum-based orange liqueur and a salad of mint, strawberries, cucumber, and orange and lemon slices

Pimm’s Cup No.1-6 Variations:

• No. 1 Cup: Gin-based
• No. 2 Cup: Scotch whiskey-based
  
• No. 3 Cup: Brandy-based
• No. 4 Cup: Rum-based
• No. 5 Cup: Rye-based
• No. 6 Cup: Vodka-based

Pimm’s Cup Cocktail Recipe

• Ice cubes
• 4 lemon slices
• 4 cucumber slices
• 1 cup seltzer or lemon-lime soda (OR Ginger ale or club soda)
• 1 cup lemonade
• 3 cups Pimm’s No. 1 Cup

This is a cocktail for your man.  We found the recipe on the NY Times and it’s delicious. Enjoy!

Angostura Sour Cocktail

1 egg white

3/4 ounce fresh lime juice

1 1/2 ounces Angostura bitters

1 ounce simple syrup.

Pour the egg white and lime juice into a cocktail shaker and shake for 30 seconds. Add the bitters and syrup, fill with ice and shake hard for another 30 seconds. Strain into a chilled cocktail glass.

Yield: 1 drink.

Note: To make simple syrup, combine

1/2 cup sugar and 1/2 cup water in a small saucepan and cook over medium heat, stirring occasionally, until sugar dissolves. Let cool, then transfer to a very clean jar or bottle. Cover and refrigerate until ready to use.

1985 New Year’s Eve Cocktail Party Bar Necessities

In McCall’s Cooking School Magazine from 1985 we found this list of bar supplies for a cocktail party.  Apparently they could booze it up in 1985!

Booze for the Party • Approximately $309 (without tax, from Bevmo for all the Booze (used 750 ml bottles), mixers, & garnishes below)

*Note to self, don’t invite 30 people! AND, if you do, many DD’s are a good idea!

Here are their recommendations from American Bartenders School:

For a 4-Hour Cocktail Party for 30 people (multiply or divide as necessary):

• 4-6 drinks per person

• 1 Liter of Alcohol = 22, 1 1/2 ounce drinks

2 Liters Each of:

• Scotch
• Vodka
• Blended Whiskey

1 Liter Each of:

• Gin
• Bourbon
• Rum
• + Tequila (if you have Tequila drinkers coming too)
• + 1 Bottle of Dry & Sweet Vermouth

Wine (yes, they drunk Jugs of wine in the 80’s, CAer’s wouldn’t be caught dead doing this):

• 2 Jugs of White Wine (5-6 bottles)

• 1 Jug of Red Wine (2-3 bottles)

+ For New Years:

• 5-6 bottles of Champagne for New Year’s Toasts

Mixers:

• 4 Large Bottles of Tonic & Club Soda
• 3 Large Bottles of Ginger Ale & Coke (1 Diet)
• 1 Orange Juice, 1 Grapefruit Juice
• BITF’s Additional Suggestions: Lemon/Lime Soda (2 bottles), Cranberry Juice (2 bottles), Sour Mix, Simple Syrup or Agave Nectar, Angostura Bitters (for Manhattans), Grenadine, Rose’s Lime Juice (these BITF suggestions are not included in above budget breakdown)

Garnishes:

• 2 jars, Maraschino cherries
• 1 jar cocktail onions
• 1 jar olives
• 4 lemons
• 4 limes
• 2 oranges

ICE!!!:

• 1 lb. of Ice, per-person

Bar Equipment:

• Ice Bucket & Tongs
• Jigger
• Bottle Opener
• Corkscrew
• Measuring Spoon
• Cocktail Shaker
• Coasters
• Straws
• Toothpicks
• Napkins
• Knife & Cutting Board

Glassware (3 types):

• 6 oz. Old Fashion Glasses, for on the rocks and other short drinks
• Stemmed Wine Glasses
• 10-12 oz. Glasses for Tall Drinks

Count on having twice as many glasses as guests!

—

If serving Beer too (not included in above budget):

• 24-36 Domestic Beers
• 24-36 Imported Beers