Wedding Bar Tips, Ideas, and Advice

Barbop Crew

noreply@blogger.com (BarBop) — Thu, 06 Oct 2011 23:28:00 +0000

Hey Guys and Gals,

Just wanted to say Hello and post a pic up of the Barbop crew. We have been pretty busy lately with lots of events. We were excited to be a part of the Knoxville premiere of the movie "REEL STEEL" starring, Hugh Jackman. Mr. Jackman, took time out of his busy schedule to stop by Knoxville for the early premiere on October 3,2011. He was here for the Variety charity, which raised over 450,000 dollars for disabled children. Barbop, bartended the event and we had a blast. I hope all is well with everyone and hope you book an event with us soon.

Kari

Barbop

"The Wolverine" drink recipe:

1 Bottle of Beer

2oz Baccardi Limon

Pour two shots of Bacardi Limon into a pint glass. Add one full bottled beer (Michelob Light works best). Mmmmm, tastes like Tequiza but it packs a wallop! Great for chicks at the party.

Lemon & Lime Garnishes 101

noreply@blogger.com (BarBop) — Sat, 12 Dec 2009 19:47:00 +0000

I love a good garnish. Alcoholic, Non-Alcoholic, it doesn't matter, because a garnish makes a drink taste better. Don't believe me? Just watch a kid order drinks and see which version they prefer. Nine out of ten times, they'll pick the fun pretty one, and I think we all have a little bit of kid in us.

I have noticed a lot of popular dining establishments putting the idea of a good garnish to shame. Garnishing a drink is so easy to do correctly, but so many people get it wrong. Garnishes serve only two purpouses, and that's to increase appeal and flavor. That's it, keep it simple.

Lemons and limes are the two most popular garnishes worldwide. Lemons are frequently used in teas and limes in cocktails. Almost every establishment offers them and most are getting it wrong. In an effort to reduce costs they miscut limes and store them improperly. If your one of those people listen up! It's better to not serve garnishes if they are unuseable and ugly.

TIP #1 - Cut correct sizes
Assuming you know not to use rotten fruit, the most common problem starts with wedge size. A typical lime yields 8 slices and that's it. If your getting more than 10 slices per lime, your slices are too small. Is getting an extra 2 drinks per lime worth the cost of serving a bad product? We all know there is no person on earth who can squeeze these suckers into their drink, not to mention how silly it looks.

TIP #2 - Properly storing
The major problem here is that many chains chop their fruits in the morning and store the extras in the cooler all day in some type of large ziplock. Poof ruined! The trick here is to not pile your fruits more than 2 levels high. So if you have more than 3 lemons on top of each other in your bag your stacking to high. Using ziplocks is fine, just be sure to store them on their sides or scatter them out. This keeps your wedges from turning into what resembles a wine press.

As far as cutting wheels and others shapes, that's a whole new dance that requires years of master swordsmanship. With hard work and meditation you'll catch on. Just start with the basics first grasshopper.

A little seasonal cheer

noreply@blogger.com (BarBop) — Fri, 04 Dec 2009 21:02:00 +0000

It’s the holiday season which means it’s party time! Office parties, family get togethers, fun with friends, perhaps even a seasonal wedding. There are invites everywhere, so get your party dress on (if you’re a girl), and eat, drink, and dance the night away.

When it comes to seasonal drinks, we all know about eggnog, mulled wine, and spiced cider, but here are a few you may not be familiar with.

Let’s start with some peppermint. Striped candy canes make fabulously fun twizzlers to serve in drinks. Or try a Peppermint Stick:
1 1/2 oz crème de cacao
1 oz cream
1 oz peppermint schnapps
Shake well with ice, strain into hurricane glass and decorate with a candy cane.

If you’re at an event with a champagne toast, try livening it up a little with a Poinsettia:
3 oz champagne, chilled
1 oz triple sec
3 oz cranberry juice, chilled
Pour into a fluted champagne glass. Stir and serve.
While we’re on a red theme, you can’t go wrong with cranberry at this time of year, so have a Crantini:
2 oz cranberry juice
1 1/2 oz vodka or gin
lime juice
Mix vodka, cranberry juice and a splash of lime juice cordial over ice. Strain into a chilled martini glass and garnish with a lime wedge.

To make any red drink extra festive, I suggest pouring a small amount of whipped cream on top (don’t stir) and garnish with a few cranberries.
One surprising find was the Christmas Pudding, surprising because its main ingredient is stout. While I’m not sure that this is quite to my taste, it might be something the men enjoy:
1 part Drambuie
5 parts Stout
1 part Southern Comfort
Combine ingredients in a red wine glass.
If you’re looking for a showstopper to round the evening out, something that looks as spectacular as it tastes, how about a flaming Mistletoe Aperitif?
1/2 oz Chambord (a raspberry liqueur)
1/2 oz melon liqueur
1/2 oz Orange liqueur
In a tall shot glass add Chambord, then gently pour Midori, the second layer, over the back of an inverted spoon so that it flows on top of the Chambord without mixing. Repeat the process using Orange liqueur. Ignite the top with a match. Blow flame out after a few seconds and be sure the rim of the glass has cooled before drinking.

As always, we want you to have a good time, but we want you to drink responsibly so the final drink is for the designated driver. It’s known as a Pippin but we’ll rechristen it Silent Night in honor of the season:
75ml apple juice
Dash lemon juice
Dash grenadine
Ginger ale to top up
Serve in tall glasses with plenty of ice and a couple of straws, and garnish with a wafer-thin slice of unpeeled red apple.
Whatever you’re drinking this December, we wish you all a safe and merry holiday season.

Groom Cakes

noreply@blogger.com (BarBop) — Thu, 19 Nov 2009 17:58:00 +0000

One decidedly American tradition at many weddings is the Groom’s Cake. Although to some it may seem counter to the whole idea of a wedding as a union to have a separate cake for the bridegroom, it turns out that there is a history behind it.

According to some food historians, the practice of having a second cake for the groom may have originated in England. If that is the case, the practice failed to catch on. It did however become popular in the Southern US during the 19th Century. In recent years it has seen a resurgence, and at least half of the weddings I have been to in the South have included a Groom Cake.

So what was the purpose of the cake? Again, opinions differ but there are a few recurring ideas, many of which imply that the cake was not to be eaten by the groom but to be served by him to the bridesmaids, either before the wedding or after. Sorry guys!

Another story is that he is to serve a piece to all the single women at the wedding. They then put the cake under their pillow and will dream of their future husband that night. Again – no cake for the guys, and one crumbly mess for a lot of women! An alternative tradition is that the Groom Cake is to be served at the rehearsal dinner, which is typically paid for by his family. Other couples give pieces of the Groom Cake to guests to take home as a wedding favor.

Whatever the origins of the cake, it has now taken on a life of its own and is very much regarded as a cake for the bridegroom, designed to reflect his interests. Weddings I have been to have included Groom Cakes in the shape of a laptop and an Egyptian pyramid, complete with custom made frosting to match the exact color of the Great Pyramids of Giza! Flavors range from chocolate to meat! While some wedding etiquette experts insist the cake should be made by the groom’s mother, most are professionally made these days.

Fiona Young-Brown

Time for a spooky celebration

noreply@blogger.com (BarBop) — Tue, 20 Oct 2009 23:20:00 +0000

Whether it’s a themed wedding or an annual costume party, Halloween always offers lots of exciting possibilities for party planners and guests alike.

Décor options range from the elegantly spooky, (think drapes of black and a few flashes of orange or red) to the Gothic, (vampires, black, coffins, and death); from typical Halloween fare (pumpkins, jack-o-lanterns, and ghosts) to the downright horrific scenario that comes straight from a Hollywood horror movie set (complete with animatronic axe murderer)! One wedding I recently attended featured the entire wedding party in full zombie makeup, and an incredibly detailed graveyard theme. The only limit is your imagination. Blood spatter on white table cloths? Great! Dried/dead rose centerpieces draped with fake spider webs? Go for it! If the event is a wedding, the bridal party might also choose to dress in black or dark red as opposed to the traditional white.

If you’ve gone to that much trouble planning the décor for your event, you don’t want to then spoil the mood by having boring food options. Again, let your imagination play and create food to match the theme. Finger foods can be made to look like fingers. Hollowed out pumpkins can be used as soup tureens, candy bowls,… you name it.

For the wedding toast, you might consider red wine instead of champagne, served in ornate goblets. And of course, don’t forget to ask your bartender in advance about a special Halloween themed cocktail. Choose anything that’s orange, black or deep red in color. You can always give it an appropriate name for the evening. There is even a black vodka that can give your drinks a more Gothic appearance.

Halloween is one of the most popular times of the year, if not THE most popular, for themed weddings so don’t be afraid to go a little wild. Or perhaps you should be afraid, very, very afraid…!

Orange Weddings

noreply@blogger.com (BarBop) — Fri, 18 Sep 2009 18:48:00 +0000

Continuing on from last month and our discussion of using Tennessee orange as the main color for your wedding, here are some more ideas and resources to show your loyalty to the Vols, even on your big day.

Luckily, orange being the bright, cheery color that it is, it makes an ideal color for weddings in spring, summer, or even fall. Mixed with golds and warm browns, it conjures up thoughts of autumn. Put it with white, a little greenery, and even some pink, and you have a color match suitable from spring through summer.

Your devotion to orange can start with the invitations. You can find an array of stylish choices at InviteSite.

The biggest way to incorporate Tennessee orange is in the outfits worn on the day. I have spoken to dressmakers who have made everything from tuxedos to bridesmaids gowns and even wedding dresses in orange. It could be as simple as the men wearing orange ties and the bridesmaids having an orange sash, all the way up to a full on explosion of Vols support. (Be forewarned though that not everyone in the wedding may share your love of Tennessee sports).

Alternatively, you could have orange décor. Your caterer and reception host will be able to help with this. A simple table decoration can look stylish and be the perfect offset to your orange wedding cocktail (see last month’s entry on orange cocktails).

The key thing to remember when planning a wedding theme around a certain color is to have fun. Sometimes less is more. A small posey of orange roses against a white dress can be elegant and stunning. On the other hand, match your personalities. If you are both loud and proud Tennessee fans, and it suits your style to be decked out from top to toe, go for it!

A shot of orange

noreply@blogger.com (BarBop) — Wed, 12 Aug 2009 18:53:00 +0000

When planning your wedding, it can be fun to coordinate with your bar caterer to come up with a cocktail or two that match the colors or something specific to your wedding. Since BarBop is based in Tennessee, this month we’ll be looking at a few ideas for showing your love of the Volunteer State, starting with a few cocktail suggestions. Ask your bar staff if they can whip up one of the following for you to enjoy:

Think of Tennessee and alcohol, and you think of Jack Daniels, so what better way to celebrate matrimonial bliss than with a little Southern Harmony for the wedding party:

Mix 1 ¼ oz Jack Daniels with ¾ oz Southern Comfort and 4 oz of sweet and sour mix. Add a splash of 7Up and pour over ice. Serve with a lemon wedge.

Or how about a Tennessee Julep for those hot summer evenings:

Cover about 12 mint leaves with 1 tsp powdered sugar and a few drops of water. Smash the mint up a bit and put half of the mint in a julep cup. Half fill the cup with crushed ice. Add 1 jigger Tennessee Whisky and 1 jigger Apricot Schnapps. Add the rest of the crushed mint and some more ice.

You’ll notice one more thing these have in common. That’s right. A Tennessee cocktail has to have something orange in it if you’re a Vols fan.

One drink that looks bright and sunny and would be perfect on a sunny day is a Tennessee Peach:

Blend 5 oz canned peaches in syrup. Add the juice of 2 limes, 3 oz Tennessee Whiskey, 2 tbs sugar and some ice. Blend together and pour into 2 tall glasses. Top with whipped cream.

Finally, if you want something orange, not featuring whisky, but still a little different, try a Red Surf:

Shake together the juice of 1 orange, 1 measure Vodka, ½ measure Noilly Prat Red, a dash of lime juice and 1 tsp Grenadine. Serve over ice with a cherry.

Of course, these are just a few ideas. Talk to your bar caterer before your special event and they will be able to work with you to come up with something different for your celebration.

Fiona Young-Brown

An Alternative to Wedding Favors

noreply@blogger.com (BarBop) — Thu, 09 Jul 2009 20:46:00 +0000

Wedding favors – pricey little things aren’t they? And how many weddings have you been to where, at the end of the evening, little bags of candied almonds or books of personalized matches are littered across the tables, destined for the trashcan?

I went against the grain and didn’t have any favors. Guess what – no one even noticed. When people are having a good time at your wedding, the last thing they are interested in is whether you’ve given them a small container of bubbles.

I know there are lots of brides who want to have favors for their guests, but they want something a little different. So how about some of the following ideas:

If you’re having a themed wedding, choose a favor to match the theme instead of something generic. Even candy can be a little different. Beach wedding? Chocolate starfish and shells. Halloween? Choose little candy skulls. A Japanese themed wedding can have mini cherry blossom dishes. You get the idea.

Are guests going to be fighting the heat of an outdoor summer wedding? Give fans as favors. Not the usual, cheap ones you see being handed out for free at festivals. Go for something elegant that guests will be pleased to use. Alternatively, if it’s a beach wedding, use palm fans. The design can match the wedding party colors.

Will you have a lot of guests coming from out of town? Think of a local product you could use - miniatures of bourbon for a wedding in Kentucky. Tiny bottles of bbq sauce in Texas. Trust me – there won’t be any of those left on the table.

Instead of given the guests a small gift, use the money budgeted for favors and make a charitable donation. You can then make little tags for each place setting letting them know that a donation has been made in their name to your favorite charity.

The trick with wedding favors is to be creative. Have fun with them and give guests something that matches your personality.

Fiona Young-Brown

A wedding gift you must check into

noreply@blogger.com (BarBop) — Wed, 04 Feb 2009 05:14:00 +0000

Hands down one of the neatest event ideas I have seen.

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I just recieved my writing analysis, and the easy to read report described me perfectly. Also, it noted some possible things that may benefit me in the future. My report revealed insites into my thinking patterns, imagination, goals, achievments, and emotions. Personally, I am a very skeptical person about pretty much everything, but the proof is in the pudding. I recommend this idea to anyone looking for unique wedding ideas, event entertainment, or their own use. Click here to get more information about this unique wedding idea.

Fun lemonade stand wedding bar

noreply@blogger.com (BarBop) — Fri, 09 Jan 2009 04:07:00 +0000

Surely, one of my very first mobile bar experiences had to be the time I set up a lemonade stand, for my mother's big garage sale back in the late 80's. As a way to make a few extra nickles, I created a well equipped umbrella shaded, fresh lemon packin, only 5 cents a serving, lemonade stand. What fun it was to create that advertising sign, "Made in the shade and stirred with a dog's hind leg". Some of you may not have had the chance to do this as a child, but either way, you have probably seen or visited one.

This was the source for one of our mobile bar creations last summer. Our version featured a little more than your typical non-alcoholic lemonades, but you can make it work both ways. We started off with a 4' table and covered it with a disposable yellow plaid table cover. Next, we filled a huge glass vase with fresh cut limes and strawberries. Just behind the bar area we placed a huge shady umbrella over the entire table, sat our bartender in a chair, and put him to work behind the blender. Ofcourse, we topped this all off with a custom sign that you can view above. If you need a custom designed bar idea for your event be sure to give BarBop.com a call.

Wedding bar drab or fab?

noreply@blogger.com (BarBop) — Sun, 28 Dec 2008 23:48:00 +0000

Your may or may not want your wedding bar to be the focal point of your reception. Most couples will state something like "make it classy" or "I want elegant" when imagining their bar, no matter how much attention they want it to bring. It's very easy to add "curb appeal" to your bar with or without a budget.

Big budget weddings can employ any number of items from large center peaces to custom built bars. Some companies, like BarBop, offer custom designed light bars, high bars, and more. Also, many rental companies can supply you with alternative designs. Another idea is to offer an ice bar like the ones from SpecialtyIceCarvings.com. The possibilities are almost limitless these days with so many new styles of wedding vendors competing for business.

Ofcourse adding the features above are nice, but what if you don't have that kind of budget? No worries, it's easy to snazz up low budget bars as well. Adding a floral design with height is a great way to put life into any bar. Also, you can use what you have. For example, if your serving wine all night, don't just keep the extras in a box and wait for them to be used. Line the bottles up along the front of the table. The bar to the left used unopened wine bottles and a simple large vase filled with limes to add a nice touch to the front. The rear table used a simple wooden slab stacked on 2 evenly cut oak stumps.

Either way you look at it, snazzing up a wedding bar is easy and there are numerous options available. Some simple points for any bar design are to leave a clean center area for guests to get drinks and keep items organized throughout the night. You want the bar to look nearly as good as it does at the end of the night, as it did at the start. If you have some great wedding bar tips or ideas please post them below.

Wedding Budget Bar Ideas

noreply@blogger.com (BarBop) — Sat, 06 Dec 2008 21:34:00 +0000

With today's economy, the question of "what's less" is no surprise to me. Many people are calling to ask what they can do to keep bar costs down. I say there are just 2 levels of bar service being beer and wine or full liquor bar. Actually, this is what all of our packages are based on as a result. For the sake of the reader I'll keep this information basic. If you need more detailed information just write us.

Beer and wine bars are the least expensive bars to operate. Ofcourse one could have a champagne only bar, but the majority of our customers, usually request beer and wine as a minimum. You can expect to spend $7 per guest and up, as a rough estimate, on the basic beer wine reception bar. Keep in mind that these numbers are a minimum and elaborate beer wine bars can get much higher. In order to keep your costs down be sure to buy large bottles by the case and don't offer too many selections. Offer any selections you wish but 2 beer and 3 wine types will usually suffice.

Liquor bars are not as cost effective and will run about $12 per guest and up. Although it may seem like a simple upgrade, it's not. Your main cost increase will come in the form of buying the extra alcohol. Liquor is simply much more expensive than beer and wine. Also, many more items are required like mixers, garnishes, and shaking supplies. When serving liquor bars you will need additional bartenders for less people as opposed to a beer and wine only bar. However, the rewards of a full liquor bar can be very fun and offer lots of extra excitement.

If your looking to bridge the gap between these two then you may consider a featured drink of some sort. This way you can offer one or two cocktails with beer and wine. While this may not save you a bundle it can help. Sometimes offering a feature drink can land you somewhere in the middle of the two. If you need help with designing your own bar package call BarBop toll free at 1.800.260.6039 or get us online at http://www.barbop.com/.

Wedding reception, cons and pros!

noreply@blogger.com (BarBop) — Tue, 02 Dec 2008 05:40:00 +0000

While working a job a few weeks ago, a bride stopped by the bar to chat. It was later in the evening, everyone was having a great time, music was going, people were dancing, and all of the sudden the bride hits me with a question. "Andy you must have seen hundreds of these, if you ever get married, what will you do?"

Actually, this a question I have thought of before, so it was pretty easy to answer. First thing you have to consider is that this does not take any kind of budget into account, so in real life, much of this would probably not happen, but hey here goes.

1. I would have a live band instead of D.J.
I don't know why! I have seen hundreds of D.J.s. Most of them are great and they have done absolutely nothing to get on my badside. It's just after seeing weddings day in and day out, I really enjoy the live music much more.

2. I would definitely do a toast.
Seems like now days many people are skipping out on this. Ofcourse, who would notice more than the guys on the front lines? BarBop haha. I think this is an inexpensive, memorable, and fun thing to do. Im a bartender so that may have something to do with my thoughts.

3. My grooms cake would be crazy.
I have thought this one out well. First, it will be chocolate with tons of icing. Second, it will be the transformer Optimus Prime. Third, he will be slicing my brides cake in half. Ok, I may not get away with 3, but it sure sounds funny to me. One wedding I worked had a chopper hanging from the ceiling with the groom reaching out from the side, for his bride to be as the wedding topper. Now that was fun!

4. I would not be involved in the planning at all.
I think most grooms would be fine doing some of the leg work, but I do it everyday, and would'nt want to work at my own wedding. Furthermore, after knowing what I know, I would never have a friend provide the bartending service. That's not a company pitch, it's just pure honesty.

5. I would absolutely want finger food all night long.
A non-stop barrage of different treats. I mean non-stop, all night long, yummies! I love snackin on that junk, and usually they only last about 30 minutes, then their gone.

Anyways, there you have my wedding wishlist. Most of it fits my humerous lifestyle. So in a nutshell, yours should too! Oh yea, one thing I constantly see is bridesmaids complaining about their feet, taking off their shoes on the dance floor, loosing shoes, and stepping on things without them. I would definitely tell my bride to buy some cheap slippers for the girls.

www.BarBop.com

How much alcohol do I need for my wedding?

noreply@blogger.com (BarBop) — Sat, 29 Nov 2008 23:31:00 +0000

Many people get stressed with wedding planning, and figuring out how much alcohol you need, may add to the confusion. For someone not used to the process it can seem like quantum physics, but it's actually pretty simple. Below are some typical calculations you need for any reception bar.

For a typical beer and wine only bar figure about 2 drinks per person. This number will generally give you enough spirits for any 4 hour reception. For example, if serving just beer and wine for a 100 person reception, you'll buy about 8 cases of beer (24 bottles per case)and 40 bottles of wine (1 bottle wine = 5 servings).

If your hosting a full liquor bar these numbers can drop to about 1.75 per person. With the added selections they will drink less of each. However, occasionally they may only drink liquor and never touch the wine, or vice-versa, so you need to have enough on hand to be prepared. This is the general idea, but they can get much more complicated, especially at larger events.

Finally, if your doing a champaigne toast this is very easy. Since one bottle services about 5-8 guests then figure on that amount. For example, my 100 person party could get by using 1 case of champagne. If I had to plan to serve champaign at the bar I would probably double this amount.

I am on hand at any time to help with bar planning questions you have. Wether using BarBop to provide your bar services, or not, just call for help. You can reach me (Andy) at the corporate offices by calling 432.477.0367