Menu for cocktail hour? posted by on
  1. I am paying for my sisters cocktail hour for her wedding and I want at least 5 appetizers…
    Originally I had two pasta choices, cheese display and veggie display but I can eliminate the cheese and veggies and add this.
    Would guest like shrimp and lobster spring roll more than jumpo cocktail shrimp
    also having
    mini chicken cordon bleu
    stuff mushrooms
    mozerella caprece

    Then when we go into reception we will have melon with proscuitta and then the main courses.

    Is the menu for cocktail enough? This is a Florida wedding and my sister said they do not usually have that much at the cocktail hour…

    Answer by hoodoorocket
    Cocktail hour = hors doeuvres = finger food. Stick to anything that can be picked up with two fingers of one hand (and leave the hand relatively clean afterwords).

    Think drink and napkin in one hand, ever changing bite of food in the other, lipstick you dont want to ruin yet, and a dress you can NOT afford to drip food on…

    While you should offer them, there should be no need for plates or utensils. Traditionally hors doeuvres would consist of many tiny portions of high fat/high carbs to counteract the many tiny portions of hard liquor hitting an empty stomach.

    A veggie tray is great, some bitter greens in with them would be even better. Cheese tray is great (if they are a variety of sharps and milds, cubed, with picks- do NOT put out a tray of american slices). Spring rolls are great, but only if they are bite size (two bites max). Shrimp cocktail is great. Melon wrapped with prosciutto and pinned with a pick would be great at the cocktail hour too. Anything that goes with dip is great (dont turn your nose up at chips, crakers, pretzels, etc.)

    Lose the pasta (unless its something like mini cheese/crab rangoons- remember: dry clean finger food), lose the mini chicken cordon bleu (unless its some kind of deep fried pastry covered dealie), and lose the mozzarella caprece (tasty as it is, or serve it at the reception). Lose the mushrooms if they are in a soupy broth or if they fall apart when you eat them. If they are dry and hold together keep them.

    The traditional canape in all of its thousands of varieties is never a bad choice. Rich enough to properly interact with the cocktail and empty stomach, it presents well, handles cleanly, and can easily be prepared in large numbers economically. Consider three or more canape types to make your dollar go far enough and mercilessly drop one or two of the more expensive items- the crowds will love you for it. Their mood will be high and their appetites properly piqued for the coming meal.

    So, you havent told us what is on the cocktail menu…

  2. Where does the term “cocktail” originate from? Why do we call alcoholic drinks cocktails?

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    Answer by SWEENEY
    A popular story with mixologists is that in New Orleans, an apothecary named Peychaud (of bitters fame) occasionally served his guests a mix of brandy, sugar, water and bitters in an egg-cup. The drink eventually acquired the name of the egg-cup–”cocquetier” in French–which his guests shortened to “cocktay” and then “cocktail.” The French word “Coquetel” may also have had something to do with “cocktail”; it was the name of a mixed drink from Bordeaux served to French officers during the American Revolution.

    Some claim that doctors once would treat throat problems with a pleasant-tasting medicine applied to the tip of a feather from a cocks tail; then when people started to drink or gargle the medicine outright, the name “cocks tail” was still used.

    One story alleges that a doctor in ancient Rome made a wine-based mixed drink that he called “cockwine” that was our modern cocktails predecessor. Supposedly, Emperor Lucius Aurelius (180-192 A.D.) was quite fond of it.

    The simplest theory I found (though no more likely to be true for all that) is that it referred to the fact that a potent drink will “cock your tail,” i.e., get your spirits up.

    Another possibility incorporates the fact that “cock-tail” was once a term for a non-thoroughbred horse. Their tails were bobbed, or “cocked” to distinguish them from their purebred brethren. It also meant a man who wished to appear to be a gentleman but lacked the breeding to do so. Therefore, some assumed that either these faux-gentlemens drinks of choice over time acquired the same name, or a clever chap noted that a non-thoroughbred horse is a mix of breeds and “cocktail” is a mix of spirits and was inspired to give the drinks that moniker.

  3. My neighbor invited me over for cocktails. Ive never had a cocktail before. What are some mainstream cocktails that bars usually serve? Whats in a cocktail? Do cocktails say anything about a person, considering I know nothing about her. My boyfriend and I would like to show up prepared, we would like to bring over some known cocktail ingredients. Something simple, fun, tasty. Hey, while your here, what are some good conversation subjects?

    Answer by Jason Schnyder
    Here is a database on a number of great cocktails:
    www.in-the-spirit.co.uk/

    Here are a bunch of links to a number of top 10 cocktail lists:
    1) http://www.cocktail-guru.com/mixed-drinks.html
    2) http://citysearch.com.au/events/top%2010%20classic%20cocktails
    3) http://cocktails.about.com/od/outonthetown/ss/bartend_memory.htm
    4) http://www.artofdrink.com/archive/popular-cocktails/top-10-cocktails/

    Cocktails are some of the tastiest and classiest ways of enjoying alcohol. If you want to bring a bottle over to contribute bring a bottle of gin (Hendricks, Bombay Sapphire) or maybe a Vodka. If youve never made cocktails before and want to dont worry it is easy. Give my favorite 2second to make cocktail a go, called the Harvey wallbanger.

    To make one its just:
    1 Part Vodka
    0.5 Part Vanilla Galliano (the yellow one)
    6 Parts Orange Juice
    Shake or stir all the ingredients together with ice and poor into a glass
    Also get a cocktail shaker, it makes mixing cocktails a lot easier.
    Checkout youtube as well, there are a bunch of real good tutorials there on how to make pretty much every cocktail there is.

    Good Luck

  4. Does anybody have good recipes for shrimp cocktail? Or recipes with shrimp?

    Answer by vahjra
    Fresh shrimp…the secret is fresh shrimp, not frozen and a little horseraddish in the cocktail sauce.

  5. Why are these mixtures called cocktails?

    Answer by Irina C
    The origin of the cocktail is a contested story whose truth may never fully come to light. For centuries, all over the western world, people have been experimenting with mixing drinks, both alcoholic and non-alcoholic. The origin of the name “cocktail” itself is not certain. Some of the more common (and amusing!) explanations are

    An Englishmans Misfortune
    In 1779, after her husband was killed in the American War of Independence, innkeeper Betsy Flanagan opened an inn near Yorktown that was frequented by American and French soldiers. An English chicken farmer lived nearby. Due to the political climate at the time, Betsy was probably not too fond of her neighbor, prompting her to promise her American and French customers that she would serve them a meal of roast chicken one day. Her guests occasionally mocked her boasts saying she would never go through with it. One evening, an unusual number of officers gathered at her inn, so Betsy served a lavish meal of chicken, stolen from her English neighbor. When the meal was over, Betsy moved her guests to the bar, where she served up drinks decorated with a tail-feather from the chickens. The officers drank until morning, periodically making rowdy calls for more “**** tails.”

    A Ceramic Rooster
    The owner of an American bar had a large ceramic container in the form of a rooster. The container was filled with the leftovers from drinks. The less affluent could get a drink from this container, served from a tap at the tail. Hence, the name cocktail became associated with a mix of drinks. Some say the quality was always high after English sailors had been in, as there was a good mixture of rum, gin and brandy in the cocktail.

    Virginian Dregs
    In nineteenth century America, a **** was a tap, while its tail was the last, muddy dregs of the tap. Colonel Carter, of Culpepper Court House, Virginia, was served the tail at his local tavern. Seeing it as a disgrace, he threw it to the floor and said from then on he would only drink “**** tails” of his own design. His concoction was a mix of gin, lemon peel, bitters and sugar, and is possibly the ancestor of modern cocktails.

    Night-mare-ish Strength
    A “cocktailed horse” was a term for one whose tail has been bobbed, giving it a flamboyant and jolly appearance. As the mixed drinks served in the bars and inns had a very high alcoholic content, the name “cocktail” possibly came from its ability to “**** the tail”, or get a careless customer drunk very quickly.

    There Once Was a Girl in Mexico
    In the early 1800s, the southern states had reached a peace agreement with King Axolot VIII of Mexico. At peace ceremonies, a drink was served to seal the agreement. At one ceremony, a pretty young woman brought forth the drink (she was also the one to concoct the drink) in an intricately decorated gold cup. As she was approaching the king and the general who represented the states, she realized that with only one cup, she would have to serve one before the other, causing embarrassment for one of the men. So instead of committing the social faux pas, she quickly drank the contents of the cup. The general asked the king who the girl was. The king replied “My daughter, Coctel.”

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