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You've forgotten dry vermouth.

And you haven't mentioned mixers and garnishes. My shopping list usually includes:

Tonic, Soda Water, Coke, Sprite, Ginger Ale, Limes, Lemons, Oranges, Cherries, Olives, Orange juice, Cranberry juice, Pineapple juice, Grapefruit juice, half & half, Sour mix, Margartia mix, Margarita salt, sugar for glass rims, simple syrup


What no Angostura Bitters? How will I survive. ;-)

To hell with this wedding, I want to get on Jonathan's guest list. I might add that some people might indeed want dry vermouth, but I'm of the opinion that any extra ingredient that might slow down the bartender should be considered very carefully. Perhaps a spray bottle of dry vermouth on the condiment table.

I have like 16 bottles of bitters -- I have no idea why. I'm happy to donate one to the cause.

And don't worry, the bottle of vermouth is just there to glance at while shaking the cocktail. But don't skip this step -- the martini won't come out right otherwise.

I noticed some unfortunate omissions on your bar list. For one, I don't care if you are on the famed Central California Coast, if you don't have at least a case of Arkansas's signature Weidecker Rose` (the best darn rose` ever bottled by immigrant Swiss rice faremrs)...well, it just won't do. Also, who doesn't love a few good flaming shots of Uzo to celebrate matrimony. Plus, if there's any left after the reception, we can set the animals on fire (I understand that the Santa Barbara Zoo is quite compact, so two bottles may do it). Also, to ensure the proper feelings of nostalgia, you'll need quite a bit of Mogan David 20/20, Kiwi-Lime, preferable.

I know that this is a late posting, but surely these few additions will be much appreciated by all the guests.

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