The ideas behind this party is to mix things up but keep it simple. Here’s what we bought to feed 10.
--24 Peppadew peppers (plus a filling)
--24 precooked scallops and 1/2 lb. prosciutto
--5 lb. imported Parmigiano Reggiano, a bunch of fennel, and balsamic vinegar
--12 precooked chicken tenders, crab cakes, portobello mushrooms, cherry tomatoes, and spinach and artichoke dip
--3-plus kinds of potato chips
--Key lime pie and fresh mint
--4 bottles white wine, 1 small bottle lemon lime-flavored seltzer, and fresh fruit
Here's how to stock your bar!Liquor
Wine: 2 (750-ml.) bottles (each has about 5 servings)
Beer: A 24-count case of 12-oz. cans or bottles, plus a 6-pack of 12-oz. cans
Vodka: 1 liter
Gin: 1 liter
Rum: 1 liter
Tequila: 750 ml
Whiskey: 750 ml.
Triple sec: 750 ml.
Orange juice: 2 (1/2-gallon) cartons
Cranberry juice: 1 (64-oz.) bottle
Club soda: 2 (2-liter) bottles
Tonic: 2 (2-liter) bottles
Ginger ale: 2 (2-liter) bottles
Cola: 2 (2-liter) bottles
Ice: 10 lb. (1 lb. per guest)
Lemons: about 6
Limes: about 6
Glasses: 30, or 3 times as many glasses as guests
Cocktail shaker: Choose glasses with a metal lid, or a Boston shaker—it’s what most pro bartenders use because glass expands less than metal and the lid won’t get stuck.
Stirrers: 1 package, available at party stores
Knife and cutting board (for lemons and limes)