When we’re planning a party, we have lots of large and little things to arrange. Deciding on the place, the people, the decorative frills, the food and the entertainment or activities to keep the crowd in a celebratory mood are top priorities.
But there is something else that deserves more pre-party attention — liquid refreshment.
With the warm weather upon us, making sure your guests have some spectacular thirst quenchers merits more than just a passing thought.
Fruit is in. The trendiest drinks — both with and without alcohol — are those made with lots of fresh-off-the-tree or plant natural goodness. But before you run off to your favorite farmers market, grocery and adult beverage emporium, here are some things to consider:
Kosher or not?: All fresh fruit is intrinsically kosher, providing it is bug-free. However, once it is processed into a drinkable form, things can get cloudy.
All basic beer is kosher. The caveat — what is added to it and by which specific equipment it is made can move it to the not kosher column.
In the first instance, the complicating factors can be traced back to grapes, a truly holy fruit, according to the Torah and traditional practice. The process of turning grapes into juice or wine must be properly supervised and the resulting products must bear kosher certification.
In the case of beer, many breweries today use the same vats and other pieces of machinery to make both their plain beer and their flavored beer, which often contains non-kosher grape juice or other additives. For information about the kashrut status of specific alcoholic beverages, visit www.kashrut.com/
articles/liquor2.
Pitchers and punch bowls: If you’re having an informal party for fewer than 30 guests, chances are you will not have a staff of servers and bartenders. While custom-made concoctions are out of the question, a selection of pre-mixed cocktails such as margaritas and mojitos in frosty pitchers works well.
Staying on that tropical and Latin theme, sangria, a popular party drink several years ago, is back in a big way. A huge punch bowl full of this refreshing, fruity mixture adds just the right festive touch to any party table. A good recipe with some extra sparkle and lots of tiny bubbles can be found at www.tinyurl.
com/ylgyhv4.
For anyone who wants to offer an alcohol-free and diabetic-friendly alternative that still packs a lot of punch, check out www. tinyurl.com/ygymxns.
Underage drinking: Mixed crowds and mixed drinks don’t always mix well. If you’re planning a party to celebrate a b’nai mitzvah, the Fourth of July or any other occasion that both adults and kids will attend, be sure to keep an eye on all spirit-containing beverages.
If that’s not possible, perhaps setting out a spiked punch and pitchers of alcoholic mixtures should be nixed and replaced with bottled beer and single-serving mini-bottles of wine that can distributed to those 21 and older.
Trendy and healthy: Whether they decide to go with or without alcohol, all hosts and hostesses want their guests to think they’re cool. So, what are the hippest fruit flavors in fashion? Pomegranate, lime, and açaí and its berry cousins.
The hottest and healthiest fruit juice around, according to a study conducted by the UCLA, is pomegranate. It’s very high in a variety of anti-oxidants and blends well with other juices, carbonated water and flavorings. Coincidentally, it is a holy fruit in its own right.
A traditional favorite to usher in the Jewish new year, the fruit is eaten in many observant homes on the second night of Rosh Hashanah. Why? Because it is mentioned throughout the Bible, it is considered a “new fruit’ (new to the season) and it has approximately 613 seeds, the number that matches the number of mitzvahs that we all strive to fulfill.
The berry family is also renown for its anti-oxidant benefits. The cranberry’s popularity as a stand-alone juice or in a blend has skyrocketed. It, too, has lots of anti-oxidant power and a great reputation for fighting off certain infections.
Lime is the darling drink ingredient of the day. A slice, a splash or some zest adds a unique twist to hundreds of beverages served at bars. It has summer written all over it and can turn an otherwise humdrum drink into a sensation.
Label it: Put a label on all unmarked beverages. Sticky notes won’t stay on damp or wet surfaces like punchbowls and pitchers.
Either make some identifying signs (a folded index card with a short description of the drink) or, for some extra flair, buy some mini-photo frames; print out the name of the drink and its key components and put it in the frame. Guests with allergies or sugar restrictions will really appreciate this small gesture.
For the kiddies: Preschoolers and glass pitchers are a combination that could be catastrophic. Kids of any age and a serve-yourself punch bowl in a carpeted room are an invitation to disaster.
Fruit juices or fun blends of Italian sodas (including sugar-free) with lots of fizz are always favorites, especially now that making carbonated water at home is easy and inexpensive.
Just make certain that the cups or glasses are age-appropriate. Also, check with parents to make sure their kids are not allergic to any of the ingredients.
Food-and-beverage myths: White wine goes with fish and poultry. Serve red wine with red meat. Forget about these stodgy restrictions! We can now wear shoes that don’t match our handbags, and traditional food-drink pairings are passé. Use your imagination and let the good times overflow.