Argiano Non Confunditur

A La Mode

à la mode

Ice Cream Float

includes select premium liquors (grey goose vodka, bacardi superior light rum, johnny walker black scotch, maker's mark bourbon, tanqueray gin, patron silver tequila), aperol, campari, 2 white, 2 red, and 1 sparkling premium wines, host's choice of 5 bottled/canned beers from the boathouse restaurant list, upgraded mixers, juices, set up

Confirm receipt of all premium bottles (Grey Goose, Bacardi Superior, Johnnie Walker Black, Maker's Mark, Tanqueray, Patrón Silver). Place bottles behind the bar on an accessible speed-rack or on a backbar display, grouped by category (vodka, rum, scotch, bourbon, gin, tequila). Ensure bottles are chilled where appropriate (store vodka and tequila in cooler if requested).

Inventory & placement

Label bottles clearly on the bar so servers and bartenders can quickly identify each liquor.

Place Aperol and Campari on the backbar near the wine and sparkling bottles. These should be available for spritzes and aperitif cocktails. Keep an opened bottle chilling in a wine bucket if being used for spritzes.

Chill white wines and sparkling wine to service temperature: whites 45–52°F (7–11°C), sparkling 40–45°F (4–7°C). Keep reds stored at cellar/room temperature (55–65°F / 13–18°C). Display 2 whites, 2 reds and 1 sparkling on the wine station with labels facing guests.

Place champagne flutes and wine glasses nearby; open red wine bottles only when requested or expected to be served soon.

Chill selected beers to 38–45°F (3–7°C). Arrange the 5 host-chosen bottles/cans in a refrigerated bin or on ice for self-service or server access. Keep extra stock nearby.

Chill all juices and mixers prior to service. Open and decant juices into labeled, chilled dispensers or bottles for quick pouring. Place mixers (tonic, soda, cola, ginger ale) in reach behind the bar.

Prepare measuring jiggers and place next to mixers so bartenders can maintain consistent pour sizes.

Prepare a garnish station with pre-cut lime wedges, lemon wedges, orange slices, cherries, olives and mint. Store garnishes covered and chilled until service. Replenish throughout the event.

Place bitters, simple syrup, and other small-batch components on the bar for easy access. Portion simple syrup in squeeze bottles for speed.

Assemble bar table(s) and skirt, and lay out glassware by type. Arrange bar tools (shakers, jiggers, strainers, bar spoon, muddler) in a central, accessible spot. Set up refrigerated/chilled bins for wine and beer, and fill with ice as needed.

Place napkins, straws/stirrers, bottle openers, and a waste bin within arm's reach for bartenders. Ensure staff know the placement and service flow.

Standard pours: 1.5 oz (45 ml) spirits for pours (use jigger), 3–4 oz wine per glass pour at a tasting pour (or 5–6 oz for a full pour), 4–6 oz beer depending on bottle/can size. For cocktails: use 2 oz spirit base for stirred cocktails and 1.5–2 oz for shaken cocktails as needed.

Suggested popular cocktails to assemble quickly using provided ingredients (prepare on demand):
- Vodka Cranberry: 1.5 oz Grey Goose, 4 oz cranberry juice, lime wedge.
- Gin & Tonic: 1.5 oz Tanqueray, 4 oz premium tonic, lime wedge.
- Rum & Coke: 1.5 oz Bacardi Superior, 4 oz premium cola, lime wedge.
- Old Fashioned (Maker's Mark): 2 oz Maker's Mark, 0.25 oz simple syrup, 2 dashes Angostura bitters, orange twist.
- Negroni (Tanqueray, Campari, Sweet Vermouth - vermouth not included but note to host): equal parts gin, Campari, sweet vermouth; orange garnish.
- Aperol Spritz: 3 oz sparkling wine, 2 oz Aperol, 1 oz soda water, orange slice.

Train bartenders on recognizing premium pours and on upselling by noting premium brands when offering drinks. Keep a small tasting tray available so staff can familiarize themselves with the flavor profile of each premium spirit prior to service.

Collect all opened bottles and refrigerate any that need cold storage. Return unopened bottles to the host as requested. Clean and sanitize all glassware and bar tools. Remove waste and repack leftover garnishes and mixers in labeled containers.

Grey Goose vodka

Bacardi Superior light rum

Johnnie Walker Black scotch

Maker's Mark bourbon

Tanqueray gin

Patrón Silver tequila

Aperol

Campari

Premium white wine (Host's choice, bottle)

Premium red wine (Host's choice, bottle)

Premium sparkling wine (Host's choice, bottle)

Bottled/canned beers (host's choice from Boathouse list)

Premium tonic water

Premium club soda / sparkling water

Premium cola

Premium ginger ale/coke substitute

Fresh orange juice (chilled)

Fresh cranberry juice (chilled)

Fresh pineapple juice (chilled)

Fresh lime juice (bottled or squeezed)

Fresh lemon juice (bottled or squeezed)

Fresh limes (halves/wedges)

Fresh lemons (wedges)

Fresh oranges (slices for garnish)

Maraschino cherries

Cocktail olives

Mint bunches

Angostura bitters

Simple syrup (premium)

Ice (cubed for drinks)

Ice (crushed for cocktails)

Cocktail napkins

Straws/stirrers

Bar table(s) and skirt

Bar tools (shakers, jiggers, strainers, bar spoon, muddler)

Glassware assortment (rocks, highball, martini, wine, champagne flutes)

Bottle openers/champagne keys

Chafing or refrigerated bins for wine/beer

Waste bin

Platinum Open Bar

Corn & Jalapeño Hushpuppies

Well Spirits

Peel & Eat Shrimp

Crispy Brussels Sprouts

Virginia Clams

Boathouse Oysters

Make Platinum Open Bar Recipe in just 3h . includes select premium liquors (grey goose vodka, bacardi superior light rum, johnny walker black scotch, maker's mark bourbon, tanqueray gin, patron silver tequila), aperol, campari, 2 white, 2 red, and 1 sparkling premium wines, host's choice of 5 bottled/canned beers from the boathouse restaurant list, upgraded mixers, juices, set up

Platinum Open Bar Recipe

Descriptors

Tasting Notes

Food Pairings

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