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 Research
shows that distilled alcoholic beverages are considered safe
for the gluten-free diet along with "pure" liquors.
You will probably be quite surprised how well you can stock
your bar and keep it completely gluten-free. Below you will
find some great tips for your next cocktail party along with
a list of a well-stocked gluten-free bar.
Cocktail party tips:
The most cost-effective approach to serve
liquor to a group of 20 or more people is a full bar. Hard
liquor is far less expensive in quantity than even mediocre
wine.
There are approximately 16 drinks in
a fifth of liquor.
Quantities for wine: Allow _ bottle per
person. Do not pour more than 5-6 ounces per glass. On average
you should get about 5 glasses from a bottle of wine.
Quantities for sodas and mixes: Buy one
bottle of each for every 8 people.
 Basic
Bar (serves cocktail party for 30)
- 1 bottle rum or tequila
- 2 bottles gin
- 3 bottles vodka
- 1 bottle Scotch
- 1 bottle bourbon
- 8 bottles white wine (Chardonnay, Sauvignon
Blanc, Riesling)
- 7 bottles red wine (Merlot, Cabernet
Sauvignon or Pinot Noir)
- 6 bottles each tonic, soda, cola and
a diet soda
- 6-7 bottles mineral water
- Lemons & limes
- Green olives
- 15 pounds ice
Expanded Bar (add to basic bar):
- 4-6 bottles Champagne
- 2 quarts orange juice
- 1 quart grapefruit juice
- 1 bottle Cognac
- Dry Vermouth
- Dry Sherry
- Triple Sec
- Grand Marnier
- Coffee
- Port
Try these delicious, naturally gluten-free
drinks at your next cocktail party:
 Eggnog
Serves 10 people
Ingredients:
- 6 eggs, separated
- 3/4 cup sugar
- 1-1/2 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 1 cup dark rum
- 1 cup brandy
- 1 pint heavy cream
- pinch of salt
- freshly grated nutmeg to taste
Using a mixer, beat the egg yolks and sugar
until thick and light-lemon colored. Reduce the speed to low
and whip in milk, vanilla, rum and brandy. Refrigerate for
2-3 hours. Whip the cream until stiff. In a separate bowl,
whip the egg whites with a pinch of salt until stiff but not
dry. Fold the whipped cream into the egg mixture. Fold in
the egg whites. Cover and chill at least one hour. Sprinkle
generously with freshly grated nutmeg.
Hot Buttered Rum
Serves 20
Ingredients:
- 1/2 lb. gf dark brown sugar
- 1/4 lb. unsalted butter, softened
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Orange peel
- Cinnamon stick
- Dark rum
In a food processor process the brown sugar,
butter, nutmeg, cinnamon and cloves until creamy. Cover and
store in the refrigerator for up to 3 weeks. To serve, place
a heaping tablespoon of the batter in a mug along with a strip
of orange peel and a cinnamon stick. Add _ cup boiling water
and a shot of dark rum. Stir to blend.
Margaritas
Serves about 8 people
Ingredients:
- 1 cup fresh lime juice
- 1-1/2 cups tequila
- 1/2 cup Triple sec
- Coarse salt
- Lime, lemon & orange slices
Place the lime juice, tequila, and triple
sec in a large pitcher. Moisten the edge of a margarita glass
with a wet paper towel. Put coarse salt in a saucer. Press
the rim of the glass into the saucer of salt. Fill with the
margarita mixture and garnish with citrus slices.
Source: Gluten-Free Diet, A Comprehensive
Resource Guide by Shelley Case, Copywrite 2001 published by
Case Nutrition Consulting. Secrets from a Caterer’s Kitchen
by Nicole Aloni, Copywrite 2000, published by The Berkley
Publishing Group.
- Glutenfreeda
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