Y O U R  F I V E  S T A R  B A R

It probably won’t surprise you to hear that the bar will be a very popular part of your wedding celebration! You want it to run smoothly with delicious drinks, minimal waiting times and to be complementary to the overall design of your day.

On every front, Five Star has you covered, and we are so excited to work with you to bring the bar of your dreams to life!

S T O C K I N G the B A R

H O W  M U C H  A L C O H O L  S H O U L D  I  B U Y ?

This is one of our most commonly asked questions and its not difficult to understand why!

Guesstimating alcohol quantities can be tricky and feel a little overwhelming sometimes. The reality is that there is no perfect science to it because every crowd is unique (which is part of what makes weddings so fun!). Ultimately it is up to you to determine what you want to offer based on your knowledge of your crowd and your party but here is a basic guideline of what we generally recommend. Keep in mind that we hate to run out of anything, whether it be food or booze, so we do estimate high.

If you aren’t concerned about running out of something and you definitely don’t want a lot left over, you can probably adjust lower. However, the lower your guest count, the less wiggle room you have if your group sways heavily in one direction (i.e. one specialty drink is way more popular than the other or everyone is reaching for wine rather than beer), so for smaller groups (<50), you may need to estimate higher.

G U E S T S  T Y P I C A L L Y  C O N S U M E

1 to 3 Drinks During Cocktail Hour | 1 to 2 Glasses of Wine During Dinner | 2 to 4 Drinks Following Dinner

H A R D  A L C O H O L

about 17 drinks/750 ml bottle (most cocktails contain 1.5 oz of hard alcohol)

For Two Specialty Drinks: 2 Drinks/Person For One Specialty Drink: 3 Drinks/Person
Full Bar: what you need genuinely depends on what is being offered and what your crowd likes.

• For a full bar Whiskey & Vodka are typically more popular than Gin or Rum but keep in mind that if you are offering a specialty drink it will impact how popular the featured liquor is.
• We strongly recommend leaving Tequila off the menu unless it is featured in a specialty drink.
• If you’d like to provide some Bailey’s or Kalhua to be offered after dinner, a bottle or 2 should be plenty.

W I N E

5 to 6 Glasses/Bottle with 12 Bottles/Case
(about 60 glasses a case)

• We recommend selecting one red & one white,
  estimating 2-3 glasses/guest.(Guest Count x 2 or 3 Divided by 6, round up)
• We find that red & white are generally consumed at the same rate so plan to get half red, half white.
• If there is no *tableside service then you can plan for 1 glass/guest

B E E R

2 to 3 Beers/Person (We Recommend Bottles/Cans)

• We recommend offering 3 types for variety
• A full size *keg yields about 150 12oz pours. Requires more ice, rental of pint glasses (unless using disposable cups) & a jockey box with CO2 tank and taps.
  *We will not serve keg beer without a jockey box. Before purchasing kegs, make sure that the supplier can also provide a jockey box. It is very difficult to find a jockey box separate from the distributor selling the keg.