May 2005 Article                      

Cocktail Reception Trends and Basics

Merlot.  It’s unanimous. The soft red was on the way out long before the movie “Sideways” was released.  So say both Greg Miller, vice president and managing director at the Royal Palms Resort and Spa in Arizona, and Daniel Fitzgerald, director of catering for the Hay-Adams Hotel, Washington, DC.  In sharing their thoughts about cocktail hour food and drink, they both also agreed that wine is the most popular choice at receptions these days. Independently, they each estimated the serving ratio for alcoholic beverages at a typical reception would be about 70% wine, 20% spirits, and 10% beer.

On other questions they brought different perspectives to their answers.  Greg’s domain is an elegant Mediterranean Estate poised within the Valley of the Sun with Camelback Mountain providing a striking visual backdrop.  Weather forecast: sunny and dry.

Daniel’s place is as close as anyone can get to staying at the White House, short of being invited by the President. The 1920's landmark has rooms with views of Lafayette Park and the White House.  Weather forecast: variable and seldom dry.

With their home bases and constituents in mind, here’s their advice on selecting food and beverages for receptions.

What kind of wine are people asking for these days?

Greg: Pinot is a hot wine.  Merlot was falling in sales long before “Sideways” came out because wines like Syrah and Zinfandel were gaining in popularity. As far as whites, Chardonnay is still king but we are seeing a rising popularity in “off whites” like Viognier and Pinot Blanc.

Daniel: Merlot had been in a slow decline before “Sideways” but it is a blending grape in the more popular Cabs and Bordeaux. In terms of white wines, Pinot Grigio is rising in popularity.

How can you save money on open bars?  Is having a signature drink for the event a way to steer people away from more expensive options?

Greg: Sangria is a perfect example. Guests love it and it looks so appealing with all the fresh fruit in it.  Margaritas are also another good one.  You can use inexpensive tequila and the mixers are cheap.  You can also do interesting things with presentation and colors. Vodkas are getting expensive so martinis are not a great money saver, especially if you want good vodka.

Daniel: The best way to control your costs would be to negotiate a ceiling price inclusive of food and drink.  Don’t let your guests determine your costs.  With the ceiling price you will know ahead of time what’s the maximum you’ll be spending.

Is there a difference in drink preferences between men and women?

Greg: Common sense would tell you yes.  Men have a tendency to drink more liquor (vodka, bourbon and scotch) and beer. But, again, wine is increasing in popularity equally amongst men and women.

Daniel: You might want to add some specialty beers for a predominantly male crowd, but wine would still be the leader. We also get special requests such as Jack Daniels and Coke, because that’s what the top guy drinks.

Are there regional differences?

Greg: Hard to say, but I feel there are some minor regional preferences. West Coast is more wine driven, south is liquor and beer, east is scotch and vodka.

Daniel: In New England and the north, they tend to favor the clearest spirits.  In the South sour mash and gin, with single malt at the higher end.  In the west, wine, sour mash, and vodka. And, oxygen I hear but I don’t know what that’s like.

Would you stock anything different for overseas guests?

Greg: Europeans seem to really like aperitifs and cordials. Lillet, Dubonnet, Vermouth, Liquor 43, Liquor Strega, Pastis

Daniel: Ouzo.  Irish whiskey.  Single malt.  We do get requests to stock a specific spirit based on the hosts understanding of their guests’ preferences.

What percentage of a crowd will opt for non-alcoholic drinks?

Greg: My guess is that it is very small.

Daniel: Depends on the group.  If it is a social meeting, maybe 10-15%.  However, if it is a corporate event, it could rise to 25-30%.  Then, it’s a political matter.

Does your drink menu vary if you are serving a younger (say under 40) versus older crowd?

Greg: Yes, gen x and gen y like "specialty drinks", particularly vodkas and martinis. Red Bull is also growing rapidly as the "mixer" of choice, and there is a high demand for this in the younger segments. Specialty drinks have a "sexy" or "classy" feel to them as opposed to just scotch on the rocks or a glass of wine.

Daniel: Wines by the glass are the coin of the realm for both age groups.  A good single malt is enjoyed by any age.

What is the most au courant drink today?

Greg: Cosmopolitan and orange flavored vodka with Red Bull.

Daniel: Cosmopolitan and apple martini.  The latter will cost you 15-25% more than say a vodka tonic.

What elegant drinks can you offer if money is no object?

Greg: Cognacs and vintage ports with a cordial bar at the end of a function to include cigars. High end wine dinners where the food and wine selections are paired together.

Daniel: Bellinis. The recipe is a nice champagne with peach nectar and garnished with peaches.  They are great as passed drinks.  Or a martini bar featuring the top four brands: Chopin, Belvedere, Grey Goose, and Kettle One.

Is there a rule of thumb as to how much seating you offer at a reception?

Greg: This really depends on the menu and time. A reception from 6 pm to 8 pm would call for more seating because guests will think of it as dinner and usually eat more. A reception starting at 4 or 5 pm is clearly a pre-dinner event and fewer seats are required.

Daniel: I’d say figure seating for about 20% of the group.

What are some of your favorite hors d’oeuvres for receptions?

Greg:  Tomato basil crostini with olive oil and boursin cheese is just wonderful. It is simple, bite size, easy to eat and has wide appeal.  Hors d’oeuvres offer our kitchen a chance to be really creative.  One example is spoons dressed with various ingredients such as duck with cranberry chutney or curried chicken or a beef of some kind.  Guests sample the fare and then place the spoons on a separate dish.  We’ve even created edible spoons, like a formed cracker.  You eat the whole thing.

Daniel: Our lineup of “Spirit Hors d’oeuvres”. Potato pancakes with sour cream and caviar. Tuna tartare with avocado and cilantro.  Grape and Roquefort cheese truffles.

Prior to joining the Royal Palms nine years ago, Greg was with Hyatt Resorts for fifteen years in properties in Hawaii, Arizona, Grand Cayman, Florida, and New York.  He is currently chairman of the Valley Hotel and Resort Association in Phoenix.

Daniel started his hotel career as a chef, which he said, is “terrific experience” before moving to the front staff. He’s been with the Hay-Adams for seven years and has also worked at the Plaza in New York, the Arizona Biltmore, and the Rihga Royal in New York.

For more on the Royal Palms Resort or the Hay-Adams, contact your Krisam or GEP representative, or e-mail newsletter@theeventinsider.com.