Oranges: old-fashioneds, screwdrivers - Olives: martinis - Cherries (fresh or brandied): fizzes, wine coolers, tropicals. Lemons: sour drinks, lemon drops, Tom Collins & as a general garnish. Limes: margaritas, gimlets,mojitos, daiquiris, cosmopolitans. GARNISHES include but are not limited to the following: fruit slices & wedges, zest strips.If your fridge has an ice-maker bag some up for a day or so ahead, and store (of course) in your freezer! ICE: AT LEAST ONE POUND PER PERSON PER HOUR.also 7-Up, Sprite, 50/50, Squirt, gingerale. Tonic water and club soda are must-haves. Juices include orange, lemon, lime, grapefruit and cranberry, bottled in bulk, should be chilled. Bitters, triple sec, and cointreau (orange liqueur) provide sour flavors in cosmopolitans and lemon drops.

Sweet & dry vermouth for martinis and manhattans. Mixers are the base and add the main flavor to the cocktail. MIXERS: THREE BOTTLES PER EACH BOTTLE OF ALCOHOL.Brandies like cognac and armagnace are mixed with sweet or sour mixers or taken straight. Tequila can be married with margaritas, sunrises, shady ladies. Rum is the star of kitchen cooking and in tropical, fruit-based drinks like mojitos and mai tais. Scotch is often served straight or in a rusty nail. Gin is a must for a true-martini, gimlets, Tom Collins, Negronis.

Whiskey & bourbon are great for sipping and in Manhattans, sours, old-fashioneds, & mint juleps. Vodka is used for martinis, tonics, Bloody Marys, & White Russians. Store at room temps use opened bottles within a year.

LIQUOR/SPIRITS: ONE BOTTLE PER 5 PEOPLE PER HOUR.

Ale & stout are good choices for winter - lagers for summer - have light and dark options store unopened bottles at room temp, chill before serving flavor spoils if it has been chilled and then goes back to room temperature.

Reds pair well with hearty dishes, - whites are better with seafood my favorite is white zinfadel. Store wine on its side or upside down below 70*. Refer to your favorite winery for directions on chilling and serving.

WINE: FIGURE ONE BOTTLE PER 2 PEOPLE PER HOUR.

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