Friday, January 10, 2014

What Should I Stock the Bar With ?

You’ve chosen the food, the décor, the photographer, and the venue. All of the details are planned, the dress is purchased and the accessories are bought.
Have you taken time to think about the bar? What type of drinks will you serve? How much liquor should you buy?

We can help you answer these very important questions. When it comes to the bar if you’re going to offer specialty cocktails we advise keeping the selections limited. The last thing you want is guests standing in line for an hour because Aunt Suzy cannot decide if she wants a Cosmo, lemon drop, Mai tai, or a mint Juliep.  Offer one to three selections and keep the bar line at a minimum, guests drinks full and everyone will be smiling.

When selecting your cocktail choices keep the season in mind, most of your guests will not a frozen drink in the winter or a Hot toddy in the heat of summer.

Now how much to buy? We figure you need one ounce of liquor per person per hour that the drinks will be served. Here’s a simple equation to plug in the information.

(Number of guests) x (Number of hours drinks will be served)

This will give you the total number of ounces you will need to purchase if your crowd is on the heavy drinking side add on an extra bottle or two.

Our money saving tip when it comes to stocking the bar: Choose specialty cocktails that do not have a lot of liqueurs like Cointrea, Chambord, Baileys, ECT. This will add on to your bottom dollar significantly.

For additional tips on stocking the bar and specialty cocktail ideas refer to our website. 

Thursday, August 2, 2012

New Website Coming!

Well it has been a while since we posted on our Blog! So much has changed at Night & Day Productions since our last post, we are now servicing not only Southern California but have included Northern California along with Las Vegas.

With the expansion of territories comes other types of growth, including additional services. From Flair Bartenders, Model Staffing and a Whole New Division devoted to weddings we have grown into a a full service event staffing .

As the fall wedding season approaches we are looking forward to working at some really great venues, side by side with some of the best catering companies & wedding planners in the business.

Look out for more frequent posts and the Launch of our new website sometime next week!

Monday, May 3, 2010

Pink potions; inspired by moms!

Sunday, this Sunday, is one of my favorite holiday.... Mother's day!

Such an exciting day which is devoted to those that birthed us, fed us, dressed us, anddddddd well nagged us to ☺ Despite some frustrating moments, moms are wonderful!

The typical American mother's Day celebration includes brunch and mimosas. Mimosas, which are a French cocktail of orange juice and champagne, are delicious, but maybe overplayed. So this Mother's Day, Night and Day Productions brings two scrumptious pink cocktails that compliment the taste-buds of moms, grandmas, and even dads......

Strawberry Martini

Serves 1

2-1/2 shots gin
1/2 shot strawberry liqueur (look for Volare Wild Strawberry Liqueur)
Fresh strawberry and lemon twist for garnish

1.Add ingredients to a mixing glass full of ice, stir until chilled. Strain into a chilled martini glass.
2.Garnish with a lemon twist and a strawberry.

Rose Petal Martini
Serves 1


1-1/2 shots gin
1/2 cup lychee juice
Rose petal for garnish


1.Shake ingredients and strain into a chilled martini glass.
2.Garnish with a rose petal.

So without further ado, my good people, break out your shaker, chilled glasses and get to pouring!!!!!!

Monday, April 19, 2010

Huge Coachella Event !!!!!!!!!

Wow!!!! What an exciting weekend!

Night and Day productions had the opportunity to service its largest production to date this weekend at Coachella music festival. Our fantastic team of bartenders, bussers, servers, and valet brought their best to the table in the hot Indio sun. As Jennifer Bingham, Night & Day Productions owner, said “ I think I lost 5 lbs of water weight.” Regardless of the weather, everyone was super excited to provide bottle-service and stellar cocktails to celebrities such as Paul Walker and Will-I-Am.

Given that the event lasted 3 days, all day, it served as a perfect training ground for our staff to work as a team to maintain the positive energy and exceptional service. This excellence was evident to the guests and their compliments were reflective. We are hoping to be included in more large-scale music industry parties and demonstrate how Night & Day Productions doesn’t show up to a party, we make the party.

Thank you to all the fabulous work from every single bartender, server, busser, and valet!!!! Our success is impossible without you .

Sending lots of love and a hang-over remedy------- an ice-cold cerveza ;)

Monday, April 12, 2010

Whiskey! In all of its glory.....

Whiskey usually inspires two decidedly different responses in drinkers; love or hate.

We have all encountered those individuals who drink nothing but whiskey or those that experience complete revolution at the amber liquid's aroma. Well here is liquor's breakdown.......

Whiskey can have a variety of flavors (mint, dark chocolate, caramel, and vanilla. Molasses. Cinnamon, nutmeg, and clove spice. Toasted wood, earth, and cedar) which are produced from the fermentation of mashed grain. The grain type ranges from cereal to barely-- all depending on the country and method of distillation (type of oak barrel or filtration system used).

The most popular whiskey cocktail is simple, whiskey and soda. I decided to bring you one classic and another modern innovative approach to the whiskey cocktail.

Ruby Manhattan
Serves 1


- 2 oz Michter's Rye Whiskey

- 1 1/2 oz Ruby Port

- dash of Reagan's Orange Bitters

- Orange twist

- Maraschino cherry


1. Dash orange bitters into a chilled cocktail glass, Squeeze and treat with orange twist.
2. Build ingredients in a cocktail shaker over ice. Stir 20 seconds and strain into a cocktail glass.
3. Garnish with maraschino cherry and orange twist

Whiskey Sour
Serves 1


1 lemon half

1/4 cup whiskey

1 to 2 Tbsp. powdered sugar

Crushed ice

Garnishes: orange slices, maraschino cherries


1. Squeeze juice from lemon half into a cocktail shaker. Add whiskey and powdered sugar to cocktail shaker; fill with crushed ice.
2. Cover with lid, and shake 30 seconds.
3. Strain over ice into a glass. Garnish, if desired.

Bottoms up!

Monday, April 5, 2010

History of Triple Sec and Spring Cocktails

Yay!!!!! Spring is here and we are full of good cheer.... which is always assisted nicely with a delicious cocktail creation. Which is why this week, Night and Day Productions is bringing you the history spring-inspired liquor, triple-sec. Also, which I am very excited about, vibrant spring-cocktails that scream hhhhelllllloooo spring!

Triple Sec was invented by Jean-Baptiste Combier in Saumur, France in 1834, using sun-dried orange skins from Saint-Raphaël, Haiti. They are still used today (other brands use oranges from Curaçao). Combier steeps the skins in alcohol for 24 hours and then distills the alcohol in 100-year-old copper pot stills.

The word sec means dry in French, and typically indicates a lack of sweetness (although in Champagnes, the opposite is true—demi-sec and sec Champagne are the sweetest). In the case of Triple Sec liqueurs, sec means triple distilled; each distillation removes impurities and creates a smoother

Triple Sec can be sipped straight and is a popular ingredient in mixed drinks, cooking and baking

Blue Butterfly Martini
Serves One

1-1/2 ounces vodka

1/2 ounce triple sec

1/4 ounce blue Curaçao

Flamed orange peel (for garnish)


Shake ingredients well.

Strain into a chilled martini glass.

Flame the orange peel over the glass.

Pink Lilly
Serves One
1-1/2 ounces gin

1/2 ounce simple syrup

3/4 ounce lemon juice
2 dashes of crème de framboise or

grenadine (for color)

White of a small egg

Shake all ingredients without ice to

emulsify the egg whites.

Shake all ingredients with ice and

strain into a small cocktail glass.

Add fresh muddled mint leaves if


Green Gopher
Serves One


1-1/2 ounces gin

1 ounce triple sec

3/4 ounce lime juice

Dash of Pernod (or other anise-

flavored liqueur)

Dash of green crème de menthe


Combine all ingredients in a cocktail


Strain into a cocktail glass.

Happy Spring!!!!!

Monday, March 29, 2010

Twist on Traditional Easter Beverage: Pomegranate Mimosa

Easter and everyone's favorite bunny rabbit is arriving this Sunday!!!!!!!!!!

As such, here we come with a fun brunch cocktail after the easter hunt :)

Pomegranate Mimosas

Serves 8


•2 cups chilled pomegranate juice

•1 cup chilled fresh orange juice

•1/2 cup orange-flavored liqueur (preferably Cointreau)

•1 (750-ml) bottle well-chilled Cava or demi-sec Champagne


Combine juices and liqueur in a large pitcher. Slowly add sparkling wine and stir.

Happy Easter!!!!