Yvonne Lorkin: Do the maths to get the party started

Deciding on the right quantities of alcohol to serve is really just some simple mathematics.

Recently I filmed a little online video for RaboDirect's www.commoncents.co.nz website. Essentially, Commoncents is a concept where people who are in business for themselves share some personal tips on how they save money and occasionally splurge. One of the things that I chose to focus on was how to get around the curly conundrum of catering the drinks order for your next event, big or small, without breaking the budget.

I've organised a few events and it's been only through trial, error and the odd success that I've learned how to buy the right amount of liquor to get the party started and keep it going.

We've all been to sad soirees where the hosts have paid little or no attention to the drinking habits of their guests. People end up leaving thirsty and unhappy, and mutter things like "um, sorry, but I really have to stay home and paint my computer" the next time they're invited over to your place for drinkies.

Whether it's just organising drinks after work, or an event for 200, it's not the easiest thing keeping everyone happy. I know loads of people who are trying to organise spring weddings right now, and the alcohol order is turning into a huge headache - a headache normally reserved for the day after. So read on, heed my advice and rest assured your next shindig will be a triumph.

If you have more than a handful of people coming over, it is always a good idea to start with a good bubbly. Think about the style of wine that your guests prefer; if they usually drink dry whites (sauvignon or chardonnay) or dry reds (cabernet, merlot, shiraz) then it's a good idea to serve a dry bubbly (anything with the word "brut" on the label).

If your guests like the sweeter styles, then go for an Asti. There are some great alternative Astis on the market - like Martini, Zonin, or Villa Jolanda - but good old Bernadino or Riccadonna will do, as will Lindauer's sparkling sauvignon blanc for something different.

Always serve your bubbly in a flute, never a shallow glass. It tastes better and looks much better. Don't own enough flutes to go around? Call a hire company - they're only about 50c a glass. The same goes for normal wine; get the right glasses, and get loads of them. Don't spend all night rooting around in the pantry for odds 'n' sods glassware when you could be enjoying yourself.

Deciding on your quantities is really just some simple mathematics and here are the factors:

You will get four healthy-sized flutes of fizz from a standard bottle (allowing for a bit of spillage when the cork is popped). You will get five decent-sized glasses of wine from a standard bottle of still wine. Allow six 330ml bottles of beer for each man (for a small soiree).

So, let's say you've got 20 people coming over. Most of the women will probably drink wine; half the men will drink only beer, and the other half will possibly drink a bit of both. Assuming no-one is driving, your booze order would be:

Approximately six bottles of bubbly

Six bottles of white (and mix it up a little - a bit of chardonnay, a bit of sauvignon, a bit of pinot gris perhaps) and six bottles of red wine.

About five dozen beers.

For a wedding, remember that pretty much everyone will have at least one glass of bubbles when they toast the bride and groom. Some will drink more, but others will move on to wine, beer or something non-alcoholic.

If you're planning a wedding for 100 people, then here's a sure-fire recipe to keep everyone lubricated.

Five dozen bottles of sparkling wine

Four dozen red wine

Eight dozen white wine

40 dozen beers

One large bottle each of vodka, gin, bourbon and rum

One dozen mixed two-litre mixers (lemonade, coke, ginger ale)

Six three-litre bottles of orange juice

10 dozen 500ml bottles of mineral water

Tea and coffee for the more fragile.

Important tip Make sure the bar staff at your wedding/party open bottles of wine only as they are needed. You do not want to be left with a lot of wine that has been opened and not consumed. You may be able to negotiate a "sale or return" arrangement with the retailer if bottles and boxes are returned unopened and in good condition.