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Jul 4, 2008 7:09 pm US/Central
Summer BBQ & July 4th Party Ideas
Event Planner Tara Wilson
• Turn your indoor furniture into outdoor décor. Nothing dresses up a backyard BBQ more than a beautifully upholstered set of dining room chairs surrounding a rustic picnic table.
• Ask your guests to arrive at dusk/sunset. Everyone looks gorgeous in that light.
• To add sparkle to the evening, hang inexpensive paper lanterns in the trees. An even more economical option is to wrap florist wire around the mouth of antique fruit jars. Place a short candle in the bottom of the jar, light, and dangle from low hanging branches.
• Offer guests a cool drink when they arrive. My favorite is Almond and Mint Iced Tea spiked with Spiced Rum! (photographed below)-she can make this on air too
• Few things are more refreshing than homemade ice cream. Offer guests liquors as an alternative to traditional toppings. Serve in chilled antique brandy glasses.
• For BBQ party favors, give each guest the recipe for your homemade ice cream as well as the main ingredients needed, so they can make it for themselves at home.
• For a fun twist on the traditional hamburger and fries, serve your guests beef tenderloin sandwiches with grilled root vegetables.
• To add some ambiance to your outdoor soiree - project an old silent black and white movie on the side of your house.
PROPS
Mango Peach Mimosas
1 bottle of champagne
1 bottle of peach schnapps
16 oz of pureed mango juice
In a champagne class add ½ ounce of peach schnapps and 2 ounces of pureed mango juice. Top off with champagne.
Almond and Mint Iced Tea with Spiced Rum
3 tea bags
1 cup sugar
1 teaspoon vanilla extract
1 ½ teaspoons almond extract
Juice of 2 lemons
½ ounce of spiced rum per glass
Sprigs of mint
Orange slices and raspberries for garnish
In a saucepan, bring 2 cups of water to a boil. Reduce the heat to a simmer and add the tea bags. Let steep for 5 minutes. Remove the tea bags and add the sugar, extracts, sprigs of mint and lemon juice. Simmer and stir until the sugar is dissolved. Remove from the heat and take out the wilted mint leaves. Add 6 cups of cold water and chill. Serve tea over ice, with the spiced rum and springs of mint and fresh fruit for garnish preferably on your front porch.
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