but we accumulated this alcohol over, you know, the six month period. And so it didn't dent the our budget as much. Um, and also we totally overbought and had the same problem, which was a happy problem of having lots of champs afterwards. Yeah, I mean, of all the problems to have planning a wedding access alcohol is not the worst one is okay. And you need it afterwards. A couple of bottles of champagne afterwards just to come down. Yeah. So these are the three options that you gave them. It was great, because I think some people assume that you need to have this sort of big, full bar. And you need to offer every drink under the sun where, you know, realistically, if you're paying for it or you need to work to your limits and also figure out what sort of you know night you want You don't want to be serving hard liquor straight up, do you? Because people get messy. Exactly. Um, I sort of, uh, mentioned that a lot when people ask me about their signature cocktail. Um, and I always say to try and make it low alcohol. Um, that's another good way to cut the cost of the bar is to make your signature cocktail a batch cocktail and make that the only spirit you serve at the wedding. Um, and just do a very simple, like punch or something along those lines that you can control the amount of booze in it so people don't go crazy, especially when the weather is hot. Um, if you have a summer wedding, it's very easy to drink a little too much. So yeah, especially when people I've noticed a couple of weddings we've been to when they've had a longer after the ceremony and they have a little cocktail hour and they go off and get photos and we've had, you know, sometimes two hours of standing around and just watching people get sloshed in that two hour period, and then you've got the rest of the night or the afternoon to stay upright. You can get people can go a bit nutso. Absolutely. Yeah. One of my actually just designed a signature cocktail for my brother in law because he came to me and told me he wanted to do an old fashioned and I said, No, no way, please let me design something for you. Everyone will be drunk before we even start dancing. So, um, yeah, I made something custom for him that followed up these kind of four rules that I like to call out, which is, um, low alcohol. Like we mentioned, making it very pretty and photogenic, which is second. The third is making it something that's really easy to replicate because the bartenders are probably the busiest people at the wedding. Um, and then lastly, making it yours make it personal in some way. Um, and yeah, something like I know the old fashioned are so trendy right now, but they will just, like, ruin your guests. Oh, my God. I'm like, too old fashioned. And I'm under a table. Exactly. My favorites are like a desperate because they're really pretty. And there's a little bit of actually seltzer in them. They're kind of like a fancy sounding wine cooler. Um, but yeah, anything that you can do to make it a little bit less of that, like all booze stirred cocktail. Um, you'll thank yourself at the end because everyone will have a better time. Yeah, you don't want You don't want some sort of messy groomsmen. That's like, uh, I love you, you know, an hour in. It's like, step back, bro. Exactly. Yeah. Sorry. Groomsmen. That was a little cliche, but you keep doing it. Guys, just relax. Actually, with my made that my wedding because, yeah, like martini. Right? And I was like, I don't know, guys. Maybe just a glass of water. Yeah, exactly. So we had a signature cocktail, and we did a peach Schnapps like a Bellini. And we called it. She happily ever after. And it was a little Kirky, but it was so simple. And it was literally the Schnapps in the Prosecco. We had Prosecco Index were like arts cheap and nasty. But it doesn't matter cause it's got the Schnapps in it. And it was easy and it wasn't too boozy, You know, It was it was fruity, right? Yeah. That's a perfect idea. And there's a lot of you can have a lot of fun naming them. We actually had a similar name. My new last name is Asher. So we did happily ever after with our name. I love it, but yeah, that's a really fun piece. And also the menu itself can be really like instagram friendly. And I think anything cuts you can interject That's personal is fun. I love talking about alcohol. There you go. I sound like a total. I know we'll look and I sound like a total booze hound, but we're talking classy alcohol and after the break, a little bit about alcohol distribution about how much we need to buy. But also, we're gonna talk about buying alcohol is a gift. And Jackie, I believe you're going to give us some shortcuts to sound like a wine pro. I will, Yeah, the next time you go and purchase a bottle of wine, this is the bride Schiller podcast. We are speaking with the lovely Jackie from the very newly launched Thirsty nest. And there will be more after this bride chillers and groom chillers very happy to be joined by Jackie. She's going to debunk some myths. Give us some wonderful pro sounding wine words, and we're also going to be talking a little bit more about buying alcohol as a gift because I often walk in to what Australians are called bottle shop or some sort of liquor store, and it can be a little overwhelming looking at the rows and rows of wine, so I'm looking forward to hearing your thoughts. Jackie on how to spot a good bottle of wine. Surely it's not just the price tag. Please debunk that for me. No, it's not. I actually always tell people the more you drink, the more you learn, and you can spend $15 every day and learn quite a lot. So there's a lot of good wine out there for a lower price tag. There's a lot of wines like that, I think, for gifting. It's nice to do something that's a little more personal for the couple to and something that you feel like it can age a little while like you've been 5 10. Or there's wine that can age 25 years. Oh, my God. So you'd have to really know that they're in for the long haul together. Yeah, I mean, I would want that if someone gave me a bottle of wine that's for 20 years. I would just want that in some sort of written contract to say Who's getting that wine? What's that idea? A prenup just for the booze. That's a great idea. Let's write that up. I'm sure some lawyer out there thinking about it going, I'm going to cash in on the booze prenup. That's what's a great idea. Just hard back, a little bit to the actual wine for an event. What do you think about buying wine in bulk? Do you have advice about how to pick it, how to make sure you get really good sort of standard wines? What are some of the If you were to pick a white and a red, there's a lot of choices, and I don't mean even about brands. But, I mean, what style of wine do you think is a good all round choice for people? Sure, so when I'm picking wine for any kind of event, I typically like to have four options. Um, and it can vary depending on if it's summer winter. But I want to have one really light white, like a sauvignon blanc. Um, that could be from New Zealand. It could be from Bordeaux. It could be from anywhere. Typically, sauvignon Blanc has a really bright acidity, so it's really refreshing. Um, it's my it's my drink of choice. It is Yes, I love it also, Um, and then I love to have a rose. A because I mean, who doesn't love Rose? A. It just goes with everything, even beyond just having it on its own. It's a great food pairing wine, which actually doesn't get a ton of credit for um, it's very versatile, and it has, like a lot of bright fruit, so it's accessible and easy to drink. Um, and then if you're if it's a winter wedding, um, maybe both a light red and a dark red so light red would be like a pinot noir or barbera, usually in a cooler climate. And that means literally any country that seems like it's cold. So a lot of people that get there's a lot of terms in the industry that can kind of, I think, confused people. But weather is based on looking at a globe and deciding Is that country cold? I bet you know no one will be a little lighter, and the same thing goes for for, uh, the heavier red. If it's a warmer country or warmer state, um, in the U. S. That red is going to be a lot bigger, A lot rounder a lot bolder. So thinking about Australia, obviously any Shiraz or cabernet from there is going to be a lot bolder than a cabernet from, say, upstate New York, which they do grow that stuff there. And it's delicious. But it is very different because it's colder. So that's just a little, like, kind of tactic to help in terms of purchasing. But, yeah, I usually do. Soft, blank rows, a piano and a cab would be like a few Good, um, wants to stick to, to have a nice mix.