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Top 10 Food And Drink Ideas For Bachelor Party

carolane6's picture

If you're looking for bachelor party special food and drink ideas, you may be wondering how to pull this off so it's time the groom will remember with fondness and not with regret. Here comes easy and tasty recipes and quality drinks, after which you can enjoy an all-night poker game, complete with cigars and high stakes.

DRINKS:

The Napoleon Sneak
1½ parts Courvoisier Classic® Cognac
Ice filled to the brim

Bully Boy
3/4 Red Bull / Rockstar/ Monster
1/4 Vodka
Enjoy this great drink for energy but be sure not to take many as it is a stimulant (energy drink) and depressant (alcohol) which should not be mixed in large quantities.

Sour Apple Martini
Sour Apple "Pucker" OR Schnapps, Sweet Vermouth and Best Vodka

Cape code
Vodka, cranberry juice and a twist of lime

Punch in the Head

151 Proof Rum, Midori, Southern Comfort, with a splash of pineapple juice, orange juice and cranberry juice

Greyhound
Vodka, grapefruit juice and a twist of lime

Long Island Iced Tea
Vodka, Tequila, Gin, Rum, Triple Sec, Cola, Sour Mix

Sex on the Beach
Vodka, peach schnapps, orange juice, cranberry juice

Blue Hawaiian

Light Rum, Blue Curacao, Cream of Coconut in blended ice, Pineapple Juice

Dirty Blonde
Guinness
Stella Artois
Make like a Black&Tan. Take a beer glass at a 45 degree angle. First add the Stella Artois, then slowly pour in the Guinness (over an inverted spoon is best).

FOOD:

Lemonised Green
1 lemon
Salt
1 pound trimmed green beans
1 1/2 tablespoons olive oil

 1. Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
 2. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Pasta Mash
1 (8 ounce) package dry pasta
1/4 cup margarine
1 envelope dry vegetable soup mix
1 1/2 teaspoons all-purpose flour
1 1/2 cups milk
2 tablespoons grated Parmesan cheese

1. Get a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
2. In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in cheese. Toss with cooked pasta.

Mixed Veg Fuss
4 slices bacon, cut into 1-inch strips
4 cups corn kernels
Pinch of red-pepper flakes
Coarse salt and ground black pepper
2 to 3 scallions, sliced

1.Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
2.Add corn kernels; season with pepper, salt and a pinch of crushed red pepper. Cook, stirring often, until corn is tender. Stir in scallions. Serve immediately.

Gnocchi Special
1 (18 ounce) package potato gnocchi
1 cup diced zucchini
2 teaspoons olive oil
1/2 cup chopped sweet yellow pepper
1 cup chopped tomatoes
1/4 cup prepared pesto

According to package directions, cook gnocchi. Meanwhile, in a large skillet, saute the zucchini and yellow pepper in oil until crisp-tender. Drain gnocchi; add to skillet with the pesto. Gently stir until coated. Stir in tomatoes.

Spaghetti Fix
1 (8 ounce) package spaghetti
3 tablespoons olive oil
1 Minced clove garlic
1 tomato, diced
2 tablespoons chopped fresh thyme
1/4 cup grated Asiago cheese
salt and pepper to taste

Bring lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain. In large bowl, combine olive oil, tomato, garlic, thyme, salt and pepper. Toss with pasta. Serve topped with cheese.

Tomato Drive
2 pints grape tomatoes, halved
1 teaspoon olive oil
1/2 teaspoon crushed dried rosemary
1/4 cup coarsely chopped fresh chives
Coarse salt and ground pepper

Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, rosemary and oil. Season with salt and pepper. Roast until tomatoes collapse and are browned on bottom, about 15 minutes. Toss with chives.

Roasted Eggplant
2 medium eggplants
1/4 cup olive oil
1 cup torn fresh basil leaves
1 to 2 tablespoons red-wine vinegar
Coarse salt and ground pepper

Heat oven to 475 degrees. Cut eggplants into 1-inch cubes. On a rimmed baking sheet, toss eggplant with olive oil and season with pepper and salt. Roast until tender and browned, about 25 minutes. Toss with basil leaves and red-wine vinegar.

Mushroom Fry
1 teaspoon olive oil
1 pound mixed mushrooms, such as button, shiitake and cremini, trimmed and thinly sliced
1 teaspoon sherry vinegar or red-wine vinegar
Coarse salt and ground pepper

In a large cast-iron skillet or nonstick, heat oil over medium. Add mushrooms; season with salt and pepper, and cook til it is lightly browned and tender, 12 to 13 minutes. Remove from heat, and stir in vinegar.

Gildas

3 1/2 oz marinated anchovies in olive oil
10 oz guindilla chillies, cut into 3/4-inch pieces
8 oz pitted green olives

Curl up each anchovy and thread it onto a cocktail stick, along with two or three guindilla chillies and an olive. Stack the gilda onto a plate and serve immediately. Enjoy this tapas meal that is all favorite of the guys.  

Linguine Mix
8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoons butter or stick margarine

According to package directions, cook pasta. Meanwhile, in a large serving bowl, combine the tomatoes, Parmesan cheese, basil, onions, garlic, salt and pepper. Drain pasta and toss with butter. Add to tomato mixture; toss to coat.                                                                    

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1 Comment

Abe's picture
I would've been so mad if any of this junk was fed to me at the same time i was trying to get blitzed off that drink list.