My fridge, before a party last year.
The New York Times's Food and Dining section has a special drinks issue today, including a useful Bittman column on the basics of cocktails. It comes at a good time, as I've been wanting to move away from the "lots of cans of beer" model for parties and towards making a large quantity of some mixed drink or another. Problem is, I don't really know which drinks work at that quantity (i.e, are easy to make and refill, not too expensive, don't get screwy when you scale up the proportions, etc). You guys have any favorites? 
