Post # 1
Tonight I came across something online that I have never seen before. It was a champagne bar for a wedding reception. Although I found a few variations such as offering differents types of champagnes with a few small bowls of fruits, I really appreciated the idea of providing one or two champagnes with a larger variety of add ins such as fresh squeezed Florida orange juice, pear nectar, blood orange juice, St. Germain, Chamboard, fresh basil, mint, strawberries, blueberries, candied ginger, grapefruit, pineapple, lavender, orange twists, lemon twists, pomegranate seeds, rasberries, simple syrup.
I’m entertaining this idea for dress rehearsal cocktais as we will be having a bit of a larger group.
Has anyone ever had the opportunity to experience a DIY champagne bar. I think it would be a novel idea that would go over well with our friends and family. But I’m wondering if anyone has any other suggestions of additional ingredients and what guests thought of the idea. Or what you think.
Post # 3
I would caution you to see if this is even possible. A lot of venues (or states) have restrictions on self-served alcohol. Personally, I think people won’t drink that much of it that it might be a waste. You could have a few different pre-poured champagne options for them to do something similar though.
Post # 4
Good post by abbie017:
As a Wine Lover, I have to say that Champagne is a FUN libation, that is a MUST for all the best Celebrations in life…
BUT it certainly isn’t to everyone’s taste…
I’d actually say it is more of an acquired taste for most folks, and generally speaking at a large gathering you’ll find that the room will be definitely split…
THOSE WHO LOVE IT… and those who distinctly do not (the latter bunch usually being quite vocal about it)
“Is there anything else” is an often heard cry at occasions where I’ve seen Champagne served (lol all the more for the rest of us I say)
So although your idea is certainly novel and interesting, it might not be as well received as you might imagine
Infact, as a Champagne Lover myself, although I might try something I’ve never had before in my glass… more than likely for the most part, I’m going to stick to the tried and true… and drink this Nectar of the Gods… straight up
Hope this helps,
EDIT TO ADD – If I haven’t turned you off the idea entirely… might I suggest that for something different you consider serving a Pink Champagne as your second choice for Bubbles… Pretty unique and very festive. A good choice to represent the “girlie girl” that Brides are at Weddings.
Post # 5
@Cdnlipz: You can always do a champagne fountain and have the beautiful display of fruit beside it. Its really cute and self serve. Also you could have the fruit prepared on 20 or 30 of the champagne glasses, it would look nice and kind of demonstate for the guests. For those that don’t drink or choose to eat healthy, they can simply eat the fruit. If budgeting isn’t a big issue, I would add a chocolate fountain too. They could also dip the fruit in a chocolate fountain. I would set it up as as follows left to right:
champagne glasses with fruit added to decorate 20-30 glasses, champagne fountain, fruit display, chocolate fountain and to balance the table I may add marshmellows and a chocolate topping on the right side of the chocolate fountain.
Post # 6
I think this is a cute idea for a bridal shower or another small get-together, but not for a wedding. Honestly, I like someone to make my drinks for me at a wedding.
Post # 7
I also wonder about the legality of it. It seems iffy to have people serving their own alcohol. I’d worry that the champagne would run out too soon.
Post # 8
Ok, I guess I completely disagree with the PPs on this one… I love the idea of a champagne bar, and unlike Zouave, I think it would be really fun to make my own drink – especially if I had so many choices of juices and mix-ins. I go crazy at frozen yogurt places that have a bunch of mix-ins, so it’s probably just in my personality 🙂
Especially since OP suggested a champagne bar for the rehearsal, and not the wedding itself -the rehearsal is usually more low-key. OP how many people are you expecting at the rehearsal?
I actually pinned a picture of a mimosa bar with this in mind for our wedding, but our guest list has gotten large enough that it would be too complicated. Here’s our pic:
You know, another idea would be to serve champagne sangrias (a light-fruit and dark-fruit) out of pretty glass drink dispensers. What about something like this, but with mixed drinks instead of lemonade:
Post # 9
Lovely idea! Sounds great! 🙂
Post # 10
Thank you for all of your responses. They are all great. A couple of additional details that I should have included when I proposed the question:
1. The venues we are looking at have a strict wine, beer and champagne only policy. All options will be available to the guests. (This is a tough one for our out of town families who mainly are vodka, tequila and rye drinking folk).
2. All alcohol will be legally served by a bartender. The DIY refers to any additions (such as herbs, fruit and syrups) from the champagne bar.
3. I totally agree with limiting the size of the crowd for a couple of reasons. That is why I was thinking of the idea for dress rehearsal (with about 40 people) or cocktail hour as guests arrive for the reception.
4. Our guest list includes some of our favorite foodies from various countries such as Canada, Peru, Costa Rica, Mexico and the UK. Throughout our travels and entertaining time with these special people we were always amazed with what ‘condiments’ they put into their alcoholic drinks. There was never one that wasn’t tasty. 🙂
@ MsVoyageur: Thank you for posting the picture of the mimosa bar. I’ve thought about the idea of sangria as well. This is one of the pictures I referenced online. To me it was an adult version of a candy buffet, but for grown ups. I’ve seen a few other pictures on Pinterest but not many.
@This Time Round: I tend to have preferences like you and will venture off the beaten path champagne wise to try a little extra something in the mix which usually ends up being a bit of Chambord in my champagne for certain events.
@ Zouave : I agree with you. At times I like someone making my cocktails and then other times I go a little crazy on the adventurous side and enjoy the opportunity to create my own. I think a server should be present to offer assistance as needed with the condiments.
I appreciate all the suggestions and inquiries and look forward to more.
Post # 11
Champagne + Chambord (Raspberry Liqueur) is nice
BUT I much prefer a true Kir Royale…
Champagne + Kir (Black Currant Liqueur)
Notice you don’t have that ingredient on your list.
Post # 12
Post # 13
If there are rules against self-service, you could always have the bar tender pour the champagne into a glass, and then have your guests put the ingredients in themselves. I think it sounds AWESOME…as long as there weren’t too many options. Too many would slow things down and make people do stupid things, like that one time I put Nutella, strawberries, marshmallows, AND toffee bits on my frozen yogurt.
Post # 15
@peachacid: I can totally relate to your frozen yogurt example. Been there…. done that. 🙂
Post # 16
I think it’s a great idea to have champagne mix-ins available on the side, with bartenders pouring the champagne. I would LOVE IT, especially at a rehearsal like you have planned!