I don’t always stay up until the stroke of midnight on New Year’s, but you can bet your buns I am this year, if only to watch 2016 die (and make sure it stays dead). I assume most of you will be doing the same, so why not do so in style, with a fancy, festive champagne bar?
Photo by alexeyklyukin.
The link below is jam-packed with champers tips, but Sam Masters of Lela Rose has a few simple rules you should observe to build the best fizzy beverage bar ever (bonus points if you sabre the bottle):
- Get a Big Bucket: This ensures you won’t have to keep replenishing the bottle supply. There’s no need to limit yourself to a beverage tub; large planters, actual buckets and even a large sink will work. (I have also used an bathtub, but that was for a less “formal” event.)
- Don’t Stress the Stemware: Don’t freak out if you only have four champagne flutes; just use whatever you have. Coupe glasses, regular wine glasses or cute, fancy tea cups will all be welcome, and will look quite charming grouped together.
- Mix it Up: Champagne is nice on its own, but this is the demise of the worst year ever, so we should make it special. Masters recommends putting out easy, but impressive garnishes, like edible rosebuds, pomegranate seeds, frozen berries, fairy floss and flavorful liqueurs like St Germain. (You may have seen champagne glasses rimmed with edible glitter. I recommend avoiding edible glitter in a party scenario, lest you want edible glitter to live in the fibres of your carpet forever.)
- You’re Going to Want Some Snacks: Masters likes to set out a tray of champagne truffles, but I’d probably put out something a bit more substantial. My favourite super easy, yet elegant, party snack is plain bread sticks wrapped in prosciutto. Make a lot though, as they go quickly.
Also, though champagne is traditional, any nice bottle of bubbles will do, so feel free to set up a prosecco bar, cava bar or California sparkling wine bar.
How to Build a Champagne Bar [Tasting Table]
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