What to Include on a Champagne Bar<\/h2>\r\nWhat Type of Champagne to Use<\/h3>\r\nWhile you can find budget-friendly true Champagne, you'll want to opt for a dry, non-vintage domestic sparkling wine or a good Prosecco or Cava for a champagne bar. You\u2019ll save a few dollars and can buy more without sacrificing quality.\r\n\r\nThere are many to choose from, including the delicious Francois Montand Brut<\/a> from the Jura region of France, or Jacqueline Leonne Ros\u00e9<\/a> from New Mexico. Check with your favorite wine shop or big-box beverage store before stocking up. Here are some of our favorite picks for the best cheap champagne<\/a>.\r\nMixers<\/h3>\r\n![\"Toh](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/11\/TOH-HCA24_PU5936_P2_MD_11_14_4b-Champagne-Bar-JVcrop.jpg?fit=700,467\")
\r\n\r\nTo create that DIY champagne bar magic, have plenty of mixers for your guests. They can keep it simple and stick with a holiday mimosa<\/a> or go wild with their imagination. Some things to stock up on to encourage cocktail greatness:\r\n\r\n \t- Juices<\/strong>: Cranberry, orange, grapefruit, pear, apple and pomegranate all work well with sparkling wine. Even tomato juice works if you want to make it zesty!<\/li>\r\n \t
- Sparkling water<\/strong>: Seltzer, club soda or any type of non-flavored sparkling water will add extra fizz to any concoction. Tonic water<\/a> can also come in handy for some cocktails. Yes, bubbles on bubbles are totally fine.<\/li>\r\n \t
- Sweeteners<\/strong>: Make a simple syrup<\/a> and serve in a pretty spouted bottle; you can even add flavors with herbs and fruit. Supply a bottle of Grenadine for extra festive color. Sugar cubes look pretty in twinkling holiday lights and are fun to pop into a glass of bubbly. Or make citrus zest-scented sugars to rim the glass.<\/li>\r\n \t
- Bitters<\/strong>: A dash or two of Angostura aromatic bitters<\/a> or orange bitters elevate any cocktail.<\/li>\r\n<\/ul>\r\n
Spirits<\/h3>\r\n![\"Toh](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/11\/TOH-HCA24_PU5936_P2_MD_11_14_5b-Champagne-Bar-JVcrop.jpg?fit=700,467\")
\r\n\r\nHalf the fun of a champagne bar is encouraging your guests to experiment, and extra spirits will really bring on the holiday spirit! Some basics we suggest having on hand:\r\n\r\n \t- Rum<\/li>\r\n \t
- Vodka<\/li>\r\n \t
- Gin<\/li>\r\n \t
- Tequila<\/li>\r\n \t
- St. Germain elderflower liqueur<\/li>\r\n \t
- Creme de Cassis<\/li>\r\n<\/ul>\r\n
Garnishes<\/h3>\r\n![\"Toh](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/11\/TOH-HCA24_PU5936_P2_MD_11_14_3b-Champagne-Bar-JVcrop.jpg?fit=700,467\")
\r\n\r\nGarnishes will add decorative flair to a cocktail, but they can also amp up flavor. Fill decorative glasses, bowls and plates with some of the following and place them around your DIY champagne bar.\r\n\r\n \t- Berries<\/strong>: Have a good selection of fruit at the ready to pop into a glass. Any sort of berry works, like blackberries, blueberries, cranberries, raspberries and strawberries. You can even go an extra step and freeze pre-made fruit skewers so your guests can easily pop them in their cocktails. They're pretty and they'll keep things chilled.<\/li>\r\n \t
- Citrus<\/strong>: Prepare lemon, lime and orange slices. Make pre-cut lemon and grapefruit twists for an easy squeeze.<\/li>\r\n \t
- Fresh herbs<\/strong>: Fresh mint, rosemary and thyme are all great additions for cocktails.<\/li>\r\n \t
- Fancy accouterments<\/strong>: Edible gold flakes almost feel mandatory for a New Year\u2019s Eve bash. Rock candy sticks can be fun and festive. Luxardo cherries are wonderful for traditional cocktails and sparkling ones. Serve flavored salts for savory sprinkles.<\/li>\r\n<\/ul>\r\n
Glasses<\/h3>\r\nWhether a flute, coupe or wine glass, make sure there are enough for your guests\u2014and keep a few extra on hand for any breakage mishaps or when people misplace their glass. The best glass for drinking Champagne<\/a> may surprise you, but for sparkling cocktails, any will do. Mix it up!\r\nDecorations<\/h3>\r\nMake sure your guests know what they can do with everything in front of them. Wherever you place your champagne bar, make signs with notecards or chalkboards, or put down a paper table cover and write directly on it to show what\u2019s what.\r\n\r\nHave a few cocktail recipes laying around to get everyone's bubbles going. Make sure there are jiggers, bar spoons, ice\u2014whatever you might need to make a proper cocktail. Make it festive with flowers, candles, a few sprinkles of confetti or party favors.\r\nHow Much Champagne to Buy<\/h2>\r\nOne bottle of bubbly is enough for about eight cocktails, so know how many people are coming before you shop. Have a few extra bottles for those just-in-case moments, and be sure to include nonalcoholic champagne<\/a> as well. Here are a few ways to decorate champagne bottles<\/a>.\r\n\r\nRemember: Don\u2019t open all the bottles at once. Open a couple at a time, and use stoppers to make sure the champagne lasts after opening<\/a>. While it may seem fun to pop the cork like in the movies, make sure you don\u2019t pop someone\u2019s eye and learn how to open a champagne bottle the right way<\/a>.\r\nChampagne Cocktail Recipes<\/h2>\r\n![\"Toh](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/12\/TOH-HCA24_PU5936_DR_11_15_10b-champagne-bar-JVcrop.jpg?fit=700,467\")
\r\n\r\nMost people already know that orange juice and sparkling wine make a mimosa<\/a>, or that creme de cassis and Champagne is a Kir Royale<\/a>. But encourage your guests to go beyond the basics with other champagne cocktails<\/a>, like an elegant French 75<\/a> or this delicious pear and ginger sparkler<\/a>. Here's one based on a brandy old fashioned with some fizz:\r\nChampagne Cocktail<\/a><\/h3>\r\nIngredients<\/h4>\r\n\r\n \t- 1 sugar cube or 1\/2 teaspoon sugar<\/li>\r\n \t
- 6 dashes bitters<\/li>\r\n \t
- 1\/2 ounce brandy<\/li>\r\n \t
- 1\/2 cup chilled champagne<\/li>\r\n \t
- Optional: Fresh rosemary sprig and fresh or frozen cranberries<\/li>\r\n<\/ul>\r\n
Directions<\/h4>\r\nPlace sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries.","protected":false},"excerpt":{"rendered":"
Bubbles always keep the party going! Create a festive champagne bar with bottles of bubbly, plus mixers and garnishes so your guests can go wild with imagination.<\/p>\n","protected":false},"author":7884,"featured_media":1831615,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304515,304408,304368,304458],"categories-v2":[308880,308813,308745,308865],"coauthors":[341501],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"\n
How to Create a Festive Champagne Bar for Every Celebration<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Create a Festive Champagne Bar for Every Celebration","description":"Bring on the bubbles! 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Everything you need for the best self-serve champagne bar at home, from the bottles to the mixers and glasses.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/11\/TOH-FT-HCA24_PU5936_P2_MD_11_14_2b-Champagne-Bar-JVcrop.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/11\/TOH-FT-HCA24_PU5936_P2_MD_11_14_2b-Champagne-Bar-JVcrop.jpg","width":2400,"height":1600,"caption":"fully stocked Champagne bar table"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Holidays & Events","item":"https:\/\/www.tasteofhome.com\/holidays-events\/"},{"@type":"ListItem","position":3,"name":"Holidays","item":"https:\/\/www.tasteofhome.com\/holidays-events\/holidays\/"},{"@type":"ListItem","position":4,"name":"New Year's","item":"https:\/\/www.tasteofhome.com\/holidays-events\/holidays\/new-years\/"},{"@type":"ListItem","position":5,"name":"How to Set Up a Champagne Bar"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]},{"@type":"Person","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/abb9662501f74574a5b4b47279afd667","name":"Lesley Balla","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/image\/2df63d582fd70180c6bb4de10870e7e8","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/Lesley-Balla-profile-photo.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/12\/Lesley-Balla-profile-photo.png","caption":"Lesley Balla"},"description":"As an associate food editor for Taste Recipes, Lesley writes and edits recipes, works closely with freelance writers, and tracks cooking and food trends. After working in hospitality for a decade, Lesley went on to report on the food industry for national, regional and local print and digital publications. Throughout her career, she\u2019s highlighted both famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her own cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados. When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-01 10:48:02","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. After working in hospitality for a decade, Lesley has reported on the food industry for national, regional and local print and digital publications for over 20 years.<\/p>\r\n<p>Throughout her career, she\u2019s highlighted famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados.<\/p>\r\n<p>When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home, and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/lesleyla","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lesleyballa","tiktok":"","youtube":"","location":"Seattle, Washington","school_and_year":"Ohio University","education":"<ul>\r\n<li>Ohio University, bachelor's in English<\/li>\r\n<li>Mt. Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling & Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine & cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. She\u2019s regularly contributed to local, regional and national print and digital publications as an editor and writer, including\u00a0<em>Resy<\/em>,\u00a0<em>Food Fanatics<\/em>,\u00a0<em>10Best<\/em>,\u00a0<em>Los Angeles<\/em>\u00a0magazine,\u00a0<em>Zaga<\/em>t and\u00a0<em>Eater<\/em>. 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Create a festive champagne bar with bottles of bubbly, plus mixers and garnishes so your guests can go wild with imagination."],"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7884"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1825479"}],"version-history":[{"count":6,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479\/revisions"}],"predecessor-version":[{"id":1937567,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479\/revisions\/1937567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1831615"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1825479"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1825479"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1825479"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1825479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Mixers<\/h3>\r\n\r\n\r\nTo create that DIY champagne bar magic, have plenty of mixers for your guests. They can keep it simple and stick with a holiday mimosa<\/a> or go wild with their imagination. Some things to stock up on to encourage cocktail greatness:\r\n\r\n \t- Juices<\/strong>: Cranberry, orange, grapefruit, pear, apple and pomegranate all work well with sparkling wine. Even tomato juice works if you want to make it zesty!<\/li>\r\n \t
- Sparkling water<\/strong>: Seltzer, club soda or any type of non-flavored sparkling water will add extra fizz to any concoction. Tonic water<\/a> can also come in handy for some cocktails. Yes, bubbles on bubbles are totally fine.<\/li>\r\n \t
- Sweeteners<\/strong>: Make a simple syrup<\/a> and serve in a pretty spouted bottle; you can even add flavors with herbs and fruit. Supply a bottle of Grenadine for extra festive color. Sugar cubes look pretty in twinkling holiday lights and are fun to pop into a glass of bubbly. Or make citrus zest-scented sugars to rim the glass.<\/li>\r\n \t
- Bitters<\/strong>: A dash or two of Angostura aromatic bitters<\/a> or orange bitters elevate any cocktail.<\/li>\r\n<\/ul>\r\n
Spirits<\/h3>\r\n\r\n\r\nHalf the fun of a champagne bar is encouraging your guests to experiment, and extra spirits will really bring on the holiday spirit! Some basics we suggest having on hand:\r\n\r\n \t- Rum<\/li>\r\n \t
- Vodka<\/li>\r\n \t
- Gin<\/li>\r\n \t
- Tequila<\/li>\r\n \t
- St. Germain elderflower liqueur<\/li>\r\n \t
- Creme de Cassis<\/li>\r\n<\/ul>\r\n
Garnishes<\/h3>\r\n\r\n\r\nGarnishes will add decorative flair to a cocktail, but they can also amp up flavor. Fill decorative glasses, bowls and plates with some of the following and place them around your DIY champagne bar.\r\n\r\n \t- Berries<\/strong>: Have a good selection of fruit at the ready to pop into a glass. Any sort of berry works, like blackberries, blueberries, cranberries, raspberries and strawberries. You can even go an extra step and freeze pre-made fruit skewers so your guests can easily pop them in their cocktails. They're pretty and they'll keep things chilled.<\/li>\r\n \t
- Citrus<\/strong>: Prepare lemon, lime and orange slices. Make pre-cut lemon and grapefruit twists for an easy squeeze.<\/li>\r\n \t
- Fresh herbs<\/strong>: Fresh mint, rosemary and thyme are all great additions for cocktails.<\/li>\r\n \t
- Fancy accouterments<\/strong>: Edible gold flakes almost feel mandatory for a New Year\u2019s Eve bash. Rock candy sticks can be fun and festive. Luxardo cherries are wonderful for traditional cocktails and sparkling ones. Serve flavored salts for savory sprinkles.<\/li>\r\n<\/ul>\r\n
Glasses<\/h3>\r\nWhether a flute, coupe or wine glass, make sure there are enough for your guests\u2014and keep a few extra on hand for any breakage mishaps or when people misplace their glass. The best glass for drinking Champagne<\/a> may surprise you, but for sparkling cocktails, any will do. Mix it up!\r\nDecorations<\/h3>\r\nMake sure your guests know what they can do with everything in front of them. Wherever you place your champagne bar, make signs with notecards or chalkboards, or put down a paper table cover and write directly on it to show what\u2019s what.\r\n\r\nHave a few cocktail recipes laying around to get everyone's bubbles going. Make sure there are jiggers, bar spoons, ice\u2014whatever you might need to make a proper cocktail. Make it festive with flowers, candles, a few sprinkles of confetti or party favors.\r\nHow Much Champagne to Buy<\/h2>\r\nOne bottle of bubbly is enough for about eight cocktails, so know how many people are coming before you shop. Have a few extra bottles for those just-in-case moments, and be sure to include nonalcoholic champagne<\/a> as well. Here are a few ways to decorate champagne bottles<\/a>.\r\n\r\nRemember: Don\u2019t open all the bottles at once. Open a couple at a time, and use stoppers to make sure the champagne lasts after opening<\/a>. While it may seem fun to pop the cork like in the movies, make sure you don\u2019t pop someone\u2019s eye and learn how to open a champagne bottle the right way<\/a>.\r\nChampagne Cocktail Recipes<\/h2>\r\n\r\n\r\nMost people already know that orange juice and sparkling wine make a mimosa<\/a>, or that creme de cassis and Champagne is a Kir Royale<\/a>. But encourage your guests to go beyond the basics with other champagne cocktails<\/a>, like an elegant French 75<\/a> or this delicious pear and ginger sparkler<\/a>. Here's one based on a brandy old fashioned with some fizz:\r\nChampagne Cocktail<\/a><\/h3>\r\nIngredients<\/h4>\r\n\r\n \t- 1 sugar cube or 1\/2 teaspoon sugar<\/li>\r\n \t
- 6 dashes bitters<\/li>\r\n \t
- 1\/2 ounce brandy<\/li>\r\n \t
- 1\/2 cup chilled champagne<\/li>\r\n \t
- Optional: Fresh rosemary sprig and fresh or frozen cranberries<\/li>\r\n<\/ul>\r\n
Directions<\/h4>\r\nPlace sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries.","protected":false},"excerpt":{"rendered":"
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When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-01 10:48:02","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. 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Her cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados.<\/p>\r\n<p>When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home, and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/lesleyla","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lesleyballa","tiktok":"","youtube":"","location":"Seattle, Washington","school_and_year":"Ohio University","education":"<ul>\r\n<li>Ohio University, bachelor's in English<\/li>\r\n<li>Mt. Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling & Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine & cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. 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Create a festive champagne bar with bottles of bubbly, plus mixers and garnishes so your guests can go wild with imagination."],"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7884"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1825479"}],"version-history":[{"count":6,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479\/revisions"}],"predecessor-version":[{"id":1937567,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479\/revisions\/1937567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1831615"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1825479"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1825479"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1825479"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1825479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Spirits<\/h3>\r\n\r\n\r\nHalf the fun of a champagne bar is encouraging your guests to experiment, and extra spirits will really bring on the holiday spirit! Some basics we suggest having on hand:\r\n\r\n \t- Rum<\/li>\r\n \t
- Vodka<\/li>\r\n \t
- Gin<\/li>\r\n \t
- Tequila<\/li>\r\n \t
- St. Germain elderflower liqueur<\/li>\r\n \t
- Creme de Cassis<\/li>\r\n<\/ul>\r\n
Garnishes<\/h3>\r\n\r\n\r\nGarnishes will add decorative flair to a cocktail, but they can also amp up flavor. Fill decorative glasses, bowls and plates with some of the following and place them around your DIY champagne bar.\r\n\r\n \t- Berries<\/strong>: Have a good selection of fruit at the ready to pop into a glass. Any sort of berry works, like blackberries, blueberries, cranberries, raspberries and strawberries. You can even go an extra step and freeze pre-made fruit skewers so your guests can easily pop them in their cocktails. They're pretty and they'll keep things chilled.<\/li>\r\n \t
- Citrus<\/strong>: Prepare lemon, lime and orange slices. Make pre-cut lemon and grapefruit twists for an easy squeeze.<\/li>\r\n \t
- Fresh herbs<\/strong>: Fresh mint, rosemary and thyme are all great additions for cocktails.<\/li>\r\n \t
- Fancy accouterments<\/strong>: Edible gold flakes almost feel mandatory for a New Year\u2019s Eve bash. Rock candy sticks can be fun and festive. Luxardo cherries are wonderful for traditional cocktails and sparkling ones. Serve flavored salts for savory sprinkles.<\/li>\r\n<\/ul>\r\n
Glasses<\/h3>\r\nWhether a flute, coupe or wine glass, make sure there are enough for your guests\u2014and keep a few extra on hand for any breakage mishaps or when people misplace their glass. The best glass for drinking Champagne<\/a> may surprise you, but for sparkling cocktails, any will do. Mix it up!\r\nDecorations<\/h3>\r\nMake sure your guests know what they can do with everything in front of them. Wherever you place your champagne bar, make signs with notecards or chalkboards, or put down a paper table cover and write directly on it to show what\u2019s what.\r\n\r\nHave a few cocktail recipes laying around to get everyone's bubbles going. Make sure there are jiggers, bar spoons, ice\u2014whatever you might need to make a proper cocktail. Make it festive with flowers, candles, a few sprinkles of confetti or party favors.\r\nHow Much Champagne to Buy<\/h2>\r\nOne bottle of bubbly is enough for about eight cocktails, so know how many people are coming before you shop. Have a few extra bottles for those just-in-case moments, and be sure to include nonalcoholic champagne<\/a> as well. Here are a few ways to decorate champagne bottles<\/a>.\r\n\r\nRemember: Don\u2019t open all the bottles at once. Open a couple at a time, and use stoppers to make sure the champagne lasts after opening<\/a>. While it may seem fun to pop the cork like in the movies, make sure you don\u2019t pop someone\u2019s eye and learn how to open a champagne bottle the right way<\/a>.\r\nChampagne Cocktail Recipes<\/h2>\r\n\r\n\r\nMost people already know that orange juice and sparkling wine make a mimosa<\/a>, or that creme de cassis and Champagne is a Kir Royale<\/a>. But encourage your guests to go beyond the basics with other champagne cocktails<\/a>, like an elegant French 75<\/a> or this delicious pear and ginger sparkler<\/a>. Here's one based on a brandy old fashioned with some fizz:\r\nChampagne Cocktail<\/a><\/h3>\r\nIngredients<\/h4>\r\n\r\n \t- 1 sugar cube or 1\/2 teaspoon sugar<\/li>\r\n \t
- 6 dashes bitters<\/li>\r\n \t
- 1\/2 ounce brandy<\/li>\r\n \t
- 1\/2 cup chilled champagne<\/li>\r\n \t
- Optional: Fresh rosemary sprig and fresh or frozen cranberries<\/li>\r\n<\/ul>\r\n
Directions<\/h4>\r\nPlace sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries.","protected":false},"excerpt":{"rendered":"
Bubbles always keep the party going! Create a festive champagne bar with bottles of bubbly, plus mixers and garnishes so your guests can go wild with imagination.<\/p>\n","protected":false},"author":7884,"featured_media":1831615,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304515,304408,304368,304458],"categories-v2":[308880,308813,308745,308865],"coauthors":[341501],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"\n
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When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-01 10:48:02","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. 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Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling & Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine & cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. 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Create a festive champagne bar with bottles of bubbly, plus mixers and garnishes so your guests can go wild with imagination."],"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7884"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1825479"}],"version-history":[{"count":6,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479\/revisions"}],"predecessor-version":[{"id":1937567,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479\/revisions\/1937567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1831615"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1825479"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1825479"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1825479"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1825479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Garnishes<\/h3>\r\n\r\n\r\nGarnishes will add decorative flair to a cocktail, but they can also amp up flavor. Fill decorative glasses, bowls and plates with some of the following and place them around your DIY champagne bar.\r\n\r\n \t- Berries<\/strong>: Have a good selection of fruit at the ready to pop into a glass. Any sort of berry works, like blackberries, blueberries, cranberries, raspberries and strawberries. You can even go an extra step and freeze pre-made fruit skewers so your guests can easily pop them in their cocktails. They're pretty and they'll keep things chilled.<\/li>\r\n \t
- Citrus<\/strong>: Prepare lemon, lime and orange slices. Make pre-cut lemon and grapefruit twists for an easy squeeze.<\/li>\r\n \t
- Fresh herbs<\/strong>: Fresh mint, rosemary and thyme are all great additions for cocktails.<\/li>\r\n \t
- Fancy accouterments<\/strong>: Edible gold flakes almost feel mandatory for a New Year\u2019s Eve bash. Rock candy sticks can be fun and festive. Luxardo cherries are wonderful for traditional cocktails and sparkling ones. Serve flavored salts for savory sprinkles.<\/li>\r\n<\/ul>\r\n
Glasses<\/h3>\r\nWhether a flute, coupe or wine glass, make sure there are enough for your guests\u2014and keep a few extra on hand for any breakage mishaps or when people misplace their glass. The best glass for drinking Champagne<\/a> may surprise you, but for sparkling cocktails, any will do. Mix it up!\r\nDecorations<\/h3>\r\nMake sure your guests know what they can do with everything in front of them. Wherever you place your champagne bar, make signs with notecards or chalkboards, or put down a paper table cover and write directly on it to show what\u2019s what.\r\n\r\nHave a few cocktail recipes laying around to get everyone's bubbles going. Make sure there are jiggers, bar spoons, ice\u2014whatever you might need to make a proper cocktail. Make it festive with flowers, candles, a few sprinkles of confetti or party favors.\r\nHow Much Champagne to Buy<\/h2>\r\nOne bottle of bubbly is enough for about eight cocktails, so know how many people are coming before you shop. Have a few extra bottles for those just-in-case moments, and be sure to include nonalcoholic champagne<\/a> as well. Here are a few ways to decorate champagne bottles<\/a>.\r\n\r\nRemember: Don\u2019t open all the bottles at once. Open a couple at a time, and use stoppers to make sure the champagne lasts after opening<\/a>. While it may seem fun to pop the cork like in the movies, make sure you don\u2019t pop someone\u2019s eye and learn how to open a champagne bottle the right way<\/a>.\r\nChampagne Cocktail Recipes<\/h2>\r\n\r\n\r\nMost people already know that orange juice and sparkling wine make a mimosa<\/a>, or that creme de cassis and Champagne is a Kir Royale<\/a>. But encourage your guests to go beyond the basics with other champagne cocktails<\/a>, like an elegant French 75<\/a> or this delicious pear and ginger sparkler<\/a>. Here's one based on a brandy old fashioned with some fizz:\r\nChampagne Cocktail<\/a><\/h3>\r\nIngredients<\/h4>\r\n\r\n \t- 1 sugar cube or 1\/2 teaspoon sugar<\/li>\r\n \t
- 6 dashes bitters<\/li>\r\n \t
- 1\/2 ounce brandy<\/li>\r\n \t
- 1\/2 cup chilled champagne<\/li>\r\n \t
- Optional: Fresh rosemary sprig and fresh or frozen cranberries<\/li>\r\n<\/ul>\r\n
Directions<\/h4>\r\nPlace sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries.","protected":false},"excerpt":{"rendered":"
Bubbles always keep the party going! Create a festive champagne bar with bottles of bubbly, plus mixers and garnishes so your guests can go wild with imagination.<\/p>\n","protected":false},"author":7884,"featured_media":1831615,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[304515,304408,304368,304458],"categories-v2":[308880,308813,308745,308865],"coauthors":[341501],"acf":{"long_pin":"","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false},"yoast_head":"\n
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When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-01 10:48:02","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. 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Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling & Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine & cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. 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Glasses<\/h3>\r\nWhether a flute, coupe or wine glass, make sure there are enough for your guests\u2014and keep a few extra on hand for any breakage mishaps or when people misplace their glass. The best glass for drinking Champagne<\/a> may surprise you, but for sparkling cocktails, any will do. Mix it up!\r\nDecorations<\/h3>\r\nMake sure your guests know what they can do with everything in front of them. Wherever you place your champagne bar, make signs with notecards or chalkboards, or put down a paper table cover and write directly on it to show what\u2019s what.\r\n\r\nHave a few cocktail recipes laying around to get everyone's bubbles going. Make sure there are jiggers, bar spoons, ice\u2014whatever you might need to make a proper cocktail. Make it festive with flowers, candles, a few sprinkles of confetti or party favors.\r\nHow Much Champagne to Buy<\/h2>\r\nOne bottle of bubbly is enough for about eight cocktails, so know how many people are coming before you shop. Have a few extra bottles for those just-in-case moments, and be sure to include nonalcoholic champagne<\/a> as well. Here are a few ways to decorate champagne bottles<\/a>.\r\n\r\nRemember: Don\u2019t open all the bottles at once. Open a couple at a time, and use stoppers to make sure the champagne lasts after opening<\/a>. While it may seem fun to pop the cork like in the movies, make sure you don\u2019t pop someone\u2019s eye and learn how to open a champagne bottle the right way<\/a>.\r\nChampagne Cocktail Recipes<\/h2>\r\n\r\n\r\nMost people already know that orange juice and sparkling wine make a mimosa<\/a>, or that creme de cassis and Champagne is a Kir Royale<\/a>. But encourage your guests to go beyond the basics with other champagne cocktails<\/a>, like an elegant French 75<\/a> or this delicious pear and ginger sparkler<\/a>. Here's one based on a brandy old fashioned with some fizz:\r\nChampagne Cocktail<\/a><\/h3>\r\nIngredients<\/h4>\r\n\r\n \t- 1 sugar cube or 1\/2 teaspoon sugar<\/li>\r\n \t
- 6 dashes bitters<\/li>\r\n \t
- 1\/2 ounce brandy<\/li>\r\n \t
- 1\/2 cup chilled champagne<\/li>\r\n \t
- Optional: Fresh rosemary sprig and fresh or frozen cranberries<\/li>\r\n<\/ul>\r\n
Directions<\/h4>\r\nPlace sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries.","protected":false},"excerpt":{"rendered":"
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After working in hospitality for a decade, Lesley went on to report on the food industry for national, regional and local print and digital publications. Throughout her career, she\u2019s highlighted both famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her own cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados. When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-01 10:48:02","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. After working in hospitality for a decade, Lesley has reported on the food industry for national, regional and local print and digital publications for over 20 years.<\/p>\r\n<p>Throughout her career, she\u2019s highlighted famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados.<\/p>\r\n<p>When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home, and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/lesleyla","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lesleyballa","tiktok":"","youtube":"","location":"Seattle, Washington","school_and_year":"Ohio University","education":"<ul>\r\n<li>Ohio University, bachelor's in English<\/li>\r\n<li>Mt. Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling & Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine & cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. She\u2019s regularly contributed to local, regional and national print and digital publications as an editor and writer, including\u00a0<em>Resy<\/em>,\u00a0<em>Food Fanatics<\/em>,\u00a0<em>10Best<\/em>,\u00a0<em>Los Angeles<\/em>\u00a0magazine,\u00a0<em>Zaga<\/em>t and\u00a0<em>Eater<\/em>. 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Create a festive champagne bar with bottles of bubbly, plus mixers and garnishes so your guests can go wild with imagination."],"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7884"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=1825479"}],"version-history":[{"count":6,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479\/revisions"}],"predecessor-version":[{"id":1937567,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/posts\/1825479\/revisions\/1937567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/1831615"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=1825479"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=1825479"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=1825479"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=1825479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
How Much Champagne to Buy<\/h2>\r\nOne bottle of bubbly is enough for about eight cocktails, so know how many people are coming before you shop. Have a few extra bottles for those just-in-case moments, and be sure to include nonalcoholic champagne<\/a> as well. Here are a few ways to decorate champagne bottles<\/a>.\r\n\r\nRemember: Don\u2019t open all the bottles at once. Open a couple at a time, and use stoppers to make sure the champagne lasts after opening<\/a>. While it may seem fun to pop the cork like in the movies, make sure you don\u2019t pop someone\u2019s eye and learn how to open a champagne bottle the right way<\/a>.\r\nChampagne Cocktail Recipes<\/h2>\r\n\r\n\r\nMost people already know that orange juice and sparkling wine make a mimosa<\/a>, or that creme de cassis and Champagne is a Kir Royale<\/a>. But encourage your guests to go beyond the basics with other champagne cocktails<\/a>, like an elegant French 75<\/a> or this delicious pear and ginger sparkler<\/a>. Here's one based on a brandy old fashioned with some fizz:\r\nChampagne Cocktail<\/a><\/h3>\r\nIngredients<\/h4>\r\n\r\n \t- 1 sugar cube or 1\/2 teaspoon sugar<\/li>\r\n \t
- 6 dashes bitters<\/li>\r\n \t
- 1\/2 ounce brandy<\/li>\r\n \t
- 1\/2 cup chilled champagne<\/li>\r\n \t
- Optional: Fresh rosemary sprig and fresh or frozen cranberries<\/li>\r\n<\/ul>\r\n
Directions<\/h4>\r\nPlace sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries.","protected":false},"excerpt":{"rendered":"
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How to Create a Festive Champagne Bar for Every Celebration<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Create a Festive Champagne Bar for Every Celebration","description":"Bring on the bubbles! 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After working in hospitality for a decade, Lesley went on to report on the food industry for national, regional and local print and digital publications. Throughout her career, she\u2019s highlighted both famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her own cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados. When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-01 10:48:02","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/how-to-set-up-champagne-bar\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. After working in hospitality for a decade, Lesley has reported on the food industry for national, regional and local print and digital publications for over 20 years.<\/p>\r\n<p>Throughout her career, she\u2019s highlighted famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados.<\/p>\r\n<p>When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home, and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/lesleyla","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lesleyballa","tiktok":"","youtube":"","location":"Seattle, Washington","school_and_year":"Ohio University","education":"<ul>\r\n<li>Ohio University, bachelor's in English<\/li>\r\n<li>Mt. Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling & Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine & cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. She\u2019s regularly contributed to local, regional and national print and digital publications as an editor and writer, including\u00a0<em>Resy<\/em>,\u00a0<em>Food Fanatics<\/em>,\u00a0<em>10Best<\/em>,\u00a0<em>Los Angeles<\/em>\u00a0magazine,\u00a0<em>Zaga<\/em>t and\u00a0<em>Eater<\/em>. 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\r\n\r\nMost people already know that orange juice and sparkling wine make a mimosa<\/a>, or that creme de cassis and Champagne is a Kir Royale<\/a>. But encourage your guests to go beyond the basics with other champagne cocktails<\/a>, like an elegant French 75<\/a> or this delicious pear and ginger sparkler<\/a>. Here's one based on a brandy old fashioned with some fizz:\r\nChampagne Cocktail<\/a><\/h3>\r\nIngredients<\/h4>\r\n\r\n \t- 1 sugar cube or 1\/2 teaspoon sugar<\/li>\r\n \t
- 6 dashes bitters<\/li>\r\n \t
- 1\/2 ounce brandy<\/li>\r\n \t
- 1\/2 cup chilled champagne<\/li>\r\n \t
- Optional: Fresh rosemary sprig and fresh or frozen cranberries<\/li>\r\n<\/ul>\r\n
Directions<\/h4>\r\nPlace sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries.","protected":false},"excerpt":{"rendered":"
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- \r\n \t
- 1 sugar cube or 1\/2 teaspoon sugar<\/li>\r\n \t
- 6 dashes bitters<\/li>\r\n \t
- 1\/2 ounce brandy<\/li>\r\n \t
- 1\/2 cup chilled champagne<\/li>\r\n \t
- Optional: Fresh rosemary sprig and fresh or frozen cranberries<\/li>\r\n<\/ul>\r\n
Directions<\/h4>\r\nPlace sugar in a champagne flute or cocktail glass; sprinkle with bitters. Add brandy; top with champagne. If desired, top with rosemary and cranberries.","protected":false},"excerpt":{"rendered":"
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