Kombucha & Pressed Juices Recipe
30-minute welcome reception with your choice of kombucha & pressed juices or beer & wine.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Kombucha station
Pressed juice station
Beer & wine alternative (optional)
Garnishes & accoutrements
Setup & service tools
Method
Kombucha station
- 1
- 2
Display
Arrange the chilled bottles upright in the insulated ice bin. Use the small laminated flavor labels to identify flavors (place labels facing guests). Keep the ice replenished from a spare cooler or ice supply throughout the 30-minute reception.
- 3
Service
Provide reusable glassware or compostable cups (25 pieces) beside the kombucha bin. Staff or self-serve: if self-serve, ensure tongs are available to pick up garnishes and encourage guests to lift bottles from the ice tub and open themselves; if staffed, server pours kombucha into glassware and offers a garnish (see Garnishes section).
- 4
Notes
Label kombucha with a brief allergen/contents sign (e.g., 'Kombucha: fermented tea; trace alcohol possible; caffeine varies by flavor'). Keep one opened bottle chilled and rotate back into ice if using to top up dispensers/pitchers.
Pressed juice station
- 5
Chill & portion
Chill the 6 liters of cold-pressed juice to 4°C / 39°F ahead of time. Just before service, pour each variety into the beverage dispensers (3 pieces) — aim for roughly 2 liters per dispenser, leaving room to avoid spills.
- 6
Placement & labeling
Place the 3 dispensers on the service table with a 5 kg ice surround (ice packed around bases or in shallow pans) to keep juices cold. Add clear labels naming each variety (Green, Citrus, Beet) and a short allergen note (e.g., 'Beet: earthier flavor; contains root vegetables').
- 7
Refills & backups
Keep the 2 labeled pitchers or spare bottles filled with the same juices as hot refills/replacement so dispensers can be topped without interruption. Staff member should check levels at 10 and 20 minutes into the reception and top up as needed.
- 8
Serving
Guests self-serve by using the spouts into glassware (recommended 240–300 ml pour). Provide tongs for garnishes and napkins nearby. Encourage guests to try small pours (sample sizes) to taste multiple varieties.
Beer & wine alternative (optional)
- 9
- 10
Service items
Place a corkscrew / bottle opener at the beer & wine area. Provide the same glassware or disposable cups as for kombucha/juices, and label clearly 'Alcohol' so guests are aware of the option.
- 11
Responsible service
Assign a staff member to monitor alcohol service: limit to one standard drink per guest if required by event policy, and clearly mark the beer & wine area. Keep water available as well.
Garnishes & accoutrements
- 12
Prep garnishes
Wash all produce thoroughly. Slice 6 lemons and 6 limes into wheels (about 20–24 wheels total). Slice 2 cucumbers into thin rounds (about 30 slices). Place ginger slices (200 g jar) in a small dish with a spoon for guests to add. Arrange mint sprigs (24) in a small glass of cold water to keep fresh.
- 13
- 14
Glassware & napkins
Stack 25 glassware pieces or compostable cups near each station. Place paper napkins and optional straws (25) within easy reach of guests.
- 15
Signage
Place small signage (3 pieces) that identify flavor names, note allergens/ingredients (e.g., 'Contains beet', 'Fermented tea - trace alcohol/contains caffeine'), and indicate which station contains alcohol if the alternative is provided.
Setup & service timeline
- 16
- 17
30–45 minutes before guests arrive
Bring service table(s) and linen to the setup location. Place insulated ice bin(s), beverage dispensers, chill buckets and trays on the table. Set out signage, glassware (25), napkins, tongs, trays and waste/recycling bin.
- 18
- 19
During the 30-minute reception
Staff duties: one attendant to monitor levels and refill dispensers/pitchers (check at two 10-minute intervals), one attendant to tidy glassware and recycling. Keep ice topped up, replace empty bottles/pitchers from coolers, and refresh garnishes if needed.
- 20
Post-event (immediately after)
Collect used glassware, empty and rinse dispensers and containers. Consolidate recycling and waste into labeled bins. Wipe and sanitize the service table and return unused beverages to chilled storage if unopened. Inventory leftover quantities and note for next event.
- 21
Health & safety reminders
Staff should wear disposable gloves when handling garnishes or pouring. Post allergen signs clearly. If kombucha is served, indicate that fermented beverages can contain trace alcohol. Keep water available and monitor any guests choosing alcoholic options.