Chill sparkling wine and all juices thoroughly (several hours or overnight). Place juices in clear pitchers over a small amount of ice to keep cold without diluting; keep the sparkling wine separate and chilled in an ice bucket or cooler.

Set up station

Arrange champagne flutes, juice pitchers (orange, grapefruit, peach), a bottle opener (if needed), and fruit garnishes. Label each pitcher so guests know their options.

Traditional mimosa (served per glass)

For each serving: pour about 90 ml (3 fl oz) chilled sparkling wine into a flute, then top with about 60 ml (2 fl oz) fresh orange juice for a balanced 3:2 ratio. Gently stir once if needed. Garnish with an orange wheel or a few berries.

Variations (grapefruit & Bellini)

Grapefruit Mimosa: use grapefruit juice instead of orange (same ratio). Bellini-style: spoon 30–45 ml peach nectar into the flute, then top slowly with sparkling wine (about 120 ml) and gently stir to combine. Offer ratios and small recipe cards so guests can mix their preferred strength and sweetness.

Refills & pacing

Keep sparkling wine chilled and replenish juices as needed. Provide water and food nearby to help guests pace; remind guests to pour responsibly if staff supervision is required.

Bloody Mary Station

Prepare base Bloody Mary mix

In a large pitcher or dispenser, combine tomato juice (3 liters), Worcestershire sauce (60 ml), prepared horseradish (90 g), hot sauce (30 ml), fresh lemon juice (120 ml), 30 g celery salt, and 30 g coarse black pepper. Stir thoroughly to homogenize. Taste and adjust seasoning: more horseradish for heat, more lemon for brightness, more Worcestershire for umami. Keep chilled.

Set up station

Arrange vodka (chilled), the prepared Bloody Mary mix in a dispenser, ice bin, rimming salt, garnishes (celery, pickles, olives, bacon, lemon/lime wedges), optional add-ins (pickle juice, olive brine) and long spoons. Provide highball glasses and small cards with suggested build proportions.

Rim glasses (optional)

To rim a glass: rub a lemon wedge around the rim, then dip into a shallow plate of rimming salt or seasoned salt. Set rimmed glasses aside on a tray.

Standard pour

For each serving: fill a highball glass with ice. Add 60 ml (2 fl oz) vodka, then top with about 180–240 ml (6–8 fl oz) of the Bloody Mary mix depending on desired strength. Stir gently with a long spoon to combine. Garnish with a celery stalk and a lemon wedge; offer additional garnishes for guests to customize.

Build-your-own tweaks

Provide small bottles of pickle juice, olive brine, clam juice, extra hot sauce, and horseradish so guests can adjust flavor. Recommend small additions (5–15 ml) to avoid over-seasoning. Encourage tasting between adjustments.

Refills & safety

Keep vodka and mix chilled and replenish ice and garnishes regularly. Encourage responsible consumption and provide water and food options nearby; clearly label alcohol strength and any spicy/seafood components.

Serveware & Tools

Arrange glasses, pitchers, dispensers, ice bins, utensils and garnish trays in a logical flow: glasses first, then juice/mix dispensers, then vodka/bottles (for Bloody Marys), then garnishes. Keep staff or a designated attendant nearby to assist during busy periods, refill supplies, and monitor responsible service.