Bottomless Recipe

Chill Prosecco and all juices in advance; keep bottles of Prosecco on ice in an insulated tub during service. Place chilled juices and purées in easy-access pour pitchers or dispensers labeled for each flavor.

Fill a service bucket with cubed ice and arrange additional ice bins for mixing. Place glassware and garnish tray within reach of the service area.

Keep well vodka, sodas and mixers stocked and within arm’s reach. Have a jigger and bar spoon available for measured pours when requested.

Standard Mimosa (orange, grapefruit, cranberry)

Pour about 3 oz (90 ml) chilled juice into a champagne flute, then top with 4 oz (120 ml) chilled Prosecco. For orange and grapefruit use their respective juices; for a Cranberry Mimosa use cranberry juice. Gently stir once with a bar spoon if needed. Garnish with a thin orange or grapefruit wheel for orange and grapefruit mimosas; no garnish needed for cranberry unless requested.

Bellini (peach)

Add 1.5 oz (45 ml) peach purée to a champagne flute, then slowly top with 4 oz (120 ml) Prosecco. Stir gently to combine. Garnish with a small slice of fresh peach or a mint sprig if available.

For bottomless service, pre-fill pitchers with juice (do not add Prosecco) so guests can be served quickly; always add Prosecco to the flute at point of service to maintain bubbles.

Prepare a batch Bloody Mary mix in a large pitcher or dispenser for speed, combining: 1.5 liters tomato juice + 6 tbs Worcestershire sauce + 4 tbs prepared horseradish + 6 tsp hot sauce (adjust to heat preference) + 3 tsp kosher salt + 3 tsp freshly cracked black pepper + 6 tbs fresh lime juice. Taste and adjust seasoning. Keep chilled.

To build an individual Bloody Mary: fill a highball or rocks glass with ice, add 2 oz (60 ml) well vodka, then pour 5–6 oz (150–180 ml) of prepared Bloody Mary mix. Stir gently to combine.

Garnish with a celery stalk and 1–2 cocktail olives. Offer extra horseradish, hot sauce, and lime wedges at the service station for guests who want more heat or acidity. Rim glass with celery-salt if requested: rub a lime wedge around the rim then dip in celery-salt.

Vodka Soda

Fill a highball glass with ice, pour 1.5 oz (45 ml) well vodka, top with 4–6 oz (120–180 ml) club soda, stir once, and garnish with a lime wedge.

Vodka Tonic

Fill a highball glass with ice, pour 1.5 oz (45 ml) well vodka, top with 4–6 oz (120–180 ml) tonic water, stir and garnish with a lime wedge.

Moscow Mule (served in a copper mug or highball)

Add 1.5 oz (45 ml) well vodka to a glass filled with ice, add 4 oz (120 ml) ginger beer and 0.5 oz (15 ml) fresh lime juice, stir gently and garnish with a lime wheel.

Vodka Cranberry

Fill a highball with ice, add 1.5 oz (45 ml) well vodka, top with 4–6 oz (120–180 ml) cranberry juice, stir and garnish with a lime wedge.

For cocktails that require triple sec or sweet & sour mix (e.g., Vodka Sour, Cosmopolitan-style variations), use 0.5 oz (15 ml) triple sec and 0.75–1 oz (22–30 ml) sweet & sour mix per drink, adjusting to taste.

Limit bottomless service to the purchased 2-hour window; track guest start times and politely stop service when time is up. Offer water and nonalcoholic options at all times.

Monitor guests for signs of over-intoxication and follow local laws and house policy regarding refusals. Keep an eye on pour sizes: standard pours above are recommended for consistent consumption and safety.

Keep garnishes fresh: replace cut citrus and celery regularly and discard after 2–4 hours of sitting out. Keep juices chilled and covered when not in use.