There’s nothing quite as festive as Champagne — take your wedding bubbly to the next level with a spectacular Champagne bar that allows guests to create their own sparkling cocktails. Whether you’re hosting 25 guests or 250, these showstoppers are sure to keep the fun flowing all night long. Use these Champagne bar ideas to inspire a bubbly station that puts the perfect finishing touch on your big day.
Set the Stage for the Champagne Bar
Keep your guests flowing to your bubbly bar by designing a setup that’s easy to use. For the most dramatic display, use risers to create multiple levels — you might put Champagne bottles on the top, mixers in the middle, and garnishes on the bottom.
Keep Champagne flutes at either end of the table, where they’re less likely to be bumped. If you’re hosting a large wedding, keep traffic flowing smoothly with a buffet-style layout where guests pick up a champagne glass at one end, pour a drink, add in mixers, and finish by mixing in fruit and herbs at the other end.
Choose the Right Champagne
In general, dry Champagne or sparkling wine is the best choice for a bubbly bar — the low sugar content balances the sweetness of the mixers. Some of our favorite brut Champagnes include Montaudon Brut, Marie de Moy Grand Cru, and Charles Coquet L’Elegant Grand Cru. If you are looking to make a visual impact, grab a bottle a 1.5l of Moet & Chandon Imperial Brut.
You can also opt for sparkling wine such as Cava or Prosecco. Both are dry styles and great for adding mixers. Sparkling wine from California is also a great option. For a pop of color, add a pink or rosé Champagne or a varietal with a stunning bottle design.
Top Sparkling Wines for Weddings
Select Liquid Mixers
It’s easy to go overboard with liquid mixers, there are so many options out there to choose from. We recommend sticking with two or three options for easier refilling and to not overwhelm your guests. For an elevated fruity twist, try blood orange juice, peach puree, or apricot nectar. If you’re after a bit of boozy fun, try pomegranate liqueur, Chambord, or cognac.
Fan Favorite Fruit Mixers
Freshen It Up with Fruit and Herbs
Cut fresh fruit and herbs to instantly elevate your bubbly bar, providing a burst of color and freshness. Choose items that complement the flavors of your liquid mixers: mint leaves pair well with lemon and raspberry, while basil brings out the flavors of strawberries and watermelon. If you’re skipping the liquid mixers, any fresh fruit goes — you can’t go wrong with peaches, mangoes, pineapple, orange, or pomegranate seeds.
Cool Off with Frozen Treats
If you’re holding a warm-weather wedding, take your champagne bar to the next level with frozen treats. For a relaxed outdoor wedding, pop individual frozen fruit bars into Champagne flutes for a charming twist. If you’re aiming for timeless elegance, set out small scoops of sorbet for a refreshing twist on classic Champagne cocktails. Try pairing rosé Champagne with raspberry sorbet for a touch of sweetness, or pair a dry brut Champagne with a bright lemon sorbet.
Keep It Cool
No one wants to drink lukewarm Champagne — keep your bubbly cool and crisp by putting it on ice. The same goes for fresh fruits and mixers. Integrate the ice into a stunning table setup that matches your wedding theme. For a rustic wedding, use distressed metal bins and buckets; for a farm wedding, use an antique wheelbarrow. If you have the budget, hire an ice sculptor to make containers out of ice.
Add Thematic Finishing Touches
Integrate your bubbly bar into the overall theme of your wedding with small decorative elements. Tie a matching ribbon or twine knot around each champagne flute, or scatter confetti between the garnish containers. Add a sequined tablecloth or vases of fresh flowers, or make your guests feel welcome with handwritten chalkboard signs.
A beautiful bubbly bar keeps the Champagne — and the conversation — flowing all night. Whether you're setting up an adorable Champagne station or a scene-stealing ice bar, the extra effort is sure to amp up the fun for your wedding guests.
