Nothing says culturally enforced festivity like a flute of sparkling wine.
One of the first lessons I learned about entertaining as a twentysomething upstart was the importance of the welcome drink. The good host, my older mentors demonstrated time and again, connects a freshly poured glass with each newly arrived guest as quickly as he can. This is because entering someone’s home, particularly for a special occasion like a dinner or party, can be a stressful affair.
Assuming a well-stocked bar and basic know-how, the individualized approach is simple enough to pull off—to a point. Taking drink orders for eight diners or even 15 intimate cocktail minglers, spread over a gracious arrival window, is doable. But beyond that? Once you’re simultaneously preparing a sit-down Thanksgiving feast, or hosting the sort of bustling soiree especially common around the holidays? The drinks have got to be hands-off—guests will need to hydrate themselves.
However, just because I’m going to excuse you from spending the entirety of your evening shaking up Martinis doesmean your beverage service must be limited to wine and beer, or regress to a sticky “bar” strewn with cups, half-empty bottles of flavored vodka, and absolutely no mixers. There is a more elegant, and still quite affordable, solution! This season, join me in toasting the bubbly, easy-living delights of the Holiday Champagne Bar.
like a flute of sparkling wine. What I should convey to you, though, is that unless you know a guy, said wine shouldbe actual Champagne. As you begin to curate your bar, the first step will be to solicit your local shop for their options in prosecco or, my favorite, cava. These are as a rule cheaper and often as good as or better than the French stuff.
Now that you have the fizz, you need some basic gear to channel it where it belongs. You could go the plastic route (
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