How to set up a mocktail bar

Pick two drinks, not five

Two drinks plus water is the sweet spot. More choices slow down the line and mean more half-empty bottles at the end of the night. Pick one bubbly drink and one fruity or creamy one so there's real contrast.

In cold weather, make one of them warm. A slow cooker of spiced cider next to a cold sparkling drink covers everybody.

Figure out how much to make

Plan on 2 drinks per guest in the first hour and 1 per hour after that, at about 5 ounces each. For 25 guests over 3 hours, that's 100 drinks, or about 4 gallons. Use the party calculator to get the numbers for your guest list, and add 25% if it's a hot day or an outdoor party.

What you need

• Two drink dispensers or large pitchers, one per drink
• A bucket of ice with a scoop (1 pound per guest)
• Sparkling water or ginger beer on ice, if a drink gets topped with bubbles
• Glasses or sturdy cups, 1½ per guest
• Small bowls for garnishes: citrus wheels, herbs, berries
• Cocktail picks or small tongs
• A menu sign naming each drink and what's in it
• Napkins and a small trash bin nearby
• A pitcher of water with cups

Want this as a printable checklist? It's coming in the free party planner.

Lay out the table in this order

1. Glasses at the start, so guests grab one first.
2. Ice next, so it goes in before the drink.
3. Drink dispensers in the middle, with the menu sign right behind them.
4. Bubbles after the dispensers, for topping off.
5. Garnishes near the end, where people slow down anyway.
6. Napkins last, then the trash bin just past the table.

Pull the table a little away from the wall if you can, so people can reach it from both sides. Put it away from the food so the drink line doesn't block the buffet.

Make-ahead timeline

• 1 week beforeBuy glasses, dispensers, and shelf-stable ingredients. Order anything you're shipping.
• 2 days beforeMake simple syrups. Buy fresh fruit and herbs.
• The day beforeJuice citrus, mix the drink bases, and refrigerate. Make an ice ring if you're using one. Print the menu sign.
• Morning ofSlice garnishes and store them covered in the fridge. Buy the ice.
• 1 hour beforeSet up the table, fill the ice bucket, and pour the bases into the dispensers.
• As guests arriveSet out the garnishes and open the bubbles.

Small touches guests notice

• Label anything with caffeine, nuts, or common allergens on the menu sign.
• Offer a non-alcoholic sparkling wine for toasts, so everyone has something special to raise.
• Use real glassware if you can. A mocktail in a nice glass feels like a real drink.
• Skip the speeches about why there's no alcohol. A great drink speaks for itself.

What you'll need

• Glass drink dispensers, set of 22 gallons each, with stand
• Insulated ice bucket and scoopKeeps ice solid for hours
• Garnish tray with lidKeeps cut fruit fresh on the table
• Reusable cocktail picksGold or bamboo

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