Don't drink and drive.
After the vows, it’s time to mingle with guests, so plan a classy cocktail hour. Let your warm mood sizzle with a classical guitar and steamy Latin music.
Mirrors and candles will reflect your loving mood, so place them throughout the reception hall.
A mirror image.
For a sensuous pause before a high-energy party, have a small jazz quartet set the tone with a wine and micro-beer tasting, served with cheese selections.
Make it special.
Make a limited bar interesting by offering your favorite wines and micro-brews. Mix it up with a few specialty drinks that are uniquely named just for your wedding.
Be budget conscious.
Rather than a pricey, all-night, open bar, give your guests generous options that aren’t budget-breakers. Serve specially priced, locally made wine and beer and a ready-made cocktail made with premium vodka.
Do your homework before you collaborate with your caterer. Research case prices and ask if you can have a special occasion wedding label put on each bottle of wine or beer.
For an ideal dining experience, pair the perfect vintage with each course offered. Your guests will notice this special touch.
You’ll need one bartender for every 100 guests. Hire experienced professionals who are able to tactfully refuse service to over-indulged or under-aged guests.
Pop the cork!
Be sure that your caterer allows you to bring in wine with personalized wedding labels and ask if there is a cork fee.
Plan safe travel ideas for guests and offer late-night snacks about an hour before the reception is scheduled to end. Set up the service and someone to make an announcement.
A late-night coffee/tea service has become popular and guests will appreciate this thoughtful gesture prior to their drive home.
Set up a special table with festive favors along with canapés or veggie pizzas for the guests to snack on throughout the evening.
Combine the chicness of champagne with a cocktail edge by serving mimosas, a drink composed of three parts champagne and two parts thoroughly chilled orange, peach or pear juice (orange is most common), served in tall champagne flutes. (Also cuts down on the number of bottles of champagne needed, and therefore costs).