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Gino Spano

 Tags: Catering Trends

Everybody loves mimosas. It’s one of the coolest catering trends right now. They’re light, they’re refreshing, and they taste delicious. Instead of mixing mimosas ahead of time, let guests help themselves to a bubbly cocktail from your gorgeous mimosa bar. 

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Here’s how to create the ultimate mimosa bar.

Set the Table

Presentation is key. The table should be set in a way that leaves all the ingredients accessible for guests while allowing them to keep moving down the line. Set the table in sequence, starting with flutes and juices before moving on to garnishes and napkins. If you’re using a sugaring station, be sure to place it near the start of the line to give guests the opportunity to sugar their glasses before filling it with champagne and juice. 

Make sure you have enough champagne glasses for everybody. Extra juices and garnishes can stay cool in a fridge until they’re needed. Arranging the table in a way that’s spacious and orderly gives guests room to prepare their drinks without the clutter.

Build the Backdrop

No bar is complete without the right backdrop—it brings the entire scene together. Whether you’re adding greenery or a neon sign to the wall, see how you can work the look of your mimosa bar into the theme and event space without one aspect overpowering the other. Flowers, chalkboards, and banners are complementary details that set the stage for the bar.

Add a Decorative Touch

It’s time to add a personal touch. Tie the décor into the event theme: Hang tissue paper tassel garlands in matching colours, wrap ribbon around bottles of bubbly, and stage large letters, spelling out “bar” around the table. Leave charms for flutes so people don’t confuse their glass with another person’s drink, and place them near straws and napkins arranged at the end of the table.

Prepare the Juices

Give guests choices by displaying several juices on the table. Make sure the classic orange juice is available but offer additional flavours too. Strawberry, peach, mango, pineapple, and pomegranate are just a few examples of tasty mimosa alternatives.

Pour juices into clear carafes, clearly labelling each one. Use matching carafes for uniformity and choose flavours based on your own tastes.

Leave Out Garnishes

Garnishes are fun, tasty options to add to drinks. Cut slices of fresh fruit and leave them in bowls for a sweet option. Citrus, berries, and scented herbs are great options. Offer guests edible flowers—check in with the grocer at your local supermarket to confirm which ones are okay to eat.

Create a Sugaring Station

Guests can coat their glasses with something sweet. Place two bowls, one filled with sugar and the other with water or lime juice—on the table near the champagne flutes. Guests can dip their glasses prior to filling them with champagne and juice.

Chill the Champagne

This is arguably the most important part of the table—whether you serve the traditional French champagne or a sparkling variety. Have a couple of bottles chilling in an ice bucket at the starting point of the table. To avoid bottles from getting warm or crowding the space, leave additional bottles chilling in the fridge until they’re ready to be opened.

You could choose to stick with one brand or offer a few different kinds, letting guests choose between dry and sweet flavours. If you’re unsure how to gauge the number of bottles you’ll need, the best rule of thumb is to divide your guests into groups of four and add a bottle for each quartet.

With the bar taken care of, look for more tips for planning a stress-free social event.




Gino Spano

Starting with roots in a kitchen at 14 years old, he worked his way up the ranks and by the young age of 17 was responsible for daily events of 50 to 600 people. Gino continued to use his talents to work in catering, banquet and restaurant kitchens across the GTA. His love for Italian, French and Asian cuisine paired with his wide variety of knowledge brought him success in his new venture at Seventh Heaven in 2001. Over the past 12 years, he has cooked many meals for social events, corporate events and government officials. His love for new challenges brought him into corporate sales where he and the Seventh Heaven team won Best Catered Event for Canadian Linen’s “The Great White North” – Facility Grand Opening in 2009.
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