The art of toasting: Unique drink station ideas for holiday parties

Planning on hosting a holiday party? No Santa-rific shindig would be complete without an assigned area for libations, otherwise known as a drink station. Even more than your table centerpiece, this section of your gathering space could be a major focal point for guests, which is why it’s smart to carefully plan your beverages and how they will be served.

“A drink station is a designated area at your event or party where guests can serve themselves or be served a selection of beverages — both alcoholic and non-alcoholic,” says Ryan Abney, founder/principal designer with RA Event Design. “It helps manage the event flow and encourages mingling, also allowing hosts to stay out of the kitchen or bar area and spend more time enjoying their guests.”

Put another way, it’s a fun method to “break the ice” among attendees as well as showcase your premium spirits in a festive and engaging manner.

An ideally placed drink station should be easily spotted and accessible. Experts recommend keeping it separate from your food stations for better crowd flow.

“You want your guests to enjoy the experience through an entire space versus being in one concentrated crowded location,” says Jane Monroe with Embrace the Grape Beverage Catering.

Unlike a typical “bar,” refreshments at a drink station are often pre-set and may have some DIY elements included for customization of the drinks, including garnishments.

“An effective and attractive drink station should include a few essentials to ensure both style and function. A thoughtfully displayed menu can help guests navigate their options. Your station should include seasonal or themed decor, proper glassware, and a balanced selection of alcoholic and non-alcoholic beverages,” recommends Stephanie Hodge, owner of Bar Savvy. “Garnishes, such as citrus slices, herbs, or festive treats, should be readily available as well.”

Katie O’Donnell, vice president of brand development at Tequila Tromba, also advises having a shaker, ice bucket, bar spoon, straws, stirrers, and napkins on hand.

“Place your beverage vessels and glassware at a slightly elevated height from the base of your table to make access easier and quicker for guests,” suggests Apryl Roberts, owner of Apryl Roberts Productions. “Position garnishments at one end of your counter or bar so as not to create a line bottleneck. Try incorporating signage and mock-up samples of drinks if you are utilizing DIY elements.”

Help-yourself drink stations are better for smaller, more intimate gatherings, allowing guests a chance to play bartender. But for larger-scale parties with a higher guest count, it’s wise to enlist a professional bartender.

“This not only prevents congestion but also ensures that drinks are consistently prepared and replenished throughout the night,” Hodge continues.

Here are several drink station themes and beverage options to consider offering at your holiday party:

• A self-serve hot chocolate bar. “Set it up with festive mugs, and offer a few variations of hot chocolate — such as peppermint, classic, and Mexican spice. For adults, include liquors like urban, Irish cream, or rum cream,” recommends Hodge.

• Merry mule station. Create a build-your-own it mule bar featuring vodka, ginger beer, lime, cranberries, and copper mugs. “Offer variations like an apple mule or a pomegranate mule with fresh herbs like mint or rosemary,” Abney says.

• Tinsel and tequila drink station. “Decorate the station with tinsel and snowflake garnishes, featuring an overarching blue theme for the colder months. To create an interactive element, a DIY rim station with ingredients like edible glitter, salt, and sugar adds a little something extra,” advises O’Donnell.

• Holiday brunch bloody mary bar. “This is ideal for daytime celebrations or Christmas morning gatherings. Start with a selection of vodkas, or go bold with gin and tequila options for a twist,” Hodge adds.

• Base spirit beverage buffet. “It’s fun to get creative around a single base spirit. For example, start with a couple of premium, local, or craft-inspired gins. Next to them, offer simple syrup, honey, agave, or maple syrup along with Tuaca & Licor 43,” Monroe says. “In the sour category, I’d offer lemon, lime, grapefruit, or vinegar. For the bitter category, provide Campari Liquor, Angostura Bitters, and one or two infused bitters. Then, just to lighten the drink, offer club soda, Fresca and/or Sprite or even cucumbers, fresh herbs, and pomegranates to give it holiday festive panache.”