Prosecco bar at Sotto 13

Prosecco bar at Sotto 13

Whether you’re getting married in Los Cabos or Louisiana, you’re going to want to offer your guests a few drinks. And bar costs taking one of the deeper dings out of a wedding budget, you’re also going to want to keep an eye on costs.

So when our friends at Sotto 13, a romantic new restaurant in Manhattan (wood-fired pizzas, stunning risotto) told us about their newest brunch offering, a DIY Prosecco Bar, we knew they were onto something big.

Brunchers get a bottle of prosecco and a tray of five mixers, including fresh juices (lychee, blood orange) and liqueurs. They can toss in treats like candied ginger and fresh berries, then stir up their own creations.

Here’s how to customize the idea for your wedding: Set up a DIY bar with bottles of bubbly on ice (use any kind of sparking wine), carafes of mixers that suit your locale, and bowls of toss-ins. Be sure to label everything; if you want to get fancy, provide the provenance (Hawaiian Crown “Sweet Gold” pineapple, Kunia). And don’t forget the stirrers ; good straws will do.

We’ve come up with a few ideas for custom bubbly bars, based on popular wedding destinations. Add your own favorite flavors, and have fun!

New England: Blueberries, fermented cider, apple bitters, cranberry juice

Southern U.S.: Peach slices, watermelon juice, bourbon-soaked sugar cubes, mint leaves

Great Lakes: Cherries, dark stout, elderberries, pear liqueur

California: Strawberry puree, citrus juices, pomegranate liqueur, figs

The Caribbean: Dark rum, guava nectar, mango slices, papaya juice

Hawaii: Pineapple juice, light rum, coconut water, passion fruit syrup

Mexico: Tequila, agave nectar, Damiana, prickly pear puree

 

 


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