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The perfect champagne bar – in just 5 steps

In 5 Schritten zur perfekten Sekt-Bar

Darlings, we did it. We have come to the end of a crazy year. Yay!

Even though we are celebrating the turn of the year in a smaller circle this time, we are determined to say goodbye to 2020 with dignity. After all, we do not want to be resentful. Or, to quote John Maynard Keynes:

My only regret in life is that I didn’t drink enough champagne.

So, what could be more suitable for this year's New Year's Eve party than a champagne bar? Of course, you can also turn it into a sparkling wine bar or a prosecco bar, just as you like. It all depends on the bubbles and the promising pop when uncorking the fine delicacies.

A champagne bar is the highlight at every party and has many advantages.

  • The bar gives your party a glamorous look.
  • Bubbly sparkling wine, fruit, toppings: it's full of delicious surprises. 
  • Guests can serve themselves and combine the ingredients to their own taste.
  • If you stock the bar properly, the drinks won't run out all evening.
  • A champagne bar can be perfectly prepared and is accordingly stress-free.
  • And the best part: you have more time to enjoy New Year's Eve .


Ready to go? We show you how to set it up!

Creating a fantastic champagne bar in 5 easy steps.

1. Location.

Choose a central, easily accessible spot for the champagne bar. It is the heart of your party and does not have to hide. The kitchen counter or a high side table is perfect.

2. Stock up.

Get especially pretty bottles of champagne, sparkling wine or prosecco (with or without alcohol) and place a selection in a large cooler filled with ice. Place more ice cubes in the freezer. Supplement the range with spirits (gin, vodka ...), syrup (e.g. elderflower, roseflower) and high-quality juices (cranberry, orange...). Fill juices into a large FLSK, so that they do not disturb the appearance and stay chilled.


3. Pimp it.

Put the toppings for pimping the drinks in small bowls. The more creative, the better.

  • Fruits: Raspberries, strawberries, blueberries, pomegranate seeds, orange fillets. 
  • Botanicals: Thyme twigs, rosemary twigs, mint, juniper berries, anise stars, cinnamon sticks, ginger slices.
  • Premixed ingredients from the FLSK: e.g. fruit puree which is filled up with sparkling wine into a punch (see recipe below).
  • Sorbet: Placed in the muki, homemade or purchased sorbet stays nice and cold and guests can pour sparkling wine over it for "Champagne Floats".

4. Tablewear.

Finally, the finely polished champagne flutes and goblets. Do not forget straws for lipstick lovers!

5. Structure.

To give your champagne bar a more structured look, you can arrange the different ingredients on small trays, wooden plates or boards made of slate or marble. You can finish the bar off with a decoration of flowers and golden confetti.

Bar Gläser

Your guests will love this special recipe for the champagne bar:

Mimosa de luxe mit Pfirsich & Cranberry

You'll need:

  • 100 g cranberries 
  • 2 tsp grated orange peel 
  • 2-3 tbsp orange juice 
  • 1 canned peach, cut into pieces 
  • 1-2 tsp maple syrup 
  • Lemon juice (optional) 
  • 1 bottle of champagne or sparkling wine to fill up with


  1. Preheat the oven to 200 degrees convection. 
  2. In an oven-proof form mix well cranberries, orange peel, 2 tbsp. orange juice, pieces of peach and 1 tsp. maple syrup. 
  3. Bake for 15-20 minutes until the cranberries crack open and everything is slightly bubbling. 
  4. Allow to cool down a little and blend in a mixer. Add more orange juice if necessary to achieve the desired consistency. Season to taste with lemon juice and maple syrup. 
  5. Strain through a fine sieve into the serving bowl and let it cool down. Place at your champagne bar.
  6. Mixing advice: Pour 2 tbsp. fruit puree into a glass, fill up with champagne and stir well.

a good story has never started with someone sipping a glass of water. So pop some champagne bottles, celebrate and let 2021 begin. To us!