HOLIDAY BUBBLY BAR DIY- MIMOSAS & BELLINIS, NONALCOHOLIC
No matter what time of year it is, bubbles are always a great idea, especially during the holidays! Here is my guide on how to build your DIY Bubbly Bar. Mimosas & Bellinis, or Nonalcoholic version.
Yield: 5-8
Holiday Bubbly Bar- Mimosas & Bellinis, Nonalcoholic
No matter what time of year it is, bubbles are always a great idea and especially during the holidays!Bubbly Bar+ Mimosas & Bellinis, or Nonalcoholic version.
Ingredients
Fruit Puree
- 2 cups sugar
- 1 cup water
- 1 (16-ounce) bag of frozen peaches
- 1 (16-ounce) bag frozen strawberries, thawed
- 1 (16-ounce) bag frozen blueberries or blackberries, thawed
- 3 to 6 (750-ml) bottles Prosecco or Cava, chilled. (or La Croix or club soda if nonalcoholic)
- Fresh orange peel twits, strawberries, raspberries, or blueberries skewers.
Bubble Bar Ideas
- Table
- Fruit puree
- Fruit, for garnish
- Herbs, optional garnish
- Glasses
- Jars or small wine carafe
- Bowls for garnishes
- Ice bucket
- Labels or signage for your juices (I used paper bag cut into strips and a marker with twine)
- Music, candles, and flowers (for ambiance!)
Instructions
- Make simple syrup. Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Let cool slightly.
- Puree the desired fruit and orange peel in a blender with 1/2 cup of the sugar simple syrup until smooth. Strain through a fine-meshed strainer and into a mason jar or bowl.
- Cover and refrigerate.
- Rinse the blender and repeat the process with other remaining fruits, using an orange peel each time. I like to make at least 3 different purees.
- Refrigerate
- For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute or small wine. Slowly pour enough Prosecco or Cava into the flute to fill. Gently stir to blend. Garnish fruit twists or berries.
What You
- Table: An end table, console table, or a cardboard table with a table cloth or fabric.
- Fruit puree
- Fruit, for garnish
- Bowls for garnishes
- Herbs, optional garnish
- Glasses
- Jars or wine carafe to hold puree
- Napkins or fabric for the color
- Ice bucket or any bowl, or vessel that will hold a bowl of ice water to chill the bubbles.
- Labels or signage for your juices (I used a paper bag cut into strips and a marker with twine)
- Music, candles, and flowers (for ambiance!)
- A tray of any kind, cutting board, or piece of wood.
Notes
- Use any type of fruit you like and make as many purees as you'd like. One is just fine!
- You can also use fresh fruit instead of the frozen listed above. Also consider grapefruit, orange, and mango.
- Do-Ahead Tip: The fruit purees can each be made 2-3 days ahead. Cover separately and refrigerate. They may thicken so stir in water to loosen if necessary.
- Set up the bar a day or two ahead of time if desired.
- You can average about 4-6 mimosas per 1 - 750 bottle of sparkling wine, depending on your ratio. I don’t like mine too sweet, so I’m more of a 2 parts sparkling to 1 part juice fan (sometimes even 3 parts bubbly to 1 part juice).
- Plan on about 1 bottle for every 2-3 people (but you know your guests;).
Calories vary based on added ingredients.