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I tried expensive bottles at first and nobody could tell the difference once juice hit the glass. Save the good stuff for sipping and grab these for mixing.
















Not all juice works. I learned this after a cranberry juice disaster that tasted like cough syrup mixed with champagne. These four are the ones people actually pour.
















I broke two crystal flutes at my first mimosa brunch and spent the rest of the morning sweeping glass off the patio. These hold up to real life.
















The fruit is what makes people pull out their phones and photograph your bar. Without it you just have bottles on a table. With it you look like you planned for weeks.
















Bottles on a table look messy and people hesitate to pour from someone else's nice bottle. Pitchers signal ‘help yourself’ and keep the bar looking clean.
















Without labels, people stand there asking ‘what’s in this one?' and suddenly you're a bartender again. A few signs set everyone free and keep you on the couch.
















Warm champagne at 11am is a crime. I served it once without a plan and watched people politely sip lukewarm bubbles. Never again.














