Welcome drinks, picked for your party
The first drink sets the evening.
Tell us the occasion, the season and the headcount. We hand you the drink, the jug recipe for that many people, and its alcohol-free twin.
Find my welcome drinkThree questions. No sign-up. Colour only in the glass.
How it works
Three questions, one jug, twenty seconds a glass.
Every recipe is written for the door: what goes in the jug the day before, what goes in the glass when the bell rings.
Say who is coming
The occasion, the season and how many. The finder does the rest, including a quarter of the glasses without alcohol if you want them.
Make the jug
Quantities to the litre and the bottle, with a 15% spare built in. Fizz never goes in the jug; the maths tells you what waits in the fridge.
Pour at the door
Ice, jug, top, garnish. Nobody shakes anything while people are taking their coats off.
By occasion
A tray for every kind of door.
Pick the party and we shortlist three. Each opens the finder with the occasion already chosen.
Weddings and celebrations
Flutes, fizz and something that photographs. Kir royale, French 75, Bellini.
Open the finderBig parties
Forty people, one jug. Spritz, sangria, mule, and enough ice.
Open the finderDinner parties
Eight around a table. A sour, a kir, something that sharpens the appetite.
Open the finderWinter holidays
Mulled wine on the hob, horchata in the fridge, kir royale for midnight.
Open the finderGarden parties and summer days
Long, cold and low in alcohol. Elderflower, cucumber, grapefruit.
Open the finderBrunch and daytime
Daytime drinks that do not end the day. Bellini, cucumber cooler, grapefruit spritz.
Open the finderThe twelve
Every drink on the site, in one row of glasses.
Aperol spritz
Bitter orange, prosecco and soda over ice.
See the recipeFrench 75
Gin, lemon and sugar shaken cold, then topped with champagne.
See the recipeKir royale
A spoon of crème de cassis under cold champagne.
See the recipeWhisky sour
Bourbon, lemon and sugar over ice.
See the recipeMoscow mule
Vodka, lime and ginger beer in a cold cup.
See the recipeBellini
White peach purée under prosecco, invented at Harry's Bar in Venice.
See the recipeElderflower fizz
The Hugo, made the kitchen way: elderflower, prosecco, soda and a handful of mint.
See the recipeSangria
Red wine, citrus, a little brandy and a bowl of fruit, made the day before.
See the recipeMulled wine
Red wine warmed with citrus peel, cinnamon, cloves and star anise.
See the recipeGrapefruit spritz
Pink grapefruit juice, prosecco and soda with a sprig of rosemary.
See the recipeCucumber cooler
Cucumber, lime, mint and soda over ice.
See the recipeSpiced horchata
Rice, cinnamon, milk and sugar, blended and strained into something cold and creamy.
See the recipeThe rule of the house
A quarter of your guests want the glass without alcohol. They get the same glass.
Wedding planners budget for one in four guests choosing a soft option. So every drink here ships with a twin: same glass, same garnish, same tray, no alcohol. The finder splits the jug for you. Two of the twelve are alcohol-free to begin with, and their twins run the other way.
Batch maths
How many bottles for thirty?
Six flutes to a bottle of sparkling wine at 125 ml. One drink per guest plus a 15% spare. A kilo of ice a head. Twenty percent water in a jug of sours. The numbers hosts guess at, with the sources they come from.