The ultimate Atlanta brunch beverage station

My fascination with hospitality can be traced to the theater of my Auntie’s Sunday gatherings. As a child, I stood in perpetual awe of her meticulous displays of the finest Black Southern culinary staples, from fish fry to pimento cheese of legendary flavors and consistency.

Yet, it was her DIY beverage station that served as the true gravitational center of the event. Every. Single. Time.

It was a master-class in deconstructed service, a curated altar of refreshment that invited every guest to become an architect of their own indulgence.

To re-create this atmosphere with a modern, inclusive and expert approach to the Atlanta porch party, use my 10 essential elements to build a delicious DIY brunch bar:

Punch bowls, like this whimsical flamingo-shaped vessel, add character to your brunch bar and release you from drink-making duties. (Courtesy of Joe Matty)

1. The serving vessel

In the hierarchy of Southern hosting, efficiency is paramount. The foundation of a stress-free station is the glass pitcher. This vessel allows for the visual celebration of the liquid’s biology, whether it’s a deep, sun-steeped sweet tea or a vibrant citrus lemonade. It ensures the host remains part of the conversation rather than tethered to a mixing spoon.

My picks: Sleek glass carafes, punch bowls, classic beverage dispensers with gold spigots, a sports drink dispenser or a traditional glass pitcher.

Mix-and-match vintage glassware is beautiful and memorable. (Courtesy of Joe Matty)

2. Thrifted and vintage glassware ... or the classic Solo cup

True Southern style is found in the mix-and-match. Curate a collection of mismatched vintage glassware (ornate, heavy-bottomed crystal, tinted glass) you find at the local thrift or passed down through generations. This creates a tactile connection to the past while ensuring no two guests ever confuse their drinks. Not that kind of gathering? You can’t go wrong with red Solo cups, either.

My picks: Estate sale finds, colored Depression glass and a sleeve of red Solo cups for the true backyard porch experience.

3. The garnish station

A drink is only as good as its ornament. Utilizing partitioned trays or bowls, provide a spread of pickled fruits and vegetables (okra is non-negotiable), freshly sliced citrus wedges and wheels or fresh botanical herbs. This allows each guest to micro-adjust their drink’s flavor profile and overall aesthetic to their personal preference.

My picks: Fresh mint; thyme; edible flowers; citrus wedges, wheels and peels; salt and Tajín.

4. Sophisticated nonalcoholic (NA) bases

In a move toward radical inclusivity, the station should be anchored by high-quality NA bases. By positioning cold-pressed Georgia peach nectars or hibiscus teas as the primary options, you ensure the spirit-free guest feels included and accepted. Here, the alcohol is a modular addition, not the requirement for entry.

My picks: Agua de Jamaica, house-made Arnold Palmers or Georgia peach lemonade.

With thoughtfully selected bases, such as carbonated water, juice, tea, vodka, gin and bourbon, your guests can mix themselves a variety of classic Southern mocktails and cocktails. (Courtesy of Joe Matty)

5. Diverse yet intentional spirit options

Provide a targeted selection of spirits rather than overwhelming guests with options. A clean vodka, a botanical gin and a smooth, small-batch bourbon allow for a range of classic Southern modifications. Curating the selection prevents choice paralysis and keeps the line moving on the porch.

My picks: Tito’s handmade vodka, Tanqueray London dry gin, Altos Blanco tequila, Del Maguey mezcal, Edmond’s Honor bourbon, Appleton Estate Jamaica rum, D’Ussé VSOP cognac, Jameson Irish whiskey, Dewar’s scotch.

6. Bubbles and carbonation

Carbonation adds a “Sunday best” flair to the palate. Include a range of effervescent toppers, from prosecco to pink grapefruit soda. These bubbles provide the essential acidity required to balance the richness of Southern staples like shrimp and grits or a heavy-handed scoop of pimento cheese.

My picks: Mionetto prosecco (and Mionetto alcohol-removed sparkling wine), club soda, tonic, ginger beer, Coke, yuzu lime soda.

7. Presentation and flow

The station requires a dedicated stage that facilitates a 360-degree flow. The goal is grounded elegance; whether it’s a brass bar cart, an heirloom sideboard moved near the screen door, or a vintage lace cloth draped over your kitchen island, the placement must feel intentional. Utilize natural elements like fresh-cut hydrangeas or magnolia leaves to anchor the station in the lush Atlanta landscape. To maintain a seamless guest experience that’s both high-function and high-style, choose bar tools that are both visually striking and easy to use.

• For aesthetic: Fresh-cut hydrangeas, magnolia leaves, lace runners, reclaimed wood boards and vintage bowls and vases.
• Bar tools: Ice scoop, jiggers, bottle opener, bar spoon, bamboo picks for garnishes and a discreet wastebasket.

Defy the heat with large ice cubes and chilled glassware. (Courtesy of Joe Matty)

8. Ice and chilled glassware

To combat our notorious Georgia humidity, treat ice as a primary component. Utilizing large-format cubes or even frozen fruit suspended within the ice significantly slows the rate of dilution, ensuring the final sip maintains the same flavor integrity as the first. Using a high-performance cooler ensures your ice remains at an optimal temperature without the need for constant maintenance. Chilling your vessels in advance is a hallmark of the expert host.

My picks:

• 2-inch by 2-inch silicone molds: For creating slow-melting cubes.
• Frozen fruit blocks: Berries or citrus slices frozen in ice for a functional aesthetic.
• Ice storage: A Yeti or other high-performance cooler to keep ice cold and ready to serve.
• Freezer: Place your glassware in the freezer until it’s ready to be used in a drink so beverages are nice and cold.

9. Custom menu cards

Clarity is the ultimate form of hospitality. Providing handwritten or designed menu cards or a framed recipe eliminates guest anxiety. These cards should state the names of your NA bases and provide simple instructions: “DIY Mimosa: Grab your juice and favorite bubbles” or “Pick your base, add your spirit, garnish as you like.”

My picks:

• Digital convenience and design: Use Canva to generate custom QR codes that link to your full drink menu, or browse thousands of professional templates searching for “wedding bar” or “minimalist menu” to find a layout that perfectly matches your vintage lace and botanical aesthetic. You can display on an iPad or print on cardstock.
• Acrylic or mirror signage: Use a chalk marker on a clear acrylic sheet or a vintage mirror to maintain a light, 360-degree visual flow.
• Brass or wood holders: Use small brass place cardholders or reclaimed wood blocks to prop up individual cards, adding height and elegance.
• Handwritten calligraphy: Use heavy cardstock and gold ink for an artisanal, personal touch that complements the grounded elegance of your lace and hydrangeas.

10. Lo-fi music to complete the overall experience and ambiance of the space

The final essential is the invisible architecture of the event: the soundtrack. A curated selection of lo-fi jazz, classic Delta blues or 90s R&B instrumentals provides a rhythmic floor for the space. This auditory backdrop aligns the culinary and beverage elements into a singular, soulful social moment.

My picks: