I’m often asked by clients if their venue can do a Champagne Tower for them, or if they are hired in… or how it works. For a while I tended to steer them clear of Champagne Towers, [not for personal reasons], mostly for practical reasons; champagne fountains are easier to set up, easier to use and [in some cases] more cost effective. And of course champagne fountains had a novelty factor – for a while…., that is now gone and like with most things, Champagne Towers are back in vogue.
So how exactly does one make a Champagne Tower?
Easy! Ok… not easy peasy… but in principle, it sounds simple… the execution, however, is a little more [time-consuming, frustrating, potentially damaging] ‘involved’.
How to make the perfect Champagne Tower
You need a good firm solid base. I recommend a separate table with a spillage tray to catch any champagne overflow. Make sure the floor and surfaces are very even and while I appreciate you’ll want this to be a big focal point to your event, don’t place in a high traffic area. I’d also recommend you consider using velvet ropes to ‘corner’ it off until you pour or serve the champagne. These babies are unstable and you don’t want it to come crashing down because somebody accidentally bumped into it !
Only use coupe champagne glasses. [You know them, the retro rounded ones, – look like you should serve ice-cream in them]. Your glasses must all be identical.
Start by making a solid square using the glasses. Essentially the tower is just successively smaller solid squares on top of each other. So if your bottom solid square is 10 glasses by 10, your next will be 9 by 9 and so on until you have just 1 on top. When deciding how many glasses to use on your base, consider the total number of guests you’re expecting.
If your event is extremely large I would have no more than 10, ideally probably 8 glasses on the bottom.
Two reasons for this…
- Consider the end height the tower will actually be when you have just 1 glass on top – will somebody actually be able to reach the top to pour ?
- Also, consider how much Champagne you’ll need to create the effect [and how much potentially will get wasted !]
You can always have trays of champagne ready to circulate for the excess number of guests that wont receive one from the actual Champagne Tower too… this will make serving much quicker as well !
In making a champagne tower, placement is key. You’ll notice from your bottom ’10 glass by 10 glass’ square that as each glass is touching a small diamond shape is formed. It’s over this ‘diamond shape’ that you want to place the stem of your next glass. You’ll need a super steady hand for this and great balance yourself !
Repeat step 4 until you have but 1 glass on top.
Very slowly pour Champagne into the top glass and watch it ‘flow’ downwards. Larger champagne bottles or magnums are best. Remember to open them away from the tower ! Sometimes a little 2-step ladder is great for this… or a really tall person with steady arms 🙂
Top Tip for pouring Champagne from a height…
A little 2-step ladder is great for this… or a really tall person with steady arms 🙂 You need to pour slow and steady, so make sure whoever is pouring the champagne as a firm hold of the bottle and a solid footing themselves.
If the Champagne Tower is for decorative purpose only ‘fill’ with champagne in advance. This will also make it quicker and easier to pass to guests.
If the Champagne Tower is part of or is your drinks reception have a waiter there to hand out the glasses – the last thing you want is Aunt Flow or Uncle Bob knocking over the whole Tower as they take their glass! Or making the whole structure unstable by taking a glass from just anywhere!
I hope you found this short tutorial useful 🙂 If you don’t want to miss out on any other great entertaining tutorial like this [ and of course much, much more ] do be sure to sign up to my newsletter and check out my YouTube Channel!
If you’ve built your own champagne tower or have any questions do let me know in the comments below !
Image from Pink Peony