(Deb Lindsey /For The Washington Post)

Tips for setting up a holiday champagne bar:

■ You’ll want enough champagne flutes for all your guests and buckets of ice to chill the champagne in advance.

■ Along with glassware, depending on the size of your party, you’ll need several jiggers for measuring so guests aren’t waiting too long for each other to finish making drinks.

■ Depending on which drinks you’re serving, set out fresh citrus for zesting, and a Y-peeler for the same. The Angostura-soaked sugar cubes (for the champagne cocktail) and the spiced cranberries can be set out in small bowls.