The festive season is here and already people are planning their New Year’s Eve functions. Of course, come the stroke of midnight on December 31, many people tend to pop open a bottle of bubbly and raise a toast to the start of the New Year. However, during the celebrations, there are often individuals who may prefer to opt for non-alcoholic beverages instead. If you are hosting a New Year’s Eve function, it is important to cater for everyone. And if you are looking for alternate beverages for all your guests to enjoy, you can look at fruit punches, soft drinks and even water cooler rental options.
By adding a stylish water cooler to your drinks table, you can offer your guests a range of different flavoured waters to enjoy. Since there is a wide variety of recipes online, and so many ingredients which you can infuse, your guests will be spoilt for choice. As the party organiser, you can also opt for a cooler which dispenses hot and cold water. By doing this, you will be able to offer your guests hot beverages as well.
When it comes to infusing ingredients, here are a few easy recipes you can try. Alternately, you can find other interesting ones online or you can experiment and invent your own.
- Lemon, mint and cucumber water.
- Mixed berry water.
- Blackcurrant flavoured water.
- Orange flavoured water.
It is important to let your guests know what ingredients you have infused together, just in case anyone present is allergic to anything you might have used.
When it comes to hot beverages, you are not just limited to ordinary tea and coffee. These days, there are various blends of coffee on the shelves, including cappuccino and decaffeinated coffee. And when it comes to tea, there are many flavours available for people to enjoy, including green tea, ginger tea and rooibos.
So, if you are planning an exciting New Year’s Eve soiree, take a look at water cooler rentals and start infusing your different ingredients. By giving your guests some delightful flavoured waters, you are sure to become the toast of the evening.