Wedding Guide · Sydney

Planning a Wedding Cocktail Hour in Sydney

The cocktail hour is where your wedding starts to feel like a celebration. Guests unwind between the ceremony and reception, photos happen, and the bar sets the tone for the night. Here's how we plan it at Boys Behind The Bar.

1. Get the timing right

Sixty minutes is the sweet spot. Any shorter and guests feel rushed; any longer and appetites (and patience) start to drift. Start the bar 15 minutes before guests arrive so the first pour is ready the moment they walk in.

2. Pick two signature cocktails

A concise menu pours faster and feels more considered. We recommend one spirit-forward option (a Negroni or Old Fashioned variation) and one bright, refreshing option (a spritz, sour, or highball). Match them to the season — Sydney summers call for anything citrus-led and effervescent.

3. Plan for one bartender per 50 guests

For a 100-guest wedding, two bartenders keep the queue moving. Add a third if you're serving a full spirit list alongside the signatures. Include beer and wine on ice near the bar so guests self-serve the simpler pours.

4. Don't forget the setup essentials

• Bar bench, back bar, and adequate lighting for evening receptions.
• Ice — plan on 1.5 kg per guest for a summer cocktail hour.
• Glassware: coupes for signatures, highballs for spritzes, plus water tumblers.
• Non-alcoholic signature so drivers and non-drinkers feel included.
• RSA-certified bartenders (required across NSW).

5. Brief your bar team

Share the run sheet, the layout, and a rough guest count 48 hours out. Let them know when speeches start — the bar usually pauses so guests give the couple their attention.

Planning a wedding in Sydney? Get in touch — we'll build a signature menu around your day.