How much champagne per person should you plan for a boat party?

Running out of champagne halfway through the evening, or going home with twenty unopened bottles: these two pitfalls crop up at many receptions. On a boat, they are harder to put right, because time on board is limited and restocking mid-cruise is not possible.

Our articles on the bar and the rules on board and on corkage cover the framework. This article takes a complementary, purely practical angle: quantity ratios, depending on the duration and type of event, so you can size your order methodically.

The basic guidelines to know before you calculate

A few simple measures are enough to estimate everything:

• A 75 cl bottle of champagne serves about 6 flutes (that is, 12 cl per glass, a reasonable serving for a cocktail reception).
• A 75 cl bottle of wine makes 5 to 6 glasses.
• On average, a guest drinks more during the first hour (welcome drink, toast, catching up) than during the following ones.
• The more food there is during the evening, the lower the alcohol consumption per hour.

These ratios are averages based on experience rather than strict rules: they adjust to your guests, the season and the atmosphere. They do, however, give you a solid basis for discussion with your caterer or supplier.

Table of quantities by duration and type of event

The figures below are per adult guest who drinks alcohol, for champagne served in a flute.

For 60 guests at a two-hour cocktail reception, for example, a base of 0.5 to 0.65 bottle per person comes to 30 to 39 bottles. Always round up to the next case of six, and check with your supplier whether unopened bottles can be returned, which removes any risk of waste.

Water and soft drinks: quantities not to underestimate

Champagne is the first thing people think of, but it is often water and non-alcoholic drinks that run out. A few common ratios:

• Water: 50 cl per person for a short cocktail reception, 75 cl to 1 litre for a dinner or dancing party. Provide still and sparkling water, in a proportion of roughly two-thirds to one-third.
• Soft drinks (juices, sodas, non-alcoholic drinks): 2 to 3 glasses per person, more in summer or with children.
• Drivers and guests who do not drink: allow 4 to 5 glasses of non-alcoholic drinks over an evening, which is roughly the volume consumed by a guest who drinks alcohol.

A well-thought-out alcohol-free offering (pressed juices, mocktails, flavoured waters) is better than a simple soda: it stops these guests from feeling left out at toast time.

The factors that make the ratios vary

Several factors justify adjusting the figures in the table:

• The season: in summer, consumption of water and cold drinks rises markedly, while champagne stays steadier. In winter, hot drinks at the end of the evening are appreciated.
• The guest profile: a weekday corporate event generally drinks less than a birthday party among friends on a Saturday.
• The start time: a cocktail reception in the late afternoon, before dinner, calls for more champagne than a drink at 10 pm after a meal.
• The proportion of non-drinkers: remove them from the champagne calculation but add them to the soft drinks.
• The number of toasts: speeches, the cake, the announcement of a gift, each one calls for an extra glass for everyone.

If you are torn between two ranges, choose the lower figure for champagne and the higher figure for water: it is the safest balance. To choose the right format, you can also read our comparison of seated dinner or cocktail reception.

Organising the service to limit waste

Calculating well is not enough: the way you serve affects actual consumption.

• Serve the first round of champagne at boarding, then let the bar take over: continuous service avoids abandoned glasses.
• Bring out the bottles gradually and keep the stock chilled, rather than opening everything in advance.
• Provide enough glasses: at a cocktail reception, allow at least 2 to 3 glasses per guest to cover changes of drink.
• Keep a reserve of a few unopened bottles, to be opened only if the atmosphere calls for it.
• Tell your caterer the number of drinkers and non-drinkers and the exact length of time on board.

Finally, remember that time at the quay before and after the cruise counts too: a thirty-minute welcome at boarding naturally adds one or two glasses per guest. For tailor-made packages and drinks logistics, our team will help you adjust these ratios to your boat and your exact format, including for a cocktail dinner.