Tending the home bar

FESTIVE touches are an important part of holiday entertaining, especially when it comes to the home bar. Twinkling lights, colorful decorations and seasonal refreshments create an environment that is distinctive from the everyday, says Santa Monica designer Chris Barrett. “Accommodating your guests is what it’s supposed to be about,” she says. With that in mind, Barrett offers these tips for staging a holiday party.

Devise alternatives: If you don’t have a bar, you can take over a table. A console or sofa table is a great choice for a temporary bar, Barrett says. Butler’s tray tables also work well because they’re often collapsible and movable.

Accent the unusual: Barrett created this temporary holiday bar area in the Bel-Air home of Steve Wallace, owner of Wally’s Wine & Spirits in Los Angeles. To create an unusual setting, she used what Wallace already owned: vintage corkscrews, a sterling silver champagne bucket and antique decanters. A Lalique caviar server makes the display special. “It’s wonderful to bring out items like this, even if it’s only once a year,” Barrett says.

Use what you have: Bring out heirlooms that rarely see the light of day, such as your grandmother’s crystal and silver. “It can be gracious,” the designer says, “like a beautiful illusion from years gone by.”

Get equipped: Bar basics should include a tray to catch moisture, an ice bucket, tongs and an assortment of glasses, including wineglasses and highballs. Stemless wineglasses can be used for sodas too.

Be practical: What about -- dare we say it -- plastic? Again, think about your guests. “If you’re hosting a large party, and you think they’ll understand that you don’t want to wash 100 glasses after they leave, then go for the plastic,” she says.

Stock smartly: “If your brother only drinks Scotch, then you should make sure you have Scotch on hand,” she says. Water and something festive, such as sparkling cider, should be included for guests who avoid alcohol. “That makes it feel like an occasion.”

Make it pretty: “Add touches that show people you put some thought into it,” Barrett says. At Wallace’s home, the bar includes caviar on ice, blini and creme fraiche. Red ball ornaments add color, as do blue caviar tins. Books make the space look more inviting.

Make it convenient: It’s nice to have a refreshment area where guests can help themselves. It encourages mingling, Barrett says. In California, the outdoors is always a great option. For her own home, Barrett created a convenient entertaining area in the kitchen. “I took a portion of a built-in and dedicated it to liquor and wine bottles, and above it I placed wineglasses and an ice bucket.”

Modify for holidays: This time of year, a bar in the kitchen can make hosting more difficult because the space becomes too chaotic during big parties. “Put the bar in your most public space -- a den or family room, wherever your crowd is going to hang out.”

Add flowers: Even a single bud vase makes a bar look nicer. For the holidays, Barrett likes to decorate with white flowers such as amaryllis and greenery, pictured here on the table. Decorative red berries provide a dramatic splash of color. A mirror adds dimension and reflects the holiday decorations.

Parting thought: Barrett recommends offering a gift for your guests to take home. They will be happy to have been part of your celebration.

Lisa Boone can be reached at lisa.boone@latimes.com.