Societal changes influence trend toward alcohol-free receptions

To many people, wedding receptions and alcohol naturally go together. Recent societal, economic, and legal changes, though, have altered that assumption. Several factors can influence a couple’s decision not to serve alcohol at their reception.

High-profile media attention against drinking and driving, coupled with Maine’s tough drunk-driving laws, have raised people’s awareness about the negative effects of driving home after a reception where the champagne flows like a mountain stream.

Additionally, the cost of offering an open bar, or even staffing a cash bar, may be prohibitive for many young couples and their parents. And most churches prohibit serving alcohol on their premises.

So, the ’90s reception may more likely than ever be dry. Serving alcohol may be unnecessary if the party focuses on enjoying the gathering of family and friends. “It’s not necesessary,” said Theresa Sites, owner of Frank’s Bake Shop and Catering in Bangor. “You can have as much fun, and you don’t really need all the alcohol and the expense.”

Yet bridal couples who choose an alcohol-free alternative may wonder how to handle the traditional toast. Sites said that some customers have filled their glasses with sparkling cider.

Sites’s specialty is a cranberry sparkling punch made from cranberry juice, sparkling seltzer, and pink lemonade. A flowing punch fountain, where guests can fill their own cups, can enhance the celebratory event. “Using some creativity and really dressing it up makes it special without alcohol,” Sites said. “I look at it as an added expense that isn’t necessary.”

Working in her family’s catering business since 1965, Sites has observed changing trends in wedding receptions. “Today, it’s about being more responsible,” she said, “and having a gathering that’s going to be fun.”

John Miller, co-owner of Miller’s Restaurant in Bangor, has also watched the trend shift from serving alcohol at wedding receptions. He credits Maine’s tough drunk-driving law with changing some people’s attitudes about serving alcohol at post-nuptial gatherings.

“What’s funny is that in years past, people would go to a function,” Miller said, “and it was a little embarrassing if you weren’t drinking.”

He said that a wedding reception is an occasion that couples “want to remember for the rest of their lives. It’s not the type of affair where you want to promote a lot of alcohol.”

According to Miller, while most wedding guests expect to toast the newlyweds, not everyone likes alcohol. “The best alternative is to serve some sparkling non-alcoholic cider,” he said.

Miller said that traditionally, in the absence of alcohol, wedding guests raised a toast with ginger ale. “Then the ’80s rolled around with lots of things on the market with more appeal to our clientele,” he said. Some sparkling ciders in fruity flavors like raspberry and apple are available in champagne bottles.

Miller’s customers provide insight into what couples want for their reception. “I don’t think alcohol is a big factor any more. I’ve watched the trend go down on alcohol,” he said. “Now couples can spend the money they save (on alcohol) on the food.”

Doug and Janet Gibson have owned the Alamoosook Lodge in Orland since Oct. 1, 1993. Though they have yet to host a strictly non-alcoholic wedding reception, the Gibsons always defer that choice to the bride and groom.

Janet said that the lodge’s reception package includes a champagne toast. Some bridal couples, though, choose both champagne and sparkling cider, served simultaneously by two waitresses, thus allowing each guest a choice.

Doug said that the decision is “completely dependent on the bride and groom. It’s their memory they’re creating.”

“The flavor they are creating in their own reception is what’s important,” Janet said. “Alcohol is very low on the totem pole as far as priority. We concentrate so heavily on the food, flowers, and music, that maybe alcohol is not that important.”