YESSSS we did this and it was a HIT!! For 100 guests, here’s what we did: * Nimbu Pani: 3 gallons * Jaljeera: 2 gallons (not everyone drinks it, so keep it optional) * Mango Lassi: 4 gallons (popular!!) We used glass dispensers with ice trays under them—no fridge space needed! 😍

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You deff want to pre-mix and chill the lassi in advance!! It thickens if left out too long so we did small batches and kept extras in a cooler behind the buffet. Jaljeera tip: strain it!! Or it clogs dispensers 😬

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Following this because I also want to DIY a drinks table but have NO idea how to portion lol. @Simran tysm for the breakdown!!

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@Anonymous happy to help!! And label everything with signs!! My aunt thought jaljeera was sprite and freaked out at the first sip 😂

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lol just chiming in to say my cousin’s bartender had no idea what jaljeera even WAS… we had to text them a YouTube vid. so def don’t assume your helpers know the taste 🤦‍♀️

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bookmarking this 🙏 thank you all for the ideas!!

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@Riya YESSS had the same with the nimbu pani—someone added mint syrup thinking it would “elevate it.” pls no 😂

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For anyone wondering: 8 oz cups = 16 per gallon. If you’re planning 2 cups per guest, that’s 200 cups → ~13 gallons total across 3 drinks. We also used compostable cups to cut cleanup time.

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omg u guys are the BEST. math, recipes, horror stories—i’m set lol. going with 3-2-4 gallons like @Simran said & adding signage. maybe tiny mint leaf garnish if i have time 👀

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