Your guests will be more than happy to find their seating assignments when their cards come with a glass of bubbly. Just tie your escort cards around Champagne flutes and--voila!--you're ready for a toast.
Champagne flutes, MarthaCelebrations (available at jcpenney.com).
Tiny roses add an elegant detail to your champagne toast. To make the garnishes, insert a toothpick into the base of each blossom at an angle of a little less than 45 degrees. Cut the stems cleanly about 1-inch shorter than the length of the toothpick; you may have to adjust length depending on the weight of the bloom. Place each toothpick just inside of a rim, letting the roses balance delicately on top.
As an alternative to plain Champagne, try this cocktail for rehearsal-dinner toasts. To make a Blushing Bride, pour 2 ounces of chilled passion-fruit nectar into a glass; gently pour in 3 ounces of cold Champagne, then 1/2 teaspoon grenadine. Do not shake or stir. The three will commingle as prettily as a flush spreading on the cheek of a shy bride-to-be.
Give bubbly a boost with jewel-like cranberry-, pomegranate-, and apricot-infused sugar cubes. Working in batches, soak cubes in a bowl of fruit concentrate or puree until completely saturated. Remove with a fork, and place on a wire rack (don't let them touch); let dry overnight. Present cubes at a champagne bar, or serve them in passed drinks. The sweet, tangy taste will keep guests sipping long after the toasts.