You can also limit the times that your bar(s) are open. For example, keep your bar open during the cocktail hour, dinner and the toast. During your cocktail hour, have extra waiters pass drinks on trays instead of guests going to the bar. This will lower consumption among the guests. Shut down your bar early in the evening, to not only save money, but avoid overconsumption and driving.

If your caterer is agreeable, check into bringing your liquor. While you may get hit with the inevitable 'corking fee', the advantages are that, not only can you shop around for the least expensive prices, but you can return the unused bottles for a refund or keep them for yourselves.

Another thing that I absolutely love at weddings is the "Signature Drink". Take into consideration your overall theme - it's colors, its meaning, etc. Have a drink that is a culmination of all those things. For example, if yours is a country wedding, fully equipped apples and gingham, make yours a green apple sour with real apple slices. Perhaps it is a tropical wedding - serve Blue Hawaiians garnished with fresh pineapple and rimmed with coconut. Look for great combinations at sites like www.idrink.com. With the money you save from only serving the alcohol used to make your drink, you will have enough to rent opulent glasses for the first round.

Whatever you do, avoid going the cash bar route. You risk offending your guests by having one. Typically, guests do not bring cash to weddings, and why should they? They just spent money on travel, clothes and a gift! They are there to celebrate with you. Asking them to pay for drinks is like them sending your wedding present C.O.D. Avoid it at all costs. Bottoms Up!