Prepare the chilling station by filling large tubs or coolers with ice, then submerge the bottles of Prosecco, Limoncello, Aperol, and club soda to keep them cold.

Slice the oranges and lemons. Wash and gently dry the mint and rosemary sprigs. Arrange all fruit slices and herbs into separate, small decorative serving bowls.

Drain the green olives and place them in an easily accessible bowl on the table for snacking.

Set out glassware, jiggers, and tongs for the garnishes. Display a small sign with suggested mixing ratios (such as 3 parts Prosecco, 2 parts Aperol or Limoncello, 1 part club soda) so guests can build their own drinks.