Image from Etsy
Let’s face it, the food may be delicious, and the dessert bar heavenly, but the thing your guests look forward to the most are those tasty cocktails that are going to help them dance through the night.
Take a look at some of our favorite spirited trends that will impress even your thirstiest of guests.
For the Vintage Bride: Moscow Mule
Image and recipe from Cocktails for Breakfast
2 oz Vodka
1 oz Mint Simple Syrup
2 lime wedges
1 Sprig of Mint
Pour vodka & mint simple syrup over ice and squeeze one lime. Top with ginger beer. Garnish with lime wedge and mint sprig.
For Something Blue: Blueberry Mojito
2 oz. white rum
3/4 oz freshly squeezed lime juice
1/2 cane syrup
Pour cane syrup into a Collins glass, then add mint; gently press leaves using a muddler, add blueberries and repeat. Add rum and lime juice, then stir well; top with shaved ice and swizzle. Top with soda and blueberries.
For a Classic Twist: Lavender Champagne
Image and recipe from Martha Stewart Weddings
1/2 cup sugar
1 tbl. dried lavender
4 bottles dry champagne or sparkling wine, chilled
Fresh lavender sprigs for garnish
Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month) Pour about 6 ounces Champagne and 1 -1/2 teaspoons syrup into each flute. Garnish with a lavender sprig.
For the Pink Lady: Blushing Bride
Image and Recipe from Wedding Chicks
1- 1/2 oz. Pisco Porton
1 0z. Hibiscus Tea
1/2 oz. Fresh Lemon
1/2 oz. Agave Nectar
4 dashes Reaganʼs Orange Bitters
Pour Pisco Patron, Hibiscus tea, Fresh lemon Juice, Agave Nectar and add 4 dashes of Reagan’s Orange Bitters into pint glass. Set up Martini Glass. Add ice to pint glass and shake for 10 seconds. Pour and strain into martini glass. Zest orange peel over drink and garnish with same peel.
For the Beachy Bride: Toasted Coconut Margarita
Image and Recipe from A Beautiful Mess
1 ounce cream of coconut
1.5 ounces 1800 Silver Tequila
1 ounce Cointreau
3 ounces lime juice
1 ounce simple syrup
3 ounces coconut milk
1 splash half and half
sweetened coconut flakes
For the toasted coconut rim: In a small frying pan over medium heat, cook 1/2 cup sweetened coconut flakes until the edges are brown. Get ready for your kitchen to smell absolutely incredible! Allow the flakes to cool and then crush them with your fingers. For the margarita: Combine the cream of coconut, tequila, Cointreau, lime juice, simple syrup, coconut milk, and half and half into a shaker with ice. Shake and serve over ice. Garnish with a slice of lime.