Signature Cocktails for Summer Weddings
'Tis the season for cool cocktails, garnished with juicy fruits and colorful flowers. Raise a glass!
By: Mary Clarke
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Rosé Crush -139325
2 scoops of crushed ice
2 shots of rosé wine (recommended: Minuty)
1 shot of orange juice
1 shot of cranberry juice or raspberry juice
Fresh cranberries, fresh raspberries, and fresh mint to garnishAdd crushed ice to a martini glass. Pour 2 shots of rosé and 1 shot each of orange and cranberry or raspberry juice in a mixer and shake. Pour over ice and garnish with cranberries, raspberries, and a sprig of mint.
Courtesy of Stix on Grace Bay at Grace Bay Club in Turks and Caicos
Fire & Passion
2 oz. Belvedere Vodka
Pulp from one passion fruit
Dash simple syrup
1 oz. blood orange juiceBuild over crushed ice into a rocks glass. Garnish with a slice of ruby red grapefruit.
Courtesy of Belvedere Vodka
Love Blooms
In a shaker, combine:
1½ parts American Harvest Organic Spirit
¾ parts Lillet Rose Aperitif
¾ part grapefruit syrup*Shake well with ice, strain into a champagne flute, and top with champagne. Garnish with an edible flower, like a pansy.
*To make the grapefruit syrup, mix equal parts sugar and freshly squeezed and strained grapefruit juice in a sealed container. Shake until dissolved. Keep in the refrigerator; it will last a week.
Courtesy of American Harvest Organic Spirit Vodka
Happily Ever After
1½ oz. Lucid absinthe
½ oz. simple syrup
Club soda
Kiwi fruit
CucumberMuddle two cucumber wheels and two peeled kiwi wheels with the simple syrup in a double rocks glass. Fill with ice and add the Lucid absinthe. Top with club soda. Garnish with an unpeeled kiwi wheel on rim of the glass.
Courtesy of DGC
Enchanted Tea
In a shaker, combine:
1½ parts Absolut Wild Tea Vodka
1 part Bärenjäger Honey Liqueur
1 part Celestial Seasons Mandarin Orange tea
¾ parts fresh lemon juiceShake with ice and strain into a highball glass with fresh ice. Garnish with an orange slice.
Courtesy of Absolut Wild Tea Vodka
Blushing Bride
½ oz. peach schnapps
½ oz. grenadine
4 oz. OneHope Sparkling WinePour the peach schnapps and grenadine into a champagne flute or coupe. Top with sparkling wine.
Created by OneHope Sparkling Wine, which donates 50% of its proceeds to End Childhood Hunger
Cantaloupe Tea Daiquiri
1½ oz. Numi Emperor’s Pu-erh Tea
1½ oz. Van Gogh BLUE Vodka
3 oz. frozen cubed cantaloupe
1 oz. coconut milk
Splash of lemon juiceSteep tea at four times the normal strength for two minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving. Serve on the rocks, garnished with lemon wedge.
Courtesy of tea sommelier James Labe for Numi Emperor's Pu-erh Tea
Blissful
1 cup CAMUS VS Elegance Cognac
½ cup X-Rated Fusion Liqueur
½ cup triple sec
½ cup sparkling water
½ cup zero calorie sweetener
Juice of 1 lemon
1 cup strawberries, pulsed in blender
1 cup icePulse the strawberries in a blender; slowly add the lemon juice and sweetener to the mix. Place mixture in the pitcher and add cognac, liqueur, triple sec and sparkling water. Lastly, add ice and serve. Garnish margarita glasses with lemon twist. Serves 4.
Courtesy of DGC
Cool & Skinny
1 oz. Lucid absinthe
3 oz. fresh brewed peach tea
1/3 tsp. orange blossom honey
5 mint leaves
2 oz. of diet ginger ale
Slice of fresh white peachMuddle the orange blossom honey and the mint leaves. Add Lucid and peach tea. Shake in a cocktail shaker with ice and then strain into a rocks glass over ice. Top with diet ginger ale. Garnish with a slice of white peach on the rim of the glass or floating on the rocks.
Courtesy of DGC
Green Iced Tea
1 Numi Decaf Ginger Lemon Tea bag
3 oz. fresh cucumber juice
1½ oz. tequila
Splash of lemon juiceInfuse one tea bag in tequila for thirty minutes, then remove bag, squeezing out excess. Combine and stir ingredients. Serve on the rocks. Garnish with lime wedge.
Courtesy of tea sommelier James Labe for Numi Organic Tea
Cucumber Martini Sorbet
Yield: Eight portions
Ingredients:
½ cup sugar
½ cup water
1 cup Tanqueray or other good quality gin
6 tablespoons dry vermouth
6 cups washed, English/hothouse cucumber, juiced
12 mint leaves
½ cup lime juice
2 egg whites
½ cup white balsamic vinegar
½ cup sugar
1 tablespoon red pepper flakes
8 mint leavesMethod:
Gently heat water and sugar to melt. Chill. Pour into blender. Add gin, vermouth, and cucumber juice, and blend. Add mint leaves and puree, then add lime juice and puree. Chill.
Whisk egg whites until soft peak fluffy. Fold into chilled cucumber puree. Chill for 15 minutes. When puree is cold, churn it in ice cream maker.For the drizzle, gently heat the balsamic vinegar, sugar, and red pepper flakes to melt and infuse. Chill.
To serve:
Scoop sorbet into a martini glass. Pour a teaspoon of the drizzle over the top. Garnish with a mint leaf. The sorbet will gradually melt, so you can drink it or lick it as you see fit!Courtesy of Barraud Caterers Limited
Signature Cocktails for Summer Weddings
Rosé Crush -139325
2 scoops of crushed ice
2 shots of rosé wine (recommended: Minuty)
1 shot of orange juice
1 shot of cranberry juice or raspberry juice
Fresh cranberries, fresh raspberries, and fresh mint to garnish
Add crushed ice to a martini glass. Pour 2 shots of rosé and 1 shot each of orange and cranberry or raspberry juice in a mixer and shake. Pour over ice and garnish with cranberries, raspberries, and a sprig of mint.
Courtesy of Stix on Grace Bay at Grace Bay Club in Turks and Caicos
