What Will Your wedding, Special Occasion Signature Cocktail Look Like?
-Signature wedding cocktails match your wedding colors and theme!
- Have two signature drinks ... each partner picks their favorite spirit and color!
- Have two signature drinks ... each partner picks their favorite spirit and color!
12 Tips For Creating your Signature Cocktail |
Communal Cocktails: A NEW Trend! |
Cranberry or Plum Colored Destination Weddings with PJ!Marionberry Gin & Tonic
12 farm fresh Marionberries (save 3 for garnish) ½ oz. fresh squeezed lime juice 1 oz. simple syrup 1½ oz. gin 2-3 oz. tonic water Muddle 9 Marionberries w/lime juice at the bottom of a cocktail shaker. Shake 10 seconds. Fill a collins glass with ice. Double strain into serving glass to eliminate seeds. Add tonic water, gently stir, garnish with a few Marionberries and sprig of fresh mint! (thanks Reedville Catering in Oregon) Pomegranate Margarita
1.5 oz Tequila 3 Generaciones (Plata) 1 oz Cointreau 1 oz La Pinta (pomegranate-infused tequila) 1 oz lemon juice Splash grenadine syrup Shake ingredients together with fresh ice cubes, serve immediately. NOTE: La Pinta substitute: PAMA Liqueur instead. Makes 1 margarita Jalapeño Margarita A delightfully spicy yet refreshing treat to beat the Los Cabos summer heat. Ingredients for the Jalapeño Margarita 1 ½ oz Tequila Reposado ½ oz Orange Liqeur ½ oz Agave Nectar 1 T Lime juice ½ jalapeño pepper Preparations for a Jalapeño Margarita: In a shaker put the lime juice (important-remove the seeds) and jalapeño pepper and crush. Then add the agave nectar, tequila and orange liqueur, fill with ice and stir for 10 seconds. Strain into 10 oz frosted glass w/ice, salt rim. Garnish with ½ a jalapeno pepper. Classic Margarita Traditional, but always a favorite! 1.5 oz Tequila 3 Generaciones (Plata) 1 oz Cointreau 1 oz lemon juice (fresh squeezed) splash grenadine syrup ice cubes Shake ingredients together with fresh ice cubes, serve immediately. For a more refreshing twist, add a splash of grapefruit or lime flavored soda. Makes 1 margarita Watermelon Mojito
1.5 oz white rum 1 oz grenadine 8 spearmint leaves ½ lemon (cut in 3 parts) 3 oz watermelon (in chunks) Place ingredients in glass except rum. Muddle or crush ingredients together at bottom of glass with fork or spoon. Add rum and enough ice cubes to fill the glass. Shake, garnish rim with a watermelon piece. Makes 1 mojito Mango & Pineapple Mojito 1.5 oz Bacardi Rum 1 oz Pineapple juice Slice of fresh mango Splash of lime juice Splash of simple syrup Fresh Spearmint leaves Club Soda Place ingredients in glass except club soda. Crush together at the bottom with fork/spoon. Add ice and Club Soda, fill glass. Garnish with a lime wedge. Enjoy. 1 oz. Tequila Blanco
0.5 oz. Kahlua 6 oz. Black coffee 1 whipped cream Cinnamon powder Sugar Take large glass, dip glass edge in water then sugar. Put glass above flame to caramelize the sugar rim. Flambe the tequila & Kahlua and serve in glass with sugar rim. Add black coffee, whipped cream, top with cinnamon! (choice of several liquors!) The Navy Grog CocktailThe Big Daddy of high-octane Tiki drinks, this cocktail dates back to the early days of legendary bartender Donn Beach. The original recipe, packed with 3 types of rum, calls for an ice cone garnish, (requires a bit of planning & freezer space.) Streamline with a simple mint sprig and lime wheel.
1 oz Gold demerara rum, such as El Dorado 1 oz Dark Jamaican rum, such as Appleton Estate 1 oz White Cuban or Puerto Rican rum, such Bacardí Superior 3⁄4 oz fresh lime juice 3⁄4 oz fresh grapefruit juice 3⁄4 oz soda water 1 oz honey syrup (equal parts honey / water) Add all ingredients into a shaker with crushed ice, shake until well-chilled (about 30 seconds). Strain into a chilled rocks glass with fresh crushed ice. Garnish with a mint sprig. The Verbena Cocktail
1 1⁄2 oz Herradura blanco tequila 3 oz Yuzu-calamansi sour mix* 1 oz Ginger syrup** 6 leaves Lemon verbena Garnish: Szechuan button Glass: Double rocks HOW TO MAKE THE VERBENA COCKTAIL: Combine lemon verbena leaves and ginger syrup in cocktail shaker & muddle. Add remaining ingredients, ice, shake til well-chilled. Strain into double rocks glass filled with fresh ice. Garnish with a Szechuan button. *Yuzu-calamansi sour mix: Combine 1 cup water, 1 cup sugar in saucepan. Heat slowly, stirring until sugar dissolves. Remove from heat, let cool. Combine with 1 cup freshly squeezed yuzu juice and 1 cup freshly squeezed calamansi juice. **Ginger syrup: Combine 1 cup water, 1 cup sugar, 1/4 pound ginger, peeled and thinly sliced, in a saucepan. Heat slowly, stirring til sugar dissolves. Simmer 30 min. Remove from heat, let cool, strain out solids. |
Signature Wedding Cocktails
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