Wedding Cocktails
Signature Drinks with PJ!
* Hundreds of drinks & links below!
What Will Your Wedding, Celebration
Signature Cocktail Look Like?
12 Tips For Creating Your
|
see our "drinks and links" below |
choose a flavor, color and herb combination |
what were your first date drinks? |
each partner chooses their favorite cocktail |
start a new tradition, add a twist & spin to a classic |
review your destination wedding country for cultural favorites |
work with the bartender and make your cocktail name unforgettable |
destination wedding cocktails to match your wedding colors or theme |
accessorize glasses with monograms, glitter, foil, talisman wraps, charms, cocktail stirrer (ideas at dollar store or craft store) |
seasonal cocktails using seasonal colors, fruit, accents. What fresh ingredients are plentiful or part of a holiday? |
have a signature destination wedding tropical drink for girls and a signature drink for guys (don't forget the kids) |
choose a special drink that has a story or recipe to share, add a printed label or scroll attached |
Honey Moon5 cl Shochu
1 cl Mezcal 1 cl Green Chartreuse 4 cl Fresh lemon juice 3 cl Chipotle syrup (made with honey) 1 cl Egg white Shake all ingredients in a shaker with ice. Serve in a chilled glass and garnish with cookies and honeycomb. 1cl = 1/3 oz. by Diego Cabrera The sour, requiring just three ingredients, is one of the simplest types of cocktails to make and also among the easiest to create. The standard sour consists of a spirit, a sweetener and a citrus juice, which contributes the “sour” element.
Shochu Drink RecipesWith 500+ years of history, Shochu is a culturally rich spirit that represents the regional diversity/agricultural traditions of Japan. Shochu can be made from around 50 varieties of different base ingredients. The most common are kome (rice), mugi (barley), and imo (sweet potato). As a result, the flavor lends itself to an array of cocktail both classics and modern variations.
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. |
ignature Wedding Cocktail Concoctions! (click beverage of your choice!)
. Tequila & Mojito Wedding Recipes . Rum, Don't Walk! . Cocktail Recipes . Coffee Cocktails . Daiquiri Twists . Hibiscus Cocktails . Tricks to Muddling . Cocktails of Copenhagen (aquavit cocktails) . Tricks to the Shake . Tips to the Strain . Whiskey Smash Video . Cannabis cocktails . Top 100 Cocktails for 2017 . 15 Best Tequilas under $25 Smoothies For Hot Summer Weddings!3/4 cup DOLE® Pineapple Juice or Pine-Orange Banana Juice
1 carton (6 oz) strawberry yogurt 1 ripe DOLE® Bananas, sliced Optional: a shot (or double shot) of your favorite spirit Combine pineapple juice, yogurt, banana in blender or food processor. Cover, blend until thick and smooth. Serve immediately! Bahama Mama2 parts orange juice
1 part pineapple juice 1 part dark rum 1/2 part coconut rum 1/2 part lime juice splash grenadine Pineapple wedges, for serving Maraschino cherries, for serving
* Add a Twist of A la Carte Chocolate Stimulation to your Celebration!
* Signature Chocolate Reception, Rehearsal, Guest Stimulation * ask for Chocolate making workshops at your Destination wedding or special event for guests * ask for a Chocolate Tour to a cacao farm * tropical cocktails or wine & chocolate pairing Chocolat LilyThe fabulous truffles from Chocolate Lily are fresh, seasonal, gorgeous and made with organic chocolate. They collect raspberries, blueberries, fresh herbs and honey from their garden. Local Portland, Oregon farms supply organic cream and butter, fresh fruit and nuts. Sumptuous creations you've gotta check out! created by Anne Simmons
Indi ChocolateIndi Chocolate in Seattle, Washington. Indi makes small batch fresh chocolate, and some lovely chocolate bodycare products. Their specialty is high cocoa percentage dark chocolates and they will customizey our chocolates to meet your special needs!
SangritaBring the best out of 100% agave blanco tequila with this traditional non-alcoholic option. Rather than mixing the tequila into the cocktail, Sangrita is a paired beverage alternating sips of good tequila and bright Sangrita. A well-made Sangrita highlights the crisp acidity of the tequila while cleansing the palate between each sip. Ingredients for sangrita:
18 oz Tomato juice 12 oz Orange juice 2 oz Grenadine 1 oz Lemon juice 15 drops Maggi sauce 15 drops Worcestershire sauce 15 drops Tabasco sauce Pepper to taste Salt to taste Mix all ingredients and then chill the sangrita. To serve, pour tequila and sangrita into separate glasses. The two should be alternately sipped, not chased. Makes 34 ounces of sangrita Raspberry Rose Hot Toddy RecipeThis Hot Toddy features the addition of notes of raspberry and roses, and is served at the relaxing and historic Deer Path Inn, right outside Chicago.INGREDIENTS
Marionberry Gin & Tonic12 farm fresh Marionberries (save 3 for garnish)
½ oz. fresh squeezed lime juice 1 oz. simple syrup or LESS for diabetic, love your berry flavor 1½ oz. gin 2-3 oz. tonic water Muddle 9 Marionberries with lime juice at the bottom of a cocktail shaker. Shake 10 seconds. Fill a collins glass with ice. Double strain into serving glass using a strainer (you don’t want seeds.) Add tonic water, stir gently. Garnish with a few Marionberries and sprig of fresh mint (try pineapple, orange or chocolate mint leaves!)* grow your own indoor plant!) * grow your own mint-mix planter inside, all season mint for beverages of your choice |
