We love when Brides and Grooms opt to create or serve a special cocktail at their wedding! Below are Aimee’s top 4 all time favorite signature cocktails.
1. Pretty in Pink
For a recent wedding, a bride and groom’s favorite local bartender created a signature drinks.
The bride’s drink was made with:
2 oz vodka (does not have to be premium; Absolut will work just as well as Ketel/Goose etc.)
1 oz St. Germain
3/4 oz Fresh Lemon Juice
3/4 oz Raspberry Puree
The groom’s drink was made with:
1/4 lb fresh Raspberries
2 tblspn Fine Sugar
2 tblspn Water
2 tblspn Fresh Lemon Juice
Fine strain to remove seeds via tea/coffee filter
Garnished with fresh mint
Photography by: Abby Jiu
2. Burnt Sugar Old Fashioned
Room 11 in Washington DC boasts this delicious drink as their own creation. Great for a fall occasion, this drink is made with bourbon, caramelized sugar, and aromatic bitters.
To prepare the Burnt Sugar Syrup:
Cook 1/3 cup sugar in a small saucepan over medium heat, without stirring, until it begins to turn golden brown around the edges. Stir to incorporate melted sugar and cook, stirring occasionally, until melted and a deep amber color. Remove from heat and, stirring constantly, gradually add ⅓ cup water (caramel will seize). Cook over medium-low heat, stirring, until smooth, about 5 minutes. Transfer to a jar and chill.
This will be enough for 4 cocktails.
To assemble the drink:
For each cocktail, combine 1½ oz. bourbon, ¾ oz. burnt sugar syrup, and a dash of Fee Brothers Old Fashion Aromatic Bitters (or other aromatic bitters) in a rocks glass. Add a large ice cube and stir. Rub rim of glass with orange coin or twist before garnishing.
Photo and recipe from Bon Appetit.
3. The Hayride
Yet another delicious option for fall events comes from Occasions Catering and can best be described as an apple cider martini. To make this drink, combine Imported Pear Brandy and Kentucky Bourbon with homemade Spiced Cider. Shake with Ice, strain into a martini glass dusted with Cinnamon Sugar and garnish with a Pear Slice!
2 Ea Pear Brandy (0.5oz pp; 64 servings/liter)
2 Ea Bourbon (0.5oz pp; 64 servings/liter)
1 cup Cinnamon Sugar (1c/200)
1 Gal Mulled Cider (1oz pp; 1c/8)
25 Ea Pear (1ea/5; to be cut on site)
3 cup Lemon Juice (1tsp pp; 1c/50)
Photo from RachelCooks.com
Recipe from Occasions Caterers
4. Rosemary Greyhound Cocktail
Susan Gage Catering makes a great Rosemary Greyhound Cocktail.
In a small sauce pan over medium low heat, dissolve 2 cups of sugar into 2 cups of water for about 5 minutes. Do not let the mixture boil or crystals will form. In a heat safe container, pour the warm sugar water mixture over the rosemary sprigs and let it steep for at least 1 hour. The rosemary simple syrup will keep in the refrigerator in an airtight container for 10 days.
Then, in tall glass filled with ice combine:
2 oz vodka
1/2 oz rosemary simple syrup
4 oz grapefruit juice
Garnish with a sprig of rosemary and serve!
Photo and recipe from tasteslovely.com