Top 4 Signature Cocktails

June 23, 2015. Category: bar, catering, experience, weddings

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

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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.

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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)

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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!

Rosemary-Greyhound-Cocktail-vodka-grapefruit-with-rosemary-infused-simple-syrup-1

Photo and recipe from tasteslovely.com

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Gilt-y Pleasure

January 22, 2013. Category: cake, catering, decor, news, venue, weddings

We are very excited to announce our partnership with Gilt to offer a DC wedding-in-a-box!  If you are considering getting married in DC in 2013 or early 2014, Listen Up!!

The Hay Adams Hotel, Beehive Events, My DeeJay and Kendall’s Cakes along with  our team (A. Dominick Events) is going to sell an entire wedding for 110 guests on Gilt City for $49,000 40% off retail price (normally $82,500).  Don’t be late, THIS THURSDAY at 10am.  The package will go fast!

But wait, there’s more…

Image by Andrew Reilly

A room for your wedding night at the Hay Adams is included, along with a ceremony site, an hour of cocktails and passed hors ‘d’oeuvres, a five hour open bar and a four course dinner (with wine) is included

 Image by Ralph Alswang

Your ceremony, cocktail and dinner music is provided by My Deejay.  Your custom cake by Kendall’s cakes too.

It’s incredible, but your flowers (bouquets, boutonnieres, escort card arrangement and dinner arrangements) from Beehive are all included too.

 Image by Sweet Tea Photography

Certainly, last but not least, A. Dominick Events will provide Full Service wedding planning to guide you through every step of the process.

Better check your credit care limit.  This is an incredible opportunity.

 

 

 

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The Big Picture

May 12, 2010. Category: catering, decor

Even the most relaxed bride can over time loose perspective when it comes to her wedding. The pink ribbon is baby pink rather than blush…How will we go on?
Yes, all of the details matter but with the recent events in the news globally, some brides may find they need to be flexible and understanding.
Take for example the volcano in Iceland. It might not seem like your problem if flights in Europe are disrupted, but chances are many if not ALL of a wedding’s flowers are coming from the flower market in Holland.


The oil spill in the Gulf may also become an issue soon if you are planning to serve seafood on your big day. Don’t panic – I don’t know anyone who has been effected, but only time will tell.


The good news is, around here, there are always crab cakes!

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Pro-choice?

March 24, 2010. Category: catering


No, I am not opening a political debate – just pontificating about how your guests will be presented with the entree on the big day.

It can be a difficult thing to choose one meal that will make 100 people from far flung states and a range of ages all happy. The truth is, you will never make everyone happy, but should try to please as many as possible.
If you decide to give the guests a choice ahead of time, you will have to list the options on the invitation. I admit, this is not my favorite. I think is can look a bit tacky, but if you have to do it, make sure that your guests have to indicate who ordered which dish. There is nothing less elegant than a waiter holding a plate asking did you have the fish?
Table side ordering is a possibility at many hotels, but is an expensive endeavor and requires more time for the kitchen to prepare. One of our brides will be having an extra course and a dance set so the chef can cook her guests meals. An elegant experience to be sure, but not for every bride.
So neither feels right, what are you to do? Many are opting for a duo. This means every guest will get two proteins on one plate. Being DC, we see lots of crab cake and steak. Let’s face it, it’s a classic for a reason!
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Good to the last drop

November 24, 2009. Category: catering


We had the pleasure of working with Julie Barrow at the Four Season’s last week on a charity gala. We will post images soon, but I had to share a wonderful detail…we ordered coffee for our staff and the amazing team at the Four Season’s surprised us with a beautiful display of coffee and teas including flavored syrups. If you are a coffee fan, this is an adorable detail. The bottles are available at most container stores and your caterer can make the syrups for you. If you have the time a vintage sign would be a great touch.

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