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This past weekend, I was all about mixing up new cocktails. I was originally inspired by this Tequila Daisy recipe featured on Lovely Little Details last week, and mixing one up really brought out my inner bartender! Given my weekend activities, I thought that it was only appropriate that I dedicate a post today to my recent adventures in cocktailing. First, some tips and suggestions to help you choose the signature cocktails for your wedding.
I pulled together a colorful collection of cocktails from around the web, any of which would make a great signature cocktail for a wedding. I personally love the idea of serving a cocktail that is not only yummy, but matches your wedding colors (might as well, right?!) Once you choose a recipe, it's always fun to rename your signature cocktail something cute and clever. Try transforming the bride and groom's names into a cocktail name or two, or maybe name a cocktail after the honeymoon destination or the wedding venue.
Once you've found the right cocktail (or two) for your wedding, you'll want to run the recipe(s) by your caterer to ensure that they will have all of the cocktail ingredients available, and the recipe itself is doable at a large scale event. Keep in mind that often times, caterers will prebatch the signature cocktails ahead of time to keep things running smoothly at the bar. Will the catering team be able to mix up large quantities of the recipe you've chosen? All of this will depend on your caterer's capabilities, of course, but it's always a good idea to try to select a signature cocktail recipe that has simpler preparation instructions, ingredients and garnishes.
Colorful Signature Cocktails for Weddings
Click the image to view source and signature cocktail recipe.
Now, onto a cocktail creation of my own!
I'm not sure if I've mentioned this before, but I used to be in PR. Yep, you heard me right. I was a publicist. It's what I went to school thinking that I would do for at least a significant portion of my life, what I interned in, and what I did full time for two and a half years after I graduated from college. The only thing was...I sort of hated it. Pitching was pure hell for me. Seriously. In my own version of hell, I'd be on the phone pitching 24 hours a day. Anyway, I bring this up because I used to work with a few alcohol brands, and a huge part of my job was working with bartenders and mixologists to create new cocktail recipes using specific spirits for media and events purposes. This was one of the job perks, I'll admit, because I always had plenty of booze on hand (still do over six months later, since I don't dig into the hard alcohol very often). While I certainly don't claim to be an expert in creating cocktail recipes, I will admit that I definitely have more experience than most.
After my husband, Dale, cut up a big watermelon and saw that it wasn't nearly as ripe as we had hoped, we decided to use some of the less edible pieces for some cocktails. It was a hot Sunday afternoon, after all! Our first thought was watermelon mojitos (YUM), but we quickly nixed that idea when we realized that we had no mint and no rum. We had to work with what we had in the fridge, which was somewhat limited, but we definitely made it work! After doing a good amount of "experimenting," we ended up with the cocktail recipe below. I didn't go through the trouble of adding a garnish; however, you could easily place a slice of watermelon or a lime wheel on the rim of your glass to make it prettier. As you can see from my (not-so-professional) pictures below, the cocktail turned out being a really pretty pink color, which inspired Dale to name it after the second prettiest girl in most weddings - the bridesmaid.
- 2 parts watermelon juice
- 3-4 small chunks of cucumber
- 1 part SKYY Vodka
- 0.5 part lime cordial
- Dash of simple syrup
- Ginger Ale
Blend watermelon chunks in blender until smooth, and strain through sieve. Place chunks of cucumber in a cocktail shaker and lightly muddle. Add watermelon juice, ice and all other ingredients except ginger ale, and shake vigorously. Strain into glass, top with ginger ale and stir.