A note from Jonathan:
Thanks for checking out our recipes section. Please keep in mind that the signature drinks below were created specifically for the couples and their special day. If you would like us to create a unique, signature cocktail that is crafted for you and only you, please email me at jonathan@weddingcocktaildesign.com and we can get started.
Cheers!
The Wandering Cloud Highball (Southcoast, MA wedding)**
- 1 1/2 oz. 10 Cane Rum
- 1/2 oz. fresh grapefruit juice
- 1/2 oz. organic ginger tea syrup
- 2 oz. all-natural tonic water
Directions: Shake the first three ingredients in a mixing glass with ice and strain into an ice-filled brandy snifter. Top off with the tonic water.
Garnish Fresh mint and home-grown raspberries.
The Couple’s Story This drink was created for A. and C., a young, artsy couple. The bride and groom were interested in a signature drink that was not too sweet, was suitable for both males and females, and incorporated the fresh raspberries that were growing in their backyard. Jonathan learned that the couple’s favorite drink was a “Dark & Stormy” (Rum and Ginger Beer). The “Wandering Cloud Highball” is a unique variation on the “Dark & Stormy,” using all-natural, home-made ingredients. The name of the drink was inspired by the bride’s passion for poetry (the famous poet, William Wordsworth, wrote the poem “Daffodils,” with it’s lovely opening line “I wandered lonely as a cloud…”)
A. and C. at their Massachusetts Wedding
Poppasquash Fizz (Bristol, RI wedding)
- 3/4 oz. St. Germain Elderflower Liqueur
- 1 oz. unsweetened Pineapple juice (Dole or similar brand)
- 3 oz. Cava
Directions: pour ingredients over ice in a mixing glass and stir briefly, so as not to eliminate the bubbles. Then strain out into a champagne flute. Top w/ an extra splash of Cava.
Garnish with a mint leaf that has been pressed in between the palms, so as to release the oils on the mint leaf. Then drop inside of drink.
The Couple’s Story This cocktail was created for a wedding in scenic Bristol, Rhode Island. The Bride wanted a simple, sparkling, yet festive cocktail using tropical ingredients and Cava wine. Jonathan worked with the couple to come up with their signature wedding cocktail. As the wedding took place on a farm on historic Poppasquash Road, the name seemed apropos.
The Story The following four cocktails were created for June, a bride looking for a signature drink to match her colors. Her search was televised on LXTV on NBC with Carly Rooney, creator and editor-in-chief of The Knot.
Watermelon Champagne Cocktail (pastel pink drink)
- 3 watermelon chunks
- 1/4 oz. fresh squeezed lemon juice
- 1/4 oz. simple syrup (equal parts sugar:water)
- 1/4 oz. Grand Marnier
- 1 drop orange flower water
- 3 oz. Veuve Clicquot Champagne
Directions: Muddle the watermelon in the lemon, simple, Grand Marnier, and flower water in a mixing glass. Add ice and Champagne and stir briefly. Strain into a chilled champagne flute. Top off with extra splash of Veuve.
Garnish: long lime twist
Mango Mojito (pastel orange drink)
- 3 lime wedges
- 8-10 mint leaves
- 1/4 oz. Grand Marnier
- 1/4 oz. Simple syrup
- 1 1/2 oz. 10 Cane Rum
- 1 oz. Mango Nectar
Directions: Muddle the limes, mint, and mango nectar in a mixing glass. Add Rum and ice and shake briefly. Pour into a highball glass. Top off with splash of Veuve Clicquot Champagne.
Garnish: long orange twist
Rosemary-Ginger Mojito (spring green drink)
- 8-10 mint leaves
- 8-10 rosemary leaves
- 3 lime wedges
- 1/4 oz. fresh squeezed lime juice
- 3/4 oz. Domain de Canton Ginger Liqueur
- 1 1/2 oz. 10 Cane Rum
Directions: Muddle the mint, rosemary, limes, and lime juice in a mixing glass. Add the Ginger liqueur and Rum and shake with ice briefly. Pour into highball glass. Top with splash of Veuve Clicquot Champagne.
Pear-Vanilla Sparkler (pastel cream drink)
- 1/4 of a ripe pear, cut into pieces
- 1/4 oz. each of fresh lemon juice and simple syrup
- 1/2 oz. Navan Vanilla Liqueur
- 3 oz. Moet & Chandon White Star Champagne
Directions: Muddle the pear with the lemon and simple syrup in a mixing glass. Add remaining ingredients and stir briefly. Strain into chilled champagne flute.
Garnish: pear dusted with edible silver leaf