Prepare the swizzlers and the spoons, crack open the ice, shine up the glasses, and don’t forget the accoutrements – it’s time to make the reception cocktails so special, no one will ever forget these colorful and tasty selections. Use some of the flowers from the reception as inspiration for decorating some cocktails. Think about stations – maybe a martini station, or a hot tea/coffee station. Decorate bars in keeping with the rest of the venue.
While we were tempted to hire a mixologist for a day, we have not actually made each of these… but, the recipes for most of them will be on our website, so feel free to experiment! Wedding cocktails should reflect the rest of the day or evening, with choices for everyone. Thus we are including some alcohol-free options in this array of fun concoctions. While the budget might restrict offerings, we hope creativity does not!
Cocktail Recipes:
Old School Recipes:
French 75:
1 oz gin
½ oz lemon juice
½ oz simple syrup
2 oz Champagne
Bee’s Knees:
2 oz gin
1 oz lemon
½ oz honey syrup
Lemon twist for garnish (optional)
Old Fashioned:
1 ½ oz bourbon
1 sugar cube
2 dashes Angostura bitters
Orange peel and/or a cherry for garnish (optional)
Whisky Sour:
2 oz bourbon
1 oz lemon juice
¾ oz simple syrup
1 egg white
New and Different:
Blue Magic:
2 oz vodka
1 oz blue curacao
1 oz cranberry juice
1 oz pineapple juice
(blend with ice for thicker consistency)
Paloma:
2 oz tequila
2 oz grapefruit juice or soda
½ oz lime juice
Aperol Spritz:
1 ½ oz Aperol
2 oz prosecco
1 oz club soda
Tomatotini:
2 oz. dry vermouth
- 1 Tbsp. tomato paste
- Kosher salt
- Ice
- 4 oz. gin
- Shake all liquid ingredients in covered container for 30 seconds.
- Grape tomatoes and fresh basil leaves, for serving
Non-alcoholic:
Espresso Mocha Crunch Martini:
4 oz. espresso, chilled
- 3 oz. chocolate syrup
- 3 oz. soda water
- 2 oz. heavy cream, chilled
- 2 tsp. confectioners’ sugar
- 5 Oreo cookies, divided
- Step 1
- In a cocktail shaker, combine espresso, syrup, and soda water. Fill shaker with ice and vigorously shake until outside of shaker is very frosty, about 20 seconds. Divide between 2 coupe or martini glasses.
- Step 2
- In a medium bowl, whisk cream and confectioners’ sugar until soft peaks just barely form. Spoon whipped cream over mocktail; smooth top with a spoon.
- Step 3
- Crush 3 Oreos with your fingertips or place in a zip-top bag and crush with the bottom of a glass or rolling pin. Sprinkle crushed Oreos over half of whipped cream. Gently open enough of remaining 2 Oreos to attach to side of each glass.
Cardamom Berry Smash:
4 blackberries
1 1/2 oz. London dry gin
1/2 oz. cardamom syrup
club soda to top
Ice
fresh mint
You will need a cocktail shaker, a double old-fashioned glass, your favorite London dry gin, green cardamom pods, fresh blackberries, plenty of ice and fresh mint. A key ingredient to this summer creation is the fresh cardamom syrup. Cardamom is the exotic spice most known for its inclusion in chai tea. It has a distinct citrusy flavor that pairs nicely with the light gin.
1. Muddle 4 fresh blackberries in a cocktail shaker. Pour 1/2 ounce of cardamom syrup into shaker, savoring the sweet citrusy scent.
2. Fill cocktail shaker with ice. Shake vigorously to bruise blackberries and infuse the flavors together.
3. Pour 1 1/2 ounces gin into shaker. Quickly swirl shaker to combine gin, remembering never to shake gin for fear of bruising the light botanicals.
4. Do not strain, but pour entire contents of shaker into double old-fashioned glass. Top with club soda, and garnish with fresh mint. Bring 14 cardamom pods to a boil with 1 cup of water. Slowly add 1 cup of sugar to the boiling water and stir to dissolve. Keep at a slow boil for 5 minutes. Remove from heat and let steep for 10 minutes. Strain and bottle.
Lime in the Coconut:
14 oz Coconut Milk
2 Limes (juiced)
1/5 cups Crushed Ice
3 tbsp Sugar
4 oz Rum or Rum Cream
Combine all ingredients in a blender and blend until smooth. Pour into glasses and enjoy!
You can garnish your glasses by dipping the rim in light corn syrup and then into toasted coconut.
Feel free to leave the rum out to make a non-alcoholic version. Enjoy!
Featured in the May 31, 2025 issue of The Independent
By: Ann Potter Russ
