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Special sequential dates are always heavily circled on the calendar as popular wedding dates, such as July 7, 2007 (07-07-07) and September 9, 2009 (09-09-09). Even though December 12 falls on a Wednesday this year, it hasn’t kept couples from planning on tying the knot on this once-in-a-century phenomenon of a date (it’s also considered lucky!).

If you plan on getting married on this special date, consider having your signature cocktail inspired by 12/12/12. Check out these five delicious cocktail recipes.

12-12-12-wedding-cocktails

THE LUCKY ONE
Toast to a life of good luck and good fortune with this lucky cocktail on 12/12/12 concocted with Seagram's Escapes.

One 11.2 ounce bottle Seagram's Escapes Peach Fuzzy Navel
10 ounces dry sparkling wine
6 ounces lemonade
Serve over ice and garnish with a slice of lemon

12-12-12-wedding-cockail-dragon-heart

DRAGON'S HEART
Inspired by the Chinese Year of the Dragon, mixologist Ektoras Binikos of Art and Spirit Mixology in New York City, uses
a fine dark-aged rum from Panama to create this exotic cocktail.

1 1/2 ounce of Ron Abuelo 12 Años
1/2 ounce of Domain de Canton
3/4 ounce of Mezcal
3/4 ounce of elderflower cordial, syrup (* mint/citrus syrup)
1 1/2 ounce of blood orange juice
3 lime wedges
5 drops of angostura bitters

In a shaker muddle lime wedges, elderflower cordial and 3 drop of bitters. Add ice, Ron Abuelo 12 Años, Domain de Canton, mezcal and blood orange juice. Shake vigorously and strain into a martini glass. Garnish with two drops of angostura bitters and a blood orange slice.

*For the Mint/Citrus syrup (optional)
1 bunch mint, approximately 3 ounces, rinsed, with roots trimmed.
2 tablespoons each: fresh lemon, orange and lime juice.
2 cups sugar
1 cup water
Place the mint, juice, sugar and water in a small saucepan stir and bring to a gentle boil over medium-high heat. Reduce the heat and simmer until the sugar is completely dissolved and syrup is slightly thickened, about five minutes. Remove from heat and let cool. Remove the mint and transfer to an air-tight container. Refrigerate syrup until ready to use. Can be made up to two weeks in advance.

12-12-12-wedding-cocktail-12-clove

12-CLOVE, CINNAMON AND FRUIT CIDER FLOAT
Adapted from a Betty Crocker recipe, Aviva Samuels of Kiss the Planner makes this seasonal libation adult-friendly.

 1 gallon apple cider
2/3 cup sugar
2 teaspoons whole allspice
12 whole cloves
2 cups spiced rum
2 cinnamon sticks , 3 inches long
In 4-quart Dutch oven, heat all ingredients to boiling; reduce heat. Cover; simmer 20 minutes. Strain punch through sieve or colander. Pour into small heatproof container. Add spiced rum and stir. Place a scoop of cinnamon or vanilla ice cream in large serving mugs; add hot rum/cider and garnish with additional cinnamon sticks if desired.
Makes 32 servings.

12-12-12-wedding-cocktail-recipe
Photo credit: Kimpton Hotels & Restaurants

BOOKSTORE BAR'S IRISH HOOKER
Bookstore Bar in Seattle, Wa., created a drink just for the occasion using Knappogue Castle 12-year Irish whiskey to play off of the number 12.

Combine Knappogue Castle 12-year Irish whiskey, Punt e Mes vermouth, aperol, maraschino liqueur and orange bitters.

12-12-12-wedding-cocktails-mayan

MAYAN COFFEE
Sandos Caracol Eco-Resort & Spa in Mexico's Riviera Maya, located steps from an ancient Mayan archeological site with a staff that includes actual Mayan descendants, has created the quintessential Xtabentun cocktail that is perfect for the colder months. A clever take on the Irish Coffee, Sandos' "Mayan Coffee" won't disappoint and gives a nod to the Mayan calendar that ends this month.

1 shot of espresso
1 ounce of Kahlua
1 1/2 ounces of Mayan Liquor Xtabentun
Whipped cream
Chocolate syrup
Coffee Mug
Cocktail Glass for the flaming process

Pour a shot of espresso into the coffee mug, mixing it with hot water until you have reached mid-cup. Pour the Kahlua and the Xtabentun into the cocktail glass and flame them. Finally pour the flamed liqueur into the mug where you have the coffee. To decorate, add whipped cream, chocolate syrup or chocolate chips, cherry or whatever you would like.


Brittny Drye is the senior editor at Equally Wed, the nation's premier online magazine for gay and lesbian weddings and honeymoons. Follow her on Twitter @BrittnyDrye.

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