[{"@context":"https:\/\/schema.org\/","@type":"BlogPosting","@id":"https:\/\/equallywed.com\/loving-libations\/#BlogPosting","mainEntityOfPage":"https:\/\/equallywed.com\/loving-libations\/","headline":"Loving Libations","name":"Loving Libations","description":"Loving Libations Signature cocktails recipes and tips from master mixologists to make splash at your reception By Hope S. Philbrick Photo: iStockphoto Wedding planning and...","datePublished":"2010-01-21","dateModified":"2021-06-21","author":{"@type":"Person","@id":"https:\/\/equallywed.com\/author\/admin\/#Person","name":"Equally Wed","url":"https:\/\/equallywed.com\/author\/admin\/","identifier":787,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/ca62cf123aaaf135c80b055249bacbda79de9226e11cdfcde6529bedf89683de?s=96&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/ca62cf123aaaf135c80b055249bacbda79de9226e11cdfcde6529bedf89683de?s=96&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"Equally Wed","logo":{"@type":"ImageObject","@id":"http:\/\/equallywed.com\/wp-content\/uploads\/2018\/08\/equally-wed-lgbtq-weddings-logo.jpg","url":"http:\/\/equallywed.com\/wp-content\/uploads\/2018\/08\/equally-wed-lgbtq-weddings-logo.jpg","width":218,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/equallywed.com\/wp-content\/uploads\/lovinglibations_mainimage.jpg","url":"https:\/\/equallywed.com\/wp-content\/uploads\/lovinglibations_mainimage.jpg","height":317,"width":478},"url":"https:\/\/equallywed.com\/loving-libations\/","about":["Receptions, Showers & Parties"],"wordCount":2360,"articleBody":" Loving Libations Signature cocktails recipes  and tips from master mixologists to make splash at your reception By Hope S. Philbrick Photo: iStockphotoWedding planning and to-do lists go hand in hand. By putting signature cocktails in your guests\u2019 hands at the reception, you can cross multiple goals off your list. Done right, they help set a festive mood, convey the wedding theme, express who you are as a couple, add to the celebratory vibe, and save money. That\u2019s right. Who knew being cost effective could taste so good? As recently as eight years ago, it was uncommon to find signature cocktails at weddings. \u201cNow you don\u2019t do a party without having a signature cocktail,\u201d says event planner Steven Petrarca. What\u2019s more, \u201cThe sophistication level has really gone up. Eight years ago, a cosmo was vodka and cranberry juice with triple sec. Now you\u2019d have to do it with exotic cranberry juice from Cape  Cod where you knew the farmer and some handcrafted liquor to bump it up and make it special.\u201d The surprise is that offering this level of quality and ingenuity can cost less than a traditional open full bar. Serving a signature cocktail (or two or four) either as the exclusive alcoholic beverage option or alongside wine and beer controls costs without appearing (gasp!) cheap. \u201cWe never get full bar requests anymore,\u201d says Chad Solomon of the cocktail catering service Cuff and Buttons. \u201cWe\u2019re seeing modified bars with signature cocktails. It\u2019s very targeted. There is cost efficiency, but it\u2019s also a better experience for everybody. The general level of excitement about those signature cocktails is higher, it\u2019s easier for guests to choose from a focused list, and it creates conversation. Synergy runs through the room.\u201d A signature cocktail can be a classic recipe or a new creation. As with all decisions wedding-related, ultimately it can be anything you want it to be. For guidance, we queried several of the nation\u2019s top cocktail and event planning experts and consolidated their recommendations into, what else, a checklist:Significance \u2014      \u201cDon\u2019t pick something at random just because it sounds chic,\u201d warns      Petrarca. Choose drinks that hold special meaning to you as a couple and      reflect your personality. Perhaps it\u2019s the first cocktail you shared      together, the libation you most often sip, a recipe ingredient that nods      to your heritage, or a flavor combination you just really adore.Theme \u2014 Align      your drink with your overall wedding theme, whether it\u2019s \u201cdisco chic,\u201d      \u201cSouthern jazz,\u201d \u201cbeach tiki\u201d or \u201cmoonlit elegance.\u201d A creative name for      the cocktail can help convey the theme and\/or signal it\u2019s an original      recipe.Color \u2014 It\u2019s      possible to replicate your wedding colors in liquid form. Tasty      ingredients like sloe gin, limoncello, green melon liqueur, blue cura\u00e7ao      and cr\u00e8me de violette can lend a hue or, as Tom Laird, chief entertainment      officer of Brown-Forman points out, it\u2019s possible to \u201cuse white base      ingredients and add food coloring.\u201dGarnish \u2014 From      sugared rims to edible flowers, garnishes can be spectacular and personal.      Beyond looking pretty, they add flavor. \u201cThe garnish can truly make a      drink signature, bring out a certain flavor, create a look, a taste that      you\u2019re not able to get anywhere else,\u201d says Cindy McClure, CEO\/founder of      Dress The Drink LLC. Stemware \u2014 In      terms of style, the vessel housing your cocktail is as important as the      drink itself. \u201cI recommend oversized martini stems,\u201d says Ed Lent,      director of visual merchandising at Lifetime Brands Inc. \u201cOversized is      important\u2014the little ones aren\u2019t elegant, and the drink splashes out.\u201d      Ultimately, though, \u201cIt\u2019s your day, so do it your way. That\u2019s the bottom line      golden rule.\u201d Whether choosing a champagne flute, double old fashioned,      wine stem or another shape, he says, \u201cConsider the overall look, the big      picture.\u201d Flavor & Aroma \u2014      Sweet or savory? Floral or fruity? Spicy or tart? Mild or intense? Vodka,      gin, scotch or bourbon? Whether you hire an expert to design a drink for      you or plan to adopt or adapt an existing recipe, the answers to these and      similar questions provide direction. If you and your partner can\u2019t agree      on a single sensory profile, consider offering more than one cocktail.      \u201cMaybe you have two ounces of lemonade and one ounce of pomegranate juice      mixed with either vodka or bourbon,\u201d says Laird, \u201cso you have the same      base ingredients two ways for two styles. Or you can have a second      cocktail that\u2019s completely different. Then you\u2019re really covering the      bases. But, if you really only want to have one cocktail, make it a      lighter style that will appeal to more palates.\u201d Don\u2019t forget nonalcoholic      alternatives, possibly showcasing your signature flavors. In advance of      the big day, \u201chold a sampling,\u201d suggests Lent, \u201cjust as you do for cake      and food.\u201d Be sure that whoever will be making your cocktails gets things      just right.Pairing \u2014      Cocktails complement your overall menu. For example, \u201cIf you\u2019re serving Italian      food, I wouldn\u2019t serve margaritas,\u201d says Angie Jackson of Ultimate      Elixirs. Seasonality \u2014      It wouldn\u2019t quite fit to serve a hot toddy at noon in July. \u201cSome drinks feel like summer and some      feel like winter,\u201d says Petrarca. What\u2019s in season ultimately impacts      availability.Availability \u2014      \u201cThink about using ingredients that are readily available everywhere,\u201d      says Natalie Bovis-Nelson, author of \u201cThe Bubbly Bride: Your Ultimate      Wedding Cocktail Guide.\u201d Choosing \u201ca certain kind of berry that\u2019s only      available in one place but the wedding is in a different location\u201d can      create a logistical nightmare. Production \u2014      Plan on two cocktails per guest. \u201cYou know if your attendees are big      drinkers and you need more,\u201d says Bovis-Nelson, \u201cbut if you\u2019re serving      wine with dinner, two cocktails per person should be adequate.\u201d Be      practical: A single bartender can\u2019t efficiently muddle fresh mojitos for      300 people. If your recipe cannot be simply modified for group      presentation (i.e., by mixing quantities in advance or substituting a      puree for muddled fruit), either pick something else or hire additional      staff. To help ensure consistency, \u201cIf you put a menu at the bar, print      the recipe on the back so the bartender can see it,\u201d suggests Lent. \u201cIf      they\u2019re making three different cocktails, they can get confused by what\u2019s      what. There\u2019s nothing worse than a drink made that doesn\u2019t taste anything      like what you want. Don\u2019t let the bartender kill your party.\u201dService \u2014 Every      expert agreed: Don\u2019t plan to make the cocktails yourself. \u201cPeople not      already in the industry can find it overwhelming, confusing and a little      intimidating,\u201d says Erin Williams, Cointreau USA brand ambassador and co-founder of Hush Cocktails. Even a mixology pro      like Williams draws the line at her own wedding: She\u2019ll not only hire      folks to serve at her wedding to Bek Allen, she plans to tap one of her      business partners to design the nuptial cocktail. Your caterer or      reception hall may provide bartending staff or you may need to hire your      own. In terms of how and when to serve the cocktails, \u201cone option is to      hire servers to carry trays and be handing out cocktails as people      arrive,\u201d says Laird. \u201cYou could also have an attended or self-serve bar      set up and ready to go. I like the idea of a champagne bar; everybody likes      a champagne cocktail. Also, retro is in. Why not consider a wedding      punch?\u201dTiming \u2014 When      is the best time to serve a signature cocktail? \u201cStart with it,\u201d says      Petrarca. \u201cPut it in people\u2019s hands first thing. It\u2019s a nice way to signal      something special is about to start.\u201d Lent agrees, \u201cI think right after      the ceremony at the beginning of the reception is best. As much as I could      see it working as a toast or with dessert, by that time you\u2019re losing      momentum. When people walk in, that\u2019s the first big impression; that\u2019s      your \u2018wow.\u2019\u201d Announce \u2014 Let      guests know why you chose the featured drink(s). Place a sign on the bar,      print recipes on souvenir coasters or cards, have the emcee make an      announcement, or ask a member of the wedding party to share the story      about the cocktail as part of his or her toast. Endure \u2014      Sharing the recipe is one way to keep the celebration alive. One idea:      \u201cFor one couple I did a beautiful margarita with agave nectar,\u201d says Jackson.      \u201cThey gave away little bottles of the tequila printed with their names and      wedding date plus the recipe.\u201d Beyond the big day, \u201cuse the same cocktail      for anniversaries or special events,\u201d suggests Laird. Indeed, like your      love, there\u2019s no reason for the celebration to end. COCKTAIL RECIPES Want a special cocktail but not ready to design one or hire someone else to do it for you? Consider adopting one of these recipes:Lemon Chiffon Pie  By Natalie Bovis-Nelson 1\u00bd ounces lemon-flavored vodka 3\/4 ounce limoncello 1\/2 ounce lime juice 1\/2 ounce Navan vanilla liqueur 1 small egg white Dash of lemon bitters (optional) Cocktail Candy Lemon Twist Rimmer Rim a cocktail glass with Lemon Twist Rimmer.  Set aside.  Shake vodka, lemoncello, vanilla liqueur, lime juice, lemon bitters and egg white vigorously, with ice.  Gently strain into cocktail glass. \u2014Created by Natalie Bovis-Nelsen, The Liquid Muse. Excerpted from \u201cThe Bubbly Bride: Your Ultimate Wedding Cocktail Guide\u201d Natalie shares this tip with Equally Wed for making her cocktail your own: Try substituting orange flavored vodka with orangecello, and a dash of orange bitters instead of the lemon flavors, swap chocolate liqueur for vanilla\u2014and voila!\u2014you\u2019ll have a chocolate orange martini.  Play with your own favorite fruit flavors in the proportions above, and the sky\u2019s the limit.The Proposal 2 ounces cacha\u00e7a  3\/4 ounce fresh lemon juice 3\/4 ounce simple syrup 1 dash Peychaud\u2019s bitters 3-4 fresh purple basil leaves, muddled Shake, strain over clean ice, garnish with a purple basil leaf and serve on the rocks. \u2014Created by Lurie DeLaRosa, Hush CocktailsTangerine Breeze1\u00bd ounces Finlandia Tangerine3 ounces cranberry juice1 ounce orange juiceOrange slice for garnishMix all liquid ingredients. Serve in either a tall or rocks glass with ice. Garnish with an orange slice.\u2014Courtesy Tom Laird, chief entertainment officer, Brown-FormanWedding PunchServes 8   1 bottle Korbel Brut   4 ounces Chambord   4 ounces cranberry juice   Frozen raspberries for garnish  Mix chilled ingredients into a punch bowl. Garnish with frozen raspberries.\u2014Courtesy Tom Laird, chief entertainment officer, Brown-FormanSweet Bourbon PunchMakes one gallon2 cups ice tea (unsweetened)1 cup sugar1 12-ounce can frozen orange juice1 12-ounce can frozen limeade3 cups Old Forester or Woodford Reserve Bourbon7 cups waterMix all ingredients and chill. Serve in punch glasses and garnish with fresh mint\u2014Courtesy Tom Laird, chief entertainment officer, Brown-FormanLava Flow1\u00bd ounces vodka1 ounce Monin Chipotle Pineapple Syrup\u00bd ounce Pallini Raspicello1\u00bd ounce tangerine or mandarin orange pureePineapple sugarCrushed red pepperMix pineapple sugar and crushed red pepper; rim a martini glass with mixture. Shake liquid ingredients with ice and strain into rimmed glass.\u2014Courtesy of Dress The DrinkNectar de Piris2 ounces vodka\u00bd ounce lemon juice1 ounce ginger peppercorn syrup\u00bd ounce egg white1\u00bd ounces honey vodka\u00be ounce elderflower liqueurRim martini glass with clove honey then lemon-ginger rimming sugar. Shake liquid ingredients with ice and strain into rimmed glass. Dust with edible silver. Float glazed flower.\u2014Courtesy of Dress The DrinkCool as a Cucumber2 ounces Hendrick\u2019s Gin2 ounces Ocean Spray White Cranberry Juice\u00be ounce fresh squeezed lemon juice3 thin-sliced cucumber wheels1 fresh dill sprig, as garnishShake the gin, juices and two of the cucumber wheels over ice. Strain into a chilled cocktail glass. Garnish with additional cucumber wheel and sprig of dill.\u2014Created by Angie Jackson, Ultimate ElixirsA Sun-Kissed Flower1\u00bd ounces citrus vodka1 ounce pear vodka\u00bd ounce Monin kiwi syrup2 ounces sour mix1 scoop iceadditional Monin kiwi syrup for rimgreen and yellow sugar for rimsunflower or daisy for garnishDip a martini glass in a little bit of kiwi syrup then rim half the glass in green sugar and the other half in yellow sugar. Put ingredients in a shaker and shake well. Strain into the sugared martini glass; finish with flower garnish.\u2014Created by Joey Scorza, InterContinental MiamiViolet\u2019s Passion1\u00bd ounce raspberry vodka or rum1 ounce berry-infused Sweet and Sour Schnapps\u00bd ounce berry syrup2 ounces sour mix1 scoop iceChambord for rimLavender and violet sugar for rimViolet inside an orchid for garnishDip a martini glass in a little bit of Chambord then rim half the glass in lavender sugar and half in violet sugar. Put ingredients into a shaker and shake well. Strain into the sugared martini glass; finish with flower garnish.\u2014Created by Joey Scorza, InterContinental MiamiBerry Ball2 parts Absolut Kurant1 part blueberry syrupRaspberry sodaBuild on ice in a longdrink glass. Garnish with blueberries and raspberries.\u2014Courtesy of Absolut VodkaAbsolut Ruby Menta1 part Absolut Ruby Red1 part honey syrup1 part lemon juice5 mint leavesShake all ingredients with ice and strain into a well-chilled cocktail glass. Garnish with a mint leaf.\u2014Courtesy of Absolut Vodka For More Info\u2026 Cuff and Buttons A cocktail catering company based in New York City www.cuffandbuttons.com  Dress The Drink, LLC Producer of garnishes and specialty products based in Las Vegas www.dressthedrink.com  Hush Cocktails A cocktail catering company based in New York City hushcocktails@gmail.com 347-240-6319 Natalie Bovis-Nelsen, The Liquid Muse Cocktail book author, beverage consultant and mixologist www.TheLiquidMuse.com Steven Petrarca Events An event company based in Los Angeles www.stevenpetrarcaevents.com Ultimate Elixirs A cocktail catering company based in Chicago www.ultimate-elixirs.com Cocktail Math Typical cocktail recipes yield one drink. To make a pitcher, multiply by eight. To serve your entire guest list, multiply the number of guests by two and then multiply the recipe by that number. For example, to serve a recipe calling for three ounces of juice to 100 guests you\u2019d need 600 ounces of juice."},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Loving Libations","item":"https:\/\/equallywed.com\/loving-libations\/#breadcrumbitem"}]}]