From on-trend floral cocktails to tried-and-true signature drinks, refreshing and creative cocktails are the perfect way to beat the heat and keep on theme during summer weddings. Check out the list below for ideas on how to pack a punch at your own reception. All are single servings so you can test out your favorites before making a whole batch:
For a sweet twist on the Old Fashioned:
Elderflower Old Fashioned
2 ½ ounces of bourbon
½ ounce of St-Germain
2—3 dashes Angostura bitters
Strip of lemon zest, for garnish
Stir bourbon, St. Germain and bitters in an ice-filled mixing glass until very chilled. Strain into a rocks glass with a large cube of ice. Garnish with lemon zest.
For floral, fizzy freshness:
Blooming Champagne Cocktail
2 drops rose water
½ teaspoon hibiscus syrup
1 whole flower
Combine rose water, hibiscus flower and syrup in a champagne flute. Top with sparkling wine. Garnish with whole flower.
For an homage to a summer classic:
1 bottle dry rosé wine
¼ cup brandy
2 tablespoons raspberry liqueur
2 tablespoons sugar
1 ½ cups raspberries
1 ½ cups quartered strawberries
1 sliced lemon
1 ½ cups seltzer
Mix the wine, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit. Refrigerate at least one hour and up to one day. Add the seltzer just before serving.
For mixin’ it up:
Mixed Berry Mojito
2 tablespoons fresh blackberries
2 tablespoons fresh raspberries
6 mint leaves
2 teaspoons sugar or other sweetener
2 large lime wedges
4 ounces rum
Fill two cocktail glasses with equal parts blackberries, raspberries, mint leaves and sugar. Squeeze lime wedges into the glass and pour in rum. Muddle the mixture together, breaking up the berries and bruising the mint. Add ice and top with seltzer. Gently stir to combine.
For those sweet island vibes:
½ ounces Cointreau
1 ounce coconut cream
1 ounce coconut milk
½ ounce fresh lime juice
Splash of half and half
Splash of simple syrup (½ cup sugar, ½ cup water brought to a boil until sugar dissolves, then cooled)
Lime wedge for garnish
Shake and strain into a glass and serve on the rocks with a lime wedge.
For a minty tribute:
Best Man’s Julep
3 ounces agave syrup bourbon
5—6 mint leaves
1 teaspoon sugar
Place mint leaves in the bottom of a pre-chilled, dry old-fashioned glass or pewter cup. Add sugar and crush slightly with a muddler. Pack glass with finely cracked ice, then pour bourbon over the ice. Stir briskly until the glass frosts.
For matching your wedding white:
2 ounces champagne or other dry sparkling white wine
1 ½ ounces St-Germain or other elderflower liqueur
1 ½ ounces seltzer water
Twist of lemon peel, for garnish
Fill a Collins glass with ice. Add the champagne, then the elderflower liqueur. Top with the seltzer, as needed to fill. Stir gently to mix. Twist the lemon peel over the drink, then drop it into the cocktail.
For something blue:
1 ounce coconut rum
1 ounce melon liqueur
½ ounce blue curacao
2 ounces pineapple juice
2 ounces prepared sweet-and-sour mix
Splash of carbonated lemon-lime beverage
1 maraschino cherry
1 pineapple wedge
Fill a cocktail shaker half full of ice cubes, add coconut rum, melon liqueur, blue curacao liqueur, pineapple juice and sweet and sour mix. Shake well and strain into a highball glass. Garnish with a maraschino cherry and pineapple wedge.
Already have a signature cocktail picked out for your wedding? Share your ideas with us below!