Custom cocktails have become all the rage at weddings. It’s easy to dream up your own fruity concoction – or borrow a recipe that already exists and rename it in honor of the bride and groom.
Even if you don’t plan on having a bartender at your reception, you can still serve custom cocktails. Choose someone to man the bar and teach him or her how to make your signature drink. Some of your guests won’t care to partake, but others will get a kick out of your creativity and trying something new.
How do you find your own custom cocktail?
Start with what you already know. Do you have a favorite drink? If so, modify it or rename it for your wedding. If it’s a martini, it could be as simple as adding the suffix “-tini” to your last name and you’ve instantly renamed it.
Do you have a friend who makes a living tending bar? Ask for his or her recommendation for your special day.
Check with your caterer to see what type of drink would best complement the meal being served at your reception.
Visit the library or buy a book about bar-tending and you’ll find hundreds of drink recipes to spark your imagination.
Keep in mind the color scheme of your wedding and the color of the drink.
To get your started, here are a few ideas:
Rum and Pomegranate drink (red)
1 ½ oz. white rum
¼ oz. orange liqueur
Splash of lime juice
2 ½ oz. sparkling pomegranate juice
Colored sugar (for rim of glass)
Dip rim of glass in water, then in colored sugar. Combine rum, liqueur and juices with ice in the glass; stir.
Strawberry Watermelon Mojito
1½ oz. strawberry vodka
½ oz. fresh lime juice
½ oz. mint-infused simple syrup
1 cup fresh seedless watermelon, cubed and chilled
1 bunch fresh mint leaves
To make mint syrup, bring 2 cups of sugar and 1 cup of water to a boil. Once sugar dissolves, remove from heat; add 10 mint leaves. Let cool for 30 minutes. Strain. Combine vodka, lime juice, simple syrup, ½ cup of watermelon and 10 mint leaves in a cocktail shaker with ice. Shake for 10 seconds. Strain into a glass with ice and remaining watermelon. Top with club soda. Garnish with additional mint leaf.
1 (12 oz.) can frozen lemonade
1 (12 oz.) can frozen limeade
4 cans water
2 cans of premium tequila
1 can Triple Sec
Stir all ingredients together. Fill blender carafe with ice cubes and pour one-fourth of mixture over ice. Blend until frozen slush is formed. Continue with remaining mixture. Serve in a chilled sugar-rimmed margarita glass with a sprig of mint and a small pinch of cayenne pepper. (Serve on the rocks by skipping the blender step.)
Candy Cane Cocktail
1 oz Peppermint Schnapps
1 oz. Vanilla Liqueur
1 shot vanilla rum
1 shot white chocolate liqueur
1 shot peppermint schnapps
Candy cane (miniature candy canes work well, or break candy canes into large pieces)
Mix all together and serve with candy cane garnish.
1 pint rum
2 bottles (750 ml size) champagne
3 cans (6 oz. size) frozen lemonade concentrate, thawed
6 cans (12 oz. size) ginger ale
Combine rum, champagne, lemonade concentrate and ginger ale in a large container and mix well. Freeze until firm. Thaw slightly before serving.