Wedding Cocktail Ideas | Warm & Fuzzy | Cody Goldstein | On The Menu
Wedding Cocktail Ideas for your Cooler Country Wedding from City Couple Country Wedding.
As always, we highly encourage and recommend hiring a skilled bartending team for your Wedding. Part of the experience of drinking a cocktail is watching it being prepared. Serving a pre-made mix poured out of a pitcher, never has the same effect nor the same flavor quality.
Browse our Creative Partner Directory under (On The Menu) to see Creative Cocktail Partners in your area for your Country Wedding.
Here’s a few Great Wedding Cocktail Ideas for the Cold Weather!
SING THE BLUES Courtesy of CCCW Creative Partner Cody Goldstein of Muddling Memories and Features Cide Road Switchel
1.5 oz Bourbon
1 oz Blueberry Cide Road
3/4 oz fresh Lemon Juice
1/2 oz Simple Syrup
1 Egg White
Add all ingredients and shake without ice for 7 seconds. Add ice into shaker and shake for 3 seconds. Strain into a rocks glass filled with ice. Garnish with a blueberry on top.
NO BANANAS TODAY Courtesy of Xavier Herit, co-owner and head bartender at Wallflower in New York City
For The Syrup
1 2⁄3 cups sucanat (whole unrefined cane sugar)
2 ripe bananas, peeled and mashed
For the Cocktail
1 oz. dark rum (preferably Hamilton Dark Jamaican)
3⁄4 oz. banana syrup
3⁄4 oz. Demerara rum (preferably El Dorado 12 Year Old)
1⁄2 oz. lime juice
1⁄2 oz. Giffard Crème de Banane du Brezil banana liqueur
2 dashes Angostura bitters
Banana chip, for garnish
Make the syrup: Cook sugar, bananas, and 2⁄3 cups water in a 2-qt. saucepan until sugar has dissolved, about 3-5 minutes. Strain through a fine mesh sieve, discarding solids; chill until ready to use.
Make the cocktail: Combine all ingredients except banana chip in an ice filled cocktail shaker; shake vigorously and strain into a coupe glass. Garnish with banana chip.
THE SABBATH Courtesy of Bartender Jeremy Wilson serves this cross between a White Russian and a Thai iced coffee on tap at his bar Donnie Vegas in Portland, Oregon.
1 1⁄2 oz. Cruzan Black Strap rum
1 oz. cold brew coffee, preferably Stumptown
1⁄2 oz. St. Elizabeth Allspice Dram
1⁄2 oz. sweetened condensed milk
2 dashes Fee Brothers aztec chocolate bitters
Combine all ingredients in a cocktail shaker filled with ice; shake vigorously, then strain into an old fashioned glass filled with ice.
BROWN SUGAR CINNAMON BOURBON COCKTAIL Courtesy of Freckle and Fair
FOR THE SYRUP
2 tablespoons brown sugar cinnamon simple syrup (ingredients and instructions below)
1.5 ounces bourbon
honey and brown sugar for glass rim
splash of club soda
3 dashes citrus bitters
1 cup light brown sugar
1 cup water
1 vanilla bean
2-4 cinnamon sticks (depending on how cinnamon-y you’d like your drinks)
Add the brown sugar and water to a small kettle and stir until combined. As you wait for the mixture to boil, slice your vanilla bean in half and scrape out the seeds. When the mixture boils, add the vanilla beans and cinnamon sticks, reduce heat and stir until you no longer see sugar crystals and your house is filled with the scent of sweet syrup-y goodness. Cool before adding to your cocktails. You can use the fridge or freezer to speed up the process if you’re feeling impatient. If you have leftover syrup, you can store in a clean jar with tight-fitting lid in the fridge. I’ve kept simple syrup this way for months before, but eventually it will get moldy, so keep your eye (and nose) on it.
Rim a small glass with honey by placing a drop on your finger and dragging it around the edge. Sprinkle a small plate with brown sugar and roll the glass rim in it until coated. Add 2 tablespoons simple syrup, bourbon and ice cubes to the glass and stir vigorously. Add a few dashes of citrus bitters (I used orange) and a splash of club soda to taste.
Garnish with cinnamon stick and serve.
Cody Goldstein | Muddling Memories
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