Signature Cocktails for Summer Weddings (2024)

2 scoops of crushed ice
2 shots of rosé wine (recommended: Minuty)
1 shot of orange juice
1 shot of cranberry juice or raspberry juice
Fresh cranberries, fresh raspberries, and fresh mint to garnish

Add crushed ice to a martini glass. Pour 2 shots of rosé and 1 shot each of orange and cranberry or raspberry juice in a mixer and shake. Pour over ice and garnish with cranberries, raspberries, and a sprig of mint.

Courtesy ofStix on Grace Bay at Grace Bay Club in Turks and Caicos

2 oz. Belvedere Vodka

Pulp from one passion fruit

Dash simple syrup

1 oz. blood orange juice


Build over crushed ice into a rocks glass. Garnish with a slice of ruby red grapefruit.

Courtesy ofBelvedere Vodka


In a shaker, combine:
1½ parts American Harvest Organic Spirit
¾ parts Lillet Rose Aperitif
¾ part grapefruit syrup*

Shake well with ice, strain into a champagne flute, and top with champagne. Garnish with an edible flower, like a pansy.

*To make the grapefruit syrup, mix equal parts sugar and freshly squeezed and strained grapefruit juice in a sealed container. Shake until dissolved. Keep in the refrigerator; it will last a week.

Courtesy of American Harvest Organic Spirit Vodka

1½ oz. Lucid absinthe
½ oz. simple syrup
Club soda
Kiwi fruit
Cucumber

Muddle two cucumber wheels and two peeled kiwi wheels with the simple syrup in a double rocks glass. Fill with ice and add the Lucid absinthe. Top with club soda. Garnish with an unpeeled kiwi wheel on rim of the glass.

Courtesy of DGC

In a shaker, combine:

1½ parts Absolut Wild Tea Vodka

1 part Bärenjäger Honey Liqueur

1 part Celestial Seasons Mandarin Orange tea

¾ parts fresh lemon juice


Shake with ice and strain into a highball glass with fresh ice. Garnish with an orange slice. 




Courtesy of Absolut Wild Tea Vodka

1 oz. Frangelico hazelnut liiqueur
1 oz. passion fruit juice
Laurent-Perrier Brut NV Champagne
Grenadine

Combine Frangelico and passion fruit juice with ice and stir. Top with champagne and a splash of grenadine. Garnish with a floating orchid.

Courtesy of DGC

3 oz. Flor de Caña 7 Year Rum
1 oz. triple sec
1 oz. fresh lime juice
1 oz. simple syrup
4 watermelon chunks
½ teaspoon cayenne pepper

Whirl all ingredients together and pour into a glass. Garnish with a watermelon segment.

Courtesy of DGC

½ oz. peach schnapps

½ oz. grenadine

4 oz. OneHope Sparkling Wine

Pour the peach schnapps and grenadine into a champagne flute or coupe. Top with sparkling wine.

Created by OneHope Sparkling Wine, whichdonates 50% of its proceeds to End Childhood Hunger

1½ oz. Numi Emperor’s Pu-erh Tea
1½ oz. Van Gogh BLUE Vodka
3 oz. frozen cubed cantaloupe
1 oz. coconut milk
Splash of lemon juice

Steep tea at four times the normal strength for two minutes, then remove tea bag and chill liquid for later use. Combine and blend ingredients in blender, adding a splash of lemon for each serving. Serve on the rocks, garnished with lemon wedge.

Courtesy of tea sommelier James Labe for Numi Emperor's Pu-erh Tea

3 oz. Rhuby rhubarb liqueur
1 oz. light smooth tequila
Fresh basil
Lemon juice

Muddle fresh basil, add Rhuby and tequila, and shake over ice. Strain into a chilled salt-rimmed tumbler, and add a bit of freshly squeezed lemon juice. Garnish with a basil leaf.

Courtesy of DGC

1 cup CAMUS VS Elegance Cognac
½ cup X-Rated Fusion Liqueur
½ cup triple sec
½ cup sparkling water
½ cup zero calorie sweetener
Juice of 1 lemon
1 cup strawberries, pulsed in blender
1 cup ice

Pulse the strawberries in a blender; slowly add the lemon juice and sweetener to the mix. Place mixture in the pitcher and add cognac, liqueur, triple sec and sparkling water. Lastly, add ice and serve. Garnish margarita glasses with lemon twist. Serves 4.

Courtesy of DGC

3 oz. Rhuby rhubarb liqueur
1 lemon
Splash of Cachaca

Muddle lemon. Pour Rhuby over the lemon and plenty of crushed ice. Top it off with a splash of Cachaca, and garnish with a pink edible flower.

Courtesy of DGC

1 oz. Lucid absinthe
3 oz. fresh brewed peach tea
1/3 tsp. orange blossom honey
5 mint leaves
2 oz. of diet ginger ale
Slice of fresh white peach

Muddle the orange blossom honey and the mint leaves. Add Lucid and peach tea. Shake in a cocktail shaker with ice and then strain into a rocks glass over ice. Top with diet ginger ale. Garnish with a slice of white peach on the rim of the glass or floating on the rocks.

Courtesy of DGC

1 Numi Decaf Ginger Lemon Tea bag
3 oz. fresh cucumber juice
1½ oz. tequila
Splash of lemon juice

Infuse one tea bag in tequila for thirty minutes, then remove bag, squeezing out excess. Combine and stir ingredients. Serve on the rocks. Garnish with lime wedge.

Courtesy of tea sommelier James Labe for Numi Organic Tea

1½ oz. South Sea Rum
1 tsp. simple syrup
1 orange peel
3 dashes angostura bitters

Directly in a rocks glass, stir the rum, simple and bitters with ice. Then add the garnish.

Courtesy ofSouth Sea Rum

1 part Rhuby rhubarb liqueur
2 part bubbly (Champagne, Cava or Prosecco)

Simply combine chilled in champagne flute or coupe. Garnish with frozen raspberries, strawberries or edible flower for a splash of color.

Courtesy of DGC

2 oz. South Sea Rum
½ oz. pineapple juice
2 oz. club soda
1 to 3 mint leaves
½ oz. honey or agave (optional)

Combine South Sea Rum and pineapple in a highball glass. Add club soda and drizzle with honey. Place mint leaf on top.

Courtesy ofSouth Sea Rum

Yield: Eight portions

Ingredients:
½ cup sugar
½ cup water
1 cup Tanqueray or other good quality gin
6 tablespoons dry vermouth
6 cups washed, English/hothouse cucumber, juiced
12 mint leaves
½ cup lime juice
2 egg whites
½ cup white balsamic vinegar
½ cup sugar
1 tablespoon red pepper flakes
8 mint leaves

For the drizzle, gently heat the balsamic vinegar, sugar, and red pepper flakes to melt and infuse. Chill.

To serve:
Scoop sorbet into a martini glass. Pour a teaspoon of the drizzle over the top.Garnish with a mint leaf. The sorbet will gradually melt, so you can drink it or lick it as you see fit!

Courtesy of Barraud Caterers Limited

Available exclusively through L.A.-based Comtemporary Catering.