Signature Drinks for Summer Weddings
Serving a signature cocktail that reflects your style as a bride and groom can leave an everlasting impact on your guests during your special night. These seasonal drinks will keep you and your party goers cool and refreshed with a light and airy touch, mixed with the sweetness of your favorite summer fruits. Choose one as a couple, or one to represent each side of your marriage!
Ideal for a wedding with a Spanish flare, a beach reception or anything in between!
- 1/2 apple, cored, skin on, chopped into small pieces
- 1/2 orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
- 3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar)
- 3/4 cup orange juice, plus more to taste
- 1/3 cup brandy, plus more to taste
- 1 750 ml bottle dry Spanish red wine*
- Ice to chill (~1 cup)
- Add apples, oranges and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
- Add orange juice and brandy and muddle again to combine for 30 seconds.
- Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
- Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
- Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.
Makes about 9 servings of 1/2 cup.
*Recipe Courtesy of Minimalist Baker*
Orange Grapefruit Mimosa
This pick is ideal for an early reception or a post wedding brunch! Put a unique spin on the classic mimosa by adding a little touch of grapefruit juice.
- 2 large oranges, peeled
- 1 large grapefruit, peeled
- Cut oranges and grapefruit as needed to fit through the chute of the juice extractor.
- Juice the ingredients in the order listed.
- Add ice to glasses. Pour 1/4 cup juice mixture in each glass.
- Fill glasses with champagne. Stir and serve immediately.
Makes approximately 2 servings.
*Recipe Courtesy of Hamilton Beach*
Minty Peach Lemonade
Nothing screams summer like ice cold lemonade. This spin on the traditional beverage is as sweet as a Georgia peach, accompanied by fresh mint leaves for added sophistication.
- 2 3/4 cup water, divided
- 3/4 cup sugar
- 3/4 cup packed mint leaves
- 4 medium peaches
- 1 cup freshly squeezed lemon juice
- Prepare mint simple syrup by combining 3/4 cup water and sugar in a small pot. Set pot over medium-high heat and bring to a boil. Stir until sugar dissolves and then remove from heat. Add mint and allow to steep until syrup has cooled. Strain and discard mint leaves. You should end up with a little over a cup of simple syrup.
- While syrup is cooling, wash peaches, remove pits, and cut in chunks. Puree peach chunks in a blender or small food processor until smooth. Set a fine mesh sieve over a bowl and pour in peach puree, pushing it through using the back of a spoon. Discard skins/solids. You should end up with about 1 cup of peach puree.
- In a pitcher, mix together 1 cup mint simple syrup, peach puree, fresh lemon juice, and remaining 2 cups water (reserve any leftover simple syrup for another use). Refrigerate lemonade until chilled and/or serve over ice.
Makes approximately 4-6 servings.
*Recipe Courtesy of Five Heart Home*
This little number is sure to spice up any wedding. Particularly good for extra frisky couples.
- Lime wedge, plus lime wheel for garnish
- 1 tablespoon course salt for glass rim
- 4 oz high quality tequila
- 1 1/2 oz fresh lime juice
- 2 oz triple sec
- Run lime wedge around the outer rim of two rocks glasses and dip rims in salt
- In cocktail shaker, combine tequila, triple sec and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds
- Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.
Make approximately 2 servings.
*Recipe Courtesy of Serious Eats*
Electric Blue Lemonade
The beautiful bright blue of this drink is sure to stand out to guests. This drink screams rock and roll, or tropical luau, depending on how you spin the garnish.
- 1.5 ounce vodka Vodka
- 1/2 ounce blue curacao
- 2 ounces sour mix
- 12 ounce can of lemon-lime soda
- 1 lemon – cut into wedges, for garnish
- Optional – replace with lemon with pineapple and cherry for an extra tropical spin.
- Fill a Collins glass with ice. Pour in vodka, blue curacao and sour mix.
- Fill to the top with lemon-lime soda.
- Garnish with lemon wedge, and serve with straw.
Makes approximately 1 serving.
*Recipe courtesy of All Recipes*
Fresh picked blueberries and a touch of mint, makes this pretty purple drink. This pick is simple and light, and will have guests smiling from ear to ear.
- 1 cup fresh blueberries, plus extra for garnish
- 4 oz clear rum
- 10 fresh mint leaves
- 2 teaspoons sugar
- Juice of 2 limes
- 6 oz club soda
- In a food processor or blender, puree blueberries until smooth. Set aside.
- Add mint leaves and sugar to a cocktail shaker. Use a muddler (or the end of a wooden spoon) to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries: shake vigorously.
- Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint. Serve immediately.
*Recipe Courtesy of The Novice Chef Blog*
Bonus – For the Beer Drinkers
This rye pale ale with black pepper, spice and apricot aromatics is only available in the Spring/Summer and gives a local wedding a true Cincinnati feel. Check Rhinegeist’s Website to find a can near you!
*Photo courtesy of Rhinegeist*