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Signature Drinks for Winter Weddings and Parties

Our friend Jonathon Pogash, the Cocktail Guru, has some great wedding signature drink ideas he shared with us for you winter brides or for anyone having a holiday party for that matter. Here’s what he had to say when we asked him about signature drinks for winter weddings…

Winter cocktails are on my mind right now. And I always love integrating those winter ingredients into my cocktails, and encouraging brides and grooms to continue serving cocktails, even if their weddings are in the winter months like January or February. It’s really just a matter of getting creative and sourcing out those winter fruits and herbs that go remarkably well in cocktails (pears, apples, cranberries, spices, maple syrup, etc). Serving a warm hot toddy infused with a local whiskey, or peanut butter hot chocolate spiked with your favorite rum is a nice touch.

For some additional inspiration he put together a couple of videos to give you some signature drink ideas and keep scrolling down because he also provided some great signature drink recipes for you to use!

Here are some winter signature drink recipes below. There’s also a non-alcoholic cocktail recipe, which should always be an option for those non-drinking guests.

Winter Rum Punch
**can be made in large batch-form**
2 parts Flor de Cana Rum
1 part apple cider
1 part Benedictine or Orange liqueur
1/2 part maple syrup
1/2 part fresh lemon juice or grapefruit juice
Directions: Combine ingredients in a punch bowl. Add ice when ready to serve, and stir well. Ladle into punch glasses.
Garnish: candy canes and freshly grated nutmeg

Cranberry Spice Sparkler (served at Bookmarks Lounge, NYC)
5 fresh cranberries
1 tsp. agave nectar
Splash of fresh lemon juice
1 pinch pumpkin pie spice (store-bought)
4 oz. sparkling wine
Directions: In the bottom of a mixing glass, muddle the cranberries and pie spice in the agave and fresh lemon juice. Then add ice and sparkling wine and stir briefly to incorporate. Strain into a chilled champagne flute. Top w/ extra splash of sparkling wine.
Garnish: 3 floating cranberries

Spiced Pear Sparkler (served at soon-to-be-opened Harmony Harlem, NYC)
3/4 oz. Pear puree
1/2 oz. clove syrup**
3 oz. Sparkling Wine (Veuve du Vernay)
Directions: Add ingredients to a mixing glass with ice and stir briefly to incorporate. Strain into a chilled champagne flute and top w/ extra splash of sparkling wine.
Garnish: 1 star anise
**clove syrup is made by dissolving 1 cup demerara sugar in 1 cup water, along with 1 tsp. dried cloves. Allow sugar to dissolve, and simmer for 15 mins. Strain out cloves and chill.

Cranberry Spice Sangria (served at The Carnegie Club, NYC)
5 cranberries
1 tsp. agave nectar
1/4 oz. fresh lemon juice
Pinch of pumpkin pie spice
1/2 oz. Brandy
1/2 oz. Triple Sec
2 oz. Malbec wine
Directions: Muddle the cranberries in the lemon and agave. Then add remaining ingredients and shake very well with ice. Strain over new ice into a wine glass.
Garnish: chopped apples and cranberries

Peanut Butter Hot Cocoa (served at Bookmarks Lounge, NYC)
1 oz. Castries Peanut Crème Liqueur
3/4 oz. 10 Cane Rum
1 heaping tsp. gourmet hot cocoa mix (already sweetened)
1 cup steamed milk
Directions: In a hot toddy glass or mug, combine ingredients with milk and stir very well until cocoa is dissolved. Add milk foam on top, if available.
Garnish: mini marshmallows and dusting of cocoa mix

Tea Cider Sparkler (non-alcoholic)
1/2 oz chamomile-cinnamon tea syrup**
Splash of fresh lemon juice
3 oz. Non-alcoholic sparkling cider (Martinelli’s)
Directions: Combine all ingredients into a mixing glass with ice and stir briefly. Strain into chilled champagne flute. Add extra splash of cider on top.
Garnish: chamomile flower and/or lemon peel
**chamomile-cinnamon syrup: dissolve equal parts white sugar and water over heat. Once dissolved, add 1 chamomile tea bag and 3 cinnamon sticks per 1 cup water to mixture. Allow to simmer for 5 mins, then remove tea bag(s). Then continue simmering for approx. 10 more mins. Remove cinnamon sticks and chill.

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