3 Festive Cocktails for Winter Weddings

3 Festive Cocktails
For Winter Weddings

If you’re planning to say ‘I do’ during the winter months, you’re likely on the hunt for a festive winter wedding cocktail to toast the occasion. To find the perfect seasonal libations for a holiday or winter wedding, we asked the expert: Steve Wildy, Beverage Director for Menus & Venues. He shared three winter cocktails that range in difficulty from easy to impressive, so there’s something for novice bartenders and experienced mixologists alike. If you’re not planning wintertime vows, these cocktails are equally perfect for toasting New Year’s Eve or a winter engagement!

Cocktail #1

MoscowMuse

Mixology Mastery: Pretty Easy

Steve says, “This is a simple and festive take on one of the cocktail scene’s universal crowd-pleasers of the moment: the Moscow Mule. A splash of Aperol elevates it to elegant spritz territory, while peak-season blood orange juice adds depth, richness, and a gorgeous hue.”

Single Drink

1 oz. vodka

.5 oz. Aperol

.5 oz. fresh blood orange juice

.25 oz. fresh lemon juice

.25 oz. simple syrup (equal parts white sugar & hot water, mixed into a syrup & allowed to cool)

3 oz. ginger beer 1
Add all ingredients except ginger beer to a shaker filled with ice.

2
Shake for 5 seconds & strain over fresh ice in a rocks or highball glass.

3
Top with ginger beer, stir & garnish with your choice of citrus wheel or citrus peel.

Pitcher for 8

8 oz. vodka

4 oz. Aperol

4 oz. fresh blood orange juice

2 oz. fresh lemon juice

2 oz. simple syrup

24 oz. ginger beer 1
Combine all ingredients in a large pitcher (50 oz. minimum) and stir.

2
Serve over ice and garnish with your choice of citrus wheel or citrus peel.

Cocktail #2

Ward &Welcome

Punch Bowl

Mixology Mastery: Somewhat Involved

Steve says, “A bowl of punch is a surefire way to take your winter celebration to the next level, especially when it’s as easy-drinking as this high-octane soother. Don’t worry though—it’s packed with wholesome winter ingredients to ward off any ill effects of overindulgence, so you’re ready for the following day’s festivities!”

Bowl for 16

(4-quart punch
bowl recommended)

32 oz. double strength chamomile tea
(32 oz. water & 6 tea bags)

16 oz. bourbon

8 oz. cognac

25 oz. (one bottle) rosé wine
(sparkling if preferred)

4 lemons, peeled

8 oz. lemon juice

2 oz. elderberry syrup

8 oz. sugar

2 oz. honey

12 dashes Peychaud’s bitters

1. In a large punch bowl, peel four whole lemons & add peels to 8 oz. of white sugar.

2. Muddle gently & let stand for 45 minutes to an hour.

3. Bring water to a boil, add tea bags & steep for 8 minutes.

4. Strain tea over sugar & peels, stir until integrated.

5. Add honey & elderberry syrup, stir until integrated.

6. Juice remaining lemons & add to bowl along with all remaining items
(bourbon, cognac, rosé, bitters).

7. Stir well. Add large blocks of ice & your choice of garnish
(citrus wheels, edible flowers, etc).

Cocktail #3

Winter inEleuthera

Mixology Mastery: Impressive

Steve says, “Who says winter drinks have to be mulled on the stove? This adult slushy feels exotic and festive while still focusing on seasonal flavors. Granita is Italian water ice’s fancy cousin, and you can make it at home with a little bit of effort. Any regrets over prep time will be allayed by your guests’ reaction to this striking, bubbly frozen treat.”

1. Add sugars, pineapple juice, hibiscus, spices & 12 oz. pomegranate juice to a saucepan. Cook on medium heat until just boiling, then reduce heat & simmer for 5 minutes.

2. Strain to remove hibiscus flowers, add cinnamon sticks back in, then add pineapple chunks. Simmer for an additional 25-30 minutes. Remove cinnamon sticks.

3. Puree mixture in a blender & strain through mesh sieve to remove pineapple threads.

4. Add remaining pomegranate juice, pour into a container & place in freezer.

5. Freeze for 3 hours, breaking up the mixture every hour with a fork. Once set, scrape from the top using a fork to create fine frozen crystals.

6. Serve an ice cream scoop-sized ball in a coupe or martini glass & top with sparkling wine. If you prefer a stronger drink, add 1 oz. of your choice of alcohol.

Cocktails for 12

2 bottles sparkling wine (prosecco)

8 cups fresh pineapple, cut into 1-2” chunks
(2 whole pineapples)

6 oz. pineapple juice

24 oz. pomegranate juice

¼ cup dried hibiscus flowers (optional)

½ cup brown sugar

½ cup white sugar

4 cinnamon sticks

½ tsp ground nutmeg

Optional – 1 bottle vodka, tequila, or rum

1. Add sugars, pineapple juice, hibiscus, spices & 12 oz. pomegranate juice to a saucepan. Cook on medium heat until just boiling, then reduce heat & simmer for 5 minutes.

2. Strain to remove hibiscus flowers, add cinnamon sticks back in, then add pineapple chunks. Simmer for an additional 25-30 minutes. Remove cinnamon sticks.

3. Puree mixture in a blender & strain through mesh sieve to remove pineapple threads.

4. Add remaining pomegranate juice, pour into a container & place in freezer.

5. Freeze for 3 hours, breaking up the mixture every hour with a fork. Once set, scrape from the top using a fork to create fine frozen crystals.

6. Serve an ice cream scoop-sized ball in a coupe or martini glass & top with sparkling wine. If you prefer a stronger drink, add 1 oz. of your choice of alcohol.

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