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So it’s getting close to wedding time and you’ve got your dress, venue, flowers, and honeymoon all picked out. But what about the after-party? Since it’s often the wedding after-party that people remember the most, it’s important to properly plan for what you’ll be serving. While most weddings go with your staple of beer and wine, having some unique signature cocktails on hand take your wedding up a notch. Bonus points that no bartending experience is required.
Today on tap—literally—we’ve got some more creative wedding punch cocktail recipes to spice up your reception.
What’s great about sangria is that it’s hard to mess up. It’s typically a combination of wine, fruit and sweetener, though brandy can often be added, too. It’s really about getting the right combination and reaching the right balance. One of my favorites is peach sangria, which happens to be really simple and really delicious.
Recipe: A standard recipe would call for a bottle of Cava, ¼ cup of Grand Marnier or Cointreau, ¼ cup agave nectar, a couple of sliced white peaches, and the juice from 1 lemon. Most sangria recipes call for sugar, though I like adding agave. Start with no more than ¼ cup of agave (or a couple of tablespoons of sugar) and add more based on taste. To make a big batch, simply multiply the amounts.
No bar tools or bartending experience required for this wedding punch cocktail recipe. All you’ll need is a bottle of tequila, a bottle of lemonade, and a watermelon. That’s it!
Recipe: You’ll begin by dicing up several cups of watermelon and blending. In your punch bowl or pitcher, you’ll place a fine sieve over it and pour in the watermelon. Next, add the bottles of lemonade and tequila and give it a good stir. To make it further fruity and aromatic, add some blueberries, blackberries, and/or mint. This, however, is a recipe I’d strongly recommend trying ahead of time, since lemonade can vary in sweetness. Or you can make your own lemonade, which is just a combination of sugar, water and lemon juice.
Inspired by a similar recipe from Guy Fieri, this is a favorite of mine. While the recipe calls for jalapeno-infused tequila, you may want to stick to standard tequila.
Recipe: All you’ll need is a bottle of tequila, several bottles of grapefruit soda (I recommend Bundaberg if you can find it), limes, agave nectar, and 12 raspberries. If infusing the tequila, you’d slice a couple of vertical pieces of jalapeno and add it to a bottle of tequila, letting it sit for a few hours (the longer you let it sit, the spicier it’ll be). Remove the jalapenos and strain the bottle of tequila into a punch bowl or pitcher, add 4 cups of grapefruit soda, ¾ cup of lime juice, ¼ of agave, 10–15 raspberries, and stir. You may want to adjust the grapefruit soda and agave, based on sweetness.
No, not the hurricane you get down in New Orleans, but rather the original recipe. The one you’ve probably heard of (or perhaps consumed many of) is incredibly sweet, made famous by Pat O’Brien’s. The original Hurricane is just three simple ingredients of rum, passion fruit syrup, and lemon juice. It’s perhaps the easiest wedding punch cocktail recipe you’ll ever make.
Recipe: Simply add 1 bottle of dark rum, 1 ½ cups of passion fruit syrup, and 1 ½ cups of fresh lemon juice to a pitcher with a cup of ice and stir.
The Pimm’s Cup is a quintessential summer punch. Generally, it’s one part Pimm’s, two parts lemon-lime soda or ginger beer, and a mixture of fruits, veggies, and herbs, often involving mint, cucumber, and strawberries. However, well-known bartender Julie Reiner has an even more royal take on the Pimm’s Cup, thanks to the addition of champagne.
Recipe: In Reiner’s Pimm’s Royale Punch recipe, she recommends 2 cups of Pimm’s, 1 bottle of champagne, ½ cup of orange juice, ¼ cup of lemon juice, ¼ cup of sugar, peels of two lemons and a variety of diced fruits (lemon, cucumber, grapefruit, and strawberries). Add the lemon peels and sugar to a pitcher and muddle, letting it sit for an hour. Add everything (orange juice, lemon juice, Pimm’s and fruit) to the pitcher and stir until sugar has dissolved and refrigerate for a couple of hours. Pour over ice in a pitcher or punch bowl and slowly add champagne.
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