Poptails are fun refreshing and boozy, how can you go wrong with this treat at your Florida Keys wedding. A great way to beat the heat and wow your guests. Check out some of these creative recipes, my favorite is the Dirty Pirate.Read More
Your reception menu is set and the cake design is picked. It's time to focus on drinks. Add a personal touch to your bar menu by choosing a signature cocktail. Pick a drink that stars your favorite liquor, matches your color scheme, or just sounds delicious. Signature Drinks are a a fun way to incorporate you and your grooms unique flavor into your bar. As a bonus, it is also a great way to save some money on your bar tab. You can consider doing a beer and wine bar with a signature drink rather than a full bar. At most venues this is and affordable option and even if you are supplying the booze yourself you will only need to supply one type of liquor. Passing signature drinks upon guests arrival or following the ceremony is a nice touch, especially on a bright sunny day. Which is often for our Islamorada weddings! Passing the signature drink and having them available self serve is also a great way to take pressure off the bar and keep the lines down.
Signature Drink Ideas
2 ounces vodka
1 ounce blended fresh blueberries
1/4 ounce aloe vera juice
1/2 ounce fresh lime juice
1/2 ounce ginger water
1/4 ounce agave nectar
Blueberries, for garnish
Place strawberry into a cocktail shaker and muddle. Add ice and remaining ingredients to shaker and shake vigorously. Strain into a tall glass filled with ice. Garnish with blueberries.
Coconut Castaway Cocktail
1 ounce vodka
1 ounce juice from a watermelon
1/2 ounce coconut water
1/2 ounce prickly pear puree
1/2 ounce lime juice
1/4 ounce agave nectar
Lemon peel, for garnish
Place ingredients into a shaker with ice and shake vigorously. Strain shaker contents into a flute. Top with the Champagne and garnish with a lemon peel.
1/2 cup sugar
1 large rosemary sprig
1 cup fresh lemon juice (from about 12 lemons)
3 cups London dry gin
1 cup orange juice
Orange slices, for garnish
Rosemary sprigs, for garnish
Bring sugar and 1/2 cup water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Remove from heat. Add rosemary sprig and let steep for 2 hours; remove sprig. Refrigerate simple syrup up to 2 weeks. Combine lemon juice, gin, orange juice, and simple syrup in a punch bowl. Garnish bowl and glasses with orange slices and rosemary sprigs, if desired. Add ice cubes as needed to keep chilled.
1/2 cup sugar
1/2 cup water
3 wide strips orange zest
12 ounces watermelon cubes (about 2 cups)
1/4 cup fresh lime juice
3/4 cup white or silver tequila
In a small saucepan, bring sugar, water, and orange zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool in a bowl. In a blender, puree watermelon cubes until smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice). Stir in syrup, lime juice, and tequila. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with lime wedges.
2 1/4 cups freshly squeezed lime juice (or 1 1/2 ounces per shaker), plus more for rims
1 1/2 cups gin (or 2 ounces per shaker)
1/2 cup superfine sugar (or 2 teaspoons per shaker)
1 bottle brut Champagne or sparkling wine (or 4 ounces per shaker)
Fine sanding sugar, for rims
Mix lime juice, gin, and superfine sugar in a 2-quart pitcher; chill until ready to serve, several hours. To serve, dip rims of glasses in lime juice, then sanding sugar, to coat with 1-inch-wide band. Measure 4 ounces Champagne into cocktail shaker filled with ice. Add 3 1/2 ounces lime juice-and-gin mixture, and shake; strain into 2 glasses, and add 2 to 3 drops of grenadine to each. Repeat.
Lavender Whiskey Sour
2 ounces whiskey
1 tablespoon Lavender Sour Syrup
Fresh lavender sprig, for garnish
Fill an 8-ounce glass with ice; pour over whiskey. Fill with lavender sour syrup; stir to combine. Garnish with lavender sprig and serve immediately.
4 1/2 cups Cucumber Gin (or 2 oz.), how-to follows
2 1/4 cups fresh lime juice (or 1 oz.)
1 cup plus 2 tablespoons Mint Simple Syrup (or 1/2 oz.), how-to follows
Cucumber peels, for garnish
Fresh mint sprigs, for garnish
Steep 2 1/2 cups diced, peeled cucumber in 4 1/2 cups gin, covered and chilled, 8 hours to 4 days (or 1/2 cup cucumber in 1 cup gin). Strain; store indefinitely in the refrigerator.
MINT SIMPLE SYRUP
Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
In a 2-quart pitcher, stir gin, lime juice, and syrup. Refrigerate. To serve, pour into a cocktail shaker filled with ice, shake vigorously, and divide among ice-filled 10-ounce glasses. (For a single drink, mix in a cocktail shaker filled with ice, and shake.) Garnish each with cucumber peel and mint.
Grapefruit and Mint Mojito
1/3 cup granulated sugar
1/2 cup water
1/2 cup packed fresh mint leaves, plus sprigs for garnish
1 ruby-red grapefruit
3/4 cup white rum
3 cups ice
1 cup seltzer
Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.
Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve into a large glass measure, and discard zest.
Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.
Consider doing a signature drink for your next event. Contact Caribbean Catering for more ideas for your party.