From flowers to favors, your wedding is stamped with unique and personal touches—be sure to show the same care when creating your celebratory sip. What could be more clever than a cocktail that perfectly pegs both of your personalities?
Here, we linked 10 couple “types” with the cocktail recipes from some of Florida’s top wedding venues.
Pick one then personalize it with a whimsical nickname, add a garnish that matches your color palette or swap out the liquor for one you both like better. Bottoms up!
THE GREEN THUMBS
Michael Chiarello’s La Coqueta restaurant team helped to craft this colorful gin-and-tonic cooler for Capa, Four Seasons Orlando’s rooftop steakhouse. Instead of marigolds, use florals from your bridal bouquet and, voila, ready to serve!
2 ounces Caorunn gin
200-milliliter bottle of tonic
red apple slice
Key lime wedge
3 juniper berries
3 microflower marigolds
Directions: Put one ice sphere (or 3-4 ice cubes) into a rocks glass or a stemless red wine glass. Add gin and tonic. Using tweezers, add garnishes. Grab marigolds by the pistol and rest them in the gin like a lily pad.
Photo: Libby Vision
Mixologist David Bouchard kept the cocktail’s mainstay ingredients—vodka, lime juice and simple syrup—and added a little je ne sais quoi: Aperol, an Italian aperitif famed for its orangy hue and bitter bite.
1-1/2 ounces Reyka vodka
1/2 ounce Aperol
1/2 ounce fresh lime juice
1/2 ounce simple syrup
Directions: Build in a mixing tin and fill with ice. Shake vigorously for 5 to 10 seconds. Double strain into a lowball glass over one large ice cube. Garnish with a fresh lime wedge.
THE SMOOTH MOVERS
Photo: Gyorgy Papp
50 Ocean, Delray Beach
50 Ocean’s beverage manager, Millie Wilkinson, crafted this cocktail to engage non-whiskey drinkers. We think it should come with a warning: Don’t even think you’re going to drink just one of these little nippers.
1-3/4 ounces Gentleman Jack whiskey
1/4 ounce clove-infused maple syrup
3 ounces white cranberry juice
squeeze of lemon
Directions: Combine all ingredients in a shaker. Shake well over ice. Strain and serve up in a martini glass. Garnish with 3 black cherries.
THE WORLD TRAVELERS
An exotic apertif for a cultured palate, this bubbly libation adds an Asian twist to the classic French 75—gin, lemon, sugar and Champagne. No passports required.
1 ounce Tanqueray Export Strength
1 barspoon Yuzu
1 barspoon grapefruit zest infused sugar
1 sugar cube, soaked in Campari
Champagne (your favorite)
Directions: Stir sugar with Yuzu and gin in bottom of shaker. Shake with ice. Fine strain into a flute over a white sugar cube soaked in Campari. Top with a splash of Champagne.
Buccan, Palm Beach
This drink is simply too pretty to sip!. Add a tinsel swizzle stick to keep it well-stirred. Perfect, now let’s pour another.
1-1/2 ounces vodka (your favorite)
1/2 ounce simple syrup
1/2 ounce lime juice
8 cubes fresh watermelon (approx.full pint glass of fresh watermelon)
Directions: Combine all ingredients in a mixing glass. Add ice and shake. Strain into a cocktail glass. As a garnish, add one cube of watermelon to rim.
THE LATIN LOVERS
The Biltmore Hotel, Coral Gables
Not surprising that Miami’s sexiest sip is also one of The Biltmore’s top tipples, favored by honeymooning couples and uber-amorous marrieds-to-be. Caliente!
2 ounces light rum (your favorite)
2 teaspoons sugar
6-8 mint leaves
1 lime, halved
mint sprig for garnish
Directions: Place mint leaves and one lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste and add more sugar if desired. Garnish with the remaining lime wedge.
How fun are fortune cookies? One of yours read:”Don’t wait until the end to enjoy your dessert now.” You finally understand what that means.
35 milliliters Grey Goose vodka
10 milliliters Johnnie Walker Gold Label whiskey
12-1/2 milliliters Godiva chocolate liqueur
1/2 teaspoon honey
dash of orange bitters
Directions: Stir all ingredients in a mixing glass with ice. Strain into a frozen martini glass. Garnish with honeycomb and orange twist.
Loews Don CeSar Hotel, St. Pete Beach
A universally festive concoction, sangria can be easily updated with a few modifications. Traditionally made with chunks of apple and citrus, Don CeSar’s version stocks up on raspberries and pomegranate liqueur. Prosecco gives it its fizzy finish.
3 ounces Lolo Albariño white wine
1 ounce PAMA pomegranate liqueur
4 raspberries; save 1 for garnish
3 sage leaves save 1 for garnish
1/2 ounce agave syrup
1 ounce Prosecco
Directions: Muddle berries with sage and agave. Add ice, wine and pomegranate liquer. Strain over ice and top off with Prosecco. Skewer a raspberry and sage leaf for garnish.
THE HISTORY BUFFS
Photo: Lila Photo
Not sure what “HMF” stands for or that it’s a popular watering hole for celebrities, presidents and tycoon types? Don’t worry. The Prohibition-style cocktail was named after one of Henry Morrison Flagler’s (“HMF”) favorite modes of transportation. See? Your stock is already improving.
1-1/2 ounces Courvoisier VSOP
1/2 ounce Cointreau
1-1/2 ounces fresh lemon juice
1/2 ounce local palmetto honey
Directions: Shake and strain all ingredients into a raw sugar-rimmed martini glass. Top with orange foam*.
*Orange foam: Bring a quart of fresh orange juice and 3/4 cup of granulated sugar to a boil for 10 minutes. While that mixture is boiling, take three gelatin sheets and soak in cold water until they are pliable. Then add to orange juice and boil for an additional 10 minutes. Let cool overnight. When ready to use, pour mixture into a whipped cream canister and secure the cap and charge with two cartridges (items available at gourmet kitchen stores). Shake canister upside down for 30 seconds and dispense on top of the cocktail.
Prefer a goblet of wine to a boozy beverage? Head west to Baleen, where LaPlaya’s award-winning resto has a dizzying collection of more than 1,100 bottles, including some very rare vintages. We recommend splurging on something special, like a 2009 Domaine de la Romanee-Conti “La Tâche” (pictured above). Don’t fuss over the $2,800 price tag, it’s your wedding day!
HALF UP, HALF DOWN