Sip, Sip, Hooray

These buzz-worthy signature drink recipes from local caterers will keep the party going all night long.

Boston Weddings |
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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Strawberry-Vodka Limeade

1 oz. Stoli strawberry vodka
1 oz. homemade limeade
1 oz. sparkling water

Fill a glass with ice to chill. Add vodka, limeade, and sparkling water. Stir. Garnish with mint, a strawberry, and a lime wheel.

From the Catered Affair

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Peachy Keen

1 oz. Drambuie
1 oz. honey syrup
¼ oz. lemon juice
4 oz. prosecco
Drambuie-soaked peaches

Pour Drambuie, honey syrup, and lemon juice into a champagne flute. Stir lightly. Spoon in two or three Drambuie- soaked peaches. Top with prosecco, and garnish with mint.

From Booze Époque

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Molly Ringwald

1½ oz. Berkshire Mountain Distillers Ice Glen vodka
½ oz. St. Elder liqueur
½ oz. lime juice
4 oz. watermelon juice
1 ounce club soda
Basil leaves

Shake vodka, St. Elder, and juices over ice. Strain into a glass and add basil leaves. Top with club soda and garnish with a flower.

From Booze Époque

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Watermelon-Tequila-Lime Cooler

2 oz. silver tequila
2 oz. simple syrup
1 oz. lime juice
½ one lime
Spearmint leaves
Watermelon (puréed, strained, and frozen into ice-cube trays)

Muddle spearmint and lime half with ice in a shaker. Add syrup, lime juice, and tequila, and shake. Strain into a glass filled with watermelon ice cubes and whole mint leaves. Garnish with a lime wheel.

From Forklift Catering

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Porch Sling

1 oz. Berkshire Mountain Distllers Ethereal gin
1 oz. Cherry Heering
1 oz. Bénédictine
1 oz. pineapple juice
1 oz. Darjeeling tea
½ oz. lime juice
1 oz. sweet Lambrusco
Dash of Angostura bitters
Lime zest

Shake first six ingredients over ice and strain into a brandy snifter. Add Lambrusco float, Angostura bitters, and zest. Garnish with pineapple leaves and cherries.

From Booze Époque

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

H. K. Rose

3 oz. dry rosé wine
1 oz. Dolin vermouth
1 tbsp. Royal Rose lavender-lemon simple syrup
Dash of rose water

Fill a glass with ice. Add rosé, vermouth, simple syrup, and rose water. Stir and garnish with a lemon curl.

From Season to Taste Catering, adapted from Damon Gravina, of New York’s Ardesia

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Dutch Garden

1 oz. Bols lychee liqueur
1 oz. Bols genever gin
1 oz. homemade sour mix
1 oz. club soda

Combine liqueur, gin, and sour mix over ice. Stir and top with club soda. Garnish with an English-cucumber ribbon and mint sprig.

From the Catered Affair

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Angelica Grapefruit Fizz

1 oz. Grand Ten gin
½ oz. Angelica liqueur
2 oz. Spindrift sparkling grapefruit soda
Splash of tonic

Combine gin, liqueur, and ice and shake. Strain and top with grapefruit soda. Garnish with grapefruit peel.

From Season to Taste Catering

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Blueberry Mojito

3 oz. homemade blueberry-and-mint-infused light rum
1 oz. lime juice
1 oz. simple syrup
½ oz. club soda

Combine the first three ingredients with ice and top with club soda. Garnish with mint leaves and blueberries.

From Capers Catering

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Photograph by Bruce Peterson. Styling by Catrine Kelty.

Blood Orange–Basil Cosmo

1½ oz. Grey Goose vodka
½ oz. St. Germain liqueur
½ oz. Cointreau
1 oz. blood orange juice
½ teaspoon grated ginger
4 basil leaves

Muddle blood orange juice and basil in a shaker. Add the remaining ingredients with ice and shake. Strain into a glass and garnish with an orange slice.

From Tables of Content Catering