Signature Cocktails

Photography // Kara Vorwald Photography   |   Styling // TandemHart
Location // RoCA

Make a statement at your wedding with signature cocktails. Pick drinks that represent each other's personalities or dates you've shared. With clever names and seasonal flavors, these recipes might just be the personal touch you and your groom have been looking for. 

My honey

WINTER BOURBON WITH HONEY SAGE SYRUP

Honey Sage Syrup

1 cup Water

1/2 cup Honey

10-12 Fresh Sage Leaves

Ingredients

2 ounces Bourbon

1 Orange Peel

1 Fresh Sage Leaf

3 Tbsp Honey Sage Syrup

Honey Sage Simple Syrup

Bring the water, honey, and sage to a boil in a pot over medium high heat. Reduce to low and simmer 3 minutes. Turn off heat and let syrup cool.

Instructions | 4 Servings

Fill a short glass with ice. Pour bourbon and cooled syrup over ice. Twist your orange peel directly over glass until you see the oils release. Place in glass with bourbon, stir, and garnish with a fresh sage leaf.

This cocktail is not sweet so if you like sweeter drinks, feel free to add more honey.


Apple of My Eye

RUM CINNAMON CIDER

Cinnamon Simple
Syrup

1/4 cup Sugar

1/4 cup plus 1 TBS of Water

Cinnamon Stick broken in half

Ingredients

4 oz Apple Cider

3 oz Cinnamon Simple Syrup

3 oz Applejack (Liard's)

4 oz White Rum

Diced Apples

Mint Leaves

Cinnamon Sticks

Cinnamon Simple Syrup

Place 1/4 cup sugar, 1/4 cup plus 1 TBS water and half cinnamon stick in a small pot; bring to a boil and then turn off the heat and allow the mixture to sit and cool to room temperature.

Pour into a mason jar and store in the refrigerator until ready to use.

Instructions for Mojitos | 2 Servings

Combine cider, cinnamon simple syrup, Applejack and rum in a cocktail shaker or glass measuring cup; shake or stir well.

In two serving glasses, muddle as much or as little mint as you desire. Fill both glasses with ice.

Throw in a small handful of diced apples and then add your cider mixture, splitting it evenly
between both glasses, and stir.

Garnish with a cinnamon stick and extra mint leaves.


Merry Mule

BLACKBERRY SAGE KENTUCKY MULE

Sage Simple Syrup

2 cups Sugar

2 cups Water

10-12 Sage Leaves

Ingredients

4 Blackberries

3/4 oz Lime Juice

1 1/2 oz Sage Simple Syrup

1 3/4 oz Bourbon

4 oz Ginger Beer

Sage Simple Syrup

Bring the water to a boil. Add in sugar, stir to dissolve. Add the sage leaves, let the infusion boil for 60 seconds.

Remove pan from heat and let steep for 30 minutes — 1 hour depending on how strong you would like it. Pour the cooled syrup through a mesh strainer into an airtight container, preferably glass.

This may be stored in the refrigerator for up to 2 weeks.

Instructions for Mules | 2 Servings

Muddle blackberries in the bottom of mug and pour in sage syrup and lime juice. Fill glass with ice. and top with bourbon and ginger beer. Stir to combine. Add garnish.


Punch Love

CRANBERRY CIDER GIN PUNCH

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Autumn Simple Syrup

1 cup Brown Sugar

1 cup Water

1/4 teaspoon Freshly Grated Nutmeg

3 Cinnamon Sticks

2 Star Anise

A few slices of Orange Rind

Ingredients

1 1/2 cups Apple Cider

3/4 cups Cranberry Juice

2/3 cup Ginger Beer

1/3 cup Autumn Simple Syrup

1 3/4 oz Gin

Bursting Cranberries

1 cup Fresh Cranberries

1/3 cup Water

Autumn Simple Syrup

Combine all ingredients together in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and let simmer for 2 to 3 minutes.

Remove from heat and let cool completely. You can store this in the fridge for a few days — keep the spices and rind in the syrup for flavor, but remove right before using.

Bursting the cranberries

Add the cranberries and water to a saucepan over medium heat. Cook until the water is simmering and the cranberries are busting, about 3 to 4 minutes. Remove from the heat. Use the cranberries in the punch and as garnish in the glasses.

Instructions for Punch | 4 Servings

Stir the ingredients together gently (the ginger beer will make it fizz!) and taste. All ginger beers can be different, so you may want to add more simple syrup or cider if yours is super spicy. You can also use ginger ale, but in that case you may want LESS simple syrup than what is called for. Serve the punch over crushed ice (this is important!) and garnish with the bursting cranberries.

 
 
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VENDORLUST

Thank you to these great vendors for making this article possible

Photography // Kara Vorwald Photography

Styling // TandemHart

Location // RoCA