Tuxedo Cocktail
Nothing says formal like a tuxedo, whether it be drink or suit. The Tuxedo cocktail begins as a wet martini brightened and sweetened to great effect. The addition of marsachino liqueur and an anise liqueur, such as Pernod, Ricard or Pastis, change it into something else entirely. It is a sophisticated-looking cocktail that suits a formal event well.

1 1/2 oz. dry vermouth
1 1/2 oz. gin
1/4 tsp. maraschino liqueur
1/4 tsp. anise liqueur
2 dashes Angostura bitters

Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with a brandied or maraschino cherry.

Cold Weather

Wedding Belle
As someone who wed on chilly night in fall, I can attest to how memorable a wedding in the off-season can be. However, it calls for a drink of a different color. The Wedding Belle uses Dubonnet Rouge and Cherry Heering, both of which are herbal, sweet and heavy-bodied spirits that, along with their color, make the Wedding Belle perfect for an autumn or winter wedding.

1 oz. gin
1 oz. Dubonnet Rouge
1/2 oz. Cherry Heering
1/2 oz. orange juice

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with an orange twist.


Planter’s Punch
Planter’s Punch comes in all shapes and varieties. Most versions call for at least two types of rum and two types of juices and then spiral out into various and sundry forms of weirdness from there. This version has the traditional red hue associated with Planter’s Punch, and if your wedding is at a tropical destination, these will fit the scene and make for a remarkable vacation for all.

1 1/4 oz. orange juice
1 1/4 oz. fresh lemon juice
3 tsp. grenadine
1/2 oz. dark Jamaican rum
1 1/4 oz. light rum

Shake everything except the dark rum with crushed ice. Strain into a tall glass over crushed ice and float the dark rum on top. Garnish with whatever fruity pieces of flair are at your disposal.


Frizzante Mojito
Summer weddings demand refreshing and cool drinks. The Frizzante Mojito is delightful on a summer day and marries a traditional summertime drink, the Mojito, with that classic fixture of weddings, champagne. Also an easy drink to batch and serve in punch bowls, this will have your guests feeling refreshed and ready to dance.

6 fresh mint leaves
3/4 oz. fresh lime juice
1 oz. simple syrup
1 1/2 oz. light rum
2 dashes Angostura bitters
2 oz. chilled sparkling wine

Muddle the mint, lime juice and simple syrup in a mixing glass. Add the rum and bitters and shake with ice. Strain into a chilled cocktail glass and top with sparkling wine.


If you’re looking for unfussy and delicious, this is the ticket. The Bellini is the rare classic cocktail whose origins are undisputed. It was created at Harry’s Bar in Venice, Italy, and uses the white peaches seasonal to the area. Yellow peaches will suffice, but white peaches make this cocktail transcendent.

1 part white peach puree
2 parts Prosecco
sparkling wine

Add peach puree to a champagne flute and top with Prosecco.

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