Drink recipes by Cuff & Buttons from Modern Bride magazine

Featured in the December/January 09 issue of Modern Bride, these citrus-inspired recipes from the NYC-based cocktail catering service Cuff & Buttons make refreshingly unique wedding beverages.

Queenspark Swizzle

2 oz light rum
1 oz freshly squeezed lime juice
.75 oz simple syrup (for Cuff & Buttons’ homemade recipe, see below)
2 dashes Angostura bitters
3 dashes Peychaud’s bitters
1 brown sugar cube
1 handful mint

- Add mint into a shaker and muddle
- Add lime juice, simple syrup and brown sugar cube into the shaker and fill with ice
- Shake vigorously 6 to 8 seconds
- Strain ingredients into a glass three-quarters full of crushed ice
- Add bitters and top with crushed ice
- Garnish with a mint sprig

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