Cocktail Recipes

Try these luscious cocktails on your big day

All cocktail recipes courtesy of David Wondrich. Recipes yield one cocktail each.

The White Star Imperial Daisy

Shake well with cracked ice:

2 ounces Chateau L’Aubade VSOP Armagnac
½ ounce Gilka Kummel
½ ounce lemon juice
1 teaspoon rich/brown simple syrup*

Strain into chilled cocktail glass and top off with an ounce or two of chilled Moët White Star champagne.

*To make simple syrup, stir 2 parts demerara sugar or Sugar in the Raw and 1 part water (by volume) over a low flame until sugar has dissolved. Let cool, bottle and keep refrigerated.


The Rose

Stir well with cracked ice:

2 ounces Noilly Prat white vermouth
1 ounce Trimbach Kirschwasser
1 teaspoon raspberry syrup (this can be purchased in organic/health food markets)

Strain into chilled cocktail glass and float rose petal on top.


The Monchito

Combine over crushed ice:

2 ounces Oronoco rum
¾ ounce Mint-Lime syrup**
¾ ounce seltzer
Add sprig of mint.

**To make mint-lime syrup, gently but firmly muddle 1 healthy bunch of mint (avoiding the larger stems) and the zest of 4 limes with 8 ounces superfine sugar and 8 ounces water until all sugar is dissolved. Pass through fine-meshed strainer. If desired, 2 or 3 drops of green food coloring can be added.


Gansevoort Fizz

Shake well with cracked ice:

2 ounces Appleton V/X rum
1 ounce Drambuie
1 ounce lemon juice
2-3 dashes Peychaud’s bitters
1 egg white

Strain into chilled glass and top off with chilled seltzer.


The Aviation

Shake well with ice:

1 ½ ounces Magellan gin
½ ounce fresh-squeezed lemon juice
1 teaspoon maraschino liqueur
1 ½ teaspoons Monin violet syrup (www.monin.com)

Strain into chilled glass that has been rimmed with violet sugar.***

***To make violet sugar, blend 5-6 candied violets with 2 ounces sugar until pulverized. Wet the outside rim with a lemon wedge and roll the wet part in the sugar.

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