This content originally appeared as "Pick Your Drink!" in Brides magazine. Prices and other information in this story were accurate at press time, but are subject to change. Please confirm details with individual designers and vendors.
"If you're a fan of old-fashioned cocktails, try this riff on a classic manhattan. Maple syrup adds a touch of sweetness."
—Ryan Smith, Fluid Bar Service, Burlington, Vermont
Combine 2½ oz. bourbon, ½ oz. maple syrup, a dash of sweet vermouth, and ice; stir. Strain and pour into a glass; garnish with a maraschino cherry.
"Aarne" double old-fashioned glass, $28, Iittala
"Is your groom obsessed with rye? Mix in lemon and maraschino liqueur for a spicy, sweet, and tart drink."
—Talmadge Lowe, Pharmacie, Los Angeles
In a cocktail shaker, combine 1½ oz. rye, 1 oz. simple syrup, and 1 oz. lemon juice. Cover and shake. Pour into an old-fashioned glass with ice; top with ½ oz. maraschino liqueur.
"Tour" double old-fashioned glass, $9, Crate and Barrel
"Aspen used to be a mining town, so we garnished this festive vodka cocktail with an edible silver leaf for extra sparkle!"
—Melina Glavas, the Little Nell, Aspen, Colorado
Fill a cocktail shaker with ice; add 1½ oz. vodka, 1 oz. Cointreau, ½ oz. Benedictine, 1 oz. blood-orange puree, and ½ oz. lemon juice. Cover and shake until very cold. Strain into a chilled martini glass. Garnish with an edible silver leaf.
"Vinum" martini glass, $59 for a set of two, Riedel
"Nothing says tropical like a rum drink. A little blackberry liqueur creates the look of a sunset."
—David Fuhrman, Great Events Catering, Key West, Florida
Fill a cocktail shaker with ice; add 3 tbsp. each pineapple juice and orange juice, 2 tbsp. each white rum and coconut rum, and 1 tbsp. each banana liqueur and blackberry brandy. Cover and shake until cold. Fill a glass with ice; add a dash of grenadine and the strained cocktail mixture. Garnish with orange slices and cherries.
"Beer Classics" tall pilsner, $25 for a set of two, Spiegelau
"Champagne is always chic. Since Louisiana is known for its citrus, we customized a French 75 with orange bitters."
—Cherilyn Taromina, Michael's Catering, New Orleans
Place 1 raw sugar cube in a flute and add 2 dashes of orange bitters. Fill a cocktail shaker with ice; add 2 oz. gin and 1 oz. lemon juice. Cover and shake until very cold. Strain into the flute and top with champagne. Garnish with an orange-peel spiral.
"Paloma" flute, $11, Crate and Barrel
"Herbs and cucumbers make this a refreshing drink for an outdoor wedding."
—Allegra Fasnacht, Birchtree Catering, Philadelphia
In a mason jar, muddle a handful of dill, 3 basil leaves, and 4 cucumber slices with 1 tsp. lemon-verbena simple syrup and 2 oz. gin. Add 3 ice cubes and tonic water to taste. Garnish with a cucumber slice.
"County Fair" drinking jar, $3, Fishs Eddy
"Love beer? Try a shandy. Instead of mixing the beer with lemonade, we used blood-orange juice—so summery!"
—Jacqueline Mayer-Ilg, Patty Long Catering, St. Louis
Combine 4 oz. cold wheat IPA beer with 4 oz. blood-orange juice. Pour into a pilsner glass and garnish with an orange or lemon slice dusted with sugar.
"Aarne" highball glass, $33, Iittala
"If your crowd is into margaritas, try a version with Texas grapefruit instead of lime—colorful and delicious!"
—Sarah Kane, Culinary Art Catering, Dallas
Fill a cocktail shaker with ice; add 1½ oz. silver tequila, ½ oz. triple sec, 2 oz. ruby-red grapefruit juice, the juice from half a lemon and half a lime, agave nectar (to taste), and 2 to 3 grapefruit segments. Cover and shake until very cold. Pour into a salt-rimmed glass and garnish with a grapefruit slice.
"Classic Bar" tumbler, $21 for a set of two, Spiegelau
