25 Spring Wedding Signature Cocktail Ideas

Edible flowers: check!

Updated 03/17/18

Photo by Chris J. Evans

If you're planning a spring wedding, you've probably already incorporated some of the season's best hits into your wedding — whimsical colors, delicate blooms, and more fun, fresh twists. But did you think about the bar? Keep things just as seasonal during cocktail hour with signature drinks that help you celebrate in style at your spring wedding.

Strawberry Basil Ginger Cocktail

Thyme Is Honey

Recipe courtesy of Thyme Is Honey

  • 2 cups chopped strawberries
  • 4 large basil leaves
  • 4.5 oz. vodka
  • 1 can Honest Fizz Golden Ginger Ale
  • sugar, for rim
  • strawberries, to garnish
  • ice

Combine strawberries and basil in a high-speed blender and blend until pureed, about 15 seconds (should make about 1 cup puree). For sugar rims, slice a strawberry in half and rub it around the edge of your tumbler glasses and turn upside down in sugar. Carefully fill glasses with ice, then pour about 1/3 cup strawberry-basil puree into each glass. To each glass, add 1.5 oz. vodka, then top with Honest Fizz Ginger Ale.

Connect Four

bob peters connect four cocktail

Justin Driscoll Photo

Recipe courtesy of Bob Peters

  • 2 oz. of @sutlersspiritco Gin

0.75 oz. of fresh-pressed grapefruit juice

0.5 oz. of Chilaca pepper syrup

0.5 oz. of BYRRH Grand Quinquina wine

Shake and double strain into a coupe glass. Garnish with cilantro blossoms.

Pancho’s Sancho

pink drink, cocktail, garnish, jalapeño, salt rim, sugar rim, highball glass

Big Bar

Recipe courtesy of Big Bar

1.5 oz. Avión Silver

0.75 oz. prickly pear puree

0.5 oz. agave syrup

1 oz. lime

0.5 oz. ancho reyes chile

Muddled cilantro

Salt sugar cayenne rim

In a tin muddle a bunch of cilantro, add all the ingredients and shake shortly, rim your glass with sugar/salt/cayenne mix and double strain. Add ice to fill. Garnish with lime peel rosette.

Apple of My Eye

bob peters apple of my eye cocktail

@jdriscollphoto

Recipe courtesy of Bob Peters

4 oz. Cardinal gin

2 oz. apple-tea-infused Riesling wine

0.5 oz. simple syrup

Stir ingredients together and strain. Garnish with a handful of dried hibiscus flowers and fresh organic violas.

Whiskey Smash

The Wanderlust Kitchen

Recipe courtesy of The Wanderlust Kitchen

3 tablespoons mint leaves (about 7 or 8 leaves)

1/2 a lemon, cut into four pieces

1 tablespoon white sugar

2 oz. whiskey

1 cup crushed ice

Place the mint, lemon, and sugar in a cocktail shaker. Muddle together until the sugar has dissolved and the lemon has expressed its juices. Add the whiskey, cover, and shake for 30 seconds. Transfer mixture to an Old Fashioned glass. Top with crushed ice and garnish with a sprig of mint.

Herbaceous Sour

Beautiful Booze's Herbaceous Sour cocktail

Courtesy of Beautiful Booze

Recipe courtesy of Beautiful Booze

1.5 oz. Green Chartreuse

3–4 dashes orange bitters

1 egg white

Combine ingredients in a cocktail shaker with ice and shake extra hard for around one minute to properly emulsify the ingredients. Strain out ice and shake again to create a silky consistency. Fine strain into your coupe glass. Garnish with beautiful edible flowers.

Classic Negroni

negroni, gin, cocktail, bottle, coupe, red drink, ice

Courtesy of KLGPR

1 oz. Malfy Gin

1 oz. Carpano Antica Formula

1 oz. Bitters

Mix into a small cocktail glass filled with ice. Stir, strain into a cocktail glass and garnish with a slice of lemon or orange.

Spritzcurious

Union Fare Spritzcurious cocktail

Front of House NYC

Recipe courtesy of Union Fare

0.5 oz. Giffard Banane de Bresil

0.5 oz. Cocchi Rosa

2 oz. Fino Sherry

2 oz. Prosecco

Add all ingredients except prosecco to a mixing glass and stir until chilled. Fold in Prosecco and strain over fresh cubed ice in a wine glass. Garnish with a dehydrated lemon wheel.

Breakfast in Bed

orange cocktail, ice, highball glass, mint garnish, metal straw, drink

Nitecap

Recipe courtesy of Nitecap

2 oz. Carpano Antica Formula

0.75 oz. Lemon Juice

0.5 oz. simple syrup

1 tsp. Brancamenta

1 barspoon Orange Marmalade

Shake, strain. Double rocks glass with crushed ice. Garnish with a lavish mint bouquet.

51 Shades

Perfect Pour's 51 shades cocktail

Nicole Colwell Photography

Recipe courtesy of Perfect Pour

0.75 oz. honey-lavender syrup (1:1 honey to water, heated and infused with lavender flowers)

0.50 oz. lemon juice

1.25 oz. Aviation Gin

0.50 oz. Rothman & Winter Violette Liqueur

1.5 oz. prosecco

1 egg white

Teapot bitters

Combine all ingredients, except the prosecco, in a shaker. Shake vigorously with ice, and strain contents back into the shaker, sans ice. Dry shake the contents again. Pour 0.75 oz. of the prosecco into a coupe glass, the other 0.75 oz. into the shaker. Strain contents into the coupe glass. Garnish with a lavender sprig.

Farmers Lane

cocktail, citrus, lemon wheel, charred lemon, spice, lemonade, highball glass, yellow drink

Mario & John's

Recipe courtesy of Mario & John's

1.5 oz. Templeton Rye

0.5 oz. Lairds Apple Brandy 100proof

0.75 oz. lemon juice

0.5 oz. orange blossom honey (local)

bar spoon Aquavit

2 drops Monarch “Rose Petal” bitters

dehydrated blood orange wheel w/ 2 clove, for garnish

Combine ingredients in a highball glass and stir gently. Float the orange wheel on the surface of the cocktail, and place two clove on top.

Floral Delight

beautiful booze floral delight cocktail

Courtesy of Beautiful Booze

Recipe courtesy of Beautiful Booze

2 oz. Cognac (Hennessy is always a classic choice)

1 oz. lemon juice

1 oz. blackberry simple syrup

1 egg white (1oz.)

edible flowers, for garnish

Combine ingredients in a cocktail shaker with ice and shake extra hard for around one minute to properly emulsify the ingredients. Strain out ice and shake again to create a silky consistency. Fine strain into your coupe glass. Garnish with beautiful edible flowers.

Hibiscus Margarita

Minimalist Baker

Recipe courtesy of Minimalist Baker

5-6 ice cubes

0.5 cup hibiscus tea concentrate

1 large lime, juiced (~3 Tbsp)

2 oz. silver tequila (4 Tbsp)

optional: 1 Tbsp agave nectar

Add ice, cooled hibiscus tea concentrate, lime juice, tequila and 1 Tbsp agave nectar (optional) to a cocktail shaker and shake vigorously to combine. Pour over two glasses with ice. Salt or sugar rim is optional. Garnish with lime wedge. If too strong, dilute with a splash of sparkling water.

Hibiscus Tea Concentrate:

3 cups filtered water

3/4 cup dried hibiscus flowers (find here or at most tea shops)

0.25–0.5 cup sweetener of choice, or to taste (I used 1/2 agave, 1/2 cane sugar)

Bring 3 cups water to a boil, add hibiscus tea, stir, remove from heat and let steep for 30 minutes. Strain into a jar or glass container using a fine mesh strainer and add sweetener to taste—about one third of a cup, using equal parts agave nectar and cane sugar. Stir to dissolve and let cool. Store covered in the fridge for up to two weeks, though best when fresh.

Blackberry Paloma

beautiful booze blackberry paloma cocktail

Recipe courtesy of Beautiful Booze

1.5 oz. tequila

0.5 oz. grapefruit juice

0.5 oz. lime juice

blackberry soda, to top

1 Tbsp. salt (rim)

Rim a rocks glass with salt. Combine tequila, grapefruit juice, and lime juice in a cocktail shaker with ice. Shake to chill and combine ingredients. Strain into your glass over fresh ice. Top with blackberry soda. Give everything a quick stir, garnish with blackberries and and edible flower, and enjoy!

Poi Dog

Perfect Pour Cocktail Co's Poi Dog

Jessica Pearl Photography

Recipe courtesy of Perfect Pour

2 oz. grapefruit juice

0.75 oz. yuzu citrus (3 parts Meyer lemon juice, 1 part yuzu)

0.75 oz. Thai basil-toasted peppercorn syrup (the amount may have to be adjusted depending on the sweetness of the grapefruit juice)

2 oz. New World Gin, such as Brooklyn, Aviation, Uncle Val’s Botanical, St. George Botanivore Gin, or Captive Spirit’s Big Gin

Salt and pepper rim (3 parts sea salt to 1 part pepper)

Shake all ingredients and strain over ice. Garnish with a Thai basil sprig.

After School Snack

coupe, banana, brulee, foam, cocktail, edible garnish

Butter & Scotch

Recipe courtesy of Butter & Scotch

1.5 oz. Novo Foga Cachaça

0.5 oz. Giffard Banane du Brésil Liqueur

1 barspoon Capelletti Amaro Sfumato

1 oz. lemon juice

0.5 clover honey syrup (2 parts honey to 1 part water)

Shake all, strain into a chilled coupe, garnish with bruléed banana.

Flower Girl

Bar Lab

Recipe courtesy of Bar Lab

1.5 oz. vodka

1 oz. lemon juice

0.75 oz. hibiscus reduction

0.5 oz. grapefruit juice

Place all ingredients into a shaker, add ice, and shake. Next double strain into a chilled coupe glass. Garnish with a marigold.

Rosemary Greyhound

Tastes Lovely

Recipe courtesy of Tastes Lovely

2 oz. vodka

0.5 oz. rosemary simple syrup

4 oz. grapefruit juice

sprig of rosemary for garnish

In tall glass filled with ice combine the vodka, rosemary simple syrup and grapefruit juice. Garnish with a sprig of rosemary.

Rosemary Simple Syrup:

2 cups of water

2 cups of sugar

6 sprigs of rosemary

In a small sauce pan over medium low heat, dissolve the sugar into the water for about 5 minutes. Do not let the mixture boil or crystals will form. In a heat safe container, pour the warm sugar water mixture over the rosemary sprigs and let it steep for at least 1 hour. The rosemary simple syrup will keep in the refrigerator in an airtight container for 10 days.

Sunday Morning Hues

orchid, floral garnish, edible flower, drink, ice, cocktail, coffee, glass

Middle Branch

Recipe courtesy of Middle Branch in NYC

1 oz. Crème Yvette

1 oz. Kerry Gold Irish Cream Liqueur

1 oz. Caffè Borghetti

1 oz. espresso

1 oz. mascarpone

Mix all ingredients except mascarpone with ice in an Irish Coffee mug. Top with mascarpone cheese and garnish with an orchid.

Pepino el Toro

tequila, salt rim, sugar rim, highball, cocktail glass, wood table

Katie Burton

Recipe courtesy of La Loncheria

2 oz. house made pineapple and cucumber puree

1.5 oz. Pelotón de la Muerte mezcal

0.5 oz. lime juice

Chili salt for rim

Rhubarb Fizz

Baked Bree

Recipe courtesy of Baked Bree

8 oz. gin

9 oz. rhubarb syrup

0.5 cup fresh lemon juice

12 oz. cold Prosecco

ice

lemon rounds for garnish

Put the gin, rhubarb syrup, lemon juice, and ice in a pitcher. Stir to combine. Pour into two glasses filled with ice, and top with Prosecco and a lemon round.

Rhubarb Syrup:

1 cup Dixie Crystals sugar

1 cup water

1 vanilla bean, split and seeded

1.25 cups fresh rhubarb, finely chopped

Add all of the ingredients to a medium saucepan. Bring to a boil over medium heat, and let cook for 3 minutes, or until rhubarb is tender. Strain.

Waiting for Chinola

rum, passionfruit, orange, garnish, pomegranate seeds, ice, cocktail

Annie Ray

Recipe courtesy of Academia

1.5 oz. Santa Teresa Claro Rum

0.75 oz. Liber & Co. Passionfruit Syrup

0.75 oz. Lemon Juice

1 Barspoon Becherovka

1 oz. Lazy Day Lager

Dash Monin Pomegranate Syrup

Pomegranate Seeds

Combine rum, passion fruit syrup, lemon juice, and Becherovka into a shaker with ice and lightly shake. Strain into a collins or pilsner glass and then add cubed ice. Next, top with Lazy Day Lager and a small scoop of crushed ice. Dash pomegranate syrup over the top of the ice and top with pomegranate seeds.

Cause for Alarm

cocktail, drink, lime, pink, bar napkin, pomegranate garnish, jumbo ice cube

Crossroads Kitchen

Recipe courtesy of Crossroads Kitchen

2 oz. Avión Reposado

0.5 oz. dry Curaçao

1 oz. lime

0.5 oz. agave syrup

2-3 dashes grenadine

pomegranate seeds and lime wheel, for garnish

Combine tequila, Curaçao, lime, agave syrup, and grenadine in a highball glass filled with ice (single, large ice cube preferred). Stir gently until combined and pink in color. Garnish with pomegranate seeds and a lime wheel.

The Spring Buzz Cocktail

Broma Bakery

Recipe courtesy of Broma Bakery

1.5 cups water

1 bag Aloha Sleep tea

2 teaspoons honey

2 oz. whiskey

0.5 oz. St. Germain

squeeze of lemon juice

edible flowers and lemon wedge, for garnish (optional)

In a small saucepan, bring water to a boil. Steep 1 bag Aloha Sleep tea for 5 minutes, then remove tea bag and stir in honey. Allow to cool completely. In a rocks glass over ice, stir in 1 ounce whiskey and 1⁄4 ounce St. Germain. Pour in 2⁄3 cup tea and finish with a squeeze of lemon juice. Top with edible flowers and lemon wedge, if desired. Repeat with second glass.

That's the Spirit

That's the spirit cocktail, lemon lime drink, peach, citrus

Courtesy of KLGPR

1 oz. Crystal Head Vodka

0.5 oz. premium melon liqueur

3-4 fresh mint leaves

0.25 oz. freshly squeezed lime juice

1.5 oz. fresh pineapple juice

sprig of mint, for garnish

Muddle mint leaves and Crystal Head in a shaker. Add ice and remaining ingredients then shake well. Strain and pour into a cocktail glass. Garnish with a sprig of fresh mint.

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