Today I have a guest blogger (excerpt from ourweddingplus.com) Since so many brides and grooms are adding specialty drinks to their celebrations, I thought that it might be a good idea to get some expert advice. Our guest is Jonathan Pogash.
Jonathan Pogash is a New York based cocktail developer and mixologist. He is also a consultant to fine dining and cocktail establishments across the US. He creates signature drinks for liquor companies and private and corporate events. Jonathan has been mentioned in such publications as Sante Magazine, The New York Times, Entrée Magazine, Trump Magazine, Bartender Magazine, The Wine Enthusiast, Plate Magazine, Northshore Magazine, Connecticut Cottages & Gardens and others. Here is what he has to say about creating a signature drink for your event:
As someone who was just betrothed this past spring, I know the importance of having a smooth and stress-free wedding day. A highlight of the evening (I was told), were the specialty cocktails that yours truly created for this special occasion. But why did creating these cocktails seem to hold more weight than others? ‘Cause I knew everybody there! I am a cocktail developer. “What the heck does that mean?” you say. Well, I’ve created a niche for myself as one who dreams up signature drinks for bars, lounges, restaurants, liquor brands, and special events. And the epitome of special events: weddings. This, we all agree upon. There are several things to consider when brainstorming a specialty cocktail for your big day. I’ve come up with a checklist that I use, which I hope will ease your minds - just one more thing you don’t have to think about on that day.
The theme of your day – Whether it’s ‘Hamptons beach party’ or ‘70’s retro-disco’, align your specialty libation with what your day will hold forth.
Color – If this is a large part of your theme, consider it for your cocktails: Purple, pink, yellow, green, silver – all colors can be recreated in the liquid form.
What liquor do I use? – Ask yourselves what your favorite spirits are, and decide from there. The possibilities are endless. A trend nowadays is back towards classic cocktails, so if you’re lovers of Gin, Rum, and Rye or Bourbon, think about using those as your base spirits.
Garnish – Maybe it’s your favorite fruit or flower (make sure it’s edible!), or just simply maraschino cherries (because on your first date you impressed your partner by tying a knot with the stem using only your tongue), make it meaningful and always keep in mind what flavor your garnish will add to your cocktail. A garnish serves dual purposes – to look pretty and to add flavor to a drink. Remember – we taste with our eyes first.
Save $$$ - By offering one or two specialty cocktails, you can limit your guests’ drinking habits. Even better, offer only your specialty cocktails during cocktail hour, and beer and wine during dinner.
Ease of preparation – If you’re fortunate enough to have caterers who are experienced in fine dining, you may not have an issue with this. But for the most part, catering bartenders don’t have much experience with specialty cocktails, let alone custom-made specialty cocktails. Think about using simple, ready-made and easily accessible ingredients. Even submitting a recipe for a batched or pitcher version of your drink would ease the bartender’s nerves, and ensure a perfect, consistent cocktail every time.
What about Uncle Frank who doesn’t drink, or Cousin Susie who just graduated 5th grade? – Always have non-alcoholic versions of your alcoholic cocktails readily available for your guests. It usually just entails eliminating the alcoholic portion of the drink, and adding in a bit more of the mixers.
If you’re too stressed and can’t even think about adding this to your long list of to-do’s - Hire a professional! Nowadays, specialty wedding cocktails are almost the norm, and there is a slew of catering companies that offer this service. Independent and special event ‘mixologists’ are also another good option (yours truly, wink, wink). The service is personal and special, and you can be assured that nobody else in the world will have the same cocktail that’s being served at your wedding (unless, of course, you choose to serve a classic). Here are some cocktails that I’ve created for weddings that may spark an idea or two:
Color – If this is a large part of your theme, consider it for your cocktails: Purple, pink, yellow, green, silver – all colors can be recreated in the liquid form.
What liquor do I use? – Ask yourselves what your favorite spirits are, and decide from there. The possibilities are endless. A trend nowadays is back towards classic cocktails, so if you’re lovers of Gin, Rum, and Rye or Bourbon, think about using those as your base spirits.
Garnish – Maybe it’s your favorite fruit or flower (make sure it’s edible!), or just simply maraschino cherries (because on your first date you impressed your partner by tying a knot with the stem using only your tongue), make it meaningful and always keep in mind what flavor your garnish will add to your cocktail. A garnish serves dual purposes – to look pretty and to add flavor to a drink. Remember – we taste with our eyes first.
Save $$$ - By offering one or two specialty cocktails, you can limit your guests’ drinking habits. Even better, offer only your specialty cocktails during cocktail hour, and beer and wine during dinner.
Ease of preparation – If you’re fortunate enough to have caterers who are experienced in fine dining, you may not have an issue with this. But for the most part, catering bartenders don’t have much experience with specialty cocktails, let alone custom-made specialty cocktails. Think about using simple, ready-made and easily accessible ingredients. Even submitting a recipe for a batched or pitcher version of your drink would ease the bartender’s nerves, and ensure a perfect, consistent cocktail every time.
What about Uncle Frank who doesn’t drink, or Cousin Susie who just graduated 5th grade? – Always have non-alcoholic versions of your alcoholic cocktails readily available for your guests. It usually just entails eliminating the alcoholic portion of the drink, and adding in a bit more of the mixers.
If you’re too stressed and can’t even think about adding this to your long list of to-do’s - Hire a professional! Nowadays, specialty wedding cocktails are almost the norm, and there is a slew of catering companies that offer this service. Independent and special event ‘mixologists’ are also another good option (yours truly, wink, wink). The service is personal and special, and you can be assured that nobody else in the world will have the same cocktail that’s being served at your wedding (unless, of course, you choose to serve a classic). Here are some cocktails that I’ve created for weddings that may spark an idea or two:
The Fiance Cocktail
2 oz. Hendrick’s Gin
1/2 oz. Elderflower Syrup
Splash of Moet et Chandon Champagne
Directions: Stir the above ingredients in a cocktail shaker with ice. Strain into a chilled champagne flute.
Garnish: rose petal
Blushing Bride
1 oz. 10 Cane Rum
1 oz. Pama Pomegranate Liqueur
1/2 oz. Fresh squeezed lemon juice
1/2 oz. Mint-infused simple syrup
Directions: Shake all ingredients in a cocktail shaker with ice and strain into a chilled martini glass.
Garnish: mint sprig and lemon twist
For more information on signature wedding cocktail packages, photos, and recipes, please visit http://www.thecocktailguru.com/
