Cheers, to a happy marriage and all the cocktails we can drink! Weddings are a blast and the celebration is fun and festive, so leave the boring drinks at home and whip out these tasty cocktails.
The SA Weddings team loves to have a G&T in our downtime - it's our No.1 go-to drink! Naturally, when we stumbled across Tell Me Tuesday - A busy girl's guide to creating a beautiful life we simply had to share her rosemary, grapefruit and gin cocktails with you!
The recipe is as follows:
1/2 cup caster sugar
1/2 cup water
2 sprigs rosemary, leaves stripped and stalks discarded
Just pop the water and sugar in a pan and bring it to a boil. Then let it simmer for 3 minutes, following that you turn off the heat and let it steep for 5 minutes before straining the syrup. Toss the rosemary leaves and let the syrup before you bottle it.
For your cocktail:
45 ml London Dry gin
1/2 cup of freshly squeezed pink grapefruit juice
30ml rosemary syrup
Fresh rosemary sprig and pink grapefruit slice to garnish
Grab your favourite shaker and pour the gin, grapefruit juice and rosemary syrup in. Add a HUGE scoop of ice and shake, shake, shake for 20 seconds. Now all you need to do is grab a glass and add your rosemary garnish and grapefruit slice.
There's a lot happening in the SA Weddings office this week from birthday celebrations to Year End parties so we thought we'd celebrate with a summertime cocktail. Prosecco with blueberries and thyme is a delicious drink to enjoy on those long summer nights! Follow the recipe below if this cocktail tickles your fancy.
750 ml bottle of prosecco, chilled
1 cup limoncello liqueur, chilled
For this tasty bit of heaven ass the prosecco and limoncello liquor to a pitcher and stir. After you've accomplished the first step, place a handful of blueberries in your favourite glass, top it with ice and fill it with the limoncello prosecco. Lastly, pop a little thyme on the top with a few lemon slices.
If you're feeling like it's been a tough week of planning your wedding and nothing seems to be coming together, this cocktail is for you. We love it - it might be a little more of a winter cocktail, but it works in the summer too!
Grab a bowl and muddle the blackberries, mint, honey and lemon juice together until the blackberries have smashed and released all their juices. From here you pour the mixture into your tumbler and then toss in the bourbon (a lot, if it's been a hectic week!) Add some ice, ginger beer and top it off with a bit of mint.
With the New Year fast approaching, we can't stop thinking about how to ring in the 1st of January 2018. Do we sway from tradition celebrating with an ice cold beer or do we stick to our guns and stop with a bubbly flute in hand?
We in the SA Weddings office agree completely, without a doubt, that a bottle of champagne is just a must.
Twist your bubbles up with blood oranges as they come into season - they're just the most gorgeous colour out there! Their red hue is super festive, so again, a must!
juice of 1/2 a medium blood orange
juice of 1/2 a lime
8 leaves mint
30ml chilled ginger beer
70ml chilled champagne for topping
In your favourite flute, add the blood orange juice, lime juice and vodka. Then add the ginger beer and on top of that you add the bubbles! Garnish your glass with a blood orange slice and a pinch of fresh mint!
Summer is finally here and we have one last warm weather cocktail to share with you! So, we searched and searched for this one, ladies. It's bound to make your summer wedding that much more awesome!
12 cups of watermelon, cubed
5 cups of honeydew, cubed
15 strawberries, sliced
1 lemon, sliced
2 limes, sliced
1 cucumber, sliced
1 bottle of dry white wine
1 cup of gin or vodka
1/2 cup of orange liqueur
4 cups of ginger ale
Handful of mint leaves
Chop up and slice all the fruits and set them to one side. Pop of the blender and combine 9 cups of watermelon and 3 cups of honeydew together with a splash of gin until it forms a liquid. Place the rest of the watermelon and honeydew in the freezer. Strain the liquid over a pitcher and add the wine, orange liqueur and the other sliced fruit. Stir nicely and add the ginger ale. Pop those left over fruit cubes from the freezer into the sangria and serve with a dash of mint!
We hope we managed to create some spectacular inspiration for your wedding cocktail bar!