Merriment & Mischief

Who said signature drinks are not for breakfast?

Signature drinks have become very popular for weddings! Every bride wants something unique to be served at her wedding whether it matches the theme of the day, is a favorite drink of the Bride and Groom, or a wine from the location of the couple's first date. They are also a great way to help lower your bar/alcohol expenses.

These, commonly fruity, drinks are traditionally served during cocktail hour or at receptions but why not incorporate them into your brunch? This doesn't mean you have to serve the traditional breakfast drinks such as Mimosas or Bloody Mary's, there are tons of recipes out there!

Here are a few of my favorites from Martha Stewart and others:

Pear & Cranberry Bellini

Makes 8 glasses

Ingredients:

1 cup pear nectar

1 cup cranberry juice cocktail

1 bottle dry sparkling white wine of choice

 

Directions:

1. Combine pear nectar and cranberry juice cocktail into small pitcher.

2. Pour 1/4 cup of nectar & juice combination into each champagne glass

3. Top evenly with dry sparkling white wine of choice

 

Pear & Sparkling Cider Cocktails

 

Makes 8 glasses

Ingredients:

2 cups pear nectar, chilled

2 cups sparkling apple cider, chilled

2 cups seltzer, chilled

4 ounces bourbon whiskey of choice

1 pear, unpeeled, cored and cut into 8 wedges

 

Directions:

1. Combine nectar, seltzer, cider and whiskey in a pitcher

2. Put pear wedges into glasses

3. Pour cocktail and serve immediately

 

 

Champagne Punch

Makes 6 glasses                                                              

Ingredients:

1 thinly sliced peach

1 cup raspberries

1 cup blueberries

1/4 cup fresh lemon juice

1/3 cup simple syrup

1 bottle champagne or sparkling white wine of choice

 

Directions:

1. Combine ice, fruit, lemon juice, and simple syrup in a pitcher

2. Slowly pour in champagne or sparkling white wine of choice

3. Pour into glasses and serve

 

Lemony Spiked Sweet Tea

Makes 8-10 glasses

Ingredients:

7 cups water

6 orange pekoe tea bags

1 1/2 cups sugar

1 1/3 cups freshly squeezed lemon juice

1 cup Bacardi 151 or preferred high-proof golden rum   

Fresh mint sprigs

 

Directions:

1. Boil 4 cups of water in a sauce pan

2. Add tea bags

3. Remove the pan from heat, cover and allow tea bags to steep for about 5 minutes

4. Remove tea bags

5. Add sugar and stir until dissolved

6. Add 3 cups of water and stir

7. Put mixture into pitcher

8. Add lemon juice & rum

9. Stir & Chill thoroughly

10. Serve over ice and garnish with mint sprigs

 

 

Enjoy!

~Meegan

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