Give your wedding guests a taste of Spring with the perfect fruit flavored cocktail! Spring fruits include grapefruit, cherries, lemons, rhubarb and strawberries, to name a few, and all bode well as natural cocktail flavors. Below, we've pulled together four of our favorites, perfect for a Spring wedding. Cheers!
- Fresh mint leaves (can also substitute mint with sprig of rosemary for a more herbatious taste)
- 1.5 cups pink grapefruit juice
- 2.5 cups gin
- 1.5 cups elderflower liqueur
- 4-5 cups tonic water
- Tear and gently muddle mint leaves to fill bottom of pitcher, leaving a few mint sprigs for garnish.
- Squeeze and strain grapefruits until you have 1 1/2 cups fresh grapefruit juice. Add to pitcher.
- Mix in several grapefruit slices for added color and texture (optional).
- Pour gin and elderflower liqueur over grapefruit slices.
- Top with tonic water and stir.
- When ready to serve, fill each glass with ice. Pour over ice and garnish with sliced grapefruit and a sprig of fresh mint.
- 2 ounces gin
- 0.75 ounces fresh lemon juice
- 0.75 ounces rhubarb syrup
- handful of fresh picked mint
- sparkling mineral water
Rhubarb Syrup Ingredients:
- 2 pounds of chopped rhubarb
- 1 quart water
- 2 3/4 cups sugar
- Combine all ingredients in a saucepan under medium heat and bring to a boil for 20 minutes. When the rhubarb is mushy and has lost most of its color and the water is bright pink/red, remove the saucepan from heat. Strain the rhubarb liquid through a fine mesh strainer into another clean container. Because rhubarb breaks down more than raspberries or strawberries, the resulting liquid will be slightly more opaque.
- Discard the rhubarb. Add 1 3/4 cups of sugar to the rhubarb liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes until the sugar is completely dissolved, skimming any foam that rises to the top.
- Remove the mixture from the heat and allow to cool completely. Pour into a glass container, seal and refrigerate. The syrup will last for several weeks.
- Combine all ingredients except for sparkling water into a shaker. Add ice and shake for three seconds.
- Strain into an ice-filled Collins glass and top with 2.5 ounces of sparkling mineral water.
- 4 lemon wednges
- Superfine sugar
- 2 ounces citrus vodka
- 1 ounce chilled club soda
- 1 lemon thyme sprig
- 2 ounces lemon-thyme syrup
- Moisten the outer rim of a highball glass with 1 lemon wedge and coat lightly with superfine sugar.
- Add ice to the glass.
- In a cocktail shaker, muddle the remaining 3 lemon wedges with the Lemon-Thyme Syrup.
- Add ice and the vodka and shake well.
- Stir in the club soda.
- Strain the drink into the prepared highball glass and garnish with the lemon thyme sprig.
1 cup pitted fresh or frozen (thawed) cherries
¼ cup fresh mint leaves, plus 4 sprigs for garnish
8 teaspoons sugar
6 ounces ( ¾ cup) dark rum
¼ cup lime juice
3 cups cherry-flavored seltzer
- Divide cherries, mint leaves and sugar among 4 glasses.
- Mash everything together with the back of a wooden spoon.
- Stir in rum and lime juice.
- Fill glasses with ice and top with seltzer.
- Garnish with mint sprigs.