Ten fabulous wedding cocktails

Looking to create the 'wow' factor? Impress your guests by serving one of these stylish cocktails

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After your ceremony, one of the first things you’ll enjoy is a drink with your guests to welcome them to your celebrations. Both alcoholic and non-alcoholic drinks should be available, ideally with a choice of two of each type. Champagne is a great classic, although other alcoholic options could include Pimms, whiskey, mulled wine and bucks fizz. Water should always be available as a non-alcoholic option, as well as something a little more exciting such as a fresh fruit juice or cordial. If you’re looking for a real show-stopper, however, a cocktail is a must – whether you opt for a classic champagne cocktail or something a little more contemporary. You might even decide to have a cocktail that co-ordinates with your colour scheme. And, if you’re a serious cocktail fan, splash out on a mobile cocktail bar for your evening party.


1 part peach juice
2 parts champagne/sparkling wine
Method: Combine ingredients in a champagne flute.


1 1/2 parts vodka
1 part Cointreau
1 part cranberry juice
dash of lime juice
the rind of one lime
Method: Shake all the ingredients with cracked ice. Pour into a cocktail glass.

Gin Fizz
50 ml gin
25 ml fresh lemon juice
20 ml sugar syrup
club soda
Method: Shake the gin, lemon juice and syrup and strain into a highball glass with ice. Fill with club soda.

Kir Royale
10 ml Creme de Cassis
Method: Pour the Cassis or raspberry liqueur into the bottom of a champagne glass and fill with champagne.

Long Island Iced Tea
10 ml vodka
10 ml gin
10 ml white rum
10 ml white tequila
10 ml triple sec Curacao
20 ml fresh lemon juice
15 ml sugar syrup
90 ml Coca Cola
1 lemon wedge
Method: Shake all the ingredients except the Cola with ice and strain into a Collins glass three-quarters filled with ice. Top with Coca-Cola, stir and garnish with the lemon wedge.

1/2 oz. Martini rosso
1 1/2 oz. whiskey
Dash Angostura bitters
Maraschino cherry (optional)
Method: Mix all ingredients with plenty of ice and strain into a chilled cocktail glass. The amount of Martini rosso (sweet vermouth) should be adjusted to suit your taste.

3 parts tequila
2 parts triple sec (Cointreau or Grand Marnier)
1 part lime juice
Method: Mix the tequila, triple sec and lime juice with ice in a shaker or blender. Rub the rim of a chilled cocktail glass with a piece of lime and dip it in to a saucer of salt until it is evenly coated. Strain the Margarita mixture into the glass and garnish with a thin slice of lime.

Pina Colada
30 ml white rum
20 ml dark rum
30 ml cream of coconut
20 ml double cream
90 ml pineapple juice
1 pineapple wedge
1 dash Angostura bitters
Method: Mix all the ingredients (apart from the pineapple wedge) with cracked ice in a shaker or blender. Pour into a chilled Collins glass.

Shirley Temple (non alcoholic)
4-6 oz ginger ale
1 oz grenadine
1 oz lime juice
Maraschino cherry
Orange slice
Method: Pour the ingredients over ice in a tall glass. Garnish with the cherry and orange slice.

Singapore Sling
35 ml gin
1 shot cherry liqueur
8 ml Cointreau
8 ml Benedictine
75 ml pineapple juice
1 dash Angostura bitters
2 dashes grenadine syrup
10 ml lime juice
Orange slices and cherries
Method: Shake all the ingredients except the soda with ice and strain onto a highball glass. Top with the soda and garnish with the orange and cherry.


Photo Clive Bozzard-Hill