Shake Up Your Wedding with These Cocktails

Five recipes to satisfy every guest.



Mimosas may be the drink of choice when getting ready with your bridesmaids before the wedding and champagne is classic for toasting a new marriage, but when it comes to shaking things up at the reception, cocktails are definitely the way to go. Mix up your drinks menu with one of these signature fall cocktails that are sure to cause a stir.

Photo by Tessa Marie Images.

Porto Fresco

  • 4 to 5 fresh raspberries plus 2 additional for garnish
  • 1 ounce white port 
  • 1 ounce St-Germain liqueur
  • Fresh lemon juice  
  • Club soda 

In a rocks glass, muddle the whole raspberries, then fill glass with ice. Add white port, St-Germain liqueur and a splash of fresh lemon juice. Top with club soda. Garnish with two whole raspberries.  

Recipe by Steve Gullo of Paramour, 139 Lancaster Ave., Wayne, Pa.,(610) 977-0600

Photo by Steve Legato.

Sugar in the Rye

  • 2 ounces Bulleit Rye Whiskey
  • ¼ ounce brown-sugar simple syrup
  • Juice from half a lemon
  • 3 dashes of Angostura bitters
  • Orange twist for garnish

Add all the ingredients to a mixing glass and fill with ice. Shake and strain into a rocks glass filled with ice. Garnish with an orange twist.

Recipe by John Narvaez of Harry’s Savoy Grill, 2020 Naamans Road, Wilmington, Del., (302) 475-3000

Lime simple syrup

  • 16 ounces water
  • 16 ounces sugar
  • Zest of 1 lime

Add ingredients to a small pot and bring to a boil. Let simmer for five minutes. Strain and cool. 

Recipe by Len Boris of White Dog Café.

Photo by Steve Legato.

Orange Manhattan

  • 2½ ounces Maker’s 46 bourbon
  • 1½ ounces Evan Williams Honey Reserve bourbon
  • ½ ounce Carpano Antica Formula red vermouth
  • ½ ounce Stirrings Blood Orange Bitters
  • Orange twist for garnish

Add all ingredients to a mixing glass and fill with ice. Shake and strain into a cocktail glass. Garnish with an orange twist.

Recipe by John Holton of Domaine Hudson, 314 N. Washington St., Wilmington, Del., (302) 655-9463

Green-Apple and Kaffir-Lime Infused Rum

  • 3 Granny Smith apples, cored and cut into wedges
  • 1 bottle Fortis rum
  • 5 kaffir-lime leaves

In a resealable container, place the apples and rum. Let sit for two days, shaking once daily. After two days, add lime leaves. Let sit for two more days, shaking once daily. After four days total, strain liquor and discard apples and lime leaves. 

Recipe by Len Boris of White Dog Cafe.

Sugared Cranberries

  • 16 ounces water
  • 16 ounces sugar plus extra for coating
  • 1 pound fresh cranberries

In a medium pot, bring water and sugar to a boil and set aside. Pour hot liquid over the cranberries, making sure all cranberries are covered. Let sit for four hours. Drain and reserve liquid for another use. Cranberries should be sticky but not dripping. Roll cranberries in sugar and set aside to dry. 

Recipe by Len Boris of White Dog Cafe.

Photo by Tessa Marie Images.

Green Apple and Cranberry Daiquiri

  • 1½ ounces green apple and kaffir-lime infused rum, see recipe above 
  • ¾ ounce lime simple syrup, see recipe left
  • Dash fresh lime juice 
  • 3 dashes cranberry bitters
  • Sugared cranberries for garnish, see recipe above

Add all ingredients into a mixing glass and fill with ice. Shake and strain into coupe glass. Garnish with sugared cranberries on skewer. 

Recipe by Len Boris of White Dog Cafe, 200 W. Lancaster Ave., Wayne, Pa., (610) 225-3700

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