February 17, 2009

Tip of the Week - The Signature Drink

With the growing popularity of the "signature drink," I am always looking for new and fun ways to help my clients create their own custom drinks.

I've had couple's serve drinks local to their wedding's region. I have couples serve their own personal favorites....and of course, I've had lots of couples serve drinks that coordinate with their wedding's color scheme. These are are fantastic methods of creating custom drinks, but they've all been done.

Since brides are becoming even more trend conscious, I am getting loads of requests from couples wanting new ideas for taking their signature drink(s) to the next level...so here are a few new ideas.

We've moved! Please find the rest of this post at Ariel Yve Design

-Hire a Bar Chef. Create an interactive cocktail experience through the use of a cocktail station, manned by master bartender (a.k.a. a Bar Chef). The chef can either create drinks to suit the taste of each of your guests, or they can exclusively serve your pre-selected drinks....employing the use of fresh juices, essential extracts, ground flowers and roots as well as a host of other exotic and unusually tasty ingredients.

-Embellishment. We associate the use of a salt (or sugar) dipped rim with the margarita, but we often forget, that this added touch can be used on a myriad of different cocktails....even non-alcoholic beverages. At my own wedding this past June, my husband and I chose to serve Blushing Bride martinis. To take this classic yet decidedly predictable drink to an elevated level, we had our venue rim the glasses with vibrant pink crystal sugar.

-Beyond Sugar. Colored salt and sugar are great, but there are so many other ingredients that can be used to rim signature drink glasses with. For example, if you where to serve a Gingerbread Martini (see recipe below), your glasses would be delightfully enhanced with a graham cracker rim. If you where to do a Banana Split Martini (see recipe below), rimming your glasses in melted chocolate and crushed peanuts would be amazing. Really the sky is the limit. just keep it edible and compatible with the drink being served.

-Timing. Signature cocktails are often served during the cocktail hour, but for a new twist, consider serving your signature drink later in the evening. If you're treating your guests to an extravagant multi-course dinner, ask your venue's bar chef or bartender to create a special digestif (after dinner drink). Digestifs are usually composed of potent liquor and essential flavors, served neat and are said to aid in the digestive process.

If you're having a winter celebration, or if a portion of your festivities will take place outside after sundown, it's always fun to serve a warm signature drink. A personal favorite is spiked Hot Chocolate, made using gourmet hot cocoa and a dash of peppermint schnapps, served in a chocolate and crushed candy cane rimmed glass coffee mug.

Gingerbread Martini

1 ounce vanilla vodka
1 ounce hazelnut-flavored liqueur
1/2 ounce butterscotch schnapps
Ice cubes
4 ounces ginger beer
Dark rum

Before pouring your drink, dip the rim (damp) of each glass into a generous bed of crushed graham crackers.

Banana Split Martini

1 oz premium vodka
1/2 oz creme de bananes
1/2 oz creme de cacao

Before pouring your drinks, dip the rim of each glass in melted chocolate and then into a bed of finally crushed peanuts. For a finishing touch, drop in a maraschino cherry, for that cherry on top effect (optional).

If you have any favorite food or beverage recipes, I'd love to feature them. Just write me at info@arielyve.com

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