Celebrations are best enjoyed with a glass of bubbly…or in this case, a black salt pineapple cocktail or a citrus whisky tonic. We’re here to help you reinvent your wedding cocktails, so our Wedding Etc food team is sharing their original cocktail recipes.
Oh yes, let the party begin!
Vodka & Pineapple Cocktail With Black Salt Rim
Makes: 6 cocktails
Difficulty: Easy
Tropical flavours are such a popular trend right now – we’ve glammed this up with the dark and mysterious black salt. The pineapple, paired with the mineral undertones of the black salt, creates a deliciously refreshing drink.
INGREDIENTS
6 cups pineapple juice
300ml Anestasia Vodka
12 blocks ice
12 tsp black salt
1 pinch salt
To serve
6 large slices of pineapple
6 pineapple leaves from the crown
METHOD
1. Combine the pineapple juice, vodka and ice in a cocktail shaker or in a large jug. Stir and allow to chill while you prepare the glasses.
2. Dip the rim of the glass in a small saucer filled with some pineapple juice, coating the rim.
3. Pour the black salt into another saucer, and roll the rim of the glass in the salt, allowing it to stick to the pineapple juice
4. Once the glasses are ready, pour the cocktail into the glass and add a pinch of black sea salt to each glass.
5. Serve the cocktail with a large slice of pineapple and garnish with one of the leaves from the crown.
Spumanté & Pomegranate Cocktail
Makes: 6
Difficulty: Easy
What is Spumanté, you’re wondering? It is a lovely, slightly sweet wine, with a fruity and floral undertone – and a lively sparkle! Paired with the sharp flavour of the pomegranate juice, this is a balanced and invigorating cocktail.
INGREDIENTS
1 bottle Ovation Spumanté, chilled
6 tsp honey
2 pomegranates, thinly sliced
½ cup pomegranate juice
METHOD
1. Divide the Spumanté between the glasses, and add 1 tsp of honey per glass. Stir to combine.
2. Garnish the edge of the glass with a thin slice of the pomegranate
3. Just before serving, pour a small amount of pomegranate juice into each drink.
4. Serve chilled.
Citrus Whiskey Tonic
Makes: 6 cocktails
Difficulty: Easy
Use any citrus juice you fancy for this drink – it really depends on how sweet or sour you like it. For a sparkling and glamorous finish, add a small pinch of edible gold glitter to the glasses.
INGREDIENTS
24 blocks ice
300ml American Barrels Bourbon whiskey
4 cups tonic
1 tbsp citrus juice (orange, grapefruit or lemon juice)
To serve
6 small pinches of edible gold glitter
METHOD
1. Divide the ice between 6 glasses, and top up with a double shot of bourbon in each glass.
2. Finish the cocktail by filling the glass with the tonic, and stir in a tablespoon of the citrus juice.
3. Serve immediately.
Gin, Berry & Lime With Cashew Snack Bucket
Serves/Makes: 4
Difficulty: Easy
The small snack bucket in the cocktail is a fun way to keep your guests satisfied while the couple is getting their photos taken. You can add any snacks you like!
INGREDIENTS
300ml Flowstone Bushwillow Gin
4 cups strawberry juice
To serve
6 cups crushed ice
1 ½ cups fresh raspberries
3 limes, halved and flesh removed
1 ½ cup raw cashews
METHOD
1. Combine the Flowstone Bushwillow Gin and the strawberry juice together, stirring thoroughly.
2. To serve, fill 6 glasses with the crushed ice and place a few fresh raspberries into each glass.
3. Pour the cocktail over the crushed ice.
4. To garnish, settle the halved lime into the crushed ice and fill with a quarter cup of cashews.
5. Serve immediately.
Honey Bubbles
Serves/Makes: 5 glasses
Difficulty: Easy
This trend is new to SA, but really ancient. Mead is a wine made from fermented honey, creating a distinct flavour like nothing you know.
INGREDIENTS
1 Bottle of Melaurea Mead Methode Traditionelle, chilled
To serve
6 small pieces of honeycomb
METHOD
1. Divide the Melaurea Mead between 5 glasses.
2. Garnish the side of each glass with a small piece of honeycomb.
As seen in Wedding Album Magazine 1/2019 issue. Out now!
Photographer: Andreas Eiselen
Photographer’s assistant: Sean Dollery
Stylist: Chiara Turilli
Stylist assistant: Brad Botha, Kate Turner and Elizabeth Mackenzie
