Long Island Weddings Blog

Your celebration is HOT-HOT- HOT...and your guests want something cool and refreshing to keep them “hydrated”. Here are some simply sensational seasonal favorites.

Cocorita: This coconut margarita is a seaside favorite

•3 ounces lite coconut milk (from the can)
•3 ounces tequila blanco
•1 1/2 ounces triple sec
•8 ounces coconut water
•Fresh lime wedge, to serve
In a shaker, combine the coconut milk, tequila blanco, triple sec and coconut water. Shake until combined. Pour into cocktail glasses with ice. Serve with a lime wedge.

Blackberry Whiskey  Lemonade: A  rustic country classic
For the Blackberry Simple Syrup:

• 12 ounces fresh blackberries
• ½ cup sugar

For the Blackberry Whiskey Lemonade:

• 7.5 ounces. whiskey
• 7.5 ounces lemon juice
• 1 large rosemary sprig
• 6 ounces blackberry simple syrup

For the Blackberry Simple Syrup:

• Place blackberries and sugar in a small saucepan over medium heat.
• Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup.
• Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup.
• Let syrup cool on the counter for 20 minutes or so before you make the drinks.

For the Blackberry Whiskey Lemonade
Combine all ingredients in a large shaker and add some ice cubes. Shake to combine and chill drinks.Pour over ice into glasses and serve.
 
Bourbon Peach Sweet Tea: This is a TRUE Southern staple with a twist:
 

• *2 ounces bourbon
• *2 ounces peach preserves
• *1 ounce fresh lemon juice
• *Dash of Aperol
• *Sweet tea, to top
• *Sprig of thyme, to garnish
• *Lemon round, to garnish

Combine the bourbon, peach preserves, Aperol, and lemon juice, pour over ice and shake. Top off with a generous amount of sweet tea and garnish with fresh thyme and a lemon round
 
Dark and Stormy: While no one is trying to rain on your wedding parade, this light and dark drink is sure to spread some sunshine and cheer.
 

• 2 ounces Black or Dark Rum
• 4 ounces ginger beer
• lime wedge

Fill a highball glass with ice. Pour in the Ginger Beer, then pour in the Dark Rum over the back of a spoon to help keep the darker layer floating on top.  Garnish with a lime wedge