Five Summer wedding cocktail recipes you need to try

For a Summer wedding, there is no better feeling than sipping cocktails by the beach, the pool or as you watch the sun goes down. Serving cocktails on your wedding day is a fabulous way to entertain and impress your guests. They can be served before or after your ceremony as well as on arrival at your reception. Hell, they can be served all night long if you want to!

We have put together a list of five easy recipes you can replicate come wedding day, all of which can be prepared onsite with little effort leaving you and your loved ones to enjoy the day and a cocktail or two.

Image & Recipe via donnahay.com.au

ROSE PETAL & PROSECCO PUNCH

½ CUP (110G) CASTER (SUPERFINE) SUGAR

½ CUP (125ML) WATER

¼ CUP (60ML) ROSEWATER

½ CUP (125ML) GIN

2 CUPS (500ML) PROSECCO OR SPARKLING WINE

2 CUPS (500ML) SODA WATER

ICE CUBES, TO SERVE

PINK ROSE PETALS+, TO SERVE

METHOD

Place the sugar, water and rosewater in a saucepan over low heat and cook, stirring, until the sugar is dissolved. Bring to the boil and cook for 5 minutes or until thickened slightly. Allow to cool completely.

Place the rosewater syrup, gin, prosecco and soda water in a 1.5 litre-capacity (6 cups) jug with the ice and stir to combine. Top with the rose petals to serve. Makes 1 litre (4 cups).

+ Be sure to ask your florist or greengrocer for rose petals that are free from pesticides and suitable for using with food.

Summer wedding cocktails
Image & Recipe via www.girlcooksworld.com

GINGER, LEMON GRASS & THAI BASIL SPARKLER

1-2 TABLESPOONS GINGER AND LEMONGRASS SYRUP

4-5 THAI BASIL LEAVES

1 CUP ICE

1 CUP SPARKLING WATER OR CLUB SODA

LEMONGRASS LEAF FOR GARNISH, OPTIONAL

SPLASH OF RUM OR VODKA

METHOD

Combine the syrup and the Thai basil leaves in a tall glass. Use a wooden spoon to gently smash the basil leaves to help release their flavour. Add the ice, club soda and a splash of rum or vodka to taste. Stir to mix and then garnish with a lemongrass leaf, if desired. Serves 1.

Image & Recipe via www.thesweetestoccasion.com

ROSE SPRITZER

2 LEMON, SLICES

1 MINT, FRESH LEAVES

2 STRAWBERRIES, FRESH

1 CUP SPARKLING WATER

1 CUP ROSÉ

METHOD

A light and refreshing rosé spritzer recipe perfect for summer. Its as easy as pouring the soda with equal parts rose followed by stirring in your berries. Finish with a garnish of fresh lemon and mint. Serves 1.

Image via www.laurenconrad.com

COTTON CANDY CHAMPAGNE

1 COTTON CANDY/FAIRY FLOSS – PINK

1 CHAMPAGNE

METHOD

A fun and easy way to serve bubbles at your wedding, engagement or hens party! Simply break apart small sections of cotton candy/fairy floss and pour your champagne of choice over the top – instant amazing!

Image & Recipe via www.craftandcocktails.co

BLUEBERRY BASIL LEMON GIN & TONICS

0.5 CUP Gin

1.5 CUP tonic

1/2  lemon freshly squeezed juice

16 blueberries, muddled + a few more for garnish

8 medium basil leaves

6 lemon slices

METHOD

Add ice to the glasses along with whole blueberries, lemon slices and basil. Muddle the 16 blueberries into a shaker cup and muddle top with lemon juice and gin. Double strain into the glasses to remove blueberry bits. Top with the tonic and stir before drinking. Serves 2.

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