15 minute read
Party pleasers
Local mixologists spill their secrets to creating signature cocktails.
by Ebony L. Morman
Regardless of season, location or size, all weddings call for a toast, and signature cocktails (or mocktails, if you ditch the alcohol) are meant to be raised. Mixing familiar spirits with unexpected ingredients — along with plenty of bubbles — can take them up a notch for special occasions. “I like to take the client’s favorite cocktail or spirits they enjoy and incorporate fresh seasonal ingredients to elevate the cocktail,” says Rusty Lewter, owner of Your Charlotte Bartender, a cocktail catering business. We asked cocktail connoisseurs to share some of their most popular drinks for large gatherings, along with recipes so you can try them at home.
Black Moth Bars
By fostering relationships with regional farmers and businesses, Black Moth Bars, a mobile camper bartending service, uses fresh, local ingredients to create handcrafted, customizable cocktails.
Cosmonaut Punch
What makes it special
The Cosmonaut Punch is good for a crowd: With a low ABV, or alcohol by volume, guests can have several servings throughout the night, says owner Rachel Hopkins. To make it shine, serve this drink in vintage glassware. This cocktail is a great “make ahead” batch recipe — just combine the ingredients and leave in a pitcher until ready to serve. Black Moth Bars recommends preparing two cocktails per guest.
Ingredients
3/4 ounce fresh blood orange juice 3/4 ounce sweet vermouth (Lo-Fi) 1/2 ounce PAMA pomegranate liqueur 1/2 ounce lemon simple syrup Sparkling rosé (optional) Citrus wheels Pomegranate seeds
How it’s made
Combine the first four ingredients in a shaker, and shake and strain over fresh ice. Top with sparkling rosé for a bubbly finish, and garnish with the citrus wheel and pomegranate seeds.
Bar ’54
ROOTS Catering recently launched Bar ’54, a beverage service offering vintage vehicle rentals equipped with everything you need for hot and cold drinks on tap. Each truck brings a unique beverage experience that includes beer, bubbly, cocktails and more.
Till Death Do Us Port
What makes it special
Till Death Do Us Port highlights the complexities of port wine, says Savannah Witt, Bar ’54’s bar and beverage director. Using equal parts port and rum allows the fortified wine to shine through. Adding Key lime juice gives the cocktail a bite, and a bit of agave rounds the finish. A garnish of grated nutmeg adds a slightly nutty, sweet surprise with each sip.
Ingredients
1 ounce dark rum 1 ounce port 1/4 ounce Cointreau 1/2 ounce Key lime juice 1/4 ounce agave grated nutmeg lime peel
How it’s made
Fill a stirring glass with ice. Add Key lime juice, agave, Cointreau, port and dark rum. Stir for 10 to 20 seconds and strain the mixture into a rocks glass with a large ice cube. Dust with grated nutmeg and garnish with a lime peel.
Bubbles & Brews
Classic Italian style meets bartending services: Bubbles & Brews serves specialty cocktails from its mobile bar, a vintage Piaggio Ape imported from Italy. Along with batch cocktails, Bubbles & Brews serves craft beers, wine and prosecco on tap.
Blushing Bride
What makes it special
Vodka is a popular choice for cocktails, and this one is light enough to appeal to a large crowd, says owner Coleen Bridges. The pink drink is best served in clear, smooth glassware and garnished with a fresh strawberry.
Ingredients
3 ounces Simply raspberry lemonade 1 1/2 ounces club soda 1/2 ounce homemade strawberry simple syrup* (recipe below) 1 1/2 ounces Tito’s vodka Strawberry for garnish
How it’s made
Combine the first four ingredients in a cocktail shaker and shake vigorously. Then, serve over cocktail ice and pour into pretty glassware. To make it complete, garnish with a ripe strawberry.
*Strawberry simple syrup
Add equal parts water and sugar, and bring to a boil. Add fresh strawberries, cover and let the mixture simmer until strawberries are soft. Strain the liquid into a bottle and refrigerate.
The Goodyear House
The Goodyear House has a contemporary-yet-historic aesthetic, and the ambiance is as vibrant as its eclectic NoDa neighborhood. For smaller dinner parties and events, The Goodyear House has several on-site, private dining areas that can accommodate 30 to 70 people.
Highland Park Mill
What makes it special
Highland Park Mill will suit a wedding in any season. It’s one of Goodyear House’s signature drinks, is heavily requested by guests and often receives rave reviews, according to bar manager Melissa Fay.
Highland Park Mill
Ingredients
2 ounces Maker’s Mark bourbon 1/2 ounce demerara syrup 4 dashes Angostura bitters 2 dashes orange bitters orange peel and Luxardo cherry for garnish
How it’s made
Combine the first five ingredients in a mixing glass, fill with regular ice and stir for 10 seconds. Strain over big-cubed ice in a rocks glass. Garnish with an orange peel — make sure to express the orange peel over the drink and rub the peel around the rim before dropping it in the glass — and a Luxardo cherry.
Blackberry Bramble
What makes it special
The Blackberry Bramble is a light and refreshing drink that can be enjoyed year-round. The brightness from the fruit and the botanical flavors from the gin make this a crowd-pleaser.
Ingredients
2 ounces gin 1 ounce fresh lemon juice 2 tsp. simple syrup 1/2 ounce blackberry liqueur 6 blackberries 1 lemon wheel
How it’s made
Add gin, five blackberries, lemon juice and simple syrup to a cocktail shaker. Muddle until berries are well-integrated. Add crushed ice and shake until chilled. Double strain into a Collins glass. Pour the blackberry liqueur over the top, and garnish with a blackberry and lemon wheel.
Old Fashioned Mobile Bar
Old Fashioned Mobile Bar offers a three-tap system on wheels that serves beverages from kegs. Whether it’s beer, wine, craft cocktails or mocktails, the 1964 Shasta camper brings the party.
Spanish Elderflower G+T
What makes it special
The Spanish G+T is a fun take on a classic, says owner Erin Kelly. Empress Gin, made with butterfly pea flower, gives an unexpected pop of color. The cocktail is light and refreshing — great for guests to enjoy throughout the event.
Ingredients
2 ounces Empress gin 4 ounces Fever-Tree Elderflower tonic water, chilled Star anise, juniper berries and lemon wheel for garnish
How it’s made
Chill a wine glass. Fill the glass three quarters full of ice cubes. Add elderflower tonic, and top with gin. Garnish with star anise, juniper berries and a lemon wheel.
Blackberry Bramble
PHOTOGRAPH COURTESY OF SWEET SIPS BARTENDING
Love Potion
Sweet Sips Bartending
Sweet Sips Bartending offers mobile bartending services and provides a customizable experience for clients and their guests — including signature and classic cocktails.
Love Potion
What makes it special
Love Potion gives off a smoky, boho wedding vibe and is a perfect drink for someone who wants a classic taste with something a little extra, like hints of berries.
Ingredients (serves 2)
2 ounces Tito’s vodka 3 ounces Chambord black raspberry liqueur 1 1/2 ounces strawberry puree Pomegranate juice Edible glitter dust Black raspberry for garnish
How it’s made
Fill a shaker with ice. Add vodka and Chambord. Add the strawberry puree, and top it off with pomegranate juice. Give it a quick shake and pour into a balloon glass. Garnish with edible glitter dust, and stir with a small straw. Add a black raspberry garnish and, for a smoky effect, add dry ice.
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Legion Brewing SouthPark
Legion Brewing SouthPark offers three private event spaces. The semi-private mezzanine overlooking the main restaurant is ideal for cocktail-style gatherings.
The Gold Rush
What makes it special
The Gold Rush has been a rehearsal-dinner favorite in Legion Brewing SouthPark’s taproom, content coordinator Courtney Glasser says.
Ingredients
1 1/2 ounces bourbon 3/4 ounce limoncello 1/2 ounce lemon juice 1/2 ounce peach mint syrup 2 dashes orange bitters Lemon twist for garnish
How it’s made
Combine the first five ingredients in a shaker tin with ice. Shake well and strain over fresh ice into a rocks glass. Garnish with a lemon twist.
The Gold Rush
To prepare the champagne flutes before serving, swipe the pulp side of a lime against the glass. Rotate the flute while sprinkling mini dehydrated rose petals, or roll the flute on a shallow plate filled with petals.
Merchant & Trade
Merchant & Trade offers guests a lively experience with an ambiance that’s modern and sleek. Guests can sip cocktails at the uptown rooftop lounge with the Charlotte skyline as a backdrop.
A “Passion-ate” Affair
What makes it special
In this cocktail, vodka is the main spirit, as it tends to be universally liked. Passionfruit represents the passion that unifies a couple. Hibiscus, or “Flor de Jamaica,” is an exotic ingredient and is often seen in tropical wedding bouquets. The pink rose petals represent the flowers scattered along a wedding aisle, and the bubbles are an ode to the celebration itself.
Ingredients
1 ounce vodka (Ketel One) 1/2 ounce elderflower liqueur (St. Germain) 2 1/2 ounces sparkling wine 1/2 ounce fresh-squeezed lime juice 1/4 ounce hibiscus syrup* (recipe on next page) 1 ounce passionfruit cordial* (recipe on next page) Sparkling wine Edible dehydrated mini rose petals Dehydrated lime wheel
How it’s made
Fill a shaker tin with about 18 ounces of ice. Add the vodka, elderflower liqueur, lime juice, hibiscus syrup and passionfruit cordial. Seal and shake the ingredients for approximately 10 seconds, then double strain into a coated champagne flute garnished with mini rose petals. Top off the drink with sparkling wine, and finish with the dehydrated lime wheel.
*Passionfruit cordial
Ingredients: Pulp of one ripe passion fruit 3.2 ounces sugar 3.2 ounces water With a small spoon, scoop out the passion fruit pulp. Add the pulp into a blender and blend for 30 seconds at low speed. Strain the juice. Make simple syrup in a separate container: Add equal amounts of water and sugar to a pot at medium heat. Whisk constantly until
the sugar dissolves. Combine the simple syrup and passion fruit juice into one container or bottle. Stir or shake. Let rest until the mixture reaches room temperature. Chill for at least two hours.
*Hibiscus syrup
Ingredients: 1 cup of sugar 1 cup of water 1/2 cup dehydrated hibiscus flowers 1 cinnamon stick 1 drop of vanilla extract Add equal amounts of water and sugar to a pot at medium heat and whisk constantly until the sugar dissolves. Break the cinnamon stick with a muddler and add it to a small pot with the rest of the ingredients. Cook on high heat for four minutes, then simmer at medium heat for five minutes. Pass it through a small strainer and store in a sealed container.
Your Charlotte Bartender
Rusty Lewter is the owner of Your Charlotte Bartender, a cocktail catering service for private parties and virtual tastings.
Strawberry French 75
What makes it special
Strawberry French 75 is one of Lewter’s most requested cocktails. It’s a twist on the classic French 75 cocktail made with gin and champagne, and the bubbles make it celebratory.
Ingredients
1 1/2 ounce Sutler’s gin 3/4 ounce fresh pressed lemon juice 3/4 ounce strawberry syrup* (recipe on next page) Champagne Strawberry slice for garnish
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How it’s made
Shake the first three ingredients vigorously with ice and strain into a champagne flute. Top with champagne and garnish with a strawberry slice.
*Strawberry syrup
2 quarts fresh strawberries, stemmed and sliced 2 cups raw granulated sugar 1 tablespoon real vanilla extract 10 whole cloves 2 whole cinnamon sticks Bring half gallon of water up to a boil. Add sugar, and stir until dissolved. Add cloves, vanilla, cinnamon sticks and strawberries. Return to a boil for five minutes. Lower heat, and simmer for 30 minutes, stirring occasionally. Cool mixture and strain.
Strawberry French 75
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PICTURE Perfect
ROBERT BURNS II PHOTOGRAPHY & VIDEOGRAPHY CAPTURES BEAUTIFUL, TIMELESS IMAGES ON A COUPLE’S MOST SPECIAL DAY
Perhaps the greatest compliment wedding photographer Robert Burns II gets is when couples ask if he’ll take their baby photos one day, even though he doesn’t do that. It’s the relationships that matter most to him, and it’s a tip he gives to those deciding on a photographer. “Establishing a rapport and having strong communication with your wedding photographer is important,” he says. “That connection shows up in the pictures.” It’s something he knows firsthand. When he was 8, his parents got married. When the pictures came back, he wasn’t smiling in any of them. Other guests looked awkward too. The experience shaped his approach to wedding photography. “Being friendly and relatable is a big part of it,” Burns says. “It helps people relax in front of the camera. My personality is the main reason people choose me, even though they love my imagery.”
They also appreciate the full range of services and sessions Robert Burns Photography & Videography offers, from the time of engagement to after the wedding. He offers a choice of complimentary sessions, including engagement, bridal portrait and bridal boudoir with premium packages. His experience – he has shot over
150 weddings – allows him to plan ahead and prepare for what couples may need.
One of the biggest mistakes couples can make, Burns says, is underestimating the importance of video. Couples tend to think of older, traditional wedding videos they’ve seen from years past, rather than today’s short-form videos that tell a couple’s unique story. “Videography today, with favorite songs, multiple camera angles and audio of the vows mixed in, brings weddings to life in ways that photos alone cannot,” he says.
Burns strives for realism, versatility and authenticity in every wedding he shoots. On the day of the wedding, his small team includes trusted associates that together, have 20 years of photog-
raphy experience. Burns himself touches every piece of the final product, editing all photos and videos.
He recommends couples do extensive research to learn what they like in wedding photography. “Not every bride wants the same thing,” he adds. “Having a wedding is an investment,” he says. “I’m here to make your day perfect.”
PHOTO: JACQUELINE JANE PHOTOGRAPHY
PHOTO: TAYLOR HELMS PHOTOGRAPHY
THE GOLD STANDARD of Hospitality
BEAU MONDE EXECUTES EVENTS WITH PRECISION AND VENUES DRESSED TO IMPRESS
Planning a wedding is exciting, but it can be overwhelming to know where to start. Marysue Boyle, owner and creative director of Beau Monde, finds a lot of couples may not know how much a wedding costs in Charlotte or why different services cost what they do. She strives for education and transparency.
And that can often be a big reality check. Boyle advises using online wedding calculator tools from Zola or The Knot but to keep in mind that each market is different. Beau Monde also offers an online toolkit with answers to frequent questions once clients make contact. Her best tip: Whatever your budget, allot an additional 20 to 30 % to cover taxes, fees and gratuities. Early on, couples should also narrow their vision for the ceremony and reception, with specific ideas for food, drink, venue and guest count. “Our goal is to accommodate clients no matter what their budget is and help find solutions,” she says.
Beau Monde offers three wedding event venues: The Collector’s Room in South End, Circle M Farm in Lincolnton and The Ruth
PHOTO: CLICK AWAY PHOTOGRAPHY
in the Wesley Heights neighborhood. The full-service event hospitality firm provides a preferred catering team, a personal, curated bar program, an event manager, servers, bartenders, on-site chefs and a sales team to help plan the event. “Beau Monde exists to delight clients,” Boyle says. “We provide a seamless experience and can manage your event from start to finish.”
Sometimes, this simplified, bundled approach may seem more expensive initially. Often clients will seek individual proposals for catering, drink and venue only to discover that the estimates, once totaled, are comparable to Beau Monde’s package, Boyle says. “We save you time and help you make the important, early decisions that truly impact the wedding experience,” she says. “We are really good at what we do, and we make it easy. We are the gold standard of hospitality.”
