As we head into winter wedding season we wanted to warm you up with some new and refreshing winter cocktails that you can incorporate into your big day or serve at your holiday party! Don’t forget to check out our other wedding signature cocktail inspiration, as we all know that a drink never truly goes out of season!

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With Salt & Wit

Peppermint Mocha White Russian

  • 1.5 ounce vodka
  • 1.5 ounce peppermint Kahula
  • 2 ounces milk of choice
  • peppermint creamer (optional)
  • whipped cream
  • crushed candy canes

In a cocktail glass filled half way with ice, add a 1:1 ratio of vodka and Kahula. Top with a 1:1 ratio of peppermint creamer and milk. Stir to combine. Garnish with whipped cream and crushed candy canes.

fn_fine-living-cocktails-ginger-snap

The Food Network

Snappy Chai Eggnog

  • 2 cups eggnog
  • 1 tsp vanilla extract
  • 1/3 cup powdered chai tea
  • 1/3 cup brandy
  • 1 tbsp brown sugar
  • 2 gingersnaps, crushed

Using an electric mixer, beat the eggnog, vanilla, chai powder and brandy. Then, on a small plate, stir together the brown sugar and 1 1/2 teaspoons water. Place the crushed gingersnaps on another small plate. Coat the rims of four rocks glasses with the brown sugar syrup, then the gingersnap crumbs. fill the glasses with the chai eggnog.

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The Cookie Rookie

Blackberry Ombre Sparkler

  • 1 cup fresh blackberries
  • 1 cup sugar
  • 1 cup water
  • 4 sprigs fresh rosemary
  • 1 bottle champagne

In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 15-17 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Making sure it cooks down enough is essential to keeping the ombre effect. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool. Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute. Top with champagne and garnish with fresh blackberries and a sprig of rosemary!

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The Kitchen is My Playground

Hot Buttered Rum

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 to 1/2 tsp ground cinnamon
  • 1/8 to 1/4 tsp ground nutmeg
  • pinch ground cloves
  • small pinch salt
  • 2 oz dark or dark spiced rum
  • 6 oz boiling water
  • whipped cream

Place butter, brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Mash together with the back of a spoon or a fork until well combined. Use immediately to prepare mugs of Hot Buttered Rum, or cover and refrigerate until ready to serve. Place two (or three, if you’d like) heaping tablespoons of batter in a mug and add dark rum. Then top off the mug with boiling water, and stir until the butter batter melts and is fully dissolved. Add a dollop of whipped cream and cinnamon if you so desire!

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Diana Ajih, Popsugar

Cranberry Mule

  • Fresh lime wedges, to taste
  • 1 solid copper mug
  • Ice
  • 2 ounces vodka (or gin)
  • 4-6 ounces ginger beer
  • 2 ounces cranberry juice
  • Frozen cranberries, for garnish
  • Rosemary sprig, for garnish

Squeeze the lime into the copper mug. Fill mug with ice and pour vodka (or gin), ginger beer, and cranberry juice over ice. Garnish with cranberries and rosemary sprig. Stir and enjoy!

We hope that one (or many!) of these delicious drinks strikes your fancy and makes for a fantastic winter party atmosphere. Also, make sure to check out what our local couples opted for in their real weddings or look for more wedding inspiration on United with Love!

 

 

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