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Sep 20, 201811:52 AM
Let Them Eat Cake

The official blog of New Orleans Bride Magazine, offering a daily dose of all things weddings

Caterer's Choice: Signature Cocktails


For the past few months, we’ve been featuring recipes from Chef Bryan Clark, executive chef at Joel Catering. Each recipe is perfect for a date night in, an engagement party, or even a wedding reception. 

Food is at the center of most events in New Orleans, but we can’t forget the city’s love of a good cocktail. 

“One way to make your party memorable is to create a signature cocktail,” said Clark. “A well-fashioned cocktail doesn’t have to be time consuming – and you don’t want guests waiting five minutes for each drink – but it will definitely add to the experience and show your artistic and epicurean style.”

This week, Clark shares a champagne cocktail and cucumber fizz that are sure to have your guests (responsibly) coming back for more. 




  • 1 1/2 ounces rosemary blackberry syrup (recipe follows)
  • 1/2 ounces vodka
  • champagne
  • fresh rosemary sprigs, to garnish
  • fresh blackberries, to garnish
  • Rosemary blackberry syrup:
  • 1 cup water
  • 3/4 cup granulated sugar
  • 1 cup fresh blackberries, rinsed
  • 2 six-inch sprigs of fresh rosemary



Filling a cocktail shaker a little over half full of ice.  Add rosemary blackberry syrup.  Follow with vodka and shake. Pour into champagne glasses and top with champagne. Garnish with fresh rosemary and blackberries.

Rosemary blackberry syrup: in a medium saucepan, combine water, sugar, blackberries and rosemary. Bring to a boil. Remove from heat. Smash blackberries and cover pot with lid. Let steep for 20-30 minutes depending on how strong you want the rosemary flavor. Strain syrup and store in the fridge until ready to use.




  • 2 ounces cucumber, peeled and roughly chopped
  • 12 ounce vodka
  • 12 ounce St. Germain elderflower liqueur
  • 12 ounce lemon juice
  • 12 ounce simple syrup,
  • club soda
  • garnish with mint or cucumber slices



In a shaker, muddle the cucumber. Add the vodka, St. Germain, lemon juice and simple syrup, and fill with ice. Shake vigorously and strain into a coupe glass filled with fresh ice. Garnish with mint or cucumber slices and top with club soda.


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Let Them Eat Cake

The official blog of New Orleans Bride Magazine, offering a daily dose of all things weddings


“Let Them Eat Cake,” is the official wedding blog of New Orleans Bride Magazine. The LTEC blog is the joint labor of love for Kelly Massicot and Melanie Warner Spencer. Massicot is web and social media editor for Renaissance Publishing, a contributing writer for New Orleans Bride Magazine, wedding junkie and fond lover of cake, especially petit fours from Chateau Coffee Cafe. Spencer is the editor of New Orleans Bride Magazine, writer of the “Bon Vivant” blog and a Francophile obsessed with Marie Antoinette and those tiny cakes from Chateau Coffee Café. You can reach Kelly at Kelly@myneworleans.com and Melanie at Melanie@myneworleans.com.




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