You may have perfected the art of hosting a happy hour amongst friends, but choosing which libations to serve at your reception can be a daunting endeavor. For professional sip assistance on the topic of tipples, we called upon Neal Bodenheimer, managing partner of CureCo., the acclaimed group behind Cure, Cane & Table and VALS. In between running beverage operations at Peychaud’s at The Celestine, and his role as co-chair of the board of directors for Tales of the Cocktail Foundation, he provided his prowess on what to serve your guests, and why each will keep them in a celebratory mood from first drink to last clink.
Welcome Wagon
French 75
“This cocktail is light, refreshing and elegant, making it a perfect welcome drink for guests arriving at the wedding. The Champagne adds a celebratory touch, while the citrus sets a festive tone.”
1½ ounces (45 ml) Sainte Louise brandy
½ ounce (15 ml) fresh
lemon juice
½ ounce (15 ml) simple syrup
Sparkling wine
Lemon peel for garnish
Combine the brandy, lemon juice and simple syrup in a cocktail shaker filled with ice and short shake (about ten shakes) so as not to over dilute. Double strain into a cocktail glass and top with sparkling wine. Express and mount the lemon peel and serve.
Dance Floor Drink
Promises, Promises
“This vibrant gin-based cocktail, with its lively citrus flavor, is invigorating and fun — just like a good dance party! Plus, it’s clear so no worries about staining your outfit while dancing.”
1½ ounces (45 ml)
Plymouth gin
¾ ounce (22.5 ml) Cocchi Americano Rosa Aperitivo vermouth
¼ ounce (7.5 ml) Giffard crème de pamplemousse liqueur
7 drops Bittermens hopped grapefruit bitters
Orange peel, for garnish
Combine all the ingredients except the garnish in a mixing glass filled with ice and stir until chilled. Strain into a double old-fashioned glass filled with ice, garnish with the orange peel and serve.
Cake Cutting Cocktail
King’s Cobbler
“The sweetness of the strawberry balanced by the warmth of the amaro makes the King’s Cobbler a perfect cocktail to toast to a special moment.”
½ strawberry, hulled
2 ounces (60 ml) Zucca Rabarbaro amaro
¾ ounce (22.5 ml) fresh lemon juice
¾ ounce (22.5 ml) Simple Syrup
Strawberry fan, for garnish
Muddle the strawberry in a shaker tin, then add the Zucca, lemon juice and simple syrup. Fill the shaker with ice, shake until chilled and double strain into a double old-fashioned glass filled with crushed ice. Garnish with the strawberry fan and serve.
Second Line Sip
Fancy Sazerac
“This rye cocktail combines classic elements of a New Orleans celebration with a twist. It’s a drink that embodies the festive atmosphere of a second line.”
4 spritzes Herbsaint
2 ounces Sazerac rye
1/4 ounce Demerara syrup
(2 parts Demerara sugar,
1 part water)
23 drops (3 dashes) Peychaud’s bitters
Lemon peel, for garnish
Spritz the Herbsaint from an atomizer into the interior of a chilled double old-fashioned glass. Combine the rye, Demerara syrup and bitters in a mixing glass filled with ice and stir to chill. Strain into the prepared double old-fashioned glass, garnish with the lemon peel and serve.
