RAISE YOUR GLASS
T
he summer wedding season is
almost upon us, so it’s time to
start thinking about those
all-important drinks choices.
Of course champagne is a favourite,
but you could consider putting a
personal touch to your drinks with a
twist on a classic cocktail. If
champagne’s not your thing, think
about refreshing summer coolers
such as the cucumber gimlet. The
negroni shouldn’t be forgotten
either – it’s one of this year’s top
drinks, for good reason.
POMEGRANATE
CHAMPAGNE COCKTAIL
This champagne cocktail, originally
created by Jamie Oliver, puts a
summer spin on a classic. Add
pomegranate juice and a little
sugar to a glass, then top up with
champagne. This cocktail is also
great with peaches and
strawberries, and some good news
if you’re watching the budget – this
champagne cocktail works brilliantly
with prosecco too. In fact, you’d
probably never know the difference.
ROSE PROSECCO COCKTAIL
For a delicate and fragrant take on a
champagne cocktail, add four to six tablespoons
of rose syrup to each flute of champagne. If you’re not
sure about adding prosecco to your cocktail list, head to
Shoreditch pub the Crown and Shuttle – they’ve got
prosecco on tap and a huge pub garden perfect for an
afternoon of cocktail tasting.
WORLD’S BEST BELLINI
The universally loved bellini is a great choice for wedding
receptions. To make sure yours is world class, follow these
tips fromWilliam Oliveri of Le Bar 228 at Le Meurice: add
ice, peach coulis and peach liqueur
to a glass, mix well, pour through a
sieve into a flute and top with
champagne. Oliveri’s variation
unites the flavours of the fruit and
the champagne.
CUCUMBER MINT GIMLET
This refreshing cocktail is ideal for
summer celebrations – switch the
vodka and lime juice for cucumber
gin, fresh lime, and simple syrup
tinged with mint. It packs a punch!
NEGRONI
Invented in Florence in 1919, the
negroni is one of this year’s most
popular cocktail choices. Make
yours by pouring the gin, vermouth,
and Campari into a chilled old-
fashioned glass over ice and garnish
with sliced oranges. Head to the
Connaught Bar in Mayfair to try the
perfect Negroni; made by Italian
bartender and master of the aperitif,
Agostino Perrone.
CANDYFLOSS CLOUDS
Add a touch of theatre to your drinks
reception by topping your cocktails or
champagne glasses with puffs of flavoured
candyfloss. Choose a candyfloss flavour that
complements your chosen cocktail to really
impress your guests.
FRUIT-INFUSED CHAMPAGNE
Give your bubbles a boost with fruit-infused sugar cubes.
To make them just soak sugar cubes in bowls of fruit
concentrate or puree, then remove and dry on a wire rack.
The result is a sweet, tangy champagne, perfect for toasts.
Damian Clarkson is managing director of The London Kitchen
pink weddings magazine 83
The London KiTchen
Damian Clarkson
gives PWM readers a
rundown of the best summer cocktails to
make your reception hot, hot, hot!
