Creative Summer Wedding Cocktail Recipes

Photo: Hendrickson Photography Weddings

Whether you're trying to find the perfect signature drink or just want to keep your guests cool and hydrated through your summer soirée, we've got you covered.

Here are seven creative summer wedding cocktails and their recipes.

WATERMELON LIME BASIL MINT VODKA

Recipe by Louis Kingsley Catering and Events (serves 4)

Ingredients:

6 cups of fresh seedless watermelon chunks
2-3 limes cut into chunks
1/4 cup fresh spearmint (lightly packed)
1/4 cup fresh basil (lightly packed)
1/4 cup simple syrup (1 part water to 1 part sugar. Stir together and bring to boil then turn off immediately. Add herbs before boiling for added flavor.)
1 cup Ketel One Vodka
Crushed iced as needed

Instructions:

Purée watermelon in a food processor or blender on the lowest speed. Strain the purée with a spoon to retain as much juice as possible. More purée will give more texture and flavor to the drink. Muddle basil and spearmint in a pitcher. Continue to muddle then add the simple syrup and limes. Then add some ice and the watermelon juice. Let sit for an hour or so in the fridge and serve cold on ice. Garnish with a lime wedge or watermelon wedge on the glass and sprig of fresh mint or a nice single basil leaf sitting on top.

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HARD RASPBERRY VANILLA ROOT BEER

Recipe by Louis Kingsley Catering and Events (serves 1)

Ingredients:

Fresh raspberries
2 cups Knob Creek Bourbon
2 cups Absolut Vanilla Vodka
Root beer
Crushed ice as needed
Optional: vanilla ice cream or gelato (to make it a float!)

Instructions:

Muddle fresh raspberries, add ice, bourbon and vodka. Divide evenly between four tall glasses and top off each glass with root beer. Add more ice or top with scoop of vanilla bean ice cream or gelato and a few fresh whole raspberries for garnish. Stir with straw and enjoy!

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THE BUNGLE BUNGLE

Recipe by Mr. Bartender (serves 1)

Ingredients:

1 1/2 oz. vodka
3 muddled cherries (might be hard to find in the summer, so you can replace it with 1/4 of an apricot)
1 oz. fresh orange juice
1/2 oz. housemade thyme syrup
Ginger beer
Thyme sprig

Instructions:

Load ingredients into a shaker with ice. Shake and double strain onto fresh ice into a Collins glass. Top with Ginger Beer. Stir and garnish with the thyme sprig.

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EFFERVESCENCE

Recipe by Mr. Bartender (serves 1)

Ingredients:

2 oz. gin
3/4 oz. St. Germaine
3/4 oz. Dolin Blanc Vermouth
1/2 oz. housemade strawberry syrup
1/2 oz. lemon juice
1 egg white
Dry lavender soda
Dried lavender flowers

Instructions:

Load ingredients into a shaker without ice.Shake Vigorously for 10-15 seconds. Add ice into the shaker. hake and double strain onto fresh ice into a Collins glass. Fill with dry lavender soda. Stir and garnish with dried lavender flowers.

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THE HACIENDA

Recipe by Pink Avocado

Ingredients:

1 ½ oz silver tequila
1 oz fresh watermelon juice
½ oz fresh lime
½ oz fresh lemon
1 oz spicy agave syrup

Instructions:

Combine all ingredients in a shaker and shake vigorously for 15 seconds. Strain into an old fashioned glass on the rocks. Garnish with a small watermelon slice and candied jalapeño.

To make spicy agave syrup: In a small sauce pan combine 1/2 cup water with 1 cup agave syrup and slowly bring to a boil, stir to avoid bubbling over. Allow to cool. Add 5 sliced jalapeños and let steep refrigerated overnight. Strain out jalapeños and refrigerate until us. Combine all ingredients in a shaker and shake vigorously for 15 seconds.

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BARTENDERS EXTRAORDINAIRE'S MAI TAI

Recipe by Bartenders Extraordinaire (serves 1)

Ingredients:

2 oz premium rum
1/2 oz Grand Marnier or triple sec
1/4 oz amaretto
1/4 oz simple syrup
1 cup crushed/shaved ice
3/4 oz fresh lime juice ( 6-8 lime squeezes)
1/4 oz grenadine
1/4 oz Meyers dark rum
1/4 oz Bacardi 151 (Optional)

Instructions:

In a 16 oz mixing glass: Throw in ice, squeeze limes into glass. Add rum, Grand Marnier, amaretto and simple syrup. Shake vigorously until the shaker is well-chilled and frosty on the outside. Pour unstrained into a double Old Fashioned or highball fill glass with more ice (leaving 3/4 inch from top of glass). Drizzle grenadine and Meyers dark rum. Optional: float 151 on top. Garnish with a cocktail cherry and orange and lime wheel.

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BRAD'S FROTHY PUNCH WITH A PUNCH

Recipe by Brad's Catering

Ingredients:

1 regular size punch bowl filled with ice cubes
¼ gal. orange sherbet
1-2 liters 7up or ginger ale
¼ cup Hawaiian fruit punch concentrate
½ cup Grand Marnier—or to taste
½ cup Triple sec—or to taste
½ cup vodka—or to taste
½ cup tequila—or to taste
2 oranges sliced

Instructions:

Add all ingredients except oranges; mix and then top with orange slices. Use any type of glassware pertaining to your event.