Mocktail recipe for your Wedding

For some, a wedding reception is all about the bar and signature cocktails. Colleen Shea and Christopher Smith, who live in Orlando, Fla., say the highlight of their celebration on August 17, 2019, was the drink menu. But the couple who met in 2015 at a 12-step show in Washington, DC, didn’t put out your usual cocktails.

“We had a coffee bar with coffee, cappuccino, latte and syrup to meet everyone’s caffeine needs,” said Ms. Shea, 33, a communications director in the transport industry.

The wedding of Mr. Smith, 32, and Ms. Shea at Catholic University in Washington, DC, was alcohol-free and began at 10am. It makes no sense to serve alcohol,” she said.

According to a 2020 report from The Knot. But dry weddings, where there’s no alcohol, usually cost much less.

Follow Knot. And overall American alcohol consumption has fallen: a Poll 2021 Gallup found that 40% of adults in the US said they do not drink alcoholic beverages such as wine, wine or beer, up from 35% in 2019.

If you’re planning to host a dry bar at your wedding, experts say there are several things you can do to make it even more appealing to your guests.

Start by informing them in advance that alcohol will not be served. Lauren Megerdichian says, “Mention your wedding invitation or website so that nothing unexpected happens. wedding editor at My style is prettya wedding blog.

“Having a daytime reception, such as a brunch, can create a natural setting for an alcohol-free affair,” says Katy Beverly. an event and wedding planner in Greenville, SC Additionally, a photo booth, GameAnd other activities at the front desk can help guests mingle and mingle without the need for alcohol, says Beverly.

And of course, signature mocktails can excite guests the way their alcoholic cousins ​​do, says Megerdichian. “Having a dry wedding doesn’t have to be constrained by your style,” she says.

Anastasia Stevenson, a destination wedding planner in Savannah, Ga., knows what makes a great non-alcoholic bar. Ms. Stevenson planned a dry-wedding in Boothbay Harbor, Maine, on May 18, 2019, where mocktails garnished with fresh herbs such as rosemary, mint and thyme were prepared. served on carts she had set up throughout the site’s garden.

“Style is important when serving a mocktail,” says Ms. Stevenson. “Make it all about the experience and you can’t go wrong.”

With the help of some creative mixologists, we’ve put together the following list of six creative mocktails. Whether you’re planning a dry wedding or just want to add a few non-alcoholic options to the menu for an upcoming celebration, consider serving one (or several) non-alcoholic beverages. contains this alcohol.

This mocktail is from John deBary, a New York City-based harmonist and author of “Drink what you want,” “It’s all about the cross between jalapeño, banana and raspberry, it’s an unexpected yet wonderful combination,” says Mr. deBary.

Time 12 minutes

Productivity 1 time serving


  • 1 piece of lemon

  • 1 thin slice of jalapeño, seeded

  • 1 slice ripe banana, 1 inch thick

  • 1½ ounce chilled verbena (such as Wölffer Estate)

  • ½ ounce preserved raspberries

  • ¾ ounce fresh lemon juice

  • 1 ounce carbonated water

  • Kosher salt


1. Use a lemon wedge to moisten the rim of a chilled coupe, and dip one side of the rim in salt to coat.

2. Place the glass in the freezer to chill for 10 minutes.

3. Mix the jalapeño and banana in a cocktail shaker and mix until the jalapeño is mashed.

4. Add verbena, raspberry preserves and lime juice.

5. Add ice and shake for 15 seconds.

6. Pour finely into the prepared glass and pour sparkling water on top.

This mixed berry mocktail recipe, garnished with a sprig of mint and powdered sugar, comes from Lauren Paylora bartender in Washington, DC

Time 4 minutes

Productivity 1 time serving


  • 2 strawberries

  • 2 raspberries

  • 1 blackberry

  • 3 mint leaves

  • ¾ ounce simple syrup

  • 1 ounce Seedlip Grove

  • 1 ounce Garden Seeds

  • 1 ounce hibiscus tea

  • ¾ ounce lemon juice

  • 1 ounce ginger beer

  • 1 sprig of mint

  • Powdered sugar


1. Mix fruit and mint with simple syrup in a cocktail shaker.

2. Add remaining ingredients except ginger beer.

3. Shake and stretch into a high-ball glass

4. Start with ginger beer.

5. Garnish with a sprig of mint and powdered sugar.

Fancy a delicious margarita? This non-alcoholic variant feature Aplósan alcohol-free spirit infused with hemp; “helps to calm and lift spirits without the negative effects of alcohol,” says Lynnette Marreroa harmonist in New York City and Master class recipe design teacher.

Time 3 minutes

Productivity 1 time serving


  • 1 piece of lemon

  • Salt

  • 2 ounces Aplós

  • 1 tablespoon agave nectar syrup

  • ½ ounce fresh lemon juice

  • 2 orange blossom water

  • 1 orange spiral

  • 1 lime wheel


1. Thread a slice of lemon around the outside of the rim of the glass, then roll the rim in the salt.

2. Place Aplos, nectarine syrup, lime juice and orange blossom water in a cocktail shaker.

3. Shake and add fresh ice cubes to the glass.

4. With a peeler, cut an orange and squeeze the oil into a cocktail glass.

5. Decorate with lime wheel.

Cinnamon lovers will enjoy this riff on a paloma from Miss Marrero.

Time 3 minutes

Productivity 1 time serving


  • 2 ounces chilled hibiscus tea

  • 1 ounce pink grapefruit juice

  • ¾ ounce chili-honey syrup (to make syrup, mix half a cup of water with one cup of honey and ¼ teaspoon of cayenne pepper; stir together until evenly distributed)

  • Grapefruit soda water

  • 1 slice of grapefruit

  • Cinnamon

  • Salt


1. Use a piece of grapefruit to moisten the rim of an iced glass, then roll the rim into the cinnamon and salt mixture.

2. Place pink grapefruit juice, tea and chili honey syrup in a cocktail shaker with two ice cubes.

3. Shake and strain into an ice cup filled with fresh ice.

4. Pour grapefruit soda on top and mix with a spatula to ensure even distribution of soda.

5. Garnish with a slice of grapefruit.

This alcohol-free version of the Jungle Bird, a classic tiki cocktail, comes from Sam Treadway, owner of Backbara cocktail lounge in Somerville, Mass.

Time 1 minute

Productivity 1 time serving


  • 1 ounces fresh pineapple juice

  • 1 ounce fresh lemon juice

  • 1 ounce Giffard appetizer syrup

  • ¼ teaspoon demerara syrup

  • Bitter Angostura

  • Fee Brothers molasses bitters

  • 1 wheel of dehydrated lime

  • Pineapple leaves

  • 1 mint leaf


1. Mix Giffard syrup with freshly squeezed lemon juice in a cocktail shaker.

2. Add fresh pineapple juice.

3. Add some molasses bitters and a little Angostura bitters.

4. Add demerara syrup.

5. Shake all with ice and filter through crushed ice in tiki cup.

6. Top with a dash of each bitters.

7. Garnish with dehydrated lime wheel, pandan leaves and mint.

For ginger aficionados, this mocktail has the right balance of smoke, spice, sweet and sour. Its recipe comes from Nick Lappen, a bartender at Backbar.

Time 1 minute

Productivity 1 time serving


  • 2 ounces black tea

  • ½ ounce fresh lemon juice

  • ¼ ounce honey syrup (To make honey syrup, mix one cup of honey and one cup of hot water until dissolved. Then set aside to cool.)

  • ¼ a little spicy ginger syrup

  • ¼ teaspoon of gentian root

  • ½ ounce Lapsang Souchong tea

  • 1 slice of ginger


1. Mix black tea, lemon juice, honey syrup, spicy ginger syrup and gentian root tea in a cocktail shaker with ice.

2. Stretch into an ice glass filled with ice.

3. Top with Lapsang souchong tea.

4. Garnish with a slice of ginger. Mocktail recipe for your Wedding

Fry Electronics Team

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