The 10 Best Summer Wedding Drinks

Strawberry Bourbon Buck

“Strawberry is always a crowd pleaser in the summer! This cocktail brings together the seasonal flavor of summer berry with the crispness of ginger beer. These chilled cocktails are perfect on a sultry afternoon or evening!” —Abigail Kirsch, renowned New York City caterer

• 2 part bourbon
• ¾ part lemon juice
• 1 ½ part strawberry puree
• ¼ part simple syrup
• 2 dashes angostura bitters
• 2 part ginger beer

Garnish with blackberries and candied ginger

Southern Peach

“A great way to utilize a bounty of summer fruits is to create a puree or syrup using peaches, berries, or any other fruit you can get your hands on. You can then use the syrup or puree in cocktails such as our delicious Southern Peach cocktail.” —Cedar Lakes Estate, a farm-to-table venue in Port Jervis, New York

• 2 oz. bourbon
• 1 oz. fresh peach puree
• 2 dashes of orange bitters

Torched or grilled peach wheel for garnish

The Pinwheel

“This refreshing ocean-inspired libation is a luxurious pastel-hued concoction best enjoyed al fresco.” —Shutters on the Beach, an oceanfront wedding venue in Santa Monica, California

• 2 part bourbon
• ¾ part lemon juice
• 1 ½ part strawberry puree
• ¼ part simple syrup
• 2 dashes angostura bitters
• 2 part ginger beer
• Garnish with blackberries and candied ginger

Innominate

“A fabulous drink is the best way to enjoy the summer and we couldn’t think of a better ingredient than tequila! Make sure to shake your cocktail as desired and enjoy this delicious summer cocktail on the rocks. It goes well with guac and chips by the pool, and make sure to share it with your friends; they’ll love it!” —Banyan Tree Mayakoba, a beachfront wedding venue in Playa del Carmen, Mexico

• 1 ½ oz. silver tequila
• ¾ oz. freshly-squeezed lime juice
• ½ oz. agave honey
• A pinch of black pepper
• 1 teaspoon of vanilla
• Ice

Riviera Nayarit - Chicatana

“This ultimate summertime exotic Chicatana; fused with a unique ingredient to give it a bitter twist, transports you to a white sand paradise overlooking turquoise waters.” —Grand Velas Riviera Nayarit, an oceanside wedding venue near Puerto Vallarta, Mexico

• 1 ½ oz. blanco tequila
• 1 oz. hibiscus syrup
• 1 rosemary stick
• ½ oz. lime juice
• Chicatana ants
• Ice

1. Add all of the ingredients in the shaker and shake

2. Decorate with the rosemary stick, an orange slice, and the Chicatana ants

The Golden State

“This cocktail is basically California in a glass! It’s light and balanced with the perfect combination of sweet (honey), bitter (Aperol), and tart (lemon). Plus, nothing says ‘summer’ quite like tequila.” —Firefly Events, a wedding and event planning company in Sonoma, California

Ingredients:

• 2 oz. tequila
• 1 oz. honey syrup
• 1 oz. lemon juice
• 1 oz. Aperol
• 3 dashes peach bitters

The Herbalist

“The Herbalist is a perfect refreshing summer cocktail, evoking a rooftop garden.” —Creative Edge Parties, a catering and event planning company in New York City

• 2 oz. thyme-infused gin
• 1 oz. fresh lemon juice
• Dash of angostura bitters
• Thyme sprig
• 2-inch square ice cube of homemade green juice (blend, strain, freeze: cucumber, kale, apple)

1. Shake gin and lemon juice over ice in a cocktail shaker 

2. Place large ice cube in a low ball glass

3. Strain gin mixture over cube into glass.

4. Add a dash of angostura bitters over cocktail 

5. Garnish with fresh thyme sprig

Herbal Gin & Tonic

“Our Spanish G&T is inspired by recent travels to Madrid and the city’s infectious commitment to celebrating all facets of life. Garnishes, or as we call it ‘summer confetti’—like edible marigolds, juniper berries, sage, and orange—make this cocktail a chic statement piece.” —Limelight Catering, a decades-old catering company in Chicago

• Rim glass with herbed rosemary kosher salt
• 3 ½ oz. tonic
• 1 ½ oz. rosemary-infused gin
• Lime wheel garnish
• Fresh rosemary sprig garnish

Floating Away

“In honor of the ‘low-proof cocktail movement,’ we’ve created this sophisticated version of an Italian aperitivo, in the form of a grown-up negroni ice cream float, that also happens to be vegan!” —CxRA, a custom catering company in New York City

• 1 oz. California vodka
• 1 oz. Luxardo Maraschino Liqueur
• 1 oz. blanc vermouth
• 3 oz. soda
• 1 scoop Van Leeuwen vegan Sicilian pistachio ice cream (or other favorite ice cream brand and flavor)

1. In a mixing glass add vodka, Luxardo Maraschino Liqueur, and vermouth, stir, then pour over Collins glass filled with ice

2. Add a scoop of ice cream and top with soda

1944 Mai Tai

“A classic Mai Tai is the perfect summer cocktail! Not only are the tropical flavors refreshing, but it’s easy to imagine your feet planted in the sand when you have a tiki drink in hand.” —Paula LeDuc, a catering and event planning company in Northern California

• 1 oz. Plantation Pineapple Stiggins Fancy Rum
• 1 oz. Cruzan Island Spiced Rum
• ½ oz. Small Hand Foods Orgeat
• ½ oz. Pierre Ferrand Dry Orange Curaçao
• ¾ oz. Dole Pineapple Juice
• ¼ oz. rich cane syrup
• 1 oz. fresh lime juice