Raise a Glass

Recipes contributed by Reed Bradford
Photography by Scott Speakes

Whether for an engagement party, a bridal lunch or the reception, these signature drinks are perfect for the occasion.

Sasha Petraske, thought to be primarily responsible for the resurgence of the cocktail culture in modern times, served this punch at his wedding.
1 1/2 cups St-Germain elderflower liqueur
6 cups dry vermouth, such as Dolin Blanc
12-15 cups prosecco, to taste (3 to 4 bottles)
assorted seasonal berries, and orange and lime wheels, for garnish
Place liquid ingredients into the punch bowl. Just add a large block of ice and the fruit immediately before service.

1 1/2 ounce gin
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1/2 ounce Blue Curaçao
blueberries for garnish
In a shaker, muddle all ingredients, and shake on ice. Fine strain into a Collins or highball glass full of ice. Garnish with fresh blueberries and a lemon wheel.
Note: Simple syrup is a mixture of equal parts sugar and water.


2 dashes Angostura bitters
1/3 ounce Cognac
3 ounces Champagne
1 sugar cube
fruit of your choice for garnish
Pour the champagne and cognac into a champagne flute. Place the sugar cube on a spoon and dash it with the bitters. Immediately drop the cube into the champagne flute, add the fruit for garnish. Fresh berries, grapes, and citrus zest all work well.
If preparing in bulk, you can put the fruit and bitters-soaked sugar cube in multiple glasses ahead of time. Just be careful when pouring the champagne, as the sugar will make it more likely to fizz over.


Leave a Comment

Your email address will not be published. Required fields are marked *