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2019's Wedding Cocktail Trend Report

GordonsTeaPunch

As wedding season approaches, so does the daunting task of planning a cocktail menu that's guaranteed to woo all your guests, from the young professionals to the recent retirees. Well no fear, we're here to help with our guide to 2019's wedding cocktail trends and how you should serve them both pre and post wedding feast, so you can turn your attention back to the awkward task of finding a seat for weird cousin Jerry. 

The Celebration of Vegetarianism and Veganism

With the growing rise in popularity of vegetarianism and veganism, it’s no surprise that the wedding industry has followed suit, with a matching explosion of creative new vegetarian and vegan menus. Our intentionally unexpected and exciting cocktails surprise guests with a menu that is both fun and indulgent. With a rainbow of palettes reflected in the decor, this creates surprising twists and flair to this trend.

Pre-Dinner - Gordon’s Lemon & Grapefruit Cooler

Recipe makes four serves | 0.9 units per serve

Ingredients

50ml Gordon’s London Dry Gin

50ml Lemon Juice

100ml Grapefruit Juice

100ml Sugar Syrup

Top Soda

Cubed ice

Method

Mix together ingredients, and then serve in a stylish sharing jar so guests can help themselves. Garnish with wheels of lemons and grapefruits.

 

Pre-Dinner - Tanqueray Floral Martini

Recipe makes one serve | 2 units per serve

Ingredients

30ml Tanqueray London Dry Gin

5ml Bergamot Liqueur

5ml Elderflower Liqueur

30ml Belsazar Dry

Method

Stir together the ingredients, and then serve in a coupette glass. Garnish with baby’s breath for an elegant look.

 

Post-Dinner - Johnnie Walker Noisette Sour

Recipe makes one serve | 2 units per serve

Ingredients

50ml Johnnie Walker Black Label

15ml Hazelnut Syrup

20ml Lemon Juice

15ml Aquafaba

Cubed ice

Method

Shake and strain, then serve in a rocks glass and garnish with a grating of nutmeg.

 

Post-Dinner - Baileys Almande Flat White Martini

Recipe makes one serve | 1.3 units per serve

Ingredients

40ml Baileys Almande

25ml Espresso

20ml Smirnoff Vodka

Methods

Shake and strain, then serve in a martini glass and garnish with a sprinkling of ground nutmeg.

 

PERSONAL GESTURES

Carefully considered and creatively playful personal gestures have always been a key wedding feature. More than ever, couples are looking for ways to treat their guests to thoughtful favours and subtle gestures - think signature and personalised cocktails, create your own thank-yous, and an assortment of homemade treats and feasts.

 

Pre-Dinner - Gordon’s Tea Punch

Recipe makes 12 serves | 0.8 units per serve

Ingredients

250ml Gordon’s London Dry Gin

1ltr Jasmine Tea infused with allspice berries

250ml Fresh Apple

100ml Lemon Juice

100ml Sugar Syrup

Big block of ice

Methods

Build, and then serve in a large punch bowl / Kilner jar and garnish with dried fruit and berries

 

Pre-Dinner - Tanqueray Strawberry Negroni

Recipe makes one serve | 2.3 units per serve

Ingredients

30ml Tanqueray London Dry Gin

30ml Bitter aperitif

15ml Belsazar Red

15ml Strawberry Syrup

30ml Filtered Water

Method

Build, and then for the perfect personal gesture, bottle up and give out to your guests, or place in ice coolers on your seated tables for your guests to help themselves.

 

Post-Dinner - Baileys Wedding Treat Bar

Recipe makes one serve | 2.3 units per serve

Ingredients

30ml Baileys Original Irish Cream

Hot chocolate to top

Method

Build, then serve in a mug and garnish with whatever toppings take your fancy. Go over the top and make it truly indulgent.

 

 

Minimalist, Earthy and Boho Vibes

Minimalistic styling combined with warm and inviting tones and earthy neutrals, join local and seasonal food offerings, and classic drinks with added garnish or infusions for a twist.

 

Pre-Dinner - Gordon's Floral Rhubarb Fizz

Recipe makes one serve | 1.9 units per serve


Ingredients

50ml Gordon’s Premium Pink Distilled Gin

15ml Rhubarb Syrup

Top Tonic

Cubed ice

Method

Build, and serve in a coppa glass and garnish with lots of edible flowers for the perfect boho look.

 

Pre-Dinner - Tanqueray Marmalade Punch

Recipe makes four serves | 1 unit per serve

Ingredients

100ml Tanqueray Flor de Sevilla Gin

2 Tbsp Good quality marmalade

50ml Sugar Syrup

50ml Lemon Juice

Top Soda

Cubed ice

Method

Build, stir, and serve in a jug with wheels of dried orange so guests can help themselves upon arrival.

 

Post-Dinner - Johnnie Walker Long Violet

Recipe makes one serve | 2 units per serve

Ingredients

50ml Johnnie Walker Black Label

20ml Lavender Honey 2:1

20ml Lemon Juice

Top Soda

Cubed ice

Method

Build, and serve in a highball glass and add a sprig of lavender for the ideal fitting garnish

 

Post-Dinner - Baileys Salted Caramel Martini

Recipe makes one serve | 1 unit per serve

Ingredients

60ml Baileys Original Irish Cream

20ml Salted Caramel

30ml Cream

Cubed ice

Method

Build, and then serve in a martini glass and garnish with a drizzle of salted caramel sauce.

 

Fall, Foliage and Foraging

Richly elegant, dramatic and intensely autumnal tones are hot for 2019. Dark plum vines, dramatic foliage, beautiful blooms and an abundance of tumbling fruit displays.

 

Pre-Dinner - Tanqueray Green Tea Highball

Recipe makes one serve | 2.2 units per serve

 

Ingredients

50ml Tanqueray London Dry Gin

75ml Matcha Green Tea

30ml Fresh Pineapple Juice

10ml Lemon Juice

15ml Sugar Syrup

Top Soda

Cubed ice

Method

Build, and then serve in a highball glass and garnish with pineapple leaves.

 

Post-Dinner - Johnnie Walker Ginger Fig

Recipe makes one serve | 2 units per serve

Ingredients

50ml Johnnie Walker Black Label

20ml Fig Syrup

20ml Lemon

Top Ginger Ale

Cubed ice

Method

Build, and then serve in a highball glass and garnish with half of a fresh fig

 

Post Dinner - Bailey's Forest Chocolate

Recipe makes one serve | 0.9 units per serve

Ingredients

30ml Baileys Chocolat Luxe
15ml Cherry Liqueur
Top - Hot Chocolate

Method

Build, and then serve in a mug trimmed with melted chocolate and add some dried cherry pieces for an extra flavourful crunch.

 

This blog post was created in association with Diageo. 

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