I love this martini. I think it would be perfect for an autumn themed wedding / party! I also think it has a bit of Old Hollywood Glamour behind it. I don’t know if I am just channeling Ginger from Gilligan’s Island, but I think it would be a fabulous addition to your old hollywood themed fete!
The Gingersnap Martini
* 75 oz. Captain Morgan Spiced Rum
* .5 oz. ginger brandy
* 4 oz. eggnog
Combine rum, brandy, and eggnog in a blender. Blend to desired consistency. Garnish with a ginger snap for dunking.
Recipe courtesy of TheBar.com
The menu that you create for your wedding can be as creative and tailored as your caterer will allow. I really feel as though food, aside from vows, are the most important feature to any party. It cannot be overlooked. Your guests are looking forward to a delicious meal inspired by both of your personalities!
I’ve created this autumn inspired menu based on hearty dishes that represent my favorite season well. Fall foods are colorful and those colors should be well represented on your guest’s plates: oranges, greens, reds, and purples.
hor d’oeuvre: Fig Crostini
with prosciutto, ricotta and red wine reduction
There are so many different foods you can tower on top of toasted bread. This recipe had me at fig! It is a delicious and luxe surprise for your guests to nibble on. Source: MyGourmetConnection.com
hor d’oeuvre: Eggplant Rolls
with walnuts, garlic and herbs
I may have to have a dinner party just so I can serve this dish. The combination of flavors is quintessentially autumn. Source: AZCookbook
hor d’oeuvre: Tomato Bruschetta
Bruschetta is a hor d’oeuvre staple at most gatherings — and for good reason. Tomatos and basil are in their highest season, so why not take advantage of their full and natural flavor? Coupled with a deliciously toasted slice of buttered bread you have a finger food that all your guests will enjoy! Image Source: RealEpicurean.com (click for their recipe, too!)
Soup: Butternut Squash and Garlic Soup
One of my favorite foods of fall is butternut squash soup. I think the key to making this dish extra delish is to add a bit of sweet; whether it be honey, sugar, or a substitute, sweetness really brings out the flavor. Otherwise, it can end up tasting dull. Image Source: Delightful Deliacies (visit their website for their recipe)
Salad: Corn Fritters, Tomato and Arugula Salad
The author of this recipe drizzled a bit of honey over the corn fritters and tossed the arugula in a mixure of white vinegar, olive oil, whole grain mustard, salt and pepper. This salad would also be bolder if the tomato’s were oven roasted. Source: Love and Olive Oil
Pasta Dish: Pumpkin & Parmesan Ravioli
with Rapini & Pine Nuts
In lieu of a traditional pasta dish, consider serving this autumn inspired marriage of pumpkin, pasta, Parmesan and pine nuts. Ravioli is such a comfort food and one your guests will truly enjoy. Source: Under the High Chair
Main Course: Pork Tenderloin with Orange-Sherry Sauce
and a side of braised red cabbage and garlic mashed potatos
“Pork tenderloin is an extremely versatile meat that lends itself well to a variety of seasoning and sauce variations. The pungent flavors of orange and sage complement the pork perfectly and make a beautiful entree for a fall dinner party.” Source: MyGourmetConnection.com
Desert: Autumn Trifle
with Spice-Roasted Apples, Pears, and Pumpkin-Caramel Sauce
There are so many options for deserts in the fall: pies, cakes, and cookies. All comfort foods. I loved this autumn inspired trifle which has many of the same ingredients you’d find in your favorite fall deserts. Source: TravelersLunchBox.com
This is a perfect cocktail for an autumn wedding or cocktail party. Are you in the fall spirits yet? I’m so sad to see summer go, but fall is my favorite season. I love the changing of the leaves, comfort food, warm sweaters and scarves, plus all the fun fall activities.
1 tsp minced pumpkin puree
1 oz brandy
½ oz Calvados
2 oz apple juice
¼ oz grenadine
garnish cinnamon stick
Put all ingredients except grenadine and cinnamon stick into cocktail shaker, shake vigorously and pour into a tall martini glass. After pouring, drizzle grenadine on top so it falls to the bottom of the glass to create the effect of an “autumn sunset.”
If you wish to drink this beverage hot, omit the splash of soda. Pour ingredients into 8 oz glass coffee mug, add 6 oz hot water, stir vigorously to blend. Add grenadine as above. Garnish with cinnamon stick plus three whole cloves.
Recipe courtesy of cocktail.com and photograph by Martha Williams.
Okay, I’ll admit it: its a bit cheesy. But I like the occasional corny factor, and so do a lot of you! Therefore, I present:
A Lovely Pear
Insert a collective “awwww”
4 parts Absolut Pears
½ part apple juice
1 part white grape juice
1 ½ part peach puree
1 part lime juice
Combine all ingredients, shake and strain into 2 martini glasses.Garnish with a Pear slice and a sprinkle of cinnamon.
It does sound super yummy, and would make a cute addition to your wedding day! Thanks to CocktailAtlas.com for the recipe and photograph!
1-1/2 oz. Bacardi Light Rum
3-4 each of fresh blackberries, blueberries and red raspberries
8-12 fresh mint leaves
juice of one lime
1 oz. simple syrup
mint sprig for garnish
In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice.
Fill glass with crushed ice — it is very important to use crushed ice, not cubed — then add rum.
Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to frost on the outside.
Spritz with soda water and stir one last time to incorporate.
Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid tickling your nose with the garnish.
Tips: To muddle the mint against the bottom of the glass, use just enough pressure with your muddler to release the oils from the mint without tearing it. The back surface of a wooden spoon will serve as a muddler stand-in if needed. Use a lime squeezer to fully extract the lime’s juice. To make simple syrup, dissolve an equal amount of granulated sugar in boiling water and then allow syrup to cool. Store in a clean bottle in a cool place.
Candice’s Idea: Display your signature cocktail in various vintage glass pitchers on a specialty table. Include a description of your signature drink and the ingredients — and to tie it all together have the printed description match your invitation / menu cards.
Cocktail recipe courtesy of The Modern Mixologist.