Wedding food can get expensive. Even worse, the alcohol for the reception can be outlandish. One way to keep costs down is to serve one signature cocktail or a wedding punch. While a signature cocktail can be very personal (you could serve the grooms favorite drink), I think a wedding punch is a little more all encompassing and will overall appeal to more guests. I found some great wedding punch recipes and tips for how to make the wedding punch a do it yourself project if necessary. The following wedding punch recipes were found on http://www.fashionablebride.com.
Wedding Punch Recipes
The Parisian Punch Bowl
- 9 oz Hayman’s Gin
- 6 oz Triple Sec
- 1 1/2 oz Grand Marnier
- 6 oz Pineapple Juice
- 12 oz Seasonal fresh Apple Cider
- 4 1/2 oz lemon Juice
- 3 oz cranberry Juice
Mix together in shaker, pour into ice filled punch bowl. Top with very thinly sliced lemon rounds and red skinned apples. Dust with freshly ground nutmeg. (Serves 8)
Courtesy of Mixologist Peter Chase, Salon Millesime, New York City
The Solerno Celebration Punch
- 1 bottle Solerno Blood Orange Liqueur
- 1 bottle Lillet Rouge
- 1 bottle dry, sparkling white wine
- 16 oz freshly brewed, strong, Chai-spiced black tea (no cream or sugar added)
- 8 oz Fever Tree Ginger Beer
- 8 oz fresh lemon juice
- 16 dashes Angostura Bitters
Build ingredients in a punch bowl over a large block of ice. Garnish with thinly sliced wheels of oranges. Garnish individual punch glasses with a cinnamon stick and a small wedge of orange. (Serves 30)
Courtesy of Bartender/Brand Ambassador Jacqueline Patterson, San Francisco, CA
Champagne Holiday Punch
- 1 ½ cup Bols Genever
- ½ cup Orange Curacao
- ¾ cup fresh lemon juice
- ½ cup simple syrup
- ½ cup Champagne
- 10 dashes Fee Bros. Aromatic Bitters
- 8 ounces sparkling water
- Freshly grated nutmeg
Combine Bols Genever, Orange Curacao, lemon juice and simple syrup in a punch bowl over a large ice block. Top with Champagne, bitters, sparkling water and nutmeg. Garnish the bowl with floating pineapple slices and a few star anise. (Serves 8)
Recipe courtesy of Bartender Erick Castro, San Francisco
- You can juice fruit several hours before the wedding and refrigerate it to save time. Most importantly, ALWAYS use fresh juice in any cocktail or punch.
- Freeze large blocks of ice by filling plastic Tupperware containers with water. These will keep your punch cold but won’t water it down by melting too quickly. Don’t underestimate the importance of this. To maintain the quality of the cocktail, you want it to remain concentrated.
- Most punches can be mixed up prior to guests arriving and refrigerated. Just make sure to add anything carbonated (like Champagne or soda) right before serving.
One last way to keep alcohol costs down at the reception is to choose a cocktail or wedding punch recipes that use mostly in season fruits from your area. For Portland brides, think apples and pears in the fall and fresh berries in the summer. Have you been to a wedding that served punch? We would love to hear your wedding punch recipes.