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Theme, Theme, Theme
“To me, the first thing I think about is theming in consistency with the theme and styling of the event in color and texture,” Corridan says. A very traditional wedding, for example, would be complemented best by a traditional option like a dirty martini. But couples hosting a more contemporary wedding may want to experiment with the cocktail menu and offer daring, colorful and unexpected twists. “We’ve got a huge gala coming up in three weeks,” Corridan says, “and it’s all about the pomegranate. Pomegranate-colored details, decorations and pomegranate martinis with a grenadine infusion to match.” Finding ways to marry the color scheme, theme and even tone of the wedding are all crucial in creating the cocktail menu. 

’Tis the Season
Spring? Summer? Winter wedding? The season of your celebration should also influence your cocktail choice. “Season dictates when you’re talking about garnishes and any opportunity to bring in things that are highlighted in the menu,” Corridan says. Keep in mind some drinks are more wintry or summery. “Fall and winter drinks are warm or hot, spiced, creamy, smooth, chocolat-y, cinnamon-touched, reminiscent of a ski lodge or warming relief by the fireplace after a long day of sledding and snowball fights,” writes Sharon Naylor in the book, “What’s Your Bridal Style?” On the other hand, summer drinks are usually light and fruity like mojitos and mai tais. As far as fall garnishes, Corridan recommends pomegranates, cranberries, walnuts, cashews and even almonds. Limes, apples, raspberries and blueberries are best left for spring and summer libations. “Using fresh ingredients that complement the menu that you’ve created is a key way to bring in your theme and your styling into your drinks,” Corridan says. 

Time and Time Again
If you’re hosting a dinnertime wedding, anything goes. But for a brunch wedding, keeping the cocktail selection light is ideal. Corridan suggests Champagnes or cocktails that are wine- or spritzer-focused—light and fitting for the time of day. 

Get Personal
Ultimately, your personality should be the biggest influence on your choice of cocktails. But once you’ve decided if you’re more traditional or trendy and the time of day and year for your wedding, what else should you consider? Many couples select their signature cocktail to reflect a memory from a great vacation or event. Others put special emphasis on the naming of the drinks by honoring someone in the bridal party. But, advises Corridan, confine the list to three cocktails max. “Any more than three gets confusing for your guests,” he explains. “Going above three really starts to take away from the specialness of what you’re doing.”  

Cocktail Recipes for the Seasons

summer cocktail: jalisco sidecar
(recipe courtesy of San Francisco-based 
mixologist Duggan McDonnell)
1 1/2 ounces     Tequila Don Julio Añejo
1 1/2 ounces     Grand Marnier
1 ounce         Fresh lemon juice
3 dashes         Orange bitters
        Ice cubes
        Lemon twist for garnish
Add Tequila Don Julio Añejo, Grand Marnier,
fresh lemon juice, orange bitters and ice into a cocktail shaker. Shake well. Strain ingredients
into rocks glass, and garnish with lemon twist.

spring cocktail: bouquet of rosé
(recipe courtesy of Natalie Bovis-
Nelson, a k a: The Liquid Muse.com)
1/2 ounce     Scence Rose Nectar
3 1/2 ounces     Domaine Carneros Brut Rosé
        Dash of rose water
        Sprig of fresh lavender
Pour rose nectar and Domaine Carneros Brut Rosé into a chilled Champagne bowl. Add a dash of rose water. Serve in a martini glass, and garnish with fresh lavender across the top of the glass.

fall cocktail kahlúa hazelnut tini
(recipe courtesy of Kahlúa)
1 part         Kahlúa Hazelnut
1 part         Stoli Razberi
3/4 part         Half and half
Shake well, and strain into a martini glass. Garnish with two raspberries, and sprinkle with chopped hazelnuts.

Tips for the Tipples
One of the directors of social catering for the Waldorf-Astoria, Alan Shukovsky, provides a few tips to remember when choosing your signature cocktail. Go easy. The cocktail should not be overpowering; 
remember the bar is only open four to five hours. Resist a bold-color cocktail. Guests of your wedding are generally in semi-formal if not 
formal dress. A vibrant color will stain. Keep temperature in mind. Hot chocolate with crème de menthe on a chilly day is as welcome as a warm fireplace. Incorporate international flavor. Favor the Japanese? Try schochu or sake. Brazilian? Use Cachaça. German? Go with Jäegermeister.