When planning a Summer wedding in Louisiana, cocktails are a central consideration. When searching for a reception venue, you’ll want to be certain that your bartender has adequate space to create tried and true, and even new fun drinks for you and your guests.
Summertime heat calls for refreshing cocktails that can be made by the pitcher to share with a group while you are beating the heat. Some tips to remember when you are the drink mixer/master:
Use fresh juice—great cocktails come from great ingredients, so use fresh citrus and top-quality liquor.
Know how to free pour— it doesn’t have to be exact, you can avoid using a measuring cup or shot glass if you learn to eye-ball some basic amounts of liquid ahead of time.
Learn a recipes basic proportions—classic drinks, like a margarita, are easy enough to commit to memory, and you’ll impress your guests when you mix like a pro without pulling out a recipe.
Get some basic bar equipment—a Boston shaker, large pitches, stirrers, a hand juicer, and a jigger (if you decide you are more comfortable measuring) are very useful items that are worth the investment.
You’ve got your bar set up and now you are ready to mix cocktails. Whether fruit or vegetable based, here are a few popular summertime drink recipes to try:
Margarita (by the glass): 2 shots tequila, 1 shot Cointreau, ¼ shot lime juice. Mix together with ice in a blender for a frozen drink or mix and pour over ice in a salt-rimmed container.
Green Tree Frog (by the pitcher): 4 ounces vodka, 8 ounces lemon-lime soda, 12 ounces lemonade. Mix together and pour into a large pitcher that you have filled with ice and sliced limes.
Purple Tree Frog (by the pitcher): 4 ounces vodka, 8 ounces grape schnapps, 12 ounces lemonade. Mix together and pour into a large pitcher that you have filled with ice and sliced lemons.
Blondie Marys (by the pitcher): 4 pounds of yellow tomatoes (cut into chunks, food processed and strained for the juice), 1 cup vodka, 2 tablespoons lime juice, 1 tablespoon horseradish, 1 tablespoon Worcestershire sauce, 1 tablespoon Tabasco. Mix everything in a large bowl. Season with salt and pepper. Pour into a pitcher and refrigerate at least 2 hours so flavors can blend. Fill glasses with ice, pour Blondies into glasses and garnish with a celery stick.
Berry Sangria (by the pitcher): 1 bottle sparkling white wine, 2 ½ cups white cranberry juice, 1 cup coconut rum, ½ cup each blackberries, raspberries, blueberries, and chopped strawberries. Mix all in a pitcher. Chill for 2 hours before serving over ice.
And, in homage to a favorite New Orleans tourist drink:
Hurricane Punch (by the punch bowl): 32 ounces red fruit punch, 12 ounces frozen limeade thawed, 6 ounces frozen orange juice thawed, 1 2/3 cups light rum, 1 2/3 cups dark rum. Stir all together and serve over ice.
No matter the concoction, be sure your guest drink responsibly. Encourage guest to designated a driver, you could arrange for a few designated drivers, or create a list of numbers to the local uber and taxis services.
Le Pavilion is the perfect wedding venue that includes a spacious bar area. Tour the beautiful facility by appointment. You’ll lift a glass to toast yourself for finding the perfect reception venue.
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