Wedding Cocktails

What wedding is complete without the booze?

We’re guessing, not your wedding—unless you want your guests to go on strike! And, darlings, you can’t just serve any old wine or pop. For the most special of days, the food and drink have to be extra special as well. Here are three wedding drink recipes that will surely knock your socks off.

Sparkling Pomegranate Punch

Of course there has to be a fruit punch. But not just any fruit punch! This one is made with pomegranate, oranges, and pineapple. Delish!



3 tablespoons sugar

1 cup pomegranate juice

2 750ml bottles sparkling wine, chilled

3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled

2  oranges, thinly sliced crosswise

1 cup diced fresh pineapple (1/2 inch)

1/4 cup pomegranate seeds

Ice cubes, for serving


In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.

– Recipe via Food and Wine

Devils’ Food Cake Martini

If you’re a chocoholic, or your sweetheart is, then this is the bomb. Watch as jaws drop one by one when your guests taste this. This recipe is for a single serve, so you have to mix as you go, or multiply proportions to quench the thirst of your crowd…



60ml chocolate vodka

15ml Frangelico hazelnut liquer

60ml crème de cacao

1 tablespoon cocoa powder

2 tablespoons sugar

Dark chocolate shavings


Chill your glass in the freezer. Pour all the ingredients except the chocolate shavings into a martini shaker filled with ice and shake until well-blended. Pour into your chilled martini glass, sprinkle with chocolate shavings, and serve.

– Recipe via The Martini Diva

Citrus-Cinnamon Punch

And if you have friends that don’t like alcohol—well, we suggest you spoil them with this divine drink that’s sure to give them a citrus-cinnamon rush.



Orange reduction

532ml fresh orange juice

Strips of zest from 2 navel oranges

Three cinnamon sticks, broken into pieces


710ml fresh orange juice

473ml fresh red grapefruit juice

1 tablespoon grenadine syrup

592ml cold grapefruit soda

Orange slices and ground cinnamon, for garnish


In a saucepan, boil the orange juice, zest and cinnamon sticks over moderately high heat until reduced to 1 cup, or about 8 minutes. Strain and let cool. In a large glass pitcher, combine the orange reduction with the orange and grapefruit juices and the grenadine. Stir well and refrigerate until chilled, about 1 hour. Just before serving, pour in the grapefruit soda. Dust the orange slices with cinnamon and serve in the punch.

– Recipe via Food and Wine

{First image via Andrea Meyers; second image via Coffee/Tea on; third image via A Girl, A Market, A Meal}

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“I’m Marcela, an Aussie expat living in Hong Kong. This space is where I share my love for weddings and bits and pieces from my family’s life and adventures. I love celebrating weddings, motherhood, family, travel and life’s simple joys.”