Drink It In

 

// by Jocelyn Tolbert

As trends change, so do tastes. For example, you likely wouldn’t serve Smirnoff Ice at your wedding—unless you’re doing an early-2000s theme. We asked Sherry Fasano, Mojo BBQ’s catering and special events director, to let us in on what’s hot in the world of cocktails.

• The standards are standards for a reason. Frozen daiquiris and Blue Curaçao have their place, but a simple, classic cocktail is always elegant. “I try to stick with a fresher, less sugary take on some of the classics,” she says. Think Manhattans (whiskey or bourbon, sweet vermouth and bitters with an orange peel or cherry), Moscow mules (vodka, lime juice and ginger beer) or Palomas (tequila and grapefruit soda with a lime wedge).

• Signature cocktails are huge. “The trend over the last few years has been to serve signature cocktails, as opposed to a full liquor bar, along with beer and wine,” Fasano says. “I am all for that. It’s far more cost effective, allowing the couple to put more money towards something they would enjoy, such as a great honeymoon.”

Choose two or three drinks that you and your spouse-to-be can agree on—perhaps something that has meaning for the two of you, like the drinks ordered on your first date. Fasano says that brides usually choose a vodka-based drink, while grooms want whiskey.

• Stick to sangria. “Sangrias are hands-down the most popular, as there are so many variations depending on the season,” Fasano says. She suggests “winter sangrias warmed by notes of cinnamon and orange, and refreshing summery offerings of white peach and pear, topped with Prosecco.” These can be pre-mixed and self-serve—a win-win for you and your guests. c

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