The Cocktail To Be Named Later

Third Time Wife, Wedding Planning

Because the name is, so far, totally eluding me.

Which is sorta weird because the names are usually what come to me first on a project like this, and help guide the rest of the components. I suppose I’m putting a wee bit of pressure on myself with this one and that’s why it’s taken me this long to get this far with the cocktail inspiration.

Enough navel gazing! What (as-yet-unnamed) cocktail will we be serving to our guests and what bit of bubbly did we decide on???

Our mystery bubbles | personal photo

Our mystery bubbles | personal photo

A mixture of pomegranate juice  and dark chocolate vodka topped off by the Barefoot Moscato Spumante Champagne!

The pomegranate is from my original cocktail, and the chocolate–well, who really says no to chocolate? Not the Road Trips! We both prefer the sweeter, dessert-y-er cocktails for general consumption, so including chocolate was a good, safe (tasty!) call. The Barefoot Moscato was the only one of the three that really let the other flavors come through, and it’s rather gentle price-point certainly doesn’t hurt.

I hadn’t intended on having such a strong base-spirit getting into the mix to compete with the wine, but my first version with Godiva liqueur didn’t go so well.

Did anyone else notice the switch Godiva made a little while back? It used to be the color and consistency of, say, Kahlua, but now it’s more a creme liqueur. And let me tell you, creme liqueurs do not like to play nice with fruit juices. There is a cocktail (well, it’s more of a shot, I think) that takes “advantage” of this sort of curdling effect so liqueurs have with other liquids (it’s called a Cement Mixer for gross and obvious reasons–ick) but it’s not very appetizing if you ask me. So my second option was a flavored vodka I had on hand and it paired surprisingly well with the champagne* and juice.

After a quick check with the venue that we could have the bartenders top off our prepared mixture of pomegranate and chocolate with the bubbly, rather than serving it all pre-mixed from a beverage dispenser as originally planned (and thus keeping as much of the effervescence as possible), we’re good to go with whatever we end up calling this.

Which leads me to our first bit of signage created for the wedding:

painting in progress | personal image

painting in progress | personal image

I used one of our engagement pictures for a reference and drew up this little framed sign with the vines reminiscent of the ones on our StD cards (they’ll keep showing up as the DIYs continue). Since I haven’t decided what size frame/mat I want to use, I decided to scan it and paint it digitally that way I can re-size it at will. (Traditional watercolors really don’t scan well, in my experience.) Not to mention digital painting let’s me get away with NOT erasing all my sketch lines–bonus!

Okay, let’s hear it! Got any suggestions for a name for this sweet and sparkly concoction? I really want to use the word Sparkler or Sparkling in the name, it’s coming up with what to pair with it that has me stumped.

*small-c, following the old rules that sparkling wines made in the style of French region of Champagne could still claim that title, even though the practice is otherwise prohibited these days; Barefoot was apparently grandfathered-in. There’s your spirited (!) trivia of the day.

It’ll Be 5:30 Somewhere!

Third Time Wife, Wedding Planning

Under any other circumstances, mid-morning might be a smidgen early to start serving alcohol, but since it is a wedding and it does fall in the acceptable brunch imbibing zone, I don’t think too many folks will bat an eye at it. Though some will undoubtedly try to ease the social stigma of morning drinking by joking about it being “5 o’clock somewhere.”

(For kicks and giggles I looked it up: it’ll be 5:30 in Greece when our cocktail hour starts.)


For those not quite ready to partake of our signature cocktail (more on that in a minute), we will have other bevvies available, of course!

Honey Lake didn’t really have a brunch-level event package when we booked with them, so that meant we could pretty much cobble together what sounded good to us from their standard event menus. Since they do business retreats and the like, they did have options for breakfasts, so what we did was request the “Free Range Continental”

Assorted Breakfast Pastries and Muffins, Bagels with Cream Cheese, Fresh Whole Fruit, Fresh Squeezed Orange Juice, Freshly-Brewed Regular and Decaf Coffee, Assorted Herbal Teas and Water

but asked to take out the bagels & schmear (a little involved for mingling—breaks the 2-bite rule) and sub for it one of their Display Options: the “Imported and Domestic Artisanal Cheese Board”

Assortment of hard & soft cheeses from around the world, organic fruit, marcona almonds, crafted breads, quince jam, tupelo honey.

for a slight upcharge for the usual continental price.

We’ll have the usual high-top tables scattered around the bend of the fountain circle for people to cluster about (haven’t discussed whether or not there will be chairs set out—I vote no to encourage mingling, but we’ll see), the guest “book” set up on a table in front of the fountain, and an antique desk holding our programs (that will get its own post soon). Both Mr. Road Trip and I will be there greeting our guests and taking some semi-candid photos during that time (having gotten the family formals out of the way just before).

But, of course, it wouldn’t be cocktail hour without a cocktail!

I’m in 100% agreement with the practice of having a signature cocktail to both cut down on bar costs and to personalize the event that much more. And creating cocktails is something I really enjoy doing, so it was a no-brainer that we’d be coming up with something very us for the wedding.

Brunch cocktails usually fall into the Mimosa or Bloody Mary camp, and since our wedding is wine-themed, it makes sense to go with the former and use a sparkling wine as the base for our cocktail. I actually have my own signature drink, The Snarky Tart, that I created years ago and I wanted to include a nod to that, and other flavors that we both enjoy.

This is what our tasting session looked like, trying to figure out which bubbly to use…

Which bubbly will it be? | personal photo

Which bubbly will it be? | personal photo

Oh, the rigors of wedding planning 😉

What did we decide on? Stay tuned…