If you’re looking for the perfect tipple to suit your wedding theme, this is the guide for you. Read on to discover tasty wedding cocktails and food pairings for four of this year’s hottest trends…
Having partnered with some of the top names in the wedding industry, Gordon’s London Dry Gin, Baileys, Tanqueray and Johnnie Walker, have recently produced an incredible guide to the top wedding trends of 2019, in food, drink & styling for the big day. Launched last month on Pinterest, The Wedding Cocktail Collection focusses on four of the most popular trends and suggests delicious wedding cocktails and tasty dishes to accompany them.
The wedding experts making up this dream team included wedding planner extraordinaire, Katrina Otter; trend-setting stylist Emma Harris; chef and broadcaster Rachel Khoo; and award-winning drinks specialists Sweet & Chilli, covering every aspect of your day.
Read on to discover the trends, wedding cocktails and food ideas you need at your big day…
Trend 1: The Celebration of Vegetarian and Vegan Food
With the growing rise in popularity of vegetarianism and veganism, it’s no surprise that the wedding industry has followed suit, with a matching explosion of creative new vegetarian and vegan menus. The wedding experts came up with an array of delicious cocktails, which make the perfect accompaniments to vegetarian and vegan dishes:
Pre-dinner Gordon’s Lemon & Grapefruit Cooler: Perfect for a self-serve welcome drinks station on arrival to get your guests talking, Gordon’s London Dry Gin is accompanied by lemon and grapefruit juice, with sugar and soda water stirred through to give a refreshing taste. Simply add some lemon and grapefruit wheels to serve an aesthetically beautiful cocktail
Pair with: Mini vegan mac and cheese
Pre-dinner Tanqueray Gin Floral martini: Tanqueray London Dry Gin and elderflower cordial are stirred together with Bergamot Liqueur and garnished with white flowers for an elegant welcome drink
Pair with: Vegan fritters
Post-dinner Baileys Almande Flat White martini: For the perfect vegan flat white, all you need to do is pair Baileys Almande with Smirnoff Vodka and espresso to create this delicious post-dinner treat
Pair with: Vegan doughnuts and profiteroles, combined with vegan dark chocolate or caramel sauce for dipping.
Post-dinner Johnnie Walker Noisette Sour: Johnnie Walker Black Label is accompanied by hazelnut liqueur, lemon and aquafaba (the vegan alternative to egg white), giving you the perfect twist on a whisky sour, complete with its iconic foam. Garnish it with a sprinkling of ground nutmeg and serve alongside dessert for a post-dinner drink
Pair with: Dark chocolate vegan mud cakes with seasonal berries (from The Little Swedish Kitchen cookbook by Rachel Khoo)
Trend 2: Personal Gestures
Carefully considered and creatively playful personal gestures have always been a key wedding feature. More than ever, couples are looking for ways to treat their guests to thoughtful favours and subtle gestures – think signature and personalised cocktails, create your own thank-yous, and an assortment of homemade treats and feasts…
Pre-dinner Gordon’s Tea Punch: Use Gordon’s London Dry Gin to give your guests the chance to make their own perfect gin cocktail with their favourite garnishes. Combine Gordon’s London Dry Gin with Jasmine tea, high-quality apple juice and all-spice to create the perfect punch, served over a large block of ice in a large punchbowl. For ultimate personalisation, or go one step further and create a DIY garnish station for guests to have some fun with, We’d recommend citrus fruits, a choice of herbs, and even edible flowers.
Pair with: Pork pies with pastry hearts on top
Pre-dinner Tanqueray Gin Strawberry Negroni: For this slightly sweeter pre-dinner version of a classic Negroni, combine Tanqueray London Dry Gin, Belsazar Red Vermouth and bitters with Strawberry syrup. Top tip – make enough for 2 serves and pour into mini bottles, label with the names of pairs of wedding guests, and serve in an ice bucket in the middle of each table & encourage your guests to share.
Pair with: King Prawn cocktails
Post-dinner Baileys Wedding Treat Bar: Present an array of your favourite sweet treat toppings such as pretzels, marshmallows and whipped cream to allow guests the opportunity to personalise their after-dinner hot drinks as part of a help yourself ‘Treat Bar’. Add Baileys Original Irish Cream to indulgent, quality hot chocolate or coffee to create a hot chocolate with a twist.
Pair with: Indulgent toppings such as marshmallows, chocolate brownies, pretzels, popcorn and whipped cream.
Post-dinner Johnnie Walker Whisky, complete with a personalised label: What better way to treat your guests than by giving them a personalised bottle of your favourite whisky? To commemorate the special day, the bride and groom can create their very own personalised label on their whisky to share with loved ones, or makes a thoughtful, unique wedding gift. Create your own personalised label at
Pair with: Cheeseboard selection
Trend 3: Minimalist Boho and Earthy Vibes
Minimalistic styling combined with warm and inviting tones and earthy neutrals, join local and seasonal food offerings, and classic drinks with added garnish or infusions for a twist…
Pre-dinner Gordon’s Floral Rhubarb Fizz: Fizzy, pink and floral, Gordon’s Premium Pink Distilled Gin joins rhubarb syrup and tonic in a trend-hitting cocktail, ready to be batched into jugs with lots of ice and elegant, seasonal edible flowers. This cocktail will add a subtle pop of colour to the neutral tones of this minimalist trend.
Pair with: Antipasti sharing platter with bread, olives, sundried tomatoes
Pre-dinner Tanqueray Gin Marmalade Punch: For this juicy sharing drink, mix Tanqueray Flor de Sevilla Gin with a good quality marmalade, lemon juice and soda. Add plenty of ice and garnish with wheels of dehydrated orange. A perfect alternative to a traditional welcome drink, that can be batched on mass and served in large jugs for guests to help themselves upon arrival.
Pair with: Wholemeal spiced paprika iced gems with avocado cream (from Rachel Khoo’s Kitchen Notebook cookbook by Rachel Khoo)
Post-dinner Baileys Salted Caramel martini: For this rich, stirred down drink, build and shake Baileys Original Irish Cream, cream and salted caramel sauce and serve in a martini glass, for an indulgent twist on a classic cocktail. For the ultimate upgrade and photo-worthy look, dip the rim of the martini class into dark chocolate and coat with chopped pistachios before it dries – treating up at the end of the night has never been so easy and delicious.
Pair with: Selection of colourful truffles
Post-dinner Johnnie Walker Long Violet: Lavender honey is added to Johnnie Walker Black Label for this gorgeous floral drink. Simply balance with some lemon and sugar, pour over ice and top with soda. As dried flowers feature throughout this trend, garnish your Johnnie Walker Long Violet with a sprig of lavender to help bring this trend to life further through the drinks.
Pair with: Mini creme brulee infused with lavender (from The Little Paris Kitchen cookbook by Rachel Khoo)
Trend 4: Fall, foliage and foraging
Richly elegant, dramatic and intensely autumnal tones are hot for 2019. Dark plum vines, dramatic foliage, beautiful blooms and an abundance of tumbling fruit displays…
Pre-dinner Gordon’s Fruit and Leaf: Gordon’s Sloe Gin is accompanied by freshly pressed apple juice and prosecco, and brought to life with a vibrant lime leaf garnish, delicately pinned to the glass to add an aromatic scent and added elegance to the appearance. Serve to guests on arrival, as a new, on-trend alternative to prosecco or champagne.
Pair with: Mini goats cheese, fig and rosemary tarts
Pre-dinner Tanqueray Gin Green Tea Highball: To bring out the deep colouring of this fall drink, the on-trend flavour of matcha green tea is added to Tanqueray London Dry Gin – vibrant in colour and earthy in taste. The sweetness comes through with the addition of pineapple juice, lemon, sugar and soda. Garnish with a pineapple leaf for a simple yet sophisticated garnish.
Pair with: Blackberry and beetroot burrata bowl (from Rachel Khoo’s website www.rachelkhoo.com)
Post-dinner Baileys Forest Chocolate: Create your own indulgent dessert station to really wow your guests, and pair with a decadent after-dinner drink. Try smooth and velvety Baileys Chocolat Luxe blended with creamy hot chocolate and cherry liqueur, for a sumptuous hot drink that perfectly pairs with rich desserts. Simply garnish with a melted chocolate rim and dried cherry pieces.
Pair with: Black Forest gateau with cherries
Post-dinner Johnnie Walker Ginger Fig: For this long, spicy post-dinner cocktail, Johnnie Walker Black Label is combined with fig syrup, lemon and ginger ale, with half a fig placed on top to garnish. The flavours of fig and ginger pair perfectly with the post-dinner cheese board.
Pair with: Cheeseboard selection
Discover the cocktail recipes, methods and ingredients on Pinterest now.
Please remember to drink responsibly.