Drinking is often synonymous with merriment - and whether you're catering for teetotallers or wine buffs, weddings are a chance to spoil palettes with an array of liquid delights.
Your gran might fancy a good old-fashioned rum and shrub while the groomsmen gun for a craft beer or artisan spirit. Meanwhile, the kids will guzzle a fruity fizz, while classics such as champagne, Prosecco and Pimm's always prove a crowd-pleasing treat.
The Buffalo
Modern trends are moving toward ever more inventive and inspiring alternatives, but how can you accommodate everyone's favourite tipple - as well as match your drinks list to your theme? As couples continue to apply a personalised look to everything from the stationery and decor to the flowers and catering, the drinks should follow in equally as design-coordinated-suit.
"The way you serve your wedding drinks is all about theatre and entertainment, as well as rehydration!" says Elle Winsor Grime from Inspire Hire (inspire-hire.co.uk). "Think about how your bar will look, how it will function and what it will serve. Ask your bar provider what the bar looks like and if it doesn't fit with your overall design, feel free to source something that does."
Sam and Jo Newman from The Buffalo Bar (thebuffalo.co.uk) agree. "The bar is often an afterthought, ending up being a trestle table in the corner, or a makeshift bar poorly stocked and manned... and by the end of the evening it is carnage!"
Hire a mixologist or mobile bar, create a signature menu of lip-smacking cocktails, and host a party that's a feast for both the eyes and taste buds as you toast your newly-wed status in memorable style. It's easy with these handy hints from those in the know...
Inspire Hire, A Thing Like That Photography
Stick to a plan
"Provide your bar company with as much information as you can about your guests, such as what they are likely to drink and in what quantities. Some people will only drink their favourite tipple, and if you don't have it, you won't be thanked for an alternative. Don't wait until the guests arrive - by then, it'll be too late to restock," suggests Marco Amura from The Cornish Mobile Bar Company (cornishmobilebarco.co.uk). One easy way to do this is by adding a line on your RSVP cards, alongside dietary requirements.
"Talk to the experts. It's essential to tell those running your bar what kind of thing you're looking for and ask them what they can do. Some things just can't be done (at least not very well) on mass such as shaken drinks, but they should be able to steer you in the right direction of what can suit your tastes and budget," says Jo.
Keith Riley
To start
"Buy local. Guests that have travelled down for your wedding in Cornwall will especially enjoy trying some local ales, wines or spirits. Cocktails using local foraged ingredients add a nice twist on a classic recipe," suggests wedding planner Jenny Wren (jennywrenweddingsandevents.co.uk)
"We have been asked to put on a barrel on arrival as some guests are not wine drinkers. This is a great way to keep everybody happy," Marco says. "We offer this as a standalone service - we will arrive the day before and set a barrel or three up so guests just have to turn the tap."
"We have several weddings this year that are including cocktails as their reception drink - especially our trio of Cornish Tarquin's Gin cocktails served in classic gin balloons. They look awesome, and are a show-stopper before the canapes are handed around," reveals Lucy Turner of The Round Kitchen (theroundkitchen.com).
The Buffalo
"Prosecco is so popular at the moment, but just having a glass of bubbles can seem a little old-fashioned and run-of-the-mill for a welcome drink these days. There are many local alternatives to Pimm's too, with different 'Summer Cups' on the market, which you can serve in the same way with lemonade or ginger ale along with fruit garnishes," recommends Jo. "Local ones to consider include Caspian Cornish Summer Cup and Curio Cornish Cup."
"We have been seeing more requests for pre-ceremony drinks followed by a cocktail reception, and then after-dinner drinks of espresso martinis and tequila cafe ripples," reveals Lucy.
Inspire Hire, Venetia Norrington
Focus on the main event
"Don't stop thinking about drinks after your drinks reception finishes. Consider what wine is best paired with your menu choices, and get advice from your drinks supplier based on what you will be serving your guests to eat," advises Elle.
"The season is key when it comes to your choice of drinks," recommends Jo. "For those having a summer wedding, a light cocktail is lovely. It lifts spirits and creates excitement and atmosphere with guests. Go with what is in season. For spring, go for elderflower, mint, cucumber, lime, rhubarb or raspberry. Summer gets fruitier with mango, orange, pink grapefruit, pineapple and coconut. Autumn and winter demand earthier, warming drinks. Think apple juice, spices such as cinnamon or nutmeg, orange, ginger and chocolate," says Jo.
"Don't forget the soft drink options," reminds Jenny. "Pink lemonade or ginger beer make a nice summer spritz. Water can be spruced up with slices of cucumber, or ice cubes with little flower heads in look pretty in glass jugs. Mini milk bottles with straws are great for younger ones, as the lids stop spillage. Fill drink dispensers with juice and the children can help themselves."
The Buffalo
"We have a selection of cocktail glasses that make the drinks look super-cool," says Lucy of remembering to consider how drinks are served. "Another big factor is the outstanding Cornish produce that we have: bottles of beers served in big ice beer buckets and a mini keg of Cornish ale to go alongside the delicious Aperol spritz."
"During your meal, I favour wine being served to your table rather than being left there," says Elle. "This not only looks better, but slows the quicker drinkers, and provides a more personal service for your guests. However, ensure soft drinks are available and have jugs of water on the table during your meal."
"Remember to cater for those who don't drink or like wine," says Jo. "A drinks ticket or two instead of wine on the tables goes down well. This allows your guests to choose what they drink, while also saving you money on wastage with half-empty bottles of wine leftover after the meal. The drinks tickets can act as a favour and can make a lovely addition to your table settings. To try and combat the half-full bottles left after the meal, it's a good idea to have the wine served by the staff during the meal at the tables. Regular rounds by the staff ensure guests don't go short, and any leftover bottles is a bonus!"
Jenny's other top tip? "For the ladies, set up a 'Pimp Your Prosecco' station! They can add fruit or cordial to their Prosecco, and ingredients could include elderflower and mint, raspberries or strawberry coulis."
The Round Kitchen, Kevern Photography
The after-party
"How about planning a cocktail hour after your wedding breakfast to pep everyone up and get them ready for the evening party? Make three options of signature cocktails that are bound to be crowd-pleasers, and personalise them to you with bespoke names," suggests Elle. "Make sure your bar is staffed to cope with the number of guests you have invited, and that it's clear for your guests to see what is available. Perhaps after dinner, provide another self-service option to relieve pressure on the bar - such as a soft drinks station, tea and coffee, or an after-dinner drinks trolley."
THE DREAM THEME
Still stuck for inspiration? Match your drinks list to your decor, whatever the theme of your wedding. Cheers!
Festival shindig
Location: Marquee in field or woodland
Look: Global-inspired, eclectic, natural
Whether you're staging a village f�te-inspired affair or a sprawling celebration in a collection of tipis, a Glastonbury-meets-Coachella event of any scale is all the rage as couples opt for their own mini festival of love.
Consider a variety of self-service drinks trolleys packed with jam jars of colourful creations, or a mobile bar stocked with signature cocktails, while drinks vans can deliver everything from vintage tea parties to indulgent coffee breaks and bespoke cocktail menus.
"For a fun fiesta feel, you could serve margaritas with spicy tacos," suggests Elle, who recommends pairing drinks and food for thematic and tasty results. "Or for an Italian-inspired affair, try an Aperol spritz served alongside arancini balls and crostini canapes." Bellissimo!
The Round Kitchen, Kevern Photography
Country house glam
Location: Rural estate, historic house, castle or barn
Look: Classic, rustic, luxe
If you're planning a more traditional wedding, why not dress your waiters in vintage suits and add a selection of vintage props to proceedings? Work with your venue to customise in-house bar areas to reflect your theme via bar styling and a bespoke drinks menu.
"For a summer garden party, you can't go wrong with lovely long glasses of Pimm's, or even a classic gin and tonic," says Elle. "And for a rustic country barn wedding, it's got to be some locally brewed cider and craft beers served in proper tankards!"
"For a countryside wedding, consider filling a big metal farm-style trough or a tin bath with different bottles of beer, ale and cider," suggests Jenny. "Add plenty of ice, attach a bottle opener on a string and the guests can pick and choose what they want."
The Round Kitchen, Kevern Photography
Beach party
Location: Cliff, beach or waterside hotel
Look: Coastal/maritime, boho, exotic
From dramatic cliff-side settings to venues with sea views and sand-between-your-toes parties, our stunning south-west location is the perfect place to stage a beach party.
And if your chosen venue is off-the-beaten-track, then take your bar with you. "As a wedding stylist, I'm a huge fan of bespoke drinks stations," says Elle. "At a recent wedding, we created a gin garden bar before the wedding breakfast with different gin cocktails made from gin infusions, and then after dinner we had a whisky station, where the groom - a whisky lover - had chosen some of his favourites for his guests to sample."
A Caribbean-style rum shack or beach bar stocked with tropical spirits served from coconut bowls are brilliant ideas to help accentuate the atmosphere and create a personalised buzz your guests will be raving about long after the last cocktail is finished.
The Round Kitchen, Kevern Photography
The Round Kitchen, Kevern Photography
The Round Kitchen, Kevern Photography
words Hannah May
Copyright Wed magazine 2017
