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We provide the ultimate professional mobile bar service in Austin. We take care of all the details of your events making party planning easier. Looking for a professional bartender to serve you and your guests at your next event or party? All of our Austin bartenders are Texas Alcohol Beverage Control (TABC) certified – meaning they have been tested and certified by the State of Texas. Mobile Bartending is focused on providing high-quality service and customer satisfaction - we will do everything we can to meet your expectations. All of our Austin TX bartenders are covered by our $3 million Liquor Liability Insurance – very important as Texas has a “Host Liability” law on the books!
Get ready for a taste of Austin's finest as Austin Bar Co. sets up shop at your local festival! Whether you're a cocktail connoisseur or just looking for a refreshing drink to enjoy, our booth has something for everyone. Come visit us to experience our signature mezcal cocktails, soak up the festive atmosphere, and enjoy the best of what Austin has to offer. We can't wait to see you there! 🍹🌟
If you’re getting married in Austin, chances are that many of your friends and family members don’t just live down the road. But, since Austin becoming such a major tourist destination in Texas, many out-of-town guests might well jump at the chance to accept the invitation to your wedding. Continue reading “Visiting Austin? Here are Some Highlights”
I was first introduced to absinthe accidentally, through an invitation from a friend to attend a gathering of the Wormwood Society. Lucid was already making its way onto shelves in America, but the real absinthe drinkers were already well-stocked with their own selections of the best from across Europe. I can’t remember exactly which absinthes we tasted that night, but I walked away mildly smitten with the Green Fairy. Continue reading “Absinthe Frappé”
This recipe is so simple that it almost feels like cheating. Two ingredients, no shaking—really, how much easier does it get? Not much, and yet this is one of our favorite winter warmers. It is even Doctor Cocktail-approved, given that the good doctor himself gave us the formula and the impetus to try this delightful beverage over a year ago. Continue reading “Snowshoe Drink Recipe”
It’s time to start thinking and planning out what sorts of food you will want to snack on while you watch the game. If you’re having or going to a party, you have probably thought of a few things already, but why not step outside the box this year?
Craft beer is becoming a popular drink these days and you are guaranteed to find at least one craft beer drinker watching the game amongst the Bud Light lovers. While other people may not be adjusting to the dark malt and hoppy flavors as quickly as some, most craft beers make a great addition to food- especially the kinds of food you might find at a Super Bowl party. Some foods pair well with beer, while others taste better when cooked in it. So check out our top 5 crafty Super Bowl snacks!
Super Bowl festivities usually begin early. Why not start your tailgate or pregame with something sweeter? The beer-mosa is a twist of the ever-popular mimosa. Instead of champagne or sparkling wine, try pairing the orange juice with a wheat beer. Long Ireland Raspberry Wheat, Shock Top Raspberry Wheat, and Goose Island 312 are all great beers to try this with!
This recipe does require a slow cooker, but that makes it an even easier dish to cook! Combine ketchup, BBQ sauce, brown sugar, red wine vinegar, garlic powder, salt and pepper, and a doppelbock- we recommend Michelob Amber Bock– in a slow cooker. Add cocktail meatballs and make sure they are covered in the sauce. Cover and let sit for 6-8 hours, check halfway through and add more beer if necessary!
Wings and beer make a delicious combination! Why not have wings in a fruity marinade with the addition of an IPA? Try it with Great South Bay Field 5 IPA, Harpoon IPA, or Victory Hop Devil. Add salt, brown sugar, cayenne pepper, red pepper flakes, water, orange juice, lemon juice, and lime juice in a ziplock bag and shake until dissolved. Add onion, lime slices, cilantro, garlic, and beer and shake to combine and degas the beer. Add wings and refrigerate for 8 hours. When you’re ready to cook them, empty liquid, pat wings dry, and grill 3-5min per side.
Why should a gluten-free diet leave you hungry on game day? Pair this delicious crispy snack with a gluten-free beer such as Omission IPA, Omission Lager, or Redbridge and you will be ready for game time fun! Combine gluten-free baking mix, sugar, baking soda, and salt. Add nuts, dried cranberries, rosemary, and xanthan gum and stir quickly. Pour into loaf pans and bake for 45 min. Allow them to cool to room temperature then wrap them in plastic wrap and freeze for 30 min. Slice into ¼ inch pieces lay them on a baking sheet, and bake for another 15-20min. Serve at room temperature.
These tasty pretzels are best when enjoyed with a British IPA or a Vienna Lager such as Blue Point Toasted Lager. Combine water, sugar, and yeast, mix and let rest until yeast begins to rise. In a large bowl combine bread flour, rye flour, barley flour, and salt. When yeast is foamy add it and butter to the flour mixture. Mix until just combined about 20 seconds. Let dough rest for 20 min. Mix until dough pulls away from the sides of the bowl easily. Remove and knead for 2 min, place into an oiled bowl, and cover with a damp cloth for about 60min. Shape dough into pretzel knots and place it into a pot of boiling water and baking soda for 30-45seconds. Arrange on a large baking sheet and bake for 15-20min
Choose your favorite recipes and try them out for game day! These crafty snacks are bound to be a crowd-pleaser and nothing goes better during a football game then snacks and a cold Bud Light (even if the snacks are made with craft beer!)
It’s been a while since I posted. We put our home up for sale last year, and we just now sold it and it’s been crazy trying to find a new one. We weren’t really looking because we got bummed out about the crappy housing market conditions, thinking it would be Spring before we sold. Low and behold two offers came in on the same day. And now we are scrambling. But that’s ok because it sold.
So anyway, I won’t be posting much over the next month, but I did want to address the fact that many people have resolved to lose weight in the new year, and one of the things people cut out his beer intake. So I thought, I’m going to look up my favorite imports and see how they compare to the domestic light beers, which many beer drinkers turn to when trying to drop the pounds, or stones, depending on where you are from. Here’s what I found:
I like:
Bass: 140
Guinness Draught: 110
Harp: 142
New Castle: 150
Heineken: 145
Here’ very popular domestic:
Bud Light: 109
Coors Light: 102
Miller Light: 96
Corona Light: 105
So, not much difference, but remember light beers contain 5-6 grams of carbohydrates, while non-light beer contains around 10-12 grams. So, more alcohol means more calories. Oh, the darkness of beer has nothing to with calories.
Good luck with your resolutions if you have any!
Do you know what we should all be doing on December 5th of every year? Having a drink, that’s what. On December 5, 1933, the 21st Amendment was passed repealing the 18th amendment, which had prohibited alcohol in the USA. Yes, on that day Congress realized how much money the mob was making on illegal hooch and said fuck it, we give up. So on December 5th hoist your glass high to the 21st amendment. If not for its passage, we would all be paying high dollar to get into speakeasies for a drink and distilling moonshine in the woods like Jed Clampett, for Pete’s sake.
Grab those beautifully fresh mint leave and muddle them up in a tumbler glass with a few squeezes of fresh lime juice. For best effect, go with genuine limes rather than the squirt. Fill the tumbler glass with 2 oz of Sweet Tea Vodka, 2.5 oz of club soda. Pour into a glass and you have a truly beautiful drinkable art at your disposal.
This one is easy! Mix the Sweet Tea Vodka and orange juice in a chilled glass. Throw in some rocks (ice cubes) to suck on and you’ve got a delicious and easy sippin’ drink for the front porch.
Mix an even amount of Sweet Tea Vodka and Grand Marnier (or Gran Gala) to a shot glass. If the shot glass is cold it’ll be even better. Top it off with alcohol-infused whipped cream. Say your piece and let her rip. This one is sure to start any party. Cha-ching.
Take a chill pill and relax with this brand-new Sweet Tea Vodka recipe. No matter where you are one sip of this puppy makes you feel like your on an island with Jimmy Buffett himself. Who needs a cheeseburger when you’ve got Sweet Tea Vodka?
Take the alcohol, mix them up in a highball glass with a whole bunch of ice. Squeeze that lemon on top and take a sip. Let us know whatcha think!
Find yourself a chilled highball glass and fill it with ice. Keep it cold. Keep it fresh. Add cinnamon-flavored or infused whiskey and your favorite sweet tea vodka into the highball glass. Add an ounce of apple liquor and just enough soda to carbonate. Voila! You are ready to enjoy it.
Get yourself a chilled highball glass. Fill her up all the way with ice. Take your two ingredients and mix evenly. Enjoy your hard work and take a load off! You deserve it.
Evenly distribute your favorite Sweet Tea Vodka (we recommend 2.5 oz) with Ginger Ale. Mix in a highball glass filled with ice. Twist a fresh slice of lemon to flavor! Let us know what you think in the comments below!
Grab that bottle of your favorite sweet tea lemonade. Yup, that’s right… the whole bottle! Mix it up with your frozen lemonade and leave it in your freezer for one night. When you’re ready to party, add the beer to the batch and pour over ice.
Kick back, relax, and enjoy a sweet taste of summer. This recipe is intended to take you back to that summer beach chair. Mix 3 oz of Sweet Tea Vodka with 3 oz of lemon-lime soda in a highball glass filled with ice. That’s it! You’re ready to go!
Howdy folks! This mix is fun and easy to do. Get yourself some Peach-flavored Sweet Tea Vodka. They are available from Seagram or Firefly. Delicious BTW! Mix the Sweet Tea Vodka with an even amount of Ginger Ale and Green Tea. Pour in a highball glass and y’all are ready to go!
Howdy folks. Get yourself an equal mixture of orange juice and cranberry juice. Pour this into a highball glass filled to the very brim with ice. Add 1.5 oz of your absolute favorite sweet tea vodka and mix!
Howdy folks. Take your Sweet Tea Vodka (the best kind y’all can find). Mix the Sweet Tea Vodka up with some watermelon-flavored juice or mixture. Shake in an ice-filled tumbler. Strain into an Old-Fashioned Glass. You might want to throw on that Tyrese song while you’re at it because if you’re drinking this recipe you never know what could happen!
1.5 oz. Gran Gala / Grand Marnier
Take the alcohol (Sweet Tea Vodka and Grand Marnier) and mix ‘em up in a tantalizing highball glass. Make sure the glass is filled with ice because you’ll want this one cold. Put that lemon slice on the rim of the glass because you’re classy. We named this one 19th hole because of its something a little special, a reward.
Find yourself a highball glass filled with ice (shaved if you’re feeling funky). Pour in about 3 oz of Sweet Tea Vodka (your favorite brand of course). Combine with roughly 1.5 oz lemonade and throw in a splash of ginger ale. Just enough so you feel lucky. Even if it’s not sunny outside this drink is sure to make you feel like its the middle of summertime. Sadness will never be around when this drink is in your hand whether it’s a Monday Funday or Sweet Tea Sunday.
Pour 2.5 oz of Sweet Tea Vodka and .75 of Limoncello into a tumbler. Fill a tumbler with ice. Shake ingredients until they are thoroughly mixed. Strain liquid into a pre-chilled Old Fashioned glass. Garnish with mint and lemon slice. This one is going to taste yummy! Enjoy this one and feel classy. Its a Southern Martini with an Italian twist and we are not talking about the Jersey Shore. We mean cool Italy, like Godfather.
Pour an even amount of orange juice and your favorite sweet tea vodka in a highball glass filled with ice. The colder the better, and, trust me, folks, this one is delish! Add just a splash of Peach Schnapps and mmm hmmm! This one is fantastic and can be enjoyed in warm or cold weather. Please let us know what you think and leave some L-O-V-E in the comments.
Get yourself some Diet Green Tea (my favorite is Arizona). Combine approximately 3 oz of Diet Green Tea with 1.5 oz of Sweet Tea Vodka. Add these liquid ingredients to a highball glass filled with ice. Squeeze a lemon if you wish. Garnish with a lemon slice and mint. Enjoy.
John Daly
Mix lemonade and sweet tea vodka half and half in a highball glass. Squeeze a fresh lemon and… wowee this puppy tastes good! Even better – this is called a John Daly. Get it! A drunken Arnold Palmer. Love it. Tell us what y’all think in the comments. This one is sure to make the summertime a bit sweeter.
Put together the Sweet Tea Vodka and Simple Syrup into a mixture. Next step you are going to get some fresh lemon and add just a squeeze. Get yourself a lovely martini share and shake that mix-up! Strain into a chilled glass and you’ve got a delicious Sweet Tea Martini!
Experience the South. Existence is distinct down here. Life isn’t as fast, we move a bit slower, value our relationships, and live for our family and friends. Sweet Tea plays a big part in every day. Afternoons consist of Sweet Tea and lemonade. When we were feeling funky we would add some vodka to the mix.
In 2008 everything changed. A company out of South Carolina called Firefly introduced an infused blend of Sweet Tea Vodka. The product quickly lit up the bars, liquor stores, hearts and minds of Charleston. The company that came out with a product no one had ever heard of before. No one knew if it would work. This company decided to create a tea-infused vodka. “iced tea vodka’, some decried, ‘that will never work!’.
The company knew they had a hit on their hands. Some trials and tribulations ensued as the Firefly petitioned to produce vodka in South Carolina and finally won the right to do so from the state.
After the runaway success of Sweet Tea Vodka, many other companies began producing and distributing the product as well. Some of these Sweet Tea Vodka products include:
Firefly Distillery is beautiful, romantic, and a little mysterious. The Distillery is located on the grounds of Irvin House Vineyards (ran by Firefly co-founder Jim Irvin). The drink is reddish copper in color, an aromatic mix of vibrant tea, the smoothness of vodka, and a paradigm of pure sweetness. This is our favorite Sweet Tea Vodka because it tastes delicious. Five stars.
Weed has a different vibe than Firefly. It is made with high fructose corn syrup as opposed to pure sugar. The corn syrup offers a ‘sweeter’ version of sweet (if that makes sense). If you’ve tried sweet and low or Splenda as opposed to sugar you’ll know what we mean. Jeremiah Weed is more syrupy than Firefly. We still like this product and think it tastes fairly good. When served very cold Jeremiah Weed is pretty good as the ice-cold temperature masks the uber-sweetness. Jeremiah Weed is made by Diageo. We give this one 3.5 stars.
Seagrams is produced by the Seagrams company and typically sells for under $10. We are not very big fans of this product. The quality of vodka is decent for the price but the mixture of tea, high fructose corn syrup, and vodka is off. This one leaves a bad taste in our mouth and is barely acceptable unless served nearly frozen. 1.5 stars.
Burnett’s is more expensive than Seagram’s but much cheaper than Firefly and Jeremiah Weed. We find the quality of this product slightly better than Seagram’s but still paling in comparison to the category leader. This is another one to reserve for days when you have no cash. The product tastes like iced tea vodka but we believe the combination of ingredients to be less than optimal. 2 stars.
What to do when your host asks you to “bring the wine.” Tips for choosing the perfect wine, even if you know nothing about wine. Wine and food pairing basics. Like any good party guest, you ask your host if there is anything you can bring. But do you break out in a cold sweat when they suggest you “bring the wine” or at least “bring a bottle of wine” to the party? Don’t. Finding the perfect bottle of wine is a snap, even if you know little about wine.
The first thing you do is ask your host what’s on the menu so that you can choose a wine that goes well with it. Also, consider whether the party is casual or formal.
Bring the best wine you can afford or is appropriate for the occasion.
Let your choice complement the expense and effort of your hosts.
Don’t spend less than $15 on wine unless you are absolutely certain of its quality.
Never bring an inferior wine to hosts you feel have little wine appreciation. Somehow, sometime, it will bite you right on your…er… reputation.
What’s more controversial than religion and politics? Wine and cheese pairings. So I’m invoking the GPR motto: “If anything is a matter of taste, it’s food.”
I will say that this page pairs well with the wine and cheese party page. Like Stilton and pears, the two pages were made for each other. No, really. They were made for each other.
Below are a few classic pairings of wine and cheese, and the fruits that complement them. The information is charted by cheese categories; not all of them, just those most likely to grace a cheese and wine tasting party.
Without debate, the lines between the cheese categories are very faint. In fact, cheese is mischievous, always trying to blur the lines, each always wanting its own category. Wine has its quirks, too. With that in mind– the chart. Have fun.
| Cheese | Wine | Fruit |
|---|---|---|
| Soft, Fresh Cheeses Uncooked, unripened cheeses, mild and creamy with a slight tang; spreadable. |
||
| Cream Cheese, Mascarpone, Neufchatel | Champagne | Apples, Grapes, Pears, Mangos, Melons |
| Soft, Ripened Cheeses Mild with smooth and creamy-to-oozy textures and thin skins. |
||
| Brie, Camembert | Beaujolais, Cabernet Sauvignon, Champagne, Merlot, Pinot Noir, Port, Sherry | Plums, Berries, Apples |
| Semi-Soft Cheeses Mild, buttery taste and smooth texture; easily sliced. |
||
| Fontina | Gewürztraminer, Pinot Grigio | Apples, Pears |
| Havarti | Chardonnay, Dry Rosé, Sauvignon Blanc | Grapes, Pears, Raisins |
| Monterey Jack, Muenster | Beaujolais, Chardonnay, Pinot Blanc, Pinot Noir, Riesling, Sauvignon Blanc | Plums, Strawberries, Peaches |
| Mozzarella (Fresh) | Beaujolais, Pinot Blanc, Pinot Grigio, Pinot Noir | Berries, Melons, Peaches, Pineapple |
| Semi-Hard Cheeses Rich, nutty, often mild flavors with textures from smooth to holey to flaky. |
||
| Cheddar, Edam, Gouda | Burgundy, Cabernet Sauvignon, Merlot, Pinot Noir, Riesling | Apples, Grapes, Peaches, Pears |
| Emmentaler, Swiss | Champagne, Gewurtzraminer, Riesling | Apples, Grapes, Peaches, Pears |
| Gruyère, Provolone | Amarone, Beaujolais, Chardonnay, Dolcetto, Sauternes, Sauvignon Blanc, Port | Grapes, Melons, Peaches, Pineapple |
| Hard Cheeses Aged cheeses with intense, sharp flavors. |
||
| Aged Asiago | Bardolino, Cabernet, Chardonnay, Rioja, Riesling, Sauvignon Blanc | Apples, Pears |
| Parmesan | Burgundy, Chianti, Merlot, Riesling | Apples, Figs, Grapes |
| Romano | Amarone, Barbesco, Barolo, Chianti, Zinfandel | Melons, Mangos |
| Hispanic-Style Cheeses (Quesos) Hispanic cheeses run the gamut of flavors and textures, and then some. Below are three popular Mexican cheeses suitable for wine and cheese pairing. |
||
| Asadero (semi-soft, a cross between Mozzarella and Monterey Jack) | Champagne, Chardonnay | Apples, Peaches, Pears |
| Cotija (hard, pungent, similar to Parmesan) |
Chardonnay, Riesling | Bananas, Berries, Mangos |
| Queso Blanco (fresh, crumbly, similar to Monterey Jack) | Dry Rosé | Grapes, Pears, Raisins |
| Blue-Veined Cheeses Intensely sharp, pungent, earthy flavors, aromatic with smooth-to-crumbly textures. |
||
| Blue, Gorgonzola, Roquefort | Amarone, Moscato, Port, Sauternes | Apples, Grapes, Pears |
| Stilton | Port | Pears |
| Goat Cheeses Sharp, tangy flavors and textures ranging from soft and crumbly to hard, depending on aging. |
||
| Chèvre, Feta | Champagne, Chenin Blanc, Pouilly Fume, Sancerre, Sauvignon Blanc | Apples, Pears, Peaches |
So – you have decided that you want to try your hand at making some wine. This article will describe the basic steps and some of the pitfalls to avoid to make sure your first batch turns out good enough to drink.
I recommend at least 5 gallons. Why? Because beginning home winemakers just cannot wait to taste what they have made. In addition, 5 gallons is only 25 bottles. So you’ll get the batch finished, and then you will try a bottle or 2 or 3. Then you’ll wait a week and try a few more bottles. Sooner than later, it will all be gone before it has a chance to age and get really good.
If you just want to do something quick and simple, you could do a gallon in a plastic milk jug. The drawback is, once you have tasted it a few times – it’s all gone and you’ll have to start over.
With 5 gallons – you just might be tempted to let a few of the age of the remaining bottle. Believe it or not, the biggest mistake beginning winemakers make is not letting their wine age in the bottle. The difference in taste is, to put it mildly, AMAZING.
The next step is to decide which type of juice you want to ferment. Grape juice, cranberry juice, muscadine, and cherry are all good starter choices. The first 3 should produce a rather normal tasting wine while cherries usually will give you a sweeter wine. Of course, you can always add sugar to sweeten your wine after it is stabilized and has stopped fermenting.
The next step is to completely sterilize all of the containers and equipment you will be using. Some people use extremely hot water, others recommend using a sanitizer. I like the sanitizer because you do not have to scald yourself with the hot water. The sanitizing solution should be poured over everything and should make contact with all surfaces. Then you just rinse everything off with hot water.
Put your juice in your 5-gallon bucket – that’s the next step. BUT – it’s not time to put your yeast in yet.
We first want to sterilize our “must” or our juice. You can do this with 4 Campden Tablets. These are sulfite tablets that will get rid of any type of bacteria that could be present in the juice. Crush the tablets and then dissolve them in some warm water and then pour them in your juice or “must”. Let this sit overnight while the sulfites do their work.
The type of yeast you decide to use is really a question that is beyond the scope of this article. However, I’ll say that there are hundreds of different yeast strains for literally thousands of different uses. For our first batch, we can just use the baker’s yeast that you can easily find at the grocery store. Later, and after some research, you will probably want to use one of the specialized strains.
you will want to cover your bucket with a cloth towel or even put on a lid with an airlock in place. The wine will be perfectly safe during the fermentation stage because it will give off lots of Carbon Dioxide. The Co2 will protect your wine from the oxygen in the air.
Once the 7 days has passed, siphon off the wine from the bucket into another bucket or into a glass “carboy”. These can be found online or at your local wine shop. When you are doing the siphoning, you will want to get as little of the gunk on the bottom of the bucket as possible. This gunk is called “lees” and is made up of dead yeast. The wine that sits on top of the dead yeast sometimes can develop an “off” flavor.
Once your wine has been transferred into what is called your “secondary fermenter”, then you will want to put an airlock in place and just let it sit for about a month. There’s a song about this part – “The Waiting is the Hardest Part”. It’s true. Every budding home winemaker just cannot wait to taste the stuff – but – don’t do it. It surely won’t hurt you but during this month it is still fermenting. The wine isn’t finished yet. Be Patient.
After the month is up, you will want to transfer it back to your bucket, again making sure that you leave the gunk on the bottom. The process of transferring the wine from one vessel to another is called “racking”. Why? That’s something I am going to research for another article.
There’s only one thing left to do and that is to add a “stabilizer” to your wine. A stabilizer inhibits yeast reproduction. In essence, it stops the yeast from doing its thing. Part of what happens during yeast growth and reproduction is that it releases Co2 gas. If that is happening after you bottle the wine, you will get popped corks or exploded bottles or both. So – put in the stabilizer, stir the wine well, and then return it to your Secondary Carboy fermentation vessel. Be sure and clean out the secondary and sterilize it before you do.
Now, all you have to do at this point is to wait until the wine clears. Gravity is your friend here. Of course, it won’t hurt a bit to bottle cloudy wine. But if you wait another month, it should be crystal clear. The clearing process is another subject that you can find a great deal of information on in other guides and books and I suggest you read up on this subject when you get a chance.
All you have to do is make sure your bottles are clean and sanitized and just siphon the wine into the bottles. Corking the bottles can be a little difficult and I highly recommend you get some king of corker. Again, these are available online or at your local wine shop.
Let the wine sit in the bottle for 6 to 9 months. The longer the wine ages, the better it will taste – I guarantee it. Happy winemaking
You might not expect eggs or fish to be lurking in your wine, but you could be wrong! Did you know that not all alcoholic drinks are vegan-friendly?
Many beers, wines, hard ciders, and liquors use a variety of animal products in their processing. The main culprits are isinglass (dried fish bladders), gelatin (from boiled cow’s or pig’s hooves and sinews), egg whites, chitin (from lobster and/or crab shells), casein (a protein from milk), bone meal, and bull’s blood. They’re used in a process called fining — when unwanted leftovers, like solid particles (such as grape skins or stems in wine, for example) and degenerated yeast cells, are removed from the brewing process.
These elements settle on their own, but fining agents quicken the process and make them easier to remove. This is done to end up with a better tasting and more presentable final product. In the U.S., alcoholic beverages are not required to list ingredients on labels, including fining agents.
Some companies have started to either skip the fining process (they feel fining removes too much flavor & complexity) or substitute the traditional agents with a natural clay, called bentonite, or diatomaceous earth, which is sourced from fossilized algae.
Bull blood is currently illegal for use in France and the USA, however, wines from other European or South American vineyards may still contain it.
Some specialty beers, liquors, and meads also contain honey or milk/cream and even eggs (think eggnog!). Many colored liquors contain carmine, which is ground beetles.
Want to make sure your Big Day wines, beers, and cocktails offer guests a vegan-friendly drinking experience?
It doesn’t have to be difficult to check this out. Lots of alcohol is vegan-friendly! Double-check your drink options using Barnivore.com. Also try VeganXpress or Green Vegan iPhone/iPad apps.
Signature drinks can add personality to your cocktail hour or reception. Toast the fall with one of these original cocktails, developed for Vegan Wedding HQ by Rissa Miller, producer of Baltimore Vegan Drinks, and vegan bartender, Brooke Edwards, also from Maryland.
This drink has delicate, mild flavors and would be a perfect fit for a ballroom wedding or any event with an elegant feeling.
Combine vodka, ginger liqueur, white balsamic vinegar, and lemon juice; add to a cocktail shaker with a handful of ice. Shake a few times and pour into serving glass. Top with club soda and stir gently to combine. Drop-in one piece of candied ginger.
This spicy cocktail has a dry taste and a smooth finish. Serve it cool for a perfect autumn evening. It would be a perfect match for any outdoor or farm wedding.
Combine ingredients by stirring, and pour into a serving glass. Garnish with cinnamon sticks, if desired.
This drink can also be made as a punch and mixed up in large batches.
Sweet and sassy with some sparkle – just right for a reception with lots of dancing!
Gently stir ingredients together and serve over ice. Rim the serving glass with the orange peel. Add ice to serving glass. In another mixing glass, combine gin, ginger kombucha, cranberry juice blend, and bitters, stir gently and serve poured over ice. Garnish with remaining orange peel.
Notes: The flavor of this cocktail will vary based on the kombucha you use. While national kombucha brewers like Synergy and Reed’s both have ginger-flavored options, it’s fun to try a local brewer. In the Baltimore/DC corridor, we have two great companies making kombucha: Hex Ferments and Capital Kombucha.
Some other small-batch kombucha breweries we know of:
Look around at farmer’s markets or search online to find one near you.
Feeling crafty? Try making your own kombucha or bitters for this recipe! Please feel free to inspire us and share your favorite vegan wedding cocktail recipe below.
