Real Weddings Magazine - Issue #27-F20-DIGITAL - The Best Wedding Vendors in Sacramento, Tahoe and throughout Northern California are all here
Real Weddings Magazine is the premier wedding planning magazine and website, featuring the best wedding vendors from Sacramento to the Sierra, for today's modern couples! Get your daily dose of wedding inspiration and find your wedding dream team today—the best wedding vendors from Sacramento, Tahoe and throughout Northern California— at realweddingsmag.com And, follow us on social media: facebook.com/realweddings twitter.com/realweddingssac instagram.com/realweddingsmag pinterest.com/realweddingsmag youtube.com/realweddingsmagTV
Real Weddings Magazine is the premier wedding planning magazine and website, featuring the best wedding vendors from Sacramento to the Sierra, for today's modern couples! Get your daily dose of wedding inspiration and find your wedding dream team today—the best wedding vendors from Sacramento, Tahoe and throughout Northern California— at realweddingsmag.com
And, follow us on social media:
facebook.com/realweddings
twitter.com/realweddingssac
instagram.com/realweddingsmag
pinterest.com/realweddingsmag
youtube.com/realweddingsmagTV
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food & dr<strong>in</strong>k: signature cocktails<br />
COCKTAIL PHOTO BY HAILEYAYSON.COM FOR REAL WEDDINGS<br />
COCKTAIL PHOTO BY JAMESYOUNGPHOTOGRAPHY.COM FOR REAL WEDDINGS<br />
CLOVER CLUB COCKTAIL<br />
by<br />
Alyson & Jean Pace<br />
Belle Aventure Mobile Bar Co.<br />
belleaventureevents.com<br />
Ingredients<br />
• 1/4 oz. raspberry syrup<br />
• 1 1/4 oz. g<strong>in</strong><br />
• 3/4 oz. fresh lemon juice<br />
• 1 egg white<br />
• Edible gold glitter<br />
Directions<br />
Add <strong>in</strong>gredients to shaker <strong>and</strong> shake vigorously<br />
without ice for 30 seconds to emulsify the<br />
<strong>in</strong>gredients. Add ice <strong>and</strong> shake aga<strong>in</strong> until the dr<strong>in</strong>k<br />
is well-chilled (about 12-15 seconds). Stra<strong>in</strong> <strong>in</strong>to a<br />
chilled coupe glass. Garnish with edible gold glitter.<br />
THE AMETHYST<br />
by<br />
Daisy Joy Bankofier<br />
100 Proof Bar Service<br />
100proofbarservice.com<br />
Ingredients<br />
• 2 oz. Tito’s vodka<br />
• 2 oz. club soda<br />
• 1/2 oz. lavender simple syrup<br />
• 1/2 lemon, juiced<br />
• 2 sprigs of basil<br />
• Stem of fresh lavender<br />
• Lemon Slice<br />
Directions<br />
In a shaker, lightly muddle lemon juice <strong>and</strong> basil.<br />
Add vodka, lavender syrup <strong>and</strong> ice. Shake well, then<br />
pour <strong>in</strong>to t<strong>all</strong> crystal glass. Top with club soda <strong>and</strong><br />
garnish with fresh lavender <strong>and</strong> lemon slice.<br />
BLOOD ORANGE<br />
PISCO SOUR<br />
by<br />
Maria Gonzalez <strong>and</strong> Allison Turley<br />
Salud! Mobile Bar<br />
saludmobilebar.com<br />
Ingredients<br />
• 2 oz. Peruvian pisco<br />
• 1 oz. fresh blood orange juice<br />
• 1/2 oz. simple syrup<br />
• 1 egg white<br />
• 2 dashes of Angostura bitters<br />
• Blood orange slice<br />
Directions<br />
In a cocktail shaker filled with ice, comb<strong>in</strong>e egg<br />
white, pisco, simple syrup <strong>and</strong> blood orange juice.<br />
Cover, shake vigorously for 15 seconds <strong>and</strong> stra<strong>in</strong><br />
<strong>in</strong>to cocktail glass. Top with bitters <strong>and</strong> garnish with<br />
blood orange slice.<br />
FREEDOM & TONIC<br />
Ingredients<br />
• 1 1/2 oz. Juniper Grove American dry g<strong>in</strong><br />
• 1/2 oz. grenad<strong>in</strong>e<br />
• Tonic water<br />
• Fresh white peach, quartered<br />
• Fresh blueberries<br />
• Chamomile flower<br />
Directions<br />
L<strong>in</strong>e the bottom of your glass with grenad<strong>in</strong>e <strong>and</strong><br />
fill with ice. Muddle 1/4 of the white peach with g<strong>in</strong><br />
<strong>in</strong> shaker <strong>and</strong> gently stra<strong>in</strong> <strong>in</strong>to ice-filled goblet. Top<br />
with tonic water, fresh blueberries <strong>and</strong> chamomile<br />
flower.<br />
CEYLON-VIE<br />
Ingredients<br />
• 1 1/2 oz. Source One vodka • 5 m<strong>in</strong>t leaves<br />
• 1 oz. Ceylon syrup<br />
• Soda water<br />
• 1 oz. charred lime juice • M<strong>in</strong>t <strong>and</strong> charred<br />
Directions<br />
lime wheel<br />
Muddle m<strong>in</strong>t <strong>in</strong> a shaker. Add vodka, Ceylon syrup,<br />
<strong>and</strong> fresh juice from limes that have been charred<br />
<strong>in</strong> a skillet. Add ice <strong>and</strong> shake hard. Stra<strong>in</strong> <strong>in</strong>to a<br />
rocks glass with fresh ice. Charge with soda<br />
water <strong>and</strong> garnish with m<strong>in</strong>t <strong>and</strong> charred<br />
HEAD TO OUR<br />
WEBSITE TO SEE MORE<br />
lime wheel.<br />
SIGNATURE COCKTAILS<br />
recipes by Lucas Huff with<br />
#RWcocktails<br />
Bently Heritage Estate Distillery<br />
part of Visit Carson V<strong>all</strong>ey<br />
bentlyheritage.com<br />
WANT MORE?<br />
PHOTOS COURTESY OF BENTLYHERITAGE.COM<br />
REALWEDDINGSMAG.COM<br />
42 | REAL WEDDINGS // /realwedd<strong>in</strong>gs /realwedd<strong>in</strong>gssac /realwedd<strong>in</strong>gsmag /realwedd<strong>in</strong>gsmag /realwedd<strong>in</strong>gsmagTV
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