What to Drink Now: Royal Wedding Cocktails

I have just spent 10 days in Ireland and Scotland and it was all about the big wedding day for Kate and William on Friday.  If you are hosting a watching party for that morning….or utilizing the DVR for a watching party that night consider pouring one or more of these to help you hear wedding bells and put you in a blissful spirit.

For Kate, or Catherine as she prefers:

Kate’s Old New Borrowed Blue
2 oz. Tea-Infused Russian Standard Vodka*
0.25 oz Vermouth
6 blueberries
Rinse a chilled martini glass with vermouth. Combine tea-infused Russian Standard Vodka and ice in a shaker and strain into glass. Garnish with blueberries.
*For the vodka – Submerge two English Breakfast tea bags in a bottle of Russian Standard Vodka. Let sit overnight and serve.

Blushing Duchess
2 parts GREY GOOSE® Vodka
3 wedges peeled and seeded grapefruit
Turbinado sugar for rimming the glass
1/2 tsp sugar
1 part triple sec
Rub the grapefruit around the outside edge of the glass and then roll in the Turbinado sugar.  Place the sugar and grapefruit in the bottom of a shaker, muddle thoroughly. Add GREY GOOSE® Vodka, triple sec and ice.  Shake well. Pour drink including ice and grapefruit into rimmed rocks glass.

The buzz is also that Kate is a big fan of a Pina Colada…perfect for sipping on our 100 degree days.

For William:

Crack Baby
With a name like this I had to taste it to believe it…but it is rumored to be Prince Williams favorite cocktail….created at one of the favorite night spots for the Prince, Boujis, that I had at the Balmoral Hotel in Edinburgh.  Though I understand they have theirs in a shot glass, I had mine as a cocktail over ice.
One part vodka
One part fresh puree of passion fruit
Splash of champagne on top

Single Malt Scotch
I happened into a charming Scotch and cigar store called Treasurer 1874-Robert Graham Ltd., while walking from Hollyrood Castle on the royal mile in Edinburgh and had a chance to try a sample of a new Scotch the owner had just received in the mail that morning, a first edition Arran Machrie Moor, an extremely small production peated Scotch, about 9000 total bottles to be released worldwide.  Though the initial aroma and taste were a bit hot from the alcohol, and earthy from the peat, the after taste was filled with floral notes, followed by caramel and a hint of green apple and orange blossom.  I didn’t think I was a big fan of peat, as sometimes the peat can overwhelm the subtle flavors of a Scotch, but this one had a nice delicacy and richness.  Though I haven’t found where it can be found in Dallas yet as it was just released to the states last month, it is available for order from a wine and spirits shop in Costa Mesa, click here for more information.

For the happy couple:

Beefeater Royal, created by the Dan Warner of Beefeater
2 parts Beefeater London Dry Gin
1 part Dubonnet (This is a nod to Queen Elizabeth, who “was known to enjoy gin and Dubonnet as an aperitif,” notes Warner.  It is a French wine based liqueur and is available at various Centennial locations)
1 part pomegranate juice (“It represents marriage.”)
2 parts fresh lemonade
Angostura bitters to taste
Serve in a large punch bowl and garnish with wheels of lemon and lime, mint sprigs and pomegranate seeds. Chill the punch with lots of regular ice cubes or make your own fruit ice cubes by freezing orange and lemon slices with water in a plastic container.

The Windsor Knot, created by the London Bar in the London Hotel, NYC,  to be served at 8am on Friday morning, just as the couple enjoys their first kiss
one part Pimms No 1
one part Chambord
one part Proseecco

Public’s Champagne Cocktail, a classic Champagne cocktail is a requirement and this one was created by Public, owned by friend of the Prince, Guy Pelle
¼ cup fresh or frozen (defrosted) raspberries
2 tbsp. water
¼ cup vodka
3 tbsp. lemon juice
2 tbsp. raspberry liqueur
1 ½ tbsp. simple syrup
½ cup chilled Champagne or sparkling wine
fresh raspberries for garnish
Puree berries and water until smooth. Combine berry puree, vodka, lemon juice, liqueur and simple syrup in an ice-filled shaker and shake vigorously.  Divide among 2 champagne flutes and top with Champagne. Garnish with raspberries.

For You:

Since the festivities start on Friday at 3am Central time, here is my recipe for a spicy Bloody Mary
2 ounces jalapeno infused vodka, I like Grey Goose, but whatever vodka you prefer.*
6 ounces Mr. and Mrs. T Bloody Mary Mix
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
good dash of celery or garlic salt
1/2 – 1 teaspoon prepared horseradish sauce, to your taste

1 lime wedge for rimming the glass and 1 wedge for the cocktail
sea salt for rimming the glass

Fill a shaker with ice and add all ingredients except the salt for rimming the glass and the extra lime wedge.  Shake and pour into a salt rimmed glass.  Garnish with a celery stalk, pickled okra and a green olive.
*To infuse the vodka, slice 3 – 4 whole jalapenos in half and add to a bottle of vodka and let steep for at least 36 to 48 hours refrigerated.  Strain to remove the seeds and pepper before serving.  You could also just add a few teaspoons of jalapeno juice from a jar to the cocktail if you don’t want a whole bottle of jalapeno vodka.