November 21, 2013
Photos courtesy of
Flowers play such an integral part in a destination wedding and are often inspired by your chosen location. Beyond beautiful bouquets – let your wedding flowers influence the overall feel of your event. In fact, some of the most delicious libations are inspired by flowers and would make a beautiful addition to your cocktail hour or reception.
Two restaurants: Haru and Legal Sea Foods each have some beautiful and tasty cocktails featuring flowers. Haru is a modern Japanese restaurant in New York and Boston and is known for inventive Japanese cuisine and remarkable designs. Legal Sea Foods has more than 30 locations up and down the East Coast and was founded over 60 years-ago. Known as one of the finest seafood restaurants in the country, they’re also serving up delectable drinks.
Thankfully, these restaurant powerhouses are sharing some of their cocktail recipes with us and they just might inspire you to include a flower-inspired cocktail in your destination wedding soiree!
Wedding Flower: Orchid
Haru’s Ultimat Saketini
– 1.5 oz Ultimat Vodka
– 2.0 oz Reiko Sake
– 0.2 oz Plum Wine
Shake over ice, strain and serve straight-up in a Cosmo glass, garnish with shredded cucumber and decorative orchids. TIP: For the welcome reception, set-up a table covered in bright orchids and allow guests to self-serve.
Wedding Flower: Passion Flower
Haru’s Lilikoi Sangria (Lilikoi is “passion flower” in Japanese)
– 2.0 oz Santa Rita 120 Sauvignon Blanc
– 1.0 oz Absolut Vanilia
– .05 oz Licor 43
– 2.0 oz Passion Fruit Sour Mix
Combine all ingredients in a mixing glass. Add ice and shake vigorously. Pour and top with club soda, garnish with one small passion flower.
Wedding Flower: Hibiscus
Legal Sea Foods’ Hibiscus Margarita
– 2.0 oz Corazon LSF Anejo Tequila
– 1.0 oz Del Maguey Crema Mezcal
– 1.5 oz Hibiscus Syrup
– 0.75 oz Lime Juice
In a highball glass, jigger all the ingredients. With a light shake, strain over ice and garnish with a lime wheel.
Wedding Flower: Cherry Blossom
Haru’s Sakura Breeze (Sakura is “cherry blossom” in Japanese.)
– 1 Shiso Leaf
– 1.75 oz Grey Goose Cherry Noir
– 0.75 oz St.-Germain Elderflower Liqueur
– 0.75 oz Ponthier Lemon Juice
– 1.0 oz POM Pomegranate Juice
– Dash of Club Soda
In a mixing glass, muddle shiso leaf. Add the other ingredients and shake vigorously over ice. Strain cocktail into an ice-filled pilsner glass and top off with club soda. Garnish with shiso leaf and a small cherry blossom bud. TIP: Cherry blossom season happens in Japan from March through May and is celebrated by hosting “hanami” celebrations. Cherry blossoms, by nature, exist only for a short time. Their extreme beauty and quick death symbolize the Buddhist concept of impermanence—the fleeting nature of life.