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A Liquid Keepsake

From the New York Times…

By JONATHAN MILES
Published: September 18, 2009

SOMETHING borrowed, something blue. And something shaken, something stirred.

BRIDAL CHOICE A red currant and cocoa cocktail at Arrows Restaurant in Ogunquit, Me.


The signature cocktail at wedding receptions — a novelty 10 years ago, when brides besotted with “Sex and the City” began calling for Cosmopolitans all around — has gone, in the last few years, from optional to almost obligatory.

“It’s absolutely become part of the wedding party checklist,” said David Tutera, a New York City party planner and the host of “My Fair Wedding” on cable television. The mad rush to the bar that once started receptions, sometimes evoking Wal-Mart on the morning after Thanksgiving, is being steadily replaced by something tamer: a server bearing a tray of pre-selected cocktails, greeting arriving guests.

But until recently, what went into those cocktails was usually an afterthought, or dictated by the wedding’s color scheme. “We used to be able to throw together some prosecco with pomegranate juice, for some pink color,” said Xochitl Gonzalez, a Manhattan wedding planner, “but now it’s gotten more thoughtful.”

To read more on this unique trend, click here

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