If you really want to wow your guests, a glass of bubbles won’t do. Johan Svensson of Drinksfusion provides bespoke cocktail services and mobile bar hire to some of London’s finest parties. He says that more and more couples are opting to serve cocktails at their reception. “We offer a bespoke service to reflect the union in a mouth-wateringly unique way,” he explains.
Here he shares one of his favourite recipes, Nordic Summer Cobbler. “This is a summer fusion of organic Aquavit from the Swedish island of Hven, shaken with English Sauvignon Blanc, home-made elderflower and borage honey cordial, served over ice and finished with a float of raspberry and blackcurrant reduction.” To discover more about Drinksfusions’ wedding service, see drinksfusion.com
You will need:
A yard glass or a fish bowl
– Ice, cubed
– 40ml English sauvignon blanc
– 30ml Spirit of Hven organic Aquavit
– 25ml fresh lime juice
– 20-25ml elderflower and borage honey cordial
(this is best made using fresh elderflower bunches with no leaves: steep in boiling water with citrus peels and infuse overnight, then remove the elderflowers and citrus, add borage honey to taste and heat through gently, avoiding boiling. Remove from heat and refrigerate for 24 hours before use)
– 10-15ml raspberry and blackcurrant reduction
(crush fresh berries in a pan with sugar and a touch of London dry gin. Simmer over a low heat to desired thickness. You can also use frozen berries or try a different variation)
Alyssum blossom & blackcurrants (or improvise with whatever summer blossom and berries are available)
Fill the glass with cubed ice. Place all of the ingredients, except for the garnish and the berry reduction, into a cocktail shaker and add plenty of cubed ice. Shake for approximately 20 seconds and then strain the liquid from the shaker into the ice-filled glass. Float the berry reduction over the drink. Add garnish and serve.