We were very fortunate to enjoy cocktails designed by Hélène’s dad and desserts made by our good friend Eva on our wedding day. We hope you recreate the magic at home!
Rye maple fizz
- 1 1/2 oz rye whiskey
- 3/4 oz fresh lemon juice
- 1/2 oz maple syrup
- 2 dashes angostura
Put all ingredients except soda in shaker with ice. Shake vigorously.
Strain in highball glass
- 1 1/2 oz vodka
- 1 1/2 oz ginger liqueur
- Squeeze of fresh lemon
Pour the ingredients into a cocktail shaker filled with ice. Shake well.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.
Rosemary papaya margarita
- 1 1/2 oz tequila
- 1 1/4 oz fresh lime juice
- 1 1/2 oz rosemary syrup
- 1 1/2 oz papaya purée
- 1 oz water
Syrup: boil 1/2 cup water and dissolve 1/2 cup sugar. Remove from heat. Add 1/2 tablespoon fresh chopped rosemary and steep for 15 minutes. Filter and refrigerate.
Margarita: mix all ingredients in blender with crushed ice.
Flourless chocolate cake recipe
Use 70% dark chocolate and swap the 1 tablespoon of flour for cocoa powder. Once cooled, sift additional cocoa powder on top of cake.