We are in the middle of our Indian Summer here in San Francisco so all of us natives are certainly enjoying this last bit of late summer warmth. However, in a couple of weeks we'll all have our winter sweaters on and will start looking towards the holiday season.
Here are Soiree, we are gearing up and getting excited about our upcoming holiday weddings to cap off our amazing season. For us, we welcome the change of scenery. After executing so many gorgeous spring and summer outdoor garden and ranch weddings, we're looking forward to stepping inside the legendary Julia Morgan Ballroom, the Presidio's Golden Gate Club and a candle lit wine cave at Calistoga Ranch.
One of the many details we're fine tuning with clients heading into their holiday season weddings are their signature cocktails. The trick is to select one that matches the season but doesn't scream Christmas. Just because you're getting married in December, doesn't mean you have to add a candy cane in your drinks to feel festive. After all, it's still your wedding and not a holiday party.
If you like Cranberry like I do, try this delicious spirit called the Cranberry Cobbler.
Bring sugar and 3/4 cup water to a boil in a medium saucepan; stir until sugar is dissolved. Remove from heat. Pour off all but 1 cup simple syrup; refrigerate remaining syrup for another use.
Heat syrup in pan almost to a boil; reduce heat to medium. Add cranberries and simmer until they just begin to burst, 2–3 minutes. Let cool in syrup.
Place 2 Tbsp. drained cranberries and 6 Tbsp. cranberry syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler or wooden spoon, vigorously mash fruit. Stir in gin and Sherry. Let steep for 5 minutes.
Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of mixture into a cocktail shaker. Fill with ice; shake vigorously for 10 seconds. Strain into prepared glasses, then mound with more crushed ice. Garnish each with a mint sprig and 3 cranberries. Repeat to make 3 more cocktails