A Drink Like No Other

Give your guests a sip of something new by featuring a signature drink at your wedding reception.

Michael Cho, Manager of Argentina Steak House, is no stranger to hosting events both at the restaurant and elsewhere.

He says selecting a featured drink is a good idea for a number of reasons. The first is to give your guests a taste of something new, which will make your reception all the more memorable. Second, it can help cut down bar costs, especially if it’s a drink you can premix and serve in chilled martini glasses or a punch bowl. This way you won’t be going through bottle after bottle of wine, which can add up. It also helps remove your guests’ ordering guesswork.

We’ve asked some local bartenders what drinks they’d recommend for your winter reception.

Pear Cosmopolitan

1 3⁄4 ounces Absolut Pears vodka
3⁄4 ounce Grand Marnier
1⁄2 ounce cranberry juice
1⁄2 ounce apple juice
1⁄4 ounce lime juice

To prepare:
Shake all ingredients together with ice, and strain into a martini glass. Serve with a lemon twist.
–Courtesy of bartender Matt Fadnass at Bar Louie (100 Branson Landing, Branson, 417-336-2700, barlouieamerica.com/branson)

Sin Zen Tea

Fresh blackberries
Fresh sage
3⁄4 ounce honey
3⁄4 ounce Absolut Apeach vodka
1 ounce Zen green tea liqueur
3⁄4 ounce Sprite

To prepare:
Muddle three blackberries, one sage leaf and honey. Strain into a shaker with ice. Add remaining ingredients, shake, and strain into a martini glass. Serve with two speared blackberries and a floating sage spring.
–Courtesy of bartender Matt Fadnass at Bar Louie (100 Branson Landing, Branson, 417-336-2700, barlouieamerica.com/branson)

Naughty Betty

1 ounce 10 Cane Rum
1 ounce raspberry schnapps
1 ounce Crème de Banana
1⁄2 ounce Bacardi 151
1 ounce pineapple juice
1 ounce orange juice

To prepare:
Mix all ingredients in a shaker with ice. Shake well, and serve on the rocks in a hurricane glass. Garnish with a slice of pineapple on the rim. “This one is named after Andy’s Lounge,” Clint Martinosky says. “It’s something that you could premix ahead of time and have ready to serve like a punch for the wedding.”
–Courtesy of bartender Clint Martinosky at Andy Williams Moon River Grill (2500 W. Highway 76, Branson, 417-337-9539)

Sparkling Peaches

1 ounce Belvedere vodka
1 ounce peach schnapps
1⁄2 ounce cranberry juice
Champagne

To Prepare:
Pour vodka, schnapps and cranberry juice into a champagne flute. Top off glass with champagne.
–Courtesy of bartender Clint Martinosky at Andy Williams Moon River Grill (2500 W. Highway 76, Branson, 417-337-9539)

Café Mocha

2 ounces Stoli Vanilla vodka
1 ounce Kahlua
2 ounces of cappuccino Godiva liqueur

To Prepare:
Combine all ingredients, and shake with ice. Strain into a martini glass, and garnish with coffee beans.
–Courtesy of bartender Casey Lines at Touch Restaurant (6120 E. Republic Rd., Springfield, 417-823-8383, touch-restaurant.com)

Elegant wedding punch

1⁄2 cup of Chambord liqueur
1 cup of triple sec
1⁄2 cup brandy
1⁄2 cup orange- or mandarin-flavored vodka
2 cups pineapple juice
2 bottles dry, brut champagne
1 liter of ginger ale
Makes 16 servings.

To prepare:
Mix all ingredients together except the ginger ale and the champagne. You’ll leave those chilled until you’re ready to serve the punch. When you’re ready, just add the ginger ale and champagne, stir and serve drink in a regular punch glass.
—Courtesy of Michael Cho, manager of The Argentina Steakhouse (1410 E. Republic Rd., Springfield, 417-886-8010, theargentinasteakhouse.com)

Something Blue

2 ounces Hpnotiq liqueur
2 ounces Moscato d’Asti
1 ounce ginger ale

To prepare:
Construct the drink in a champagne flute. Pour in all ingredients, and serve.
—Courtesy of Michael Cho, manager of The Argentina Steakhouse (1410 E. Republic Rd., Springfield, 417-886-8010, theargentinasteakhouse.com)

Butterscotch Mochatini

1 3/4 ounces Three Olives chocolate vodka
3⁄4 ounce DeKuyper butterscotch liqueur
3⁄4 ounce Starbucks coffee liqueur
1 1⁄2 ounces cream

To prepare:
Shake in ice, strain and serve.
—Courtesy of John Tan, owner of Ocean Zen Pacific Rim (600 E. Battlefield, Springfield, 417-889-9596, eatoceanzen.com)