Signature Cocktail Friday ~ Frozen Cherry Mojitos


Frozen Cherry Mojitos

1 pound bag frozen pitted cherries
3 cups crushed ice, plus extra to serve if desired
1/2 cup packed fresh mint leaves
1 cup white rum
Lime Simple Syrup, recipe follows
Lime wedges and fresh cherries, for garnish

Lime Simple Syrup

1 cup sugar
1 cup water
3 limes, juiced and zested


1. Place the frozen cherries, ice, mint, rum, and lime simple syrup in a blender. Blend until smooth.
2. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.

Lime Simple Syrup

In a small saucepan, combine the sugar, water, lime juice, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for about 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool to room temperature minutes before using. If making in advance, store in a sealed container within the refrigerator.


– Not a fan of rum, give vodka a try. Not a fan of alcohol period? These were incredibly delicious without the alcohol.
– Recipe adapted from Giada De Laurentiis


My Baking Addition, Recipe and Photo

Signature Cocktail Friday ~ The Pink Bikini

It was love at first sight!!  A coconut filled with a pink tropical libation.  Presentation as always indicated is a BIG plus, this cocktail delivers from the glass (lack thereof) and the color it is sure to wow!

Amp up the cool factor, serve frozen!

Coastal Living Magazine featured this recipe, ok so this is one of 15 Coconut Recipes.


  • 1 (1.75-liter) bottle raspberry lemonade (we used Simply Lemonade) $
  • 1 3/4 cups coconut rum
  • 1 cup amaretto liqueur


  1. Combine raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher. Stir well, and serve over ice.

Julia Rutland, Coastal Living
APRIL 2010

Signature Cocktail Friday ~ Coconut Blue Hawaiian


Yum… wow factor = BIG

Recipe for Coconut Blue Hawaiiin


1 Cup Pineapple Juice

1/2 Cup Light Rum

1/2 Blue Curacao

1/2 Cream of Coconut (not coconut milk)

12 Ice Cubes

Maraschino Cherries with Stems

Shredded Coconut

Egg Whites


Chill martini glasses in the freezer for several hours before serving

Place all indgredients except cherries in the blender.  Cover and blend on high speed about 45 minutes second or until smooth

Pour pineapple mixture into glasses

Garnish with cherry

Dress up your Signature Cocktail by dipping the rims of martini glasses in pasteurized egg whites and then in shredded coconut.


Recipe Courtesy of  Betty Crocker 

Destination Wedding ~ Signature Cocktail Friday

The Pear Martini

The Pear Martini is an elegant addition to fall destination wedding.


1 1/4 oz. Smirnoff Pear vodka

1/2 oz. St. Germain elderflower liqueur

1/4 oz. Sour Apple Pucker

Fruits & mixers:




In a cocktail shaker, mix vodka and liqueurs with ice and shake vigorously. Strain into a martini glass and float champagne. Garnish with pear slice.

Recipe courtesy bartender Kyle Kline

Union Bar + Food

782 N. High St., Short North


Recipe from Columbus Alive

Destination Wedding Signature Cocktail Friday ~ The Lava Flow

This recipe was found on a Squidoo lense,  Lua Summer Party Ideas 

I am all about the visual impact of the Signature Cocktail, much more so then the taste ( the shame…) this one is not only visually stunning but delicious too.

Best part of Signature Cocktails = Fun Destination Wedding Homework!


Lava Flow Recipe

There are numerous variations for making a Lava Flow. This biggest difference is that some recipes use 1 oz. of light rum and 1 oz. of Malibu® coconut rum. When Malibu® coconut rum is unavilable you can use 1 1/2 oz. of light rum and 1/2 oz. of coconut cream.

Prep Time: 05 minutes
Cook Time: 05 minutes
Total Time: 10 minutes


* 1 oz. light rum
* 1 oz. Malibu® coconut rum
* 2 oz. fresh or frozen strawberries
* 1 small banana
* 2 oz. unsweetened pineapple juice
* 2 oz. coconut cream


Blend the 2 rums and the strawberries in a blender to form a smooth paste. Pour this mixture into a tall (Collins or Hurricane) glass. Rinse the blender. Blend the banana, the coconut cream, and the pineapple juice in blender with crushed ice until smooth.

Pour this mixture into the glass with the rums very slowly and watch as the strawberry mixture oozes its way to the top along the sides of the glass creating the flowing lava effect. Garnish with a pineapple wedge and paper umbrella.

Want to make your own wedding drink parasol, how to create your own, DIY drink parasol instructions

Signature Cocktail Friday, Watermelon Margaritas

It is hot everywhere.. so to cool off, in celebration of summer (almost) this Watermelon Margarita Recipe from the Kitchen of Deep South Dish is our Signature Cocktail today.

The watermelon is a great twist on a traditional Margarita, frozen.. does it get any better?

Your guests will be impressed from the first sip!

Stay cool, and remember keep your cool when planning your Destination Wedding

3 cups of frozen, chopped watermelon or strawberries
1/2 cup of silver tequila
1/4 cup Triple Sec
1/4 cup fresh lime juice
1/2 cup sugar
Kosher salt, to rim the glasses
Watermelon wedges, optional for garnish

Cut up the flesh of a watermelon into rough chunks. Spray a jelly roll pan lightly with non-stick spray and spread the watermelon chunks in a single layer on the pan. Freeze for several hours or overnight. Remove 3 cups of chunks and reserve remaining watermelon in a freezer bag until needed. If using strawberries, clean them and freeze them whole in the same manner.  Rinse before putting in the blender.

In the pitcher of your blender, add the tequila, Triple Sec, lime juice, frozen watermelon or frozen strawberries and sugar, in that order. Pulse the blender to begin to break down the frozen fruit, then whip until blended.

Invert the margarita glass into a shallow bowl of water just to wet the rim, then into a plate of kosher salt to salt the rim. For strawberry, use a mixture of salt and sugar to rim the glass.  Pour the margarita mixture into the glasses, taking care not to disturb the salt rim. Cut small wedges of watermelon or strawberries for garnish, cutting a slit into the side to perch the wedge on the rim of the glass.


Signature Cocktail Friday Mexican Hot Chocolate

Traditonal Mexican Hot Chocolate is a great nightcap for your guests after a long day of celebrating!

Traditional Mexican Hot Chocolate

From the Mexican Foodie

Hot chocolate is served throughout Mexico. It differs greatly from hot chocolate served in the U.S. The taste is much earthier, richer, and less sweet than hot chocolate made from chocolate syrup.

In the state of Oaxaca, you will find a hot chocolate shop on every corner instead of a coffee shop. Mexicans enjoy drinking hot chocolate on chilly mornings to get the day going, just as Americans enjoy drinking coffee.

Mexican hot chocolate is simple to make. Ibarra and Nestle Abuelita brand chocolates are fairly common in U.S. supermarkets.

Serves 2

  • 2 cups of milk
  • 2 ounces of Mexican chocolate
  • 2 teaspoons sugar
  • 1/2 teaspoon real vanilla extract
  • A pinch of salt
  • 2 cinnamon sticks for garnish
  • honey – optional


Heat the milk in a saucepan until it nears the boiling point. Add the chocolate, sugar, vanilla, and a pinch of salt. You can substitute honey for the sugar. Stir continually until the chocolate is completely dissolved. Do not allow the milk to boil.

Once the chocolate has dissolved froth the hot chocolate with a whisk or molinillo – a special hand blender for making hot chocolate – until it is very frothy. Pour into mugs and garnish with a cinnamon stick