Under any other circumstances, mid-morning might be a smidgen early to start serving alcohol, but since it is a wedding and it does fall in the acceptable brunch imbibing zone, I don’t think too many folks will bat an eye at it. Though some will undoubtedly try to ease the social stigma of morning drinking by joking about it being “five o’clock somewhere.”
(For kicks and giggles I looked it up: it’ll be 5:30 in Greece when our cocktail hour starts.)
For those not quite ready to partake of our signature cocktail (more on that in a minute), we will have other bevvies available, of course!
Honey Lake didn’t really have a brunch-level event package when we booked with them, so that meant we could pretty much cobble together what sounded good to us from their standard event menus. Since they do business retreats and the like, they did have options for breakfasts, so what we did was request the “Free Range Continental.”
- Assorted breakfast pastries and muffins
- Bagels with cream cheese
- Fresh whole fruit
- Fresh squeezed orange juice
- Freshly brewed regular and decaf coffee
- Assorted herbal teas and water
But we asked to take out the bagels & schmear (a little involved for mingling—breaks the two-bite rule) and sub for it one of their display options: the “Imported and Domestic Artisanal Cheese Board” for a slight upcharge from the usual continental price.
- Assortment of hard & soft cheeses from around the world
- Organic fruit
- Marcona almonds
- Crafted breads
- Quince jam
- Tupelo honey
We’ll have the usual high-top tables scattered around the bend of the fountain circle for people to cluster about (haven’t discussed whether or not there will be chairs set out—I vote no to encourage mingling, but we’ll see), the guest “book” set up on a table in front of the fountain, and an antique desk holding our programs (that will get its own post soon). Both Mr. Road Trip and I will be there greeting our guests and taking some semi-candid photos during that time (having gotten the family formals out of the way just before).
But, of course, it wouldn’t be cocktail hour without a cocktail!
I’m in 100% agreement with the practice of having a signature cocktail to both cut down on bar costs and to personalize the event that much more. And creating cocktails is something I really enjoy doing, so it was a no-brainer that we’d be coming up with something very us for the wedding.
Brunch cocktails usually fall into the mimosa or bloody mary camp, and since our wedding is wine themed, it makes sense to go with the former and use a sparkling wine as the base for our cocktail. I actually have my own signature drink, The Snarky Tart, that I created years ago, and I wanted to include a nod to that, and other flavors that we both enjoy.
This is what our tasting session looked like, trying to figure out which bubbly to use”¦
Which bubbly will it be? | Personal photo
Oh, the rigors of wedding planning.
What did we decide on? Stay tuned”¦
- Writer, Artist & Bookkeeper
- Wedding Date:
- November 2013
- Honey Lake Plantation