Colour Coordinated Cocktails!

When planning an event, from backyard bbq’s to weddings, a colour palette is often decided upon before venturing into what table linens to rent or what flowers to incorporate into the bouquets.

Matching table runners and jars of candy are all fine and dandy but why stop there?  Why not create a custom cocktail that ups the ante of your chosen colour palette and really give your guests something to remember!

We have coordinated cocktail recipes with a corresponding colour to help you add a little something extra for you and your guests to enjoy!


“Pink Salty Dog”

Salty Dog

  • Course salt, for rim of glass
  • Grapefruit slice, for garnish
  • 1/3 cup freshly squeezed pink grapefruit juice
  • 2 tablespoons vodka
  • 1 tablespoon Campari Liqueur, or grenadine
  • 1 to 1/2 cups ice cubes

Place salt in a saucer.  Moisten the rim of a glass with a grapefruit slice.  Dip rim in salt.  Combine juice and vodka with Campari or grenadine in the jar of a blender; blend.  With the motor running, add ice until fully incorporated and slushy.  Pour into prepared glass.


“Pear-Lemon Fizz”

Pear-Lemon Fizz


  • ice cubes
  • 1/2 ounce (1 tablespoon) pear vodka
  • 3/4 ounce (4 1/2 teaspoons) lemon verbena simple syrup
  • 1/2 ounce (1 tablespoon) fresh lemon juice
  • champagne, for topping off (about 1/2 cup)
  • 1 fresh lemon verbena leaf, for garnish

Fill a cocktail shaker with ice.  Add vodka, syrup, and lemon juice.  Shake, then strain into a glass.  Top off with Champagne.  Garnish with lemon verbena.


“Citrus Martinis”

Citrus Martinis


  • 2 candied clementines, halved lengthwise
  • 6 ounces citrus-flavoured vodka
  • 2 ounces triple sec

Chill two 6-ounce martini glasses. For each glass, thread two clementine halves onto a skewer. Combine vodka and triple sec in a cocktail shaker filled with ice. Shake well. Strain mixture into chilled glasses, and garnish with the skewered clementines. Serve immediately.


“Lychee Martinis”

Lychee Martinis


  • 2 whole canned lychees, plus 1/2 cup drained syrup
  • 1/2 cup gin (or sake)

Place 1 lychee in each of two martini glasses.  Fill a cocktail shaker with ice.  Pour in gin and reserved lychee syrup.  Shake well; strain into glasses.  Serve immediately.







  • 1 ounce (2 tablespoons) citrus-flavoured vodka
  • 1 ounce ( 2 tablespoons) raspberry-infused vodka
  • 1/2 ounce (1 tablespoon) chambord
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon simple syrup
  • 2 tablespoons cranberry juice
  • raspberries, for garnish

Fill a cocktail shaker halfway with ice. Add vodkas, Chambord, lime juice, simple syrup, and cranberry juice. Shake or stir until well chilled. Strain into a martini glass. Garnish with raspberries; serve.


“Blackberry-Mint Julep”

Blackberry-Mint Julep


  • 1/2 cup packed fresh mint leaves
  • 1 pint blackberries
  • 6 tablespoons sugar
  • 1/2 cup bourbon
  • 4 cups small ice cubes
  • 4 sprigs mint, for garnishing

Roughly chop mint leaves.  Puree the mint, blackberries, and sugar in a blender.  Press through a fine sieve into a bowl; discard seeds.  Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth.  Divide mixture among 4 glasses.  Garnish each with a mint sprig.