When clinking in the Crescent City, it’s highly likely you’ll do so during happy hour on the half-shell, or at a puckish brunch with prawns and pops of prosecco.
For couples with a crush on crustaceans, consider allowing seafood to take center stage as your reception fare. Wedding experts say Gulf Coast-inspired libations can do their utmost to complement a menu’s swimmingly sensational delights.
“Having cocktails paired with seafood appetizers will have guests learning something new that will stick with them forever,” said Jessica Robinson, owner and creative director of JusTini’s Cocktails.
She favors kickstarting the festivities with a curated moment to set an exciting tone from sip one.
“Providing the ultimate experience during the cocktail hour will leave a lasting impression,” said Robinson, who suggests “oystertinis” or a Ramos Gin Fizz paired with smoked seafood or fresh oysters. “Any unique experience will have wedding guests raving about your wedding for years to come.”
ABV and Buzz Free
A well-rounded wedding bar takes into consideration not just the cocktail contingent, but those who choose to abstain.
Emily Staurulakis, sommelier of Copper Vine and Bonfire Events + Catering, says, “As the [availability] of high-quality, alcohol-free ‘spirits’ like tequila, rum and whiskey rise, as well as alcohol-free wine, I think you’ll see more couples choosing to feature these.”
Jennifer Sherrod, co-owner of Elysian Events notes the same trend. “We have definitely had an uptick in couples wanting to offer a mocktail option at the bar,” she says, suggesting concepts like booze-free Pimm’s Cups or spritzers to beat the New Orleans heat. She sees alternative options like these as thoughtful considerations for your guests who choose to tipple, too. “Low-ABV cocktails are great to offer for second lines or pre-ceremony so that guests are not consuming too much before getting some food in their stomach.”
Hadi Ktiri, assistant director of food and beverage at the Four Seasons Hotel New Orleans, enjoys starting with Gulf Coast seafood staples and allowing the pairing to elevate the experience.
For sophisticated combinations, “One cocktail we’ve found to always be brilliant with seafood is a refreshing Parisian-style cobbler,” he says. “Our favorite uses Lillet rosé and local berries, while the underrated, but wonderfully classic, tuxedo cocktail — made with gin, dry sherry and orange bitters — is an incredible complement to oysters.”
Ktiri, who has been known to incorporate an alligator ice sculpture or pair a seafood tower with flaming espresso martinis, reminds couples that creative presentation is an exciting component for the guest experience — but Instagrammable moments can come in all sizes.
“The smallest details make for the most memorable events,” said Ktiri. “When we present a unique pairing such as vodka and raw oysters, it adds that wow factor that gets the guests excited.”
Balancing flavor profiles is among the top considerations for successful cocktail and seafood pairings, says Nate Usrey, executive director of Blue Book Barkeeps.
“Savory elements are a beautiful addition to seafood pairings,” says Usrey, who often incorporates spirits such as mezcal and botanical-style gin. “Thai basil is one of my favorites because it plays beautifully with so many of the local Vietnamese-inspired preparations you find in New Orleans.”
For guests anticipating classic New Orleans cocktails, Usrey notes that serving a classic French 75 not only complements dishes with blackened seasoning, but is a sophisticated consideration for your partygoers from both in and out of town.
“Guests notice the cohesion, the vision, the fact that you and your bar team thought this out,” he says. “It shows a certain consideration from the host to their guests, saying, ‘We care about your experience here. This is about you, not us.’ It’s basically the greatest ‘thank you for coming’ message a guest can receive.”
