Ritz-Carlton Weddings - June - November 2010 - (Page 42)

Raise a Glass TexT by Anita and give your champagne toast to the bride and groom a delicious twist Malik • PHoTogRaPHy by Dan Vermillion a champagne toast is a wedding-reception tradition, but at Ritz-Carlton properties worldwide this moment is anything but predictable. Unique liquor pairings and fresh ingredients mix into specialty champagne cocktails that bring out the essence of a locale while artfully incorporating aspects of a couple’s party theme and personality. Here, we share some sample cocktails, along with toasting etiquette to keep the moment special. Bellini Champagne punCh THE RITZ-CARLTON, WESTCHESTER director of banquets Justin Milazzo says specialty cocktails must capture the celebration’s essence. last summer, a bride wished for simple elegance and locally produced ingredients, so Milazzo and his team visited the farmers market for inspiration. the bellini they designed, using a puree of organically grown white peaches, is now among the property’s summertime staples. 2 c. of fresh white peach puree 2 750 ml bottles of ritz original label Champagne 2 tbsp. sugar Juice of 1 lemon Candied peach slice DIRECTIONS Combine peach puree, sugar and lemon juice in the bottom of a punch bowl. add chilled ritz Champagne and stir to combine. serve in champagne flute with a candied peach slice garnish. 42 w E d d i n g s b y t h e r i t z - c a r lt o n Food styling by EllEn strainE

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - June - November 2010

Ritz-Carlton Weddings - June 2010
Contents
Jewelry
Stationery
Beauty
Photography
And the Bride Wore ... Color
Raise Your Glass
Local Flavors
Seaside in Sanya
Trends, Packages, Honeymoons
Making an Impression

Ritz-Carlton Weddings - June - November 2010