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A Toast to Marriage

If June is the traditional month for weddings, then May is the time for bachelor and bachelorette parties.

No matter whether these affairs are risqué or merely lively, cocktails are an essential part of the festivities. And to make sure that what you’re drinking is actually good and not just…raunchy, we asked Chris Hopkins, one of the best bartenders in Las Vegas (it is the hen and stag party capital of the world, after all), house mixologist for the Cosmopolitan Hotel and general manager of its acclaimed Vesper Bar, for two of his favorite recipes.


Having a big group? Whip up a pitcher of Hopkins’ quaffable Pleased as Punch (pictured above), which combines citrus vodka, sweet St-Germain, lemon juice, mint and bubbly.

If it’s more of an intimate celebration, try fixing his Spice and Intrigue, which mixes spiced rum, ginger liqueur, lime juice and pineapple juice with exotic green cardamom and an orange blossom honey syrup.

Both concoctions are so tasty, you should consider serving them at the wedding, too.

Pleased as Punch

Contributed by Chris Hopkins

Add all the ingredients except the sparkling wine to a 1-quart pitcher or carafe and fill with ice. Stir vigorously and top with sparkling wine. Strain into wine glasses filled with fresh ice.

Spice and Intrigue

Contributed by Chris Hopkins

  • 2 Green cardamom pods
  • 1.5oz  Chairman’s Reserve Spiced Rum
  • .75 oz Domaine de Canton
  • 1 oz Fresh lime juice
  • 1 oz Pineapple juice
  • .5 oz Orange blossom honey syrup (one part orange blossom honey, one part water)
  • 2 dashes Bittercube Jamaican #1 Bitters
  • Glass: Collins or highball

In a shaker, muddle the cardamom. Add the remaining ingredients and fill with ice. Shake, and fine strain into a Collins or highball glass filled with fresh ice.

Series & Type: Trends

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