Wedding catering ideas with an alcoholic kick

11 Jul 2019

Add an alcoholic infusion to your wedding menu with these ideas for your starter, main course and dessert 

Image gallery

Image gallery

From traditional favourites such as steak and ale pie to more modern options like gin and tonic sorbet, an alcoholic infusion goes a long way in making your wedding menu memorable.

Tony Beales, managing director of award-winning wedding Dorset caterers, Beales Gourmet, says: “Gone are the days where the only place you found alcohol was on the drinks menu. On the contrary, our team love elevating any given dish with some interesting alcohol choices and our seasonal menus always feature such combinations."

However, always consider your wedding guests and be respectful in your choices by having an alternative on offer should someone not wish to consume alcohol - no matter how small the measure. Children guests should also be served an alternative. 

For those who want to celebrate with a drink in hand and an extra alcoholic dose served with their food, then take a look at these suggestions and have your input on your wedding catering...

Starters

Duck liver and Armagnac parfait

This dish is complemented by spiced fig chutney, brioche toast and Granny Smith foam. 

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Image and catering: Beales Gourmet

Trio of melon, strawberry liquor and deep fried parma ham

A refreshing starter with a meaty accompaniment, this starter will give your guests a zest for more. 

Moules Marinières

For a wedding menu with a French influence, Moules Marinières is served in a sauce of cream, garlic, parsley and wine - which can be substituted for cider if you prefer. Serve with bread and pair with even more wine. 

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Fresh fruits with champagne sorbet 

The perfect palate cleanser, this fresh and fruity starter will take the edge off rumbling tummies and will gear guests up for the main course. 

Swiss cheese fondue with kirsch

Winter weddings are the perfect occasion for this sharing starter which invites guests to dip chunks of bread in to the emmental and gruyère cheese. White wine and lemon juice forms the basis of the sauce which is thickened and flavoured with the cheese and cornflour, before a drizzle of kirsch adds the final flourish. 

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Main course

Mushroom, chestnut and ale pie

A pie is a quintessentially British menu choice that packs a punch and even more so with a dash of ale. Meat lovers? How about a hearty and wholesome steak and ale pie instead? 

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Burgundy chicken

A traditional chicken dinner is always a crowd pleaser and when served with a rich red wine jus, button mushrooms, golden onions and crisp bacon lardons, it just gets better. Similarly, beef and lamb can also be served with a red wine jus. 

Pan-fried sea bass with white wine sauce

For a lighter main meal, sea bass is a popular choice, especially when served in a dry white wine sauce blended with lemon, prawns, spinach and chorizo. 

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Twice cooked pork belly with cider jus

Is pork your meat of choice? This dish coupled with confit potato and roasted root vegetables could be your perfect pick.

White wine and mushroom risotto

Vegans and vegetarians will delight in a risotto recipe that is filling and flavoursome. If you want to make white wine risotto a choice for all guests, simply substitute the mushrooms for sausage. 

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Dessert

Boozy ice cream and popsicles

A firm favourite for summer weddings, vintage ice cream carts are now extending their offering with more adult-orientated flavours alongside the traditional rum and raisin. The options are endless for ice cream, sorbets and popsicles, including: strawberry and champagne, gin and tonic and cherry and amaretto. 

Chocolate fondant with amaretto cream

Perfect for any chocoholic couple, a chocolate fondant with a generous helping of amaretto cream and a citrus twist of Seville orange works wonders. 

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Image and catering: Beales Gourmet

Irish cream and chocolate cheescake

With Irish cream liqueur or Baileys as its hero ingredient, this cheesecake variety is naughty but very nice. Served with ice cream and/or chocolate sauce.

Pear and almond tart with sloe gin gel

Served warm with Chantilly cream, pear coulis and sloe gin gel, a pear and almond tart offers a heavenly mix of fruity flavours. 

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Image and catering: Beales Gourmet

Sticky toffee pudding with brandy cream

If you didn't think a sticky toffee pudding could get any more delicious, think again. Brandy cream is a simple way to add even more interest to the ever-popular British dessert. For teetotal or younger guests, offer vanilla custard or a salted caramel sauce instead. 

Wedding cake with an alcoholic infusion

You can even add interest to your wedding cake with a boozy injection. Nick Mills, managing director of Norfolk catering company Brasted's, says: "When it comes to adding an alcoholic infusion into your wedding menu, why not think about the cake? Naked and semi-naked cakes are visually stunning, so add a fabulous taste twist with a luxurious cake infused with elderflower tonic, juniper berries and Whitley Neill gin, decorated with a decadent gin-infused buttercream icing."

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Image: Sassa's Bespoke Cakes, recipe by Brasted's

Click here for more wedding cake flavour inspiration and wedding catering ideas

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