CHEERS TO THAT
Cocktail receptions offer a relaxed and integrated event
COUPLES are saying “I do” to cocktail weddings, where a traditional sit-down dinner is eschewed in favor of a more informal-style event.
“We’ve seen it,” said Sandra O’Connell, wedding coordinator for Hudson Valley Ceremonies. “Many couples got married or eloped during the height of COVID, but delayed their parties until now. Cocktailstyle weddings carry more of a party-type of vibe, as opposed to a huge, sitdown gathering.”
There can be cost-savings, too. “Usually, you’re not furnishing a large dance floor, formal dining tables and chairs. There may be less hours for the event, saving on labor,” said O’Connell, who has staged events at standard venues, barns, backyards, vineyards and in people’s homes.
Abijah Tabb, wedding sales director for the Wythe Hotel in Brooklyn, is also seeing an uptick.
“Instead of being tied to a table-for-two for hours, couples want to get on the dance floor,” said Tabb. “This style of reception offers flexibility with layout, last-minute guest-count fluctuations and not having to adjust a seating chart.”
Cuisine and entertain
ment are priorities for cocktail weddings.
“Our goal is to provide the same amount of food as
with a standard dinner service, served in a different format,” said Tabb. “Arrange food to follow the natural progression of a meal. Start off with a raw bar, then charcuterie, carving and slider stations.”
Continuous hors d’oeuvres add personality, said Tabb. “Correlate food items to the event’s locale, to reflect a couple’s heritage or travels,” he said. “For example, lobster tails for a New England duo, ceviche for a Latin twosome, or a pizza station for New Yorkers. You’ve more freedom with the tone and flavors of finger foods.”
As for dessert, “We rarely see full wedding cakes at cocktail weddings,” said O’Connell. “Instead, there’s usually a symbolic, one or two-tiered ceremony cake
for a photo op, as well as bite-size desserts like mini tiramisus and flans.”
Couples can also pick unique options like churro, doughnut and puff-pastry stations. Cotton candy in whimsical, atypical flavors like watermelon and caramel are a thing now, too.
“Food trucks can tailor the experience to a couple as well,” said Lindsey Shaktman, lead planner and designer with Mavinhouse Events.
For those who wish to splurge, activation stations for paella or cheese pulling are impressive, as is a Champagne tower or Aperol Spritz cart, said Shaun Roberts, vice president of sales at Great Performances, a Bronx-based company that plans and caters events. “They’re about bringing people together, but not in uncomfortable masses,” he said. “You can strategically spread them out throughout the event.”
You can add cues from the venue. For example, in an urban setting, consider a jazz-pop hybrid group, said Kat Warner, owner of T. Warner Artists, a North Carolina-based entertainment company soon launching in the Hudson Valley.
“As the evening flows, you can incorporate a full band or DJ with live sax or drums,” said Warner.
To put the cocktail in your cocktail reception, serve a signature beverage using local ingredients or the newlyweds’ love story as inspiration, or invite guests to garnish their own. Hire a mixologist for wow factor. And, instead of elaborate centerpieces, “A wall of flowers can be a creative use of a floral budget and function as a photo moment as well,” said Shaktman.
Speaking of which, rather than formal, posed pictures, “We’ve seen more documentary-style photography,” said Shaktman. “Videographers have pulled aside groups of guests for informal toasts on camera, in replace of lengthy, formal ones.”