It’s the weekend! Who’s ready for a little adult beveraging? ✋✋✋✋ We are, We are! These delicious (and gorgeous!) #signaturecocktails were created by Kyle and Misty, the talented duo behind Above & Beyond Hospitality, for our “Oh Happy Day” styled shoot in the Summer/Fall 2025 issue of Real Weddings, out NOW! So get out your glassware and cocktail shaker, and let’s do this!

MIDSUMMER MOOD
Ingredients
2 oz. Monkey 47 gin
3/4 oz. matcha syrup
3/4 oz. mango purée
3/4 oz. fresh lime juice
Smoke bubble finish (requires a smoke bubble gun)

Directions
Add gin, matcha syrup, mango purée, and fresh lime juice to to cocktail shaker with ice and shake until chilled. Strain the cocktail into a chilled coupe glass. Use the smoke bubble gun to create a smoke bubble on top of the cocktail. (Not shown on photo. Follow the instructions for your smoke bubble gun.) Serve immediately, allowing your guest to pop the bubble for a dramatic presentation.

CLOUD 9
Ingredients
2 oz. Tito’s vodka
1 oz. limoncello
1/2 oz. Cointreau
Lemon meringue topping

Directions
Add vodka, limoncello, and Cointreau to cocktail shaker with ice and shake until chilled. Strain into a chilled rocks glass and carefully spoon the lemon meringue on top of the cocktail. Use a kitchen torch to lightly toast the meringue for a beautiful golden finish.

How to Make Lemon Meringue Topping
Ingredients
2 large egg whites
1/4 cup granulated sugar
/4 tsp cream of tartar
Zest of one lemon

Directions
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and continue to beat. Gradually add sugar, one tablespoon at a time, while continuing to beat. Continue beating until stiff, glossy peaks form (the meringue should hold its shape). Gently fold in the lemon zest. Use immediately to top your Cloud 9 cocktail.

AFTERGLOW
Ingredients
1 1/2 oz. Herradura tequila
1/2 oz. Aperol
1/2 oz. fresh grapefruit juice
1 oz. fresh pineapple juice
1/2 oz. fresh lime juice
1/2 oz. orgeat (almond syrup)
4 sprays of absinthe vapor
Pineapple fronds and a dehydrated pineapple flower, to garnish

Directions
Add tequila, Aperol, grapefruit juice, pineapple juice, lime juice, and orgeat to cocktail shaker with ice and shake until chilled. Strain over fresh ice into a 20 oz. collins glass. Lightly spray absinthe vapor over the top of the cocktail, and garnish with a pineapple frond and a dehydrated pineapple flower.

How to Make a Dehydrated Pineapple Flower
Preheat your oven or dehydrator to 135 °F. Slice a fresh pineapple into very thin, even slices. Remove the outer skin and core. Lay the slices on a parchment-lined baking sheet. Bake for 24 hours, flipping the slices halfway through. Once dry and slightly curled, remove from the oven and let them cool.

To see more from our “Oh Happy Day” styled shoot, click here!