Let’s raise a glass, readers! Our “Something Tahoe Blue” styled shoot was all about bringing the crisp, sparkling beauty of the Sierra to a wedding celebration, and the signature cocktails from Above & Beyond Hospitality might be our favorite way of capturing that mountain magic. Each drink was created to match the shoot’s palette and mood, with names that nod to life at the lake: snowcapped peaks, black diamond runs, and those long, golden summer days that make Tahoe feel like a dream.

There’s something for every guest on this menu. There’s an elegant flute of bubbly topped with a caviar spoon of Aperol “pearls,” and a frozen berry popsicle melting into prosecco. There’s an icy blue showstopper finished with mint and a dusting of powdered “snow,” and a smoky, peachy tequila and mezcal sipper that tastes like a summer day on the shore; and to finish, a Sunset Sgroppino, with scoops of mango sorbet swirled into chilled prosecco for a dessert-meets-cocktail treat. Cheers!

Après Caviar
Submitted by Above & Beyond Hospitality

Ingredients
4 oz. prosecco
½ oz. Aperol pearls*

Directions
Pour prosecco in flute glass. Place Aperol pearls in a caviar spoon. Serve prosecco with caviar spoon placed on top of flute glass.

Recipe for Aperol Pearls: Bring 1 cup Aperol and 1/2 tsp. Agar Agar to a rolling boil then let it cool slightly. Transfer to a squeeze bottle and dash the mixture into chilled olive oil and that’s how the spheres form. Then rinse and serve.

 

Double Black Diamond
Submitted by Above & Beyond Hospitality

Ingredients
½ oz. Gray Whale gin
1 oz. lime juice
½ oz. ginger mint syrup
Prosecco

Directions
Combine all ingredients in bowl, pour into popsicle molds and freeze overnight. Place frozen popsicle in a wine glass, and top with prosecco.

Sierra Snowpack
Submitted by Above & Beyond Hospitality

Ingredients
1 ½ oz. Tahoe Blue vodka
½ oz. Dolin Blanc vermouth
¾ oz. lemon juice
½ oz. mint syrup
2 oz. sparkling water
Splash of blue curaçao
Mint bouquet, cherry, and powdered sugar, to garnish

Directions
Add all ingredients (except sparking water and garnish) to cocktail shaker and shake. Pour through strainer into collins glass. Add sparkling water, pack with crushed ice, and finish with a splash of blue curaçao. Garnish with mint bouquet, cherry, and powdered sugar.

High Summer Theory
Submitted by Above & Beyond Hospitality

Ingredients
1 oz. Tequila Ocho Plata
½ oz. Del Maguey Vida mezcal
¾ oz. lemon juice

Directions
Add all ingredients (except garnish) to cocktail shaker with ice and shake until chilled. Pour through strainer over ice into bucket glass. Garnish with peach slices.

Sunset Sgroppino
Submitted by Above & Beyond Hospitality

Ingredients
3 oz. prosecco
1 scoop Talenti Mango Sorbet

Directions
Place mango sorbet in coupe glasses and pour prosecco over sorbet to rim of coupe glass. Editor’s Note: Makes for a very fun (and tasty!) alternative for your champagne tower!

Click here to see more from our “Something Tahoe Blue” styled shoot!