With Holiday parties in full swing, take some time to greet your guests with a creative specialty cocktail to set the festive mood. We’ve posted a few of our favorites below!
Pear & Sparkling Cider Cocktail
- 2 cups chilled pear nectar
- 2 cups apple cider
- 2 cups Sparkling Wine
- 4 ounces bourbon whiskey (we used Knob Creek)
- 1 pear, unpeeled and cored cut into thin slices lengthwise
- 2/3 cup sugar, 1/3 cup cinnamon mixed for rimming
- Combine all ingredients in a blender and blend until smooth and frothy.
- Rim chilled martini glasses with graham cracker crumbs.
- Pour mixture into glasses and top with a sprinkle of cinnamon
- 16 ounces fresh cranberries, washed and dried
- 1 cup sugar
- 1 cup water
- 20 fresh mint leaves
- 4 tablespoons freshly squeezed lime juice
- 8 ounces rum
- 12-14 ounces club soda
- 4 tall glasses
- In a saucepot over medium heat add the cranberries, sugar and the water. Bring them a boil, then reduce to a low simmer and cook for about 10 minutes to create a syrup. Just before the cranberries start to burst, remove from the heat and allow to cool completely. Add the cooled cranberries to a strainer and mash to extract the syrup.
- To assemble the mojito, add about 5 fresh mint leaves, 1 tablespoon of the fresh lime juice and with a muddler or the back of a wooden spoon mash the mint. Add the ice, about 4 ounces of the cranberry syrup and 2 ounces of rum to each glass. Top off with club soda and garnish with fresh cranberries and mint. Serve immediately.
1.5 oz. spice-infused Sobieski vodka (see recipe below)
1/2 oz. premium white crème de menthe
2 1/2 oz. pear nectar
1/2 oz. fresh lemon juice
5 sage leaves
1/2 oz. black currant syrup
Muddle sage leaves in mixing tin. Add all ingredients and shake hard for 10 seconds. Strain into a beautiful cocktail glass or Champagne flute. Slowly pour currant syrup through the middle of the drink. It will settle at the bottom. Garnish with fresh sage leaves and pear slices.
Spice-infused Sobieski vodka
8 oz. Sobieski vodka, room temperature
1 chai tea bag
5 black peppercorns, cracked
Put all ingredients into an airtight plastic container. Allow to infuse for 1-2 hours or until desired level of spice is reached. Will yield enough for five cocktails.
Warm Hazelnut Toddy
1 1/2 ounces Frangelico
1/2 cup hot water
2 tablespoons lightly whipped heavy cream
In a mug, stir together the Frangelico and hot water. Spoon the whipped cream over the top before serving.
Check out a snap shot of our feature with The Lee Bros. in this month’s Charleston Weddings Magazine.
Call us to book everyone’s favorite hometown brothers to cater your next event!
The Lee Brothers, Adventures in Charleston, and Duvall came together for a short and sweet cocktail party this week. Matt & Ted Lee joined the guests and chatted about their Charleston inspired recipes found in their cookbooks.
Guests enjoyed a Pousse-Rapière cocktail, a drink from their second book Simple Fresh Southern, and hors d’oeuvres made with local ingredients.
Here’s a sneak peak at a few of our special event details headed out the door this weekend…after all, beauty is always found in the details, isn’t it?
Housemade Giardiniera (Italian Pickled Vegetables) for an event gift.
Assorted artisan lettuce bouquets sourced for served dinners.
Coral roses for beautiful bridal floral.
A stunning dahlia the size of a head!
Happy Fourth of July week y’all! We’re all savoring the delicious bounty of South Carolina’s Summer produce and thought we’d share these 57 amazing peach recipes from Southern Living for all of your summer entertaining! Check out the recipe for Carolina Peach Sangria below!
- 1 (750-milliliter) bottle rosé wine
- 3/4 cup vodka*
- 1/2 cup peach nectar
- 6 tablespoons thawed frozen lemonade concentrate
- 2 tablespoons sugar
- 1 pound ripe peaches, peeled and sliced
- 1 (6-oz.) package fresh raspberries**
- 2 cups club soda, chilled
1. Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.
2. Stir in chilled club soda just before serving.
*Peach-flavored vodka may be substituted. Omit peach nectar.
**1 cup frozen raspberries may be substituted.
3 Tips to Make your Fall Event more Festive!
1. Fall is just around the corner and we’re craving caramel apples. Seriously tasty and adorable, these little bites could be a fun addition to the menu of your autumn affair.
2. Thinking more of a liquid twist to liven the party? Apple inspired cocktails will be a hit with your guests. A Sparkling Apple Signature Cocktail will be deliciously light while keeping with the flavors of the season.
Cognac Apple Sparkler
1 ounce apple juice
1/2 ounce cognac
1/2 ounce simple syrup
4-5 apple chunks
3 ounces champagne
3. When fall arrives, so does the harvest. Be inspired by the vibrant colors of the crops! You can also create unique and eye-catching displays using the vegetables and fruits of the season.
Check out this real Boone Hall Plantation wedding featured on one of our favorite local wedding blogs Borrowed & Blue. If you don’t already know them be sure to sign up for their Weekly Wedding Press, it’s a great way to stay tuned in to all of the fabulous weddings happening in the Lowcountry. Thanks to Jolie Connor Photography for the beautiful photos!
This was a beautifully classic Southern plantation affair to remember. Cheers to the happy couple!
Duvall Events is excited to announce a partnership with Matt Lee and Ted Lee of The Lee Bros. Together the partners will produce one-of-a-kind events that combine Duvall’s hallmark finesse with the Lee Bros.’ sense of Charleston flavor and style.
“We reach a wide audience with our cookbooks, but rarely do we have the opportunity to show
people, in person, our cooking,” said Matt Lee. “Teaming up with Duvall allows us to share what
we do, in real time, with groups of all sizes and interests.”
From intimate luncheons to full-scale weddings, planners will be offered the opportunity to
incorporate The Lee Bros. elements into their special events. Planners may select from a number
of menus designed by The Lee Bros. and even book the duo to appear at their event.
The Lee Bros Prepping in Duvall’s Kitchen
“Matt and Ted have drawn a bead on what makes Charleston and its cooking so unique,” said Steve Wenger, Duvall CEO. “We’re excited to tap their expertise and give our clients added options, value, and a connection to the Lowcountry for their events.”
Matt and Ted first partnered with Duvall and the company’s Executive Chef, Matt Greene, last
fall for a fundraiser hosted at GrowFood Carolina. The meal that resulted—a six-course dinner
for 150 people in GrowFood’s wholesale produce warehouse on Morrison Drive—elicited raves
from diners and set off light bulbs in the minds of the two parties.
“We’ve always admired the technical expertise of professional caterers, but Chef Greene’s team
raised the bar for us,” said Ted Lee. “Duvall took our vision for a rather complicated menu of
rarefied Lowcountry ingredients and never flinched from the challenge. If anything, Chef Greene
pushed us to take bigger risks than we’d planned with the recipes.”
We look forward to working on many more great events with Matt & Ted and are very excited to be able to offer this to the public!