What's Hot in 2011 - Drink Up!

Taken from Bridal Guide January/February 2011

     The latest cocktail? The pisco sour. "It hit first in San Francisco and it's been catching on all over the place," says Elizabeth Claire of WhoaNelly! Catering in Los Angeles. This year's pick for wine? Rose, says Olivier Cheng of Olivier Cheng Catering and Events in New York City.
     Clink glasses in style with champagne saucers rather than flutes. "They're really cute," Tara says. "You can even do a pyramid of them - that old-school look is so back."
     If you like straight-up, you're in luck. Small-batch distilleries are going to be huge. "Say the couple is from Texas, you could do a tasting of small-batch vodkas from Tito's or Dripping Springs," says Tara. "Or you could do a bourbon-versus-scotch tasting. Or just pick one small-batch liquor that's really special to the couple."

Definite dont's? According to Tara: "Don't arrange platters of food on top of the bar as in a buffet. And don't have red plastic straws at the bar - they're small, but they will ruin your color scheme! Clear acrylic stirrers are so much better." Olivier has his own take on what's out. "Martini bars at weddings are definitely done and finished.