Author: Kirsten Amann
Photography by: BKB Photography

Jonathan Pogash is a New York City-based cocktail developer and mixologist who consults with bars, restaurants and such well-known spirits of brands as Belvedere, Hennessy, Grand Marnier, Kahlua, and Bacardi. Pogash also shares his cocktail enlightenment with brides-to-be by helping to create signature cocktails for their special day. We caught up with him between engagements, and received a few pointers about creating the perfect signature cocktail for your wedding.

BB: You're a cocktail expert and consultant by trade. What inspired you to turn your attention to weddings?

JP: Truthfully, my own wedding 2 1/2 years ago is what inspired me to get into the wedding cocktail business. I created signature cocktails for our special day, and got some really great responses. Then I started doing it for friends and family, and the rest is history.

BB: How do you invent a signature cocktail for the nuptial couple?

JP: I first meet with the couple to find out a bit more about their personalities, and what they see their wedding day entailing. We go over theme, colors, food being served, guests in attendance, and a bit about the background of how they met.

BB: Do you have any golden advice or rules of thumb to follow when incorporating cocktails into a reception? Can you recommend any resources for MA brides who want to feature cocktails at their wedding?

JP: Make it personal and keep it simple. A lot of times you're dealing with caterers who may not be used to fancy cocktail creations. There are ways of personalizing your cocktail and making it special enough that it will make a huge impact on you and your guests. Your signature drink should be served in my opinion, mainly during your cocktail hour. Also, have a non-alcoholic version of your drink available to those who don't drink alcohol.

BB: What wedding cocktails are popular right now?

JP: Sparkling wine-based cocktails for weddings are huge right now. It's obviously festive, but also there are myriad of possibilities when using the bubbly cocktails. It's also fairly low in alcohol content, so you won't be getting your guests completely lubed up even before the appetizer is served. Keep your ingredients to what's in season you'll always find the freshest and tastiest fruits, herbs, and vegetables this way - and it really does make a difference!

BB: Do you have a favorite wedding cocktail recipe or story about a memorable event?

JP: I created a signature drink for a couple that got married in June on the beach. The drink was Champagne-based, and had ingredients that were special to the bride and groom. Naming a drink is also important, and in this instance it was a combination of their names and the country club they were married at. After the wedding, many of their guests wanted to re-create the cocktail at home and serve it at their summer parties. Sending your guests home with this sort of memory is very special. What more could you ask for?

*To find out what JP is mixing up, visit his website or blog.