21 Pretty and Delicious Hen Party Cocktail Recipes

21 Pretty and Delicious Hen Party Cocktail Recipes

From champagne cocktails with cotton candy to Rosé slushies and even some cheeky shots, these hen party cocktails are sure to impress your hens or bridal shower guests! Many of these delicious recipes are for one drink so make it easier on yourself and calculate the quantities you’ll need then make up pitchers of cocktails or bowls and dispensers of punch instead of crafting individual cocktails. Set them up on a bar cart or cocktail station with ice, straws, stirrers and pretty signage. You could also create a fun mimosa bar, all you’ll need is: bubbly, juice and some fresh fruit. Lay out some pretty glasses and let your guests create their own creations! For something a little more special lets check out our 21 Hen Party Cocktail Recipes

Cotton Candy Champagne Cocktail // 10 Bridal Shower and Hen Party Cocktails // onefabday.com
Cotton Candy Champagne Cocktail from Lauren Conrad

 1. Cotton Candy Champagne Cocktail 

Method: Place piece of cotton candy inside your glass. Add a splash of St. Germain, and then fill to the top with Champagne!

Floral Frosé from Lulus

2. Floral Frosé

  • 1 chilled bottle of your favorite rosé (We reccommend Miraval Rosé for this one)
  • 2 oz. simple syrup (recipe below)
  • St. Germain liqueur
  • Edible flowers

Method: Pour a bottle of rosé into ice cube trays and freeze for 6-8 hours or overnight. Due to the alcohol content, the rosé will not freeze all the way but will firm up to a slushy consistency. Pop out the frozen rosé cubes into a large blender, add 2 oz. of simple syrup, and blend on high until pureéd into a perfectly pink, slushy concoction. Pour into glasses and top each with a small splash of St. Germain. Garnish with edible flowers and enjoy immediately!

3. Sparkling Rosé Cocktail

  • 45 ml of fresh grapefruit juice
  • 45 ml sugar syrup
  • 1 egg white 
  • 90 ml sparkling Moscato rosé
  • Edible flowers for garnish

Method: Pour the rosé, grapefruit juice, sugar syrup, and egg white into the shaker full of ice. Shake vigorously for a good 10-15 seconds until it’s fully iced. Pour into your glasses using the strainer. Top with champagne. Decorate with edible florals or a slice of fresh grapefruit if flowers aren’t your thing!

Rhubarb Paloma Cocktail from Posh Little Designs

4. Rhubarb Paloma Cocktail 

  • 2 parts Tequila of Choice
  • 1 part fresh squeezed grapefruit juice
  • 1 part rhubarb simple syrup
  • 1 part fresh lime juice
  • 3 parts club soda
  • Fresh lime wheels, rhubarb ribbons and pink himalayan sea salt to garnish

Method: To make the rhubarb simple syrup bring water, sugar and rhubarb to a boil. Boil for 2 minutes then remove from heat. Pour syrup through a strainer and chill. Next, garnish glass rims with salt. Pour tequila, fresh squeezed grapefruit juice, rhubarb simple syrup and lime juice over ice. Top with Club Soda and garnish with lime wheels and fresh rhubarb.

Pink Lemonade Jello Shots from A Beautiful Mess

5. Pink Lemonade Jello Shots

  • 2 packets of unflavored gelatin
  • 1 cup pink lemonade
  • 1/2 cup regular vodka
  • 1/2 cup lemon vodka or Lemon Eddy
  • 5 lemons

(This recipe makes about 9 lemon halves you can cut into wedges.)

Method: Cut your lemons in half and use a spoon (a serrated grapefruit spoon works great if you have one) to scoop out the insides as much as you can. Heat the lemonade in a pan over medium heat and stir in the packets of gelatin slowly until they dissolve. Add the lemonade and gelatin mixture to a bowl and pour in your vodka liquids. Stir until combined. Transfer the liquid into a pourable container and place your lemon halves into a muffin tin to keep them upright. Pour in the liquid until each half is full and refrigerate for 4 hours or until set. Remove the tin once the lemons have set and slice into slices right before serving.

Pretty Prosecco Punch from Lauren Conrad

6. Pretty Prosecco Punch

  • 3 bottles of prosecco
  • 3/4 cup St. Germain
  • 9 oz. regular tonic
  • fresh mint
  • ice ring made in a Bundt pan
  • organic roses to garnish

Method: The day before you want to serve your punch, fill a Bundt pan with water and freeze for 12-24 hours. This solid surface will keep your drink cool and allow you to place your roses and mint leaves on top so they don’t sink. Combine the prosecco, St. Germain, and tonic in a large punch bowl with the ice ring. Garnish with fresh mint leaves and roses, grab some pretty glasses and a drinks ladle, and enjoy!

The Rose Martini by Beijos | Photo by Dayna Studios

7. Rose Martini

  • 1/2 cup water
  • 2 tbsp sugar
  • 3 1/2 cup vodka
  • 4 tsp lemon juice fresh
  • 1/2 tsp rose water
  • Ice cubes
  • Edible dried rose petals

Method: Dress up martini coupes by sprinkling some crushed dried rose petals into a small bowl. Using some simple syrup, coat part of your glass. Then gently, press in the rose petals. Next, in a small saucepan, combine the water and sugar and bring to a boil. Simmer over low heat, stirring, until the sugar dissolves. Let the syrup cool. Once cooled, combine all the ingredients together in a container. In a martini shaker, pour 1/4 of the syrup, vodka, lemon juice, and rose water mixture, and add ice. Shake it all up! Strain into 2 martini glasses. Garnish with more dried roses. You could even add a couple of drops of pink food colouring to achieve your perfect rosé colour.

The Blushing Bride Cocktail from Freut Cake

8. The Blushing Bride Cocktail

  • 2 ounces of a floral gin
  • 1 ounce Canton Ginger Liqueur
  • ½ ounce rose water
  • ½ ounce freshly squeezed lemon juice
  • 1-½ cups crushed ice
  • Lemon zest
  • Rose petals to garnish*

Method: Add the gin, Canton, rose water and lemon juice. Add crushed ice, stir, and garnish with rose petals and fresh lemon zest.

*If you want to create sugared rose petals like the ones shown above you will need: 1 egg white, ¼ cup granulated sugar and a handful of rose petals, cleaned and dried. Whip the egg white until frothy. Take a single petal, dip into the egg white and then dredge through the sugar on both sides. Set aside on parchment and repeat. Let the petals air dry for at least 3-4 hours and then transfer to an air-tight container for storage if not using right away.

Rose & Lavender Skinny Margarita from Lauren Saylor

9. Rose & Lavender Skinny Margarita

  • 8 oz tequila
  • 4 oz Cointreau
  • 4 oz lime juice
  • 2 oz dried lavender-infused simple syrup
  • 1/4 oz of rose water
  • Pink Himalayan sea salt
  • Edible Flowers to garnish

Method: To make the lavendar-infused simple syrup combine 1/2 cup water, 1/2 cup sugar, and a sprinkle of dried lavender in a small pot. Place on the stove top and bring to a boil. Remove from heat, stir, and let cool. Chill until ready to use. Next, combine 8 oz tequila, 4 oz cointreau, 4 oz freshly squeezed lime juice, 2 oz of lavender-infused simple syrup, and 1/4 oz of rose water in a shaker. Add ice. Shake and strain into a Pink Himalayan sea salt-rimmed glass of your choice. Garnish with sprigs of lavender and edible flowers of your choice.

Honey Rose Kombucha Margarita from Nyssas Kitchen

10. Honey Rose Kombucha Margarita

  • 3 ounces of tequila
  • 1 ounce of rose water 
  • 1 ounce of honey, warmed slightly to mix more easily if needed
  • 14 ounces of your kombucha of choice
  • 2 ounces fresh lime juice 
  • 11/2 ounces fresh lemon juice
  • salt for the rim of the glass & lime wedge
  • lime wedges, fresh & dried rose buds to garnish

Method: Run a lime wedge around the rim of two glasses and coat with salt. Set aside. Next, in a cocktail shaker combine fresh citrus juice, tequila, rose water, honey, and shake a few times without ice so the honey can dissolve. Once mixed, add a handful of ice and shake again until very cold. Strain into glasses, dividing evenly. Top with kombucha and garnish with lime wedges, fresh rose buds and a lemon twist.

La Fleurette Cocktail from Lulus

11. La Fleurette Cocktail

  • 3 oz. Champagne or sparkling wine
  • 1 oz. St. Germain
  • 1 oz. Tonic water
  • 5-6 drops rose water
  • 1 drop pink food coloring (optional)
  • Flowers for garnish

Method: Combine the champagne, St. Germain, tonic water, rose water, and food coloring into a shaker filled with ice. Strain mixture into a glass, and top with a few small flowers or petals. Serve and enjoy immediately.

Rosé Slushies from Style Me Pretty

12. Rosé Slushies

  • Bottle of Rosé (we reccommend Whispering Angel for this one)
  • 4 oz Belvoir Elderflower & Rose lemonade
  • Ice cubes
  • Sprig of lavender

Method: Freeze bottle of rosé in ice cube trays overnight. Combine frozen Rosé, Belvoir elderflower & Rose lemonade and a handful of ice cubes in a blender. Blend until all ice cubes have been crushed and when it’s at your desired consistency. Serve in a coupe glass with an edible flower – a delectable grown-up version of slushies from your childhood!

Lillet Rose Spring Cocktail from Martha Stewart

13. Lillet Rose Spring Cocktail

  • 12 ounces Lillet Rose
  • 12 ounces ruby red grapefruit juice
  • 6 ounces gin
  • Edible flower blossoms (optional)

Method: Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Garnish with flowers and repeat! Serve immediately.

Lady-like Earl Grey Tea Cocktail from Jacquelyn Clark

14. Lady-like Earl Grey Tea Cocktail

(perfect for a boozy afternoon tea hen party!)

  • 6 ounces cold Earl Grey tea
  • 1 1/4 ounces gin
  • 1 1/4 ounces honey simple syrup (recipe below)
  • 1/2 ounce fresh-squeezed lemon juice

Method: Brew 4 cups Earl Grey tea (it should give you enough to make a few cocktails!) Cool completely in fridge. In the meantime, make your honey simple syrup by warming 5 cups of water with 1 cup of honey until dissolved. Cool completely in fridge. In a cocktail shaker filled with ice, add all of your cocktail ingredients and shake vigorously. Strain into glass over ice.

Mezcal Paloma from Lulus

15. Mezcal Paloma

  • 2 oz mezcal silver or tequila
  • 2 oz pink grapefruit Italian soda
  • 2 oz fresh grapefruit juice
  • 1 oz simple syrup (recipe below)
  • Sparkling water to top off
  • Grapefruit to garnish
  • Sea salt flakes
  • Lime wedge

Method: Wipe the rim of the glass with a lime wedge and then roll in the salt flakes. Combine mezcal (or tequila), italian soda, grapefruit juice, and simple syrup into a cocktail shaker filled with ice and shake until the shaker is cold. Pour mixture into the salted glass and pour a few splashes of sparkling water to top off the cocktail. Top with a slice of grapefruit and enjoy!

French Pear Martini from Style Me Pretty

16. French Pear Martini

  • 1 ½ oz. St. Germain elderflower liqueur
  • 1 ½ oz. Pear vodka
  • Chilled Champagne
  • Granulated sugar for the rim
  • 1 lemon, wedged
  • 1 pear, sliced

Method: Prepare martini glasses by running a lemon wedge around the rim and dip into the sugar. In a cocktail shaker filled with ice, combine St. Germain and Pear vodka. Shake vigorously until well chilled. Strain into prepared martini glass and top with Champagne. Garnish with a slice of pear.

Aviation Cocktail from Preppy Kitchen

17. Aviation Cocktail

  • 2 ounces gin
  • ½ ounce lemon juice
  • ½ ounce crème de violette
  • ½ ounce maraschino liqueur
  • Lemon twist or cocktail cherry

Method: In a cocktail shaker, combine the gin, lemon juice, crème de violette, maraschino liqueur. Fill with ice. Shake until very cold, about 15 seconds. Strain into a chilled cocktail glass. Garnish with a lemon twist or cherry.

Grapefruit Margarita from Apartment 34

18. Grapefruit Margarita

  • 2 oz. Tequila
  • 2 oz. Grapefruit
  • 1 oz. lime juice
  • 1/2 oz. triple sec
  • 1/2 oz. agave
  • Salt for rim
  • Lime wedge
  • Grapefruit slice/lime slice to garnish

Method: Add tequila, grapefruit juice, lime juice, triple sec and agave into a shaker with ice. Shake.
Take lime wedge and run around lip of glass. Place salt on plate and swirl the cup lip in the salt. Add ice to glass. Strain cocktail shaker into glass. Garnish with grapefruit.

Casa Rosa Tequila Cocktail from Lauren Conrad

19. Casa Rosa Tequila Cocktail

  • 2 oz. Casamigos Blanco Tequila
  • 7.5 oz. fresh pink grapefruit juice
  • 5 oz. fresh lime juice
  • 5 oz. almond syrup
  • 2 dashes jasmine water
  • Edible flowers to garnish

Method: Shake all ingredients with ice. Strain and serve in a pretty coupe glass. Garnish with edible flowers. If you want to make it a mocktail, simply skip the tequila!

Rose Lemon Spritzer from Half Baked Harvest

20. Rose Lemon Spritzer

  • 2 tablespoons rose water (optional)
  • 2 tablespoons fresh lemon juice
  • 1 1/2-2 ounces vodka (omit to make a mocktail!)
  • 1-2 tablespoon honey, or to taste
  • A few drops of blood orange or pomegranate juice, for colour (optional)
  • 3/4 cup sparkling water, or more to taste
  • Fresh roses, for garnish

Method: Combine all the rose water, fresh lemon juice, vodka, honey and blood orange or pomegranate juice (if using) in a cocktail shaker and fill with ice. Shake until combined and then strain into a glass. Pour in the sparkling water. Garnish with fresh roses.

Flora and Juniper Cocktail from Craft & Cocktails

21. Flora and Juniper Gin Cocktail

  • 2 oz gin
  • 3/4 oz cardamom syrup
  • 3/4 oz lemon
  • 3/4 oz hibiscus tea
  • 2 drops rose water
  • 1 egg white
  • Edible flowers

Method: Make hibiscus tea by stepping 1/3 cup hibiscus flowers in one cup boiling water and straining once cool. Add all liquid ingredients and egg white into a shaker without ice. Dry shake for 30 seconds. Add ice and shake. Strain into a coupe glass. Garnish with edible flowers. Want to make a vegan-friendly version? Simply use 2 tablespoons of Aquafaba in place of the egg white.

*Note: simple syrup is equal parts water and sugar. 1 cup water + 1 cup sugar heated until boiling, whisk until the sugar dissolves, and let cool to room temp.

Cheers ladies!

For more great hen party planning advice and ideas check out Our Top Guides for Planning a Hen Party and for lots more drink ideas follow our Drinks & Cocktail Ideas board on Pinterest.

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