The Bubbly Bride Cocktail Book: Drinks for the Bride + 2 Cocktail Recipes

Books about weddings are usually sappy and serious, filled with romantic (read: corny) traditions. But for her new book, The Bubbly Bride: Your Ultimate Wedding Cocktail Guide, which comes out today, The Liquid Muse blogger and cocktail consultant Natalie Bovis-Nelsen ups the ante. With cocktail recipes ranging from champagne cocktails to party shots, Bovis-Nelsen invites the newly enfianced to toast bridezillas and male strippers, clink glasses with new in-laws and even secure their wedding dress size with low-cal concoctions.

The author invited L.A. bartenders Eric Alperin of the Varnish and The Roger Room's Damian Windsor to add their own recipes to the collection. For a bachelor's last hurrah with his boys, Alperin did his take on the classic Corpse Reviver in the Ruse cocktail. His recipe, plus another from the book, after the jump.

Claire Barrett

A collection of bachelorette party shots by Natalie Bovis-Nelsen.

Claire Barrett

The Ruse cocktail by Eric Alperin.

Order your copy of The Bubbly Bride ($16.95) on Amazon.com or through Bovis-Nelsen's site, TheLiquidMuse.com, where she's offering a signed copy of The Bubbly Bride and her first book, Preggatinis: Mixology for the Mom-to-be, for 10% off through the end of 2009 when you enter discount code "LA Weekly" at checkout. Sign up for her newsletter on her site to be notified of her upcoming booksignings in L.A.

The Ruse
From The Bubbly Bride: Your Ultimate Wedding Cocktail Guide by Natalie Bovis-Nelsen. Use a Boston shaker, jigger and wire strainer.
Serves: 1

3/4 ounce gin
3/4 ounce St-Germain elderflower liqueur
3/4 ounce Cointreau
3/4 ounce freshly squeezed lime juice
1 bar spoon green Chartreuse
1 lime twist

1. Shake all liquid ingredients with ice. Strain into a chilled cocktail glass.

2. Gently squeeze the lime twist over the surface of the cocktail, peel side down, and serve it with the drink.

La Bruja
From The Bubbly Bride: Your Ultimate Wedding Cocktail Guide by Natalie Bovis-Nelsen. Use a Boston shaker, jigger and wire strainer.
Serves: 1

1 1/2 ounces Partida Reposado Tequila
1/2 ounce lime juice
1/2 ounce simple syrup
1/2 ounce pineapple juice
1 teaspoon freshly grated ginger
1/4 ounce egg white
1 ounce ginger ale
1 slice fresh ginger

1. Omitting the ginger ale, shake all ingredients once without ice and again with ice.

2. Strain into an ice-filled highball glass. Add ginger ale. Stir. Garnish with a slice of fresh ginger.