A few good beverage ingredients should be enough. My feeling was reinforced when I read this recent article from the N.Y. Times. The article is about trends in wedding reception drinks, and it refers to a Maine restaurant whose bartender
... devised a cocktail in which gin is shaken with red currant sorbet and cocoa-infused simple syrup, then served in a glass rimmed with cocoa powder.There's just too much goin' on in that drink. Whatever happened to drinking champagne at a wedding reception?