The NotWedding is a Bridal Show alternative that came to Boston earlier this year and to get things started off right, a group of the participating vendors joined forces to create a spring inspired bridal shower shoot. They wanted to highlight all of the beauty that comes with one of New England’s most treasured seasons and to them that meant pastel hues, floral patterns, and colorful blooms designed by The Little Flower Cottage. What better way to shower a bride than with a party chock-full of sweet desserts and spring perfect cocktails!? Keep reading for some cocktail recipes!
From The Vendors:
In keeping with the theme Event Stylist Alexis Accomando, of The Little Things, created a really lovely tablescape that was filled with soft lavender and gold accents. We paired this elegance with bright florals for a fresh look that is both fun and sophisticated!
During the Shower our bride and her bests enjoyed scrumptious treats and sipped a variety of spring inspired cocktails. Instead of serving just one signature drink, the ladies chose from three delicious options: The Lillet Rose, Kir Royales, and Peach Rosemary Spritzers. Read on for the recipes.
4 tablespoons Creme de cassis
1/4 cup fresh raspberries
1 bottle moderately priced French Champagne, chilled
Place 4 Champagne flutes in the freezer for 15 minutes.
Remove and add 1 tablespoon of the Creme de cassis to each flute and a few raspberries.
Fill each flute to the top with Champagne and serve immediately.
Peach Rosemary Spritzers:
3/4 cup sugar
1 1/2 cups water
4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
4 sprigs rosemary, plus more for garnish
Ice, for serving
4 cups cold white or rose wine
1 liter cold club soda
Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves. Add peaches and rosemary, and bring to a simmer. Remove from heat. Cover, and let cool. Discard rosemary. Peel peach slices if desired. Transfer peaches with syrup to a container, cover; Refrigerate for at least 1 hour or overnight. Place 2 peach slices and about 1/4 cup syrup in 8 ice-filled glasses. Add 1/2 cup wine to each; top with club soda. Garnish each with a rosemary sprig, and serve immediately.
The Lillet Rose:
12 ounces Lillet Rose
12 ounces Ruby Red Grapefruit Juice
6 ounces Gin
6 edible flowers
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. Repeat. Garnish with flowers; Serve immediately.
And for the finale? As a favor, each guest was given a packet of confetti, which they decided to use right then and there, to (quite literally) shower the bride with fun and well wishes! We had so much fun pulling this shoot together, and hope that you find inspiration for the next bridal shower you throw!
Flowers: The Little Flower Cottage
Photography: Caroline Talbot Photography
Event Designer: The Little Things
Venue: Jones River Trading Company
Stationery: Mia Maria Design
Hair: Jacki at Wedding Tresses
Makeup: Amanda McCarthy Beauty
Bridesmaid Dresses: Country Weddings
Rentals: New England Country Rentals
Desserts: Dessert Works
Letterpress Coasters: Dinglewood Design & Press