Elegant Spring Bridal Cocktail Party


This Elegant Spring Bridal Cocktail Party brought the beverage part of the party to life with all sorts delightful concoctions for guests to enjoy.  Designed by The Little Things, the venue for this get-together was a perfect blend of elegance and style.

The invitations for the party were gorgeous creations of purple, pink and green with a soft font that looked quite lovely.

The venue chosen for the event was very beautiful with lots of windows for natural lighting and fantastic wood floors.  Guest tables of pure white were a wonderful stage for overflowing bouquets of colorful flowers.  With candlesticks and elegant dinnerware, the tables were sure to have guests feeling luxurious.

Treats offered included fantastic macarons in pastels that blended with the theme in a delicious way.

The drinks created at this party were purely delicious and with these recipes you can make your own right at home!

Kir Royales


4 tablespoons creme de cassis

1/4 cup fresh raspberries

1 bottle moderately priced French Champagne, chilled

Preparation: 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

Preparation: 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

Preparation: 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.

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Credits –

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

Flowers: The Little Flower Cottage


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