I have a little early Christmas present for you! The talented Julie from Flourish & Whim created some beautiful calligraphy table numbers and escort cards just for Snippet & Ink readers. She kept them super simple, so you can embellish them to fit your wedding style…
Keeping it simple.
Holly for the holidays.
As an added bonus, Julie also created this darling Mr. & Mrs. coaster!
How would you embellish these table numbers? Or would you keep them super simple and let the calligraphy stand on its own? Share your ideas in the comments!
From Maggie: “When eggnog cartons line grocery store shelves, I know it’s time to make my homemade version. Full of brandy, rum and whiskey, the eggnog chills in the back of the fridge, waiting for holiday visitors. I also enjoy this holiday cocktail: it’s an eggless milk punch that uses a small-batch caramel or butterscotch sauce to add instant depth. This punch can also be served warm in a teacup.”
Midnight Milk Punch Serves 3
Ingredients: • 1/3 cup whole milk • 1/3 cup heavy cream • 2 pinches cinnamon, plus more for garnish • 1 heaping tablespoon of caramel sauce • 1 tablespoon maple syrup • 1/2 teaspoon vanilla • 1.5 ounces brandy
Directions: 1. In a small saucepan over a medium flame, heat milk, heavy cream, cinnamon, caramel sauce, maple syrup and vanilla. Stir on and off to help dissolve the caramel. Keep on the heat for just a few minutes so you don’t scald the milk. Once the caramel is dissolved, remove the pan from the heat and let cool a few minutes. 2. In a cocktail shaker filled with ice, add the brandy and pour over the slightly cooled milk mixture. Cover and shake, shake, shake until a bit frothy. Pour into small glasses (about 4 ounces) and add an extra pinch of cinnamon to each for garnish.
Today, Maggie Battista from Eat Boutique and Heidi Murphy from White Loft Studio are back with recipes for not one, but two signature cocktails! Both feature ginger, the perfect ingredient to warm up a chilly October evening.
From Maggie: ”After the autumn chill sets in this month, warmth can come from any number of places: from an oversized belted wool coat, an embrace from your partner or a spicy drink. How about a spicy drink with your partner? We made fragrant, warming cocktails for both the bride and the groom using homemade ginger syrup, but Morris Kitchen in Brooklyn makes a favorite version you can purchase at Eat Boutique.”
Ginger Bourbon Fizz Serves 1
Ingredients: • 1 tablespoon ginger syrup (homemade or shop-bought) • 1 teaspoon lemon juice • 4-5 thyme sprigs • 1.5 ounce bourbon • ½ teaspoon honey • 4 ounces club soda
Directions: In a cocktail shaker, add ice and all ingredients, except for club soda and 1 sprig of thyme. Shake the mixture a bit, then strain into a low-ball (or rocks) glass. Add a handful of ice cubes and club soda. Garnish with remaining sprig of thyme.
Directions: 1. Spoon the sugar onto a flat plate. Run the fruit of the lemon wedge around the rim of a champagne flute. Gently dip the rim of the flute into the sugar until the entire rim is coated. 2. In the sugared champagne flute, gently pour the ginger syrup (careful not to touch the sugar). Top with sparkling wine. Garnish with candied ginger, either on a stick or dropped into the glass.