While passing out glasses of Champagne for a toast at wedding receptions is a delightful tradition, not everyone drinks alcohol. So it is nice to be able to offer a festive alternative. These Autumn Mocktails are very pretty and easy to make.
Combine 3 parts chilled apple cider or sparkling apple cider with 1 part chilled cranberry juice.
To serve, dip top edge of a champagne glass in simple syrup (or simple syrup spiced with cinnamon, nutmeg and cloves); then dip in crystallized gold sugar. Fill glass almost to the top with apple cider mixture. Serve right away. Cheers!
For a garden wedding, it is fun to play with seasonal textures. Here, I have decorated the fountain with cuttings from several types of hydrangeas (dried on the shrubs), black-flowering moudry grass, liriope seeds, and dark knight spirea.
Florist’s roses often have no scent. To add fragrance to a bouquet, it is nice to add some fresh herbs and flowers from the garden. Here Twinkle Bride spray roses are shown with fresh sage leaves and chrysanthemum buds. The bouquet was finished off with a “ribbon” of burlap with gold threads running through it for an almost, but not quite, rustic look.
At The Morning Star, we love to include seasonal garden materials in our floral arrangements. Here a Donna rose is combined with Beauty Berries and Russian Sage from the garden to make a vibrant boutonniere with fun textures.
A beautiful autumn bouquet of sunflowers, delphiniums, spray roses, wildflowers, grasses and berries … perfect for an outdoor wedding!