Back in July, Eileen of Buena Lane Photography approached me about doing an anniversary shoot. After hearing the concept I immediately said yes! A lovely couple was having their 1 year anniversary and would be celebrating by creating cocktails and making bouquets for one another. That sounds like the perfect day to me! It was held at the most quaint and adorable local flower shop Ampersand.
I was on board at the mention of Ampersand. Not only is the place dreamy and flower-filled wonderland, but they are the sweetest guys. Oh and they can make a mean arrangement! They are my go-to-guys for when I need beautiful flowers and garlands for shoots (they are so affordable too!)
Ampersand whipped up the prettiest bouquet to be the “look what I made for you honey” and I styled out and mixed up the recipe for the “I just mixed this up for you babe” cocktail! I loved the peachy Juliet Roses Ampersand incuded (I actually had some in my wedding bouquet), they worked so well in this dusty hued fall bouquet.
In hair was a beautiful floral comb they made with tendrils of jasmine., this ended up being my inspiration for the cocktail. I got fresh jasmine and made a simple syrup to add to the drink. Along with fresh apple juice and some warming whiskey, the cocktail is both floral and sweet yet balanced and delicious to sip on.
*Fun fact: Those are not apples ^ there. They are actually a type of pluot called Dapple Dandys (couldn’t tell, huh?) Since we shot this in mid-July, cute baby apples and any heirloom varieties were no-where to be found. Luckily, I had recalled seeing these apple like pluots the week before at the farmer’s market and went back to scoop them right up. They make a nice stand in for the real deals!
Blooms in The Orchard
- 4 oz fresh apple juice, such as lady or gala apples
- 2 oz bourbon (I used Bulleit)
- 1/4 inch piece ginger, muddled
- 1/2 oz jasmine syrup (recipe below)
- 1 dash angostura bitters
- organic Jasmine flowers and apple slices, garnish
Add all ingredients except for the garnishes into a shaker with ice. Shake for 20 seconds. Strain into a glass and garnish with sliced apples and jasmine flowers.
- 1/3 cup dried jasmine or 1/2 cup tightly packed organic fresh jasmine flowers
- 8 oz organic sugar
- 8 oz water
Bring sugar and water to a boil in a saucepan. Remove form heat and add jasmine. Let steep until cool, about 1 hour. Strain into a jar and keep refrigerated for up to 2 weeks