Party Planning :: Snapshots from a 30th birthday party

So I wanted to make my sister's birthday celebration a little extra special this year. She turned 30! How time flies. She loves pink, a little glitter and glam and wanted just us family to be around. So it was a simple affair with d-i-y tassels, cake and a signature cocktail, Sangria Flora.

Party inspiration

//image via

Party execution

//all above images by yours truly

Cake: Strawberry Shortcake by Dempsey House. It came with vanilla bean sauce.
Party design: Yours truly
Tassels: Yours truly
Cocktail Sangria Flora: Inspired by pinterest

St Germain

Want a taste of that Parisian je-ne-sais-quoi? 

via

St Germain liqueur is made from elderflowers, hand-picked just once a year in the alps. The hint of lychee and sweetness in your drink is so refreshing on a warm day or a BBQ evening.

I am obsessed with the bottle and it tastes so good, so girly. It is not so readily available here in Singapore. I was looking for it in every possible shop, even DFS and it was found (finally!) it in a liquor shop in Holland Village (2nd level of Holland Road Shopping Centre, just next to Lim's Art). They have such great selection of imported liquor and I am mighty pleased with my purchase.

Here are my top 3 St Germain cocktails (perfect for the festive season!)

THE St. Germain Cocktail

via

1 shot St. Germain 

1/2 shot fresh squeezed lemon juice

Champagne 

Garnish: lemon twist 

Pour first two ingredients into chilled champagne flute. Top with champagne and garnish with a lemon twist.

French Gimlet

via

2 shots gin 

1 1/2 shot St-Germain 

1/2 shot fresh lime juice 

Garnish: with a lime wedge. 

Combine all ingredients in an ice-filled shaker and shake until cold. Strain into a chilled cocktail glass. 

(If you add a splash of soda water and cucumber, it becomes a cucumber St.Germain cocktail)

Sangria Flora - I am drawn to this cocktail because Flora is my sister's name. Am dying to try this one out soon.

via

1 bottle White Wine

 1 cup St. Germain

 2 fresh Peaches

6 Strawberries

6 Raspberries

1 bunch fresh Grapes

Garnish: Micro marigolds - golden, orange and maroon blooms that add more color 

Stir ingredients in a pitcher or carafe. Let fruits soak in for at least 15 mins before serving.

(I think the edible flowers can be found in Marketplace in Paragon, Singapore in the salad section)

So there you go! Enjoy and let me know how do you like it.

How-to make sangria

It's early Saturday AM and I was feeling unusually chirpy. I decided to grab a bottle of wine and make  my favorite Spanish drink, Sangria. It is SO easy to make I was laughing through the steps (!!!) Laughing at the way I was forcing myself to hold the DSLR on one hand and actually DO the Sangria on the other.

So, here goes. The ingredients -  Fruits (you can use anything you have, really. If you have apples, strawberries and berries, I'd suggest make white wine sangria 'cos they'd look really pretty) For this one, I used orange, lime and some grapes. And then we have Ginger Ale, some Gin (pictured later) and sugar.

Sangria can be kept for at most 4-5 days. But, I heard the rind (from oranges/lemon etc) will make the drink bitter after a couple of days so I decided to remove the rind, just so I can hold on to my sangria longer!

... and then slice up the fruits.

All set!

I used the plastic Ikea water pitcher. Quite handy. Throw the fruits in ...

Add a couple of tablespoons of sugar. You may add more or less according to your liking. The ones in Spain were ridiculously sweet. So I decided to go easy on the sugar.

... maybe a 2-3 shots of Gin. You can soak the fruits in Gin overnight, if you have more time. *warning* this drink looks harmless but it can be quite potent.

... Add a can of Ginger Ale. Don't worry you can't tell its in the drink at all!

.... and the Star! Red wine. Don't forget to stir the drink (make sure the sugar dissolves) and leave it in the fridge for at least 3-4 hours. It tastes best the next day.

I decided to have it on Saturday night while watching TV. I also had some during Sunday lunch as well *hic*