“Fall” In Love
Fall weddings give you so many ways to add unique touches. Make sure if you are having a fall wedding to stay in season with your choices. You can do this through delicious flavors, rich autumn colors, and beautiful decor.
For your decor try using pumpkins with designs carved in them rather than scary faces. Use smaller pumpkins ( you can also find white pumpkins) and place them at each setting with a tea candle inside. Not only does is give you unique accent lighting, but it also stays within your theme (and budget). Guests can also take these home as favors.
Candy apples are also great favors, and flavors! Wrap them in clear bags and tie them with ribbons that match your colors.
When choosing your colors for you wedding, this years trends are not only rich but they are also bold. Try to use colors that are flattering to the surroundings, so they are complimenting and not competing. This years most popular colors are rich jewel tones and colors such as:
|Ruby||Chocolate||Hot Pink||Bronze/ Gold|
The flavors of your wedding should also reflect the autumn season. Try traditional flavors such as pumpkin pie, cinnamon and apples, but in a stylish way- through cocktails! Here are some good ones:
Apple Cinnamon Toast
– 1 1/4 oz. Smirnoff Green Apple Twist vodka
– 1/2 oz. Goldschlager
– Dash of Green Apple Jell-O
– Sliced Apple on top
– Cinnamon Rim
– Garnish with Cinnamon stick, apple slice
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass rimmed with cinnamon. Garnish with a cinnamon stick and apple slice.
1 oz. Malibu Rum
3/4 oz. canned pumpkin pie filling
1/2 oz. Kahlua
2 oz. with cold milk
Garnish: sprinkle of cinnamon
Mix ingredients in blender with ice and blend thoroughly; Pour into graham cracker-rimmed highball glass and garnish with a sprinkle of cinnamon.
Southern Cider Pitcher
– 750ml Southern Comfort (1 bottle)
– 1 gallon apple cider
– 5 cups ginger ale
– 3 cups brewed tea
– 4 cinnamon sticks
– 4 whole oranges, studded with cloves
Mix all ingredients in a large kettle. Heat until steaming, but not boiling. Pour into a heat-resistant pitcher or punch bowl. Serve warm or cold. Makes 45, 5oz. servings.