This stunning styled shoot from Christine Chang Photography and Skybox Event Productions features a soft, feminine color palette of powder blue accented by cream, peach and blush tones, along with a gorgeous tablescape with a sheer table runner and ghost chairs. They also included a signature cocktail (don’t miss the recipe below) and the cutest bulldog you’ll ever see! Other creative details included lovely calligraphed vows on a scroll, windows wreathed in incredible flowers, and a collection of pretty colored glassware, vintage linen napkins and marbled tableware.
A gorgeous powder blue styled shoot in Los Angeles, CA
White Peach and Blueberry Mojito Recipe
Ingredients
- 2/3 cup blueberries
- 3-4 tbsp. basil, chiffonade
- 1/2 white peach, diced
- Club soda or sparkling water, cold
- Ice
- White peach infused light rum (see below)
- White peach simple syrup (see below)
Ingredients for the Infused Rum
- 3 semi-firm white peaches
- 3 mason jars, pint sized with lids
- Bacardi Silver rum
Ingredients for the Simple Syrup
- 1 white peach
- 1 cup sugar
- 1 cup water
For the infused rum:
Peel and cut the peaches in half and remove the pit. If they are hard to peel, blanch in simmering water for 30 seconds, then place immediately into an ice bath. The skin should remove easily then. Dice into 1″ chunks and place one peach in each mason jar. Fill with light or silver rum to the top. Screw on the lid and lightly swirl the jar around. Keep in refrigerator for at least a week to infuse with peach flavor. Shake the jars gently once a day. Keep chilled until ready to use.
For the white peach simple syrup:
Peel and slice the peach in half, remove the pit. Dice into 1″ chunks. Place the peach chunks in a saucepan with the sugar and water and bring to a boil, stirring to dissolve the sugar. Lower the temperature and simmer for 10-15 minutes until the mixture starts to thicken, stirring occasionally and mashing the peaches against the side of the pan. Turn off the heat and let cool for 1-2 hours. Strain into a jar, such as a mason jar and keep refrigerated until use. Will keep 2 weeks in refrigerator.
For the drinks:
Strain the peach infused rum into a measuring cup. In the glasses, divide the basil and blueberries. Add in 2 tablespoons of the white peach simple syrup to each glass and gently muddle the blueberries and basil. Don’t smash too much. Add ice and 2-3 ounces of the peach infused rum and top with club soda or sparkling water. Top with a few pieces of diced peach and serve immediately.
Artists
- Photographer: Christine Chang Photography
- Event Planner: Skybox Event Productions
- Venue: Studio 202
- Floral Designer: Peonies and Petals Design
- Dress Designer: Watters
- Stationery Designer: Bliss & Bone
- Hair & Makeup: By Rose Park
- Rentals: Soiree8
- Calligrapher: Plume and Pulp, Made by Eilene
- Guest Speaker: Scott Robert Lim
- Silk Ribbons: Silk & Willow
