Fiesta Bachelorette Party in Southern California

Summer weekends in California practically beg for a margarita on the rocks. So, cocktail and entertaining extraordinaire Whitney Adams recruited stylist Dean Renaud to help her put together a fun, elegant and colorful fiesta bachelorette party for her soon-to-be-married friend Claire Thomas in Los Angeles. “I wanted to think outside the box a little and do something during the day. As summer is coming to a close, I think we wall want to soak in every last bit of outdoor time and sunshine that we can.”

Margarita_Cheers_by_Whitney_AdamsAdams put together a classy but playful party with two fresh, seasonal and easy-to-make margaritas, a build your own tostada bar and fruity paleta popsicles for dessert. It’s a more grown up (and delicious) take on nachos and tequila shots — with minimal effort.






Pottery Barn product shown: Blonde Wood Wine Trough, Blue Ombre Outdoor Drinkware, Jug Outdoor Drink Dispenser, Rhodes Drink Dispenser Stand, Jus de Fruits Glasses, Vintage Wood Pizza Paddle Board



Note: Drink recipes can serve a crowd of 8, and can be easily doubled or tripled for larger groups. 

Blackberry Mint & Honey Margarita
1 bottle Don Julio Blanco Tequila (750 ml)
2 pints blackberries
1 bunch mint
12 oz lime juice
12 oz honey simple syrup
1.5 cups water

For the blackberry puree:
Blend blackberries and mint. Add a small amount of honey to help soften the berries and better incorporate ingredients.

For the simple syrup:
Put honey in saucepan with 1.5 cups water. Heat until combined and let cool.

Place everything directly into the beverage dispenser. Serve over ice and garnish each cocktail with lime and fresh blackberry.



Spicy Jalapeno Margarita
1 bottle Don Julio Anejo Tequila (750 ml)
4 jalapenos
12 oz. lime juice
12 oz. agave syrup
1.5 cups water
Dried papaya
Chili powder seasoning (like Tajin Clasico)

For the simple syrup:
Put agave in saucepan with 1.5 cups water. Slice 2 jalapenos (with some seeds for heat) and add to the pan. Heat until combined and let cool. Strain out jalapenos.

For the chili papaya:
Cut dried papaya (or mango) into strips, coat in a squeeze of lime juice and sprinkle with chili powder.

Place everything directly into the beverage dispenser. Slice 2 fresh jalapenos (remove seeds), add to dispenser. Serve over ice and garnish each cocktail with lime, a slice of jalapeno and chili papaya.


Creative Direction & Cocktails: Whitney Adams
Styling & Food: Dean Renaud
Photos: Whitney Adams

Everything looks delicious! In regards to the margarita, once you purée the blackberries and mint do you strain out the seeds or just add all to the tequila etc?
Thank you!

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