This post was written exclusively for Have & Hold by Christy Hulsey of Colonial House of Flowers.
I’m not gonna hide it. I loved everything about this photoshoot. From visiting with my best friend Lea, to making a flower arrangement, to finally toasting to it all. Okay, the last part is the highlight — the toast! Ah, nothing’s better than a Tybee Island Sipper recipe — created by the author of From the Kitchen of Azure Rountree.
Tybee Island Sipper From the Kitchen of Azure Rountree
Items needed:
1 (750ml) bottle sauvignon blanc (chilled)
2 cups white cranberry juice (chilled)
¼ cup agave nectar
2 tablespoons triple sec orange liqueur (chilled)
1 bottle champagne (chilled)
In a drink dispenser, combine bottle of sauvignon blanc, white cranberry juice, agave nectar and triple sec, then stir together. Fill champagne glasses 2/3 of the way full. Top each glass with champagne and serve.
Vendors:
Cocktail Recipe: From the Kitchen of Azure Rountree
Location: Golden Isles
Photography: Jade + Matthew and Jenna Davis Photography
Styling: Lauren Weems
Supplies: Smithers-Oasis
Love anything in pink. Gorgeous!
Gorgeous & delicious! Thank you for sharing my yummy recipe!
Azure all of the recipes from your cookbook are fabulous!!