Boho Pretty Plum Wedding

With fall upon us, plum and warm tones take center stage, yet again. In honor of the new season we have a dreamy inspirational shoot filled with jewel tones and super pretty florals.

Everywhere you look you will be inspired for your up and coming fall wedding. From the lace in the table linens and bride’s beautiful gown, to the invitations that incorporate a delicate handmade lace paper. Be sure to see every last detail in the full gallery here. Oh, and keep reading for a cocktail recipe and some tasty wedding menu ideas. Last, but not least don’t miss the full breakdown of all the florals used in this shoot! All perfectly captured by Katie Beverley.

Boho Wedding Look And Feel Decor

A delicate rose gold head chain adorned with plum colored stones was the perfect accessory for our gorgeous brunette bride. Also noteworthy is the placement of the vintage mahogany sweetheart table under a dramatic and dark canopy of a pepper tree–we loved this location! Raspberries dusted with edible gold dust top the rich chocolate cake, fresh fruit and pastries are placed on the vintage drop leaf dessert table, and a refreshing plum “Jamtini” sits atop a gold-brushed bar cart waiting to be enjoyed. A “Jamtini” is a martini of sorts made with jam, and in this case we used plum jam, of course! Lastly, we were so excited to have such a fun couple for this shoot. They’re celebrating their two-year anniversary this month!

Cocktail Recipe

Jamtini Recipe:
1 oz. pomegranate-cherry juice
1 oz. simple syrup
2 oz. lemon vodka
2 tablespoons jam or preserves
Ice
1 wedge of lemon for sugaring the rim of the glass
Coarse sugar for rim of the glass
Slice of plum
Basil sprig

Instructions:
In a cocktail shaker add juice, simple syrup, lemon vodka, jam, and a handful of ice. Shake well to thoroughly incorporate the jam. Rub the lemon wedge around the rim of your glass and press glass rim gently into the coarse sugar so that the rim is nicely covered. Carefully add ice to the glass and strain in the cocktail. Garnish the glass with the slice of plum and the sprig of basil and serve immediately. Enjoy!

Menu Ideas

First Course:
Mini French baguette and warm baked brie with a brown sugar maple syrup glaze and roasted pecans
Second Course:
Persimmon, pomegranate, and ricotta on baby arugula tossed in balsamic vinaigrette
Main Course:
Braised peppercorn short ribs, roasted brussels sprouts, and butter thyme parsnip puree
Dessert:
Warm ginger-pear galette served with vanilla bean ice cream

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