Cinnamon Backwoods Cocktail-12898
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Cinnamon Backwoods Cocktail

Cinnamon Backwoods Cocktail

When in Charleston, embrace the Southern culture and enjoy a good old fashioned regional drink.  Inspired by today’s South Carolinian nuptials, our Cinnamon Backwoods Cocktail is sure to transport you to the days of southern charm with a hint of 1920’s prohibition. Take part in a bit of America’s naughtier history as you sip on this libation and follow along as Angie and Mike give us a peek into their Charleston nuptials. Photographer Priscilla Thomas walks us through the day:

Angie and Mike’s Wickliffe House wedding features fresh spring colors of blue, blush and white. The couple worked together on every detail. Angie even noted that Mike suggested blue hydrangeas to match their wedding colors. I often tell couples on their wedding day that things rarely go as planned, but they go as they should. Angie and Mike’s proposal is a great example of that as well. Their wedding even included some unexpected elements like tourists asking permission to photo bomb some of their couple portraits. And those strangers brought it, with face masks and all. The couple also wanted to include a bridesmaid who was unable to attend due to being near the end of her pregnancy. A printout portrait glued to a wooden stick served as her stand-in. Though not literally present, her paper cutout posed in some portraits and even made a cameo on the dance floor later in the night. It is evident that Angie and Mike care most about having a good time with the ones they love most and undoubtedly they created plenty of unforgettable memories with friends and family during their destination wedding week in Charleston.

CINNAMON BACKWOODS COCKTAIL

INGREDIENTS

  1. 1 ounce of Fireball Cinnamon Whisky
  2. 1 1/2 ounces of Popcorn Sutton’s Tennessee White Whiskey
  3. 1 tablespoon of granulated sugar
  4. Soda water
  5. Ice

INSTRUCTIONS

  1. Fill a Collins glass half way with ice.
  2. In a cocktail shaker, mix the Fireball Cinnamon Whisky, Popcorn Sutton’s Tennessee White Whiskey, and sugar. Shake well.
  3. Pour the mixture over the ice and top off with soda water. Enjoy!
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Photographer:  Priscilla Thomas Photography//Band: Emerald Empire Band//Equipment Rentals: EventHaus Rentals//Floral Designer:Forget-Me-Nots//Caterer: Mediterra Catering//Bakery:Publix//Ceremony Location: The French Huguenot Church//Reception Venue: The Wickliffe House//Hair Stylist: Wedding Hair By Charlotte//Makeup Artist: Wedding Hair By Charlotte//

Submitted via Two Bright Lights

PLEASE NOTE: The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.

Sam Temsah-Deniskin

Get a behind-the-scenes look at the whimsical life of accidental photographer, stylist, & writer, Sam. Her approachable and fun style has received critical acclaim from such media outlets as The Huffington Post, Real Simple Magazine, PopSugar, and Buzzfeed. In addition to running a successful photography & content creation business, Sam also serves as a contributing writer for Liquor.com and Scary Mommy.

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