We recently threw a vintage "tea" party with a little help from The Vintage Tea Party Book by Angel Adoree.
This book is so fun! It includes templates for formal invitations, how to do your hair, and little craft projects. It also gives lots of recipes for little noshes to put together a great menu for a brunch, afternoon, or evening tea.
We threw an evening tea, which means that most of our "tea" was champagne served in tea cups and one delicious rum tea cocktail. Deviating from the book a bit, we set out a champagne bar with lots of fancy mixers and ice cubes to allow our guests to be creative. Here's how we did it:
A good, dry Prosecco
Rose water Edible lavender
Orange water Lemon peel
Elderflower syrup Orange peel
Mango mint (pureed mango with a spring of mint pressed into the top of each cube halfway through the freezing process)
Grapefruit lavender (fresh squeezed grapefruit juice sweetened with honey with a few lavender flowers pressed into the top of each cube halfway through the freezing process)
My favorite mix was prosecco with elderflower syrup, grapefruit lavender ice cubes, and lemon peel below.