Beverage Monday

Blavod is a black vodka. They add the herbal extract catechu to acheive the color of the vodka. Perfect for this time of year & because my birthday is tomorrow and this is the mood I am in! So here are a few black cocktails to try.

Black Widow

2 oz Blavod vodka
3 oz cranberry juice

Pour the cranberry juice first into a Highball Glass filled with ice. Slowly pour the Blavod over a bar spoon to float it on top. If you don't use Blavod you won't get the effect.

Black Magic

2 oz Blavod black vodka
1/2 oz grenadine
lemon-lime soda
maraschino cherry for garnish

Pour the vodka and grenadine into Collins Glass filled with ice. Fill it to the top with soda. Garnish with the cherry.

Black & Gold
2 oz Blavod vodka
1 oz Goldschlager

Pour the Blavod into a cocktail shaker filled with ice. Shake and strain into a chilled Cocktail Glass. Top with the Goldschlager.

Black Cat
2 oz. Blavod Black Vodka
1/2 oz. Chambord

Combine in a cocktail shaker with a cup of ice. Shake and strain into a chilled Cocktail Glass.

Cheers,

Traditions & Superstitions~The Men

On this edition of Traditions & Superstitions we are going to talk about men! Their attire, groomsmen, & even the boys.

• The word bridegroom is from the 17th century, It is from the word bride and the archaic goom, from Old English guma, "boy"



• A Groom usually has a best man and groomsmen.



• What the groom wears depends upon the time of day, the location of the ceremony, the style in which the ceremony is performed, and whether or not the groom is a member of the armed forces.



• In most parts of the world, active-duty members of the military and some law enforcement agencies wear their military uniforms instead of civilian clothing.



• In the US, the groom usually wears a dark-coloured suit during the day or tuxedo in the evening



• In the united Kingdom, the groom, male ushers and close male family to wear morning suits.



• We call the male attendants groomsman in the US and usher in the UK



• Groomsmen used to be called bride-knights. They were there to help the groom capture his bride.



• Nowadays the help the groom plan his bachelor party, assist with the gifts, they might even help decorate the get-away car.



• Men might be asked to be ushers without being in the wedding ceremony. To help with the seating of guests during the ceremony



• For a military officer's wedding, they have swordsmen of the sword honor guard. .



• Swordsmen form the traditional saber arch for the married couple and guests to walk through



• The Best man is the chief male assistant to the bridegroom at a wedding.



• If the groom chooses a woman she could be either Best Woman or Honor Attendant



• A Best man's duties are to assist the groom on the wedding day, keep the wedding rings safe until needed during the ceremony, act as a legal witness to the marriage, and
  make the first toast to the bride and groom at the reception.



• A page boy is a young male attendant at a wedding. Traditionally, page boys carried the bride's train, especially if it was a long train. Page boys are generally no younger than age seven.



• In a formal wedding, the ring bearer is a special page who carries the wedding rings for the bridal party.



• The ring bearer as a separate role is a fairly modern. If you don't have one, the best man carries the rings.
  

• 
  
  Traditionally the bride stands to the left of the groom. That way his right arm is free to fend off attackers and use his sword.
  

The Tuxedo

There are a couple of differnt stories about the origins of the tuxedo.

The first one is about Pierre Lorillard. His family were wealthy tobacco magnates who owned country property in Tuxedo Park, just outside of New York City. At a formal ball, held at the Tuxedo Club in October 1886, Pierre Lorillard made a new style of formal wear for men. He cut the tails off of a black jacket, like the jackets worn for a fox hunt. He decided not to wear it, but his son Griswold and his friends did. He decided to name his tailless black jacket the tuxedo after Tuxedo Park. The tuxedo caught on and became fashionable as formal wear for men.

The other story is about a resident of Tuxedo Park, James Brown Potter, he was vacationing in England in the summer of 1886. James and his wife, Cora were introduced to the Prince of Wales at a ball in London. Potter asked the Prince for advice on formal dress. The Prince sent him to his tailor on Saville Row, Henry Poole & Co. Potter was then fitted with a short black jacket and black tie. At the time formal tails with white tie that was worn in the United States for formal occasions. This new tailless formal wear was said to have been designed by the Prince of Wales. The Prince and his tailor drew inspiration from the British military uniforms of the time, which used short jackets with black ties.

The two stories come together in Tuxedo Park where James Brown Potter brought the design back, then Pierre Lorillard modified it, named it, and his son made it popular during the Autumn ball. So that is why you probably will be wearing a tuxedo instead of formal tails.

Happy Reading,

The photo of Pierce Bronsan as James Bond is courtesy of the BBC. I personally think nobody where's a tux like him! Mr. Joyeux is a close second! Although, I have never seen him in a black tux. His was silver for our wedding.

Beverage Monday

Apples

It's fall now, although it dsoen't feel like it here in So Cal. So time for apples. Apple cocktails are a great way to get your 'apple' a day!

Apple Granny Crisp

1 oz apple schnapps
1/2 oz brandy
1/2 oz Irish cream
2 scoops vanilla ice cream
2 crackers
1/2 oz whipped cream
1 pinch ground cinnamon

Combine all ingredients in a blender. Blend well, and pour into a Cocktail Glass. Add whipped cream, dust with cinnamon, and serve.

Apple Manhattan

2 oz Maker's Mark® bourbon whiskey
1 oz Berentzen's® apple liqueur

Put the whiskey and liqueur into a shaker filled with ice. Shake and strain into a chilled Cocktail Glass. Garnish with a slice of apple, and serve.

Green Apple

1 shot Southern Comfort® peach liqueur
1 splash Midori® melon liqueur
1 splash sweet and sour mix

Mix all three ingredients togetherin a shaker filled with ice. Shake and strain into a ShotGglass and serve.

Cheers,



The photo is mine. These are from an escort card table.

Beverage Monday

Who knew Tequila came pink? This is Rosangel, a Gran Centario Tequila that is is mellowed for two months in port barrels then is infused with hibiscus flowers, resulting in a beautiful color.
It yields notes of ripe fruit and floral notes with hints of vanilla. Not your traditional tequila! The recipies are from their website.

Rosangel Margarita

1½ oz. Rosangel

½ oz. orange liqueur

1 tbsp agave nectar

Juice of 1 lime

1 tbsp freshly squeezed orange juice

1 tbsp cranberry juice

Splash of ginger ale

1½ cups of ice
Put all ingredients into a cocktail shaker filed with ice. Shake and strain into a Margartia glass.

The Rosangel Ruby Fizz~created by Julie Reiner, Owner of Flatiron Lounge, NYC & Clover Club in Brooklyn

2 ounces Rosangel Tequila

1/2 ounce Agave Syrup

1/2 ounce Ruby Port

1 bar spoon Pomegranate Molasses

3/4 ounce Lemon Juice

1/2 ounce Egg White

Shake all ingredients with ice and strain into a Highball Glass with one large ice cube. Top with Club Soda and garnish with a cherry.

The Rosangel Cosmopolitan

2 oz of Rosangel

2 oz Cranberry Juice

1/2 oz of Premium Orange Liqueur

1 oz lime juice

Put all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled Martini Glass.

Cheers,

200th A Joyeux Blog Post!

This is the 200th post of A Joyeux Blog. I have had visitors from all of the continents over the last year and a half. When I started this blog I just thought I would have people from Southern California visit. I didn't think about having an audience throughout the world. Besides the United States, I get the most visitors from Malaysia. I wrote about pre-wedding parties and it was posted to a forum. So hello, Malaysia Brides. If you look on Cluster Maps you can see where all our visitors came from during the last year. I have tried to post a least twice a week but that doesn't always happen. I have a few series, Beverage Monday { I am the most consistent on this one}, Venues of the Southland, Traditions & Superstitions {I havn't posted in awhile to this one} & our newest one ~Friday Shopping~. I have also posted a few Inspiration Boards. So I hope you keep on stopping by my labor of love and check out what is going on with A Joyuex Blog & my life.

In celebration of 200, I have introduced a new signature and a new blog banner.

Happy Reading,

Venues of the Southland~The Reef Restaurant

The Reef Restaurant in Long Beach

I recently coordinated a wedding here. I was presently surprised by the food and service. Some of the featured pictures are mine, some are The Reef's. The photo above is of the Long Beach skyline from the Sunset deck on the day of the wedding. They are located right next to the Queen Mary so you get the Long Beach skyline. Fabulous!

Here is a photo of the set-up on the sunset deck and my couple getting marriedThis is the Harborview Ballroom. Their largest. Above is the set-up for another wedding, below is the set-up from my couple's wedding. My cute couple dancing their first dance.

Their price is fairly reasonable for a water view/waterfront venue. They have valet parking on the weekends and the food was great. All in all you do get a lot of bang for your buck here. Plus, I am a little partial since I live so close!

A Day in the Life of A Wedding Planner

This is the third and last part of our series A Day in the Life of a Wedding Planner. Last week we left off with the ceremony ending. You can catch up with wedding planner 1 and wedding planner 2. Today we are going to go through the reception. Their Cake

11:35

• Once the bridal party is on their way to the park right next door for photos I start working on other things. I have the umbrella's moved from the ceremony area to the reception area. It turned out to be a very, hot day even though we were by the ocean. I gather the rose petals from the aisle for their get-away toss later on. I have the banquet captain call up the florist. {Their studio is in the hotel.} To take down the arch flowers and aisle flowers to decorate the sweetheart table, candy table and the DJ. I look around and everything is moving along.

11:55

• I go down to where the bridal party is and check on them. They are moving along nicely. They have two photographers and an assistant helping them with their shots. At that time we look up in the sky and there is a sky writer making double hearts. So appropriate! I go back to the reception take some more photos. {I don't always have time to take them}.

12:15

• The DJ starts playing and the trio is done for the day. I thank them and we had a mutually love fest. The cocktail reception is going great. I go back down to where the photos are being taken and let them know that time is running out. I get down on my knees, bustle the gown and do some spot stain removal. The Bride and groom are Doing their romantics while this is going on. The bride has also noticed that they didn't serve her coconut shrimp. They gave her tempura instead. Not happy!

12:30

• The bridal party makes the trek back up to the reception. They line up for their entrance. They all get introduced, now it is time for the Mr. & Mrs. They are introduced and go right into their first dance. I go over and talk to the Banquet manager about the shrimp and ask that The bride & groom get a plate of coconut shrimp on their table for when they are done with their dance. I also ask if the buffet will be ready and open when they are done dancing. Yes, all of the food is almost out.

12:45

• The groom's father sang a song for the guests, then the bride's grandfather said grace. The buffet opens up and the bride and groom wanted to walk through it so of course they are the first to go. I then release the tables starting with the parents. The bridal party decided to jump ahead. Oh well. The banquet captain~love her~asked me when we will be ready for lunch. I told her as soon as all the guests go through the line.

12:55

• Let the vendor;s know that it is time to eat. The DJ wants to eat at his station. They usually do. I let the two photographers and the assistant it was time. The one photographer went in the buffet line. I had to quickly grab her and let her know we are being served in the staging area from the ceremony. The four of sit down to lunch. Fabulous. We had steak and chicken. You never know what they are going to serve you. Sometimes it is just sandwiches. We rest and chat for a few.

1:15

• On the way out of the restroom I am stopped by a couple who would like to book me. Yay, they did! I run out to the site because I think I am gone too long. I guess the girls were waiting for me to come back. I thought they were already out. Oh well. I talk to the Banquet Manager to have them start pouring the cider for the toast. She thought they were not getting anything for the toast. I had her check. Yes, they were and the cider was poured. Once everyone had some the toasts started with the Best Man, the the nervous Maid of Honor. I also asked the Parents of the Bride and Groom if they would like to talk. The Groom's parents didn't want to, but the Bride's parents did. A few other people gave toasts.

1:30

• Now it was time for the Father/Daughter dance. The Groom and his Mother followed them. They then went into cutting the cake. The cake was served and everybody was dancing, except it was an awfully hot day, so the chocolates that the venue served with the cake melted. So sad!

2:15

• The garter toss and the bouquet toss was a hoot. Everybody was having a blast.

2:30

• Noticed that the staff took everything off the tables. Not good. They didn't have a bar. So I asked if they could set up a little water station since everybody was dancing and sweating!

2:45

• The Mother of the Bride wanted to decorate the bridal suite, so I went to the front desk to get the key. I gave her some of the petals from the aisle and off we went with one of the photographers.

3:15

• I sent the Bride to her room to freshen up since she and her Groom were taking their photos on the beach after the wedding and who wants melted make-up for that! {her Aunt did hair and make-up}. While she was gone the groom was taking some fun photos with his friends that were not in the wedding.

3:45

• I went off in search of the Bride. I actually missed her and they were playing the last song we I got back. I let the photographers assistant that it was time for her to get her car. As she was pulling up on of the parking attendants gave her grief, but the General Manager asked if me if he could block traffic for them. So sweet! I gave the Maid of Honor and a Bridesmaid the rose petals to hand out to all of the guests. I held back the Bride and Groom and lined up the guests in two lines towards the get-away car. As soon as everybody had petals I had the Bride & Groom run towards the car. I looked great! They jumped in and off they went with the photographers.

4:00

• The party is over the guests are leaving and now is the fun part, packing up everything. All their stuff is going into their hotel room but only the Bride's Mother and I know where their room is. I ask the Maid of Honor and The best Man to bring me their bags so I can put them in the room along with all of the wedding stuff. Here mom just asks that I keep everything 'pretty', of course. So all of their stuff get put away. The DJ breaks down his stuff and the banquet staff breaks down all the table and chairs.

4:30

• I wait for a bell cart to put all of the stuff into their room, gifts and all! I leave her bouquet and his bout on the bed and her veil on their couch. Her mom did a great job! The staff has already delivered their champagne. I leave the key on the desk and leave the room. My Day is Over!

Enjoy,