Margaux + Fuad’s Rustic French Wedding Invitations

Sigh… a wedding in the French countryside? Yes please! Melissa from Atheneum Creative sent over the beautiful bilingual invitations that she created for this rustic French wedding. Melissa rose to the bilingual challenge by incorporating different printing methods within the nature-inspired color palette. Such a gorgeous invitation suite!


From MelissaMargaux and Fuad’s wedding took place in France earlier this summer. The gorgeous wedding location featured lush surroundings combined with rustic history. Located on the grounds is a very unique pigeon house that was just begging to be used as a design element for the wedding… which gave us our wedding logo. It’s always so much fun to start the wedding process with a logo or monogram that really has a story and gives the guest a little glimpse of what’s to come.


Our challenge was to incorporate both French and English languages as the invitations were mailed in France and the US. We decided to duplex all the cards and switch the colors – with green letterpress printing on white paper on one side and white foil printing on green paper on the other side. This gave us the look we wanted on either side of the invitation.




The color palette spoke more to the wedding venue with small touches – like the kraft paper reply envelope – that added just enough of the rustic interior to balance the invitation suite.





Thanks Melissa!

Design: Atheneum Creative

Calligraphy: Jessica Albers

Atheneum Creative is a member of the Designer Rolodex – you can see more of their beautiful work right here or visit the real invitations gallery for more wedding invitation ideas!

Photo Credits: Chelsea Davis Photography

Virginia + Peter’s Low Key Wedding Invitations

Designer Christine Wisnieski created this beautiful and low key wedding invitation suite with an unusual (but awesome) source of inspiration: the bride’s collection of vintage china! The invitation suite features a blush pink and kraft paper color palette with subtle vintage-inspired design details. So lovely!


From Christine: I created a simple and delicate wedding invitation suite in pale blush pink inspired by Virginia’s collection of vintage china and lace wedding gown. Family and friends from all over the country gathered on Cape Cod to enjoy a quaint celebration and beautifully prepared meal at the bride’s family home.



The blush pink and kraft paper includes a letterpress printed invitation, rsvp card, welcome dinner note, and envelope along with day-of stationery pieces like ceremony programs, menus, escort cards, table numbers and favor packaging. Ohio Cherry bitters were thoughtfully crafted by the bride and groom and packaged in amber bottles for guests to take home.






Thanks Christine!

Design: Christine Wisnieski

Letterpress Printing: Type Twenty Seven

Check out the Designer Rolodex for more tal­ented wed­ding invi­ta­tion design­ers and the real invi­ta­tions gallery for more wedding invitation ideas!

Photo Credits: Christine Wisnieski

Envelope Inspiration: Calligraphy and Vintage Stamps

If you’re reading this blog, then hopefully you’re like me and LOVE a pretty envelope. Dress an envelope up with some beautiful calligraphy (or a well designed mailing label) and some colorful postage stamps and I’m a very happy lady. So I was thrilled when calligrapher Korie Lynn of The Weekend Type sent over some beautiful envelope inspiration from her collaboration with florist Jody Strom of The Moss & Rose and event planner Natalie Dawley of To Be Wed! Let’s get straight to the envelope eye candy…


From Korie: Vintage stamps are the perfect way to continue the overall theme and color palette in an invitation suite. Using multigenerational postage allows you to create a storyline and always makes the envelope more interesting. Each vignette tells a color story: the backdrop, the floral combinations, the envelope, ink choices, calligraphy style, and the stamps. From Americana to English countryside to Garden glamour, Jody accented each envelope with flowers and foliage grown and selected from her personal garden.













Thanks so much ladies!

Calligraphy: The Weekend Type

Floral Styling: The Moss & Rose

Styling: Two Be Wed

Photo Credits: Korie Lynn Photography

Summer Cocktail Series: Modern Tiki Party Cocktail Recipes

It’s Tiki time! Tiki drinks have a pretty bad reputation, probably because there’s no other category of modern drinks that has been more abused and more misunderstood. Chances are, if you’ve encountered a Tiki drinks, it’s been a brightly colored, syrupy mess. But it doesn’t have to be this way! Tiki drinks can be silly and fruity and kitschy and escapist, but still good. All that takes are a few things: fresh ingredients, balanced complex spices, and fun. – Andrew


Tiki had its start in the 1930s. A couple of entrepreneurs – Ernest “Don the Beachcomber” Gantt and Victor “Trader Vic” Bergeron – started restaurants meant to evoke the exotic South Pacific. They combined a fantasy version of Pacific Islands culture with cocktails, mostly Caribbean-inspired, that became the foundation of Tiki culture. They offered escapism to a country emerging from decades of sacrifice, after the Great Depression and the Second World War. These are drinks with ridiculous names: the Zombie and the Scorpion and the Navy Grog. They are often, but not exclusively, full of rum. They should be sweet and fruity without being cloying. They should have layers of complex spicy flavors. They should be full of freshness – fresh fruits and fresh juices and homemade syrups, not artificially colored, factory made ingredients. They’re supposed to be fun and completely self-aware.



Oh My Tai

2 oz Bacardi 8 Year Aged Rum
1 oz Lime Juice
1/2 oz St-Germain
1/2 oz Orgeat Syrup
1/2 oz Falernum
2 Dashes Angostura Bitters

Combine everything with lots of ice and shake well. Strain into a tumbler filled with fresh ice.

Mai Tai Cocktail Recipe Card Illustration by Dinara Mirtalipova for Oh So Beautiful Paper

All illustrations by Dinara Mirtalipova for Oh So Beautiful Paper

The Mai Tai is the queen of Tiki drinks, a intensely flavorful rum sour with tons of spicy flavor. Both Don the Beachcomber and Trader Vic claimed to have invented the Mai Tai and there are about a million different versions of the recipe out there – and you know what? It doesn’t really matter. As long as you throw together some rum, some lime, and some orgeat – that ancient Middle Eastern almond almond syrup that should have no business in a Polynesian-themed drink but is amazing there anyway – you can mess around with other ingredients and still end up with an awesome drink. We added St-Germain to ours for some fruity, floral notes and falernum, a syrup made from rum, lime, and spices like cloves, vanilla, allspice, maybe ginger and almonds. It’s sweet and tart and full of flavor and delicious.

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The Hurricane

2 oz Bacardi Select Black Rum
3/4 oz Cognac
3/4 oz St-Germain
1/2 oz Orange Juice
1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Grenadine
Angostura Bitters

Combine the spirits and juices with ice and shake well. Strain into a tall glass filled with crushed ice. Mound more ice on top, then add the grenadine and 5-6 dashes of bitters.

The Hurricane Cocktail Recipe Card Illustration by Dinara Mirtalipova for Oh So Beautiful Paper

This is our spin on the classic Hurricane, a Tiki drink invented in New Orleans in the 1940s that takes its name from the hurricane lamp-shaped glass they were first served in. We use a big bold dark rum as a foundation for all those other flavors but mellow it out a bit with the Cognac. St-Germain’s fruitiness, reminiscent of lychee fruit, takes the place of the original’s passion fruit syrup. I love saving the grenadine and bitters for last, because drizzling them on top will produce fun streaks of bright red that eventually turn the drink a pale red – like watching a tropical sunset. The Hurricane is a big bold Tiki drink full of tons of flavor and a hint of bite. Wonderful.

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Shipwreck Punch

1 oz Bacardi Gold Rum
1 oz Bacardi Oakheart Spiced Rum
1/2 oz Hibiscus-Infused Gin
1/2 oz St-Germain
3/4 oz Pineapple Juice
3/4 oz Lime Juice
3/4 oz Passion Fruit Syrup
1/2 oz Coconut Milk

Combine everything with lots of ice and shake well. Strain into a tall glass filled with fresh crushed ice and garnish with tropical fruit.

Rum Punch Cocktail Recipe Card Illustration by Dinara Mirtalipova for Oh So Beautiful Paper

Ok, there’s clearly a lot going on in this drink – two kinds of rum and some hibiscus gin just to start, demonstrating Tiki’s layers of flavor but also showing that Tiki doesn’t just have to mean rum. Two kinds of citrus juice balanced by St-Germain’s fruity, flowery sweetness, and the rich, creamy coconut, and that passion fruit syrup – sweet and tart, with hints of mango and lots of tropical flavor. (To make our passion fruit syrup, we dissolved equal parts sugar and passion fruit juice over low heat.) This drink started out as something of a spin on the Piña Colada, mixing rum with coconut and pineapple, but quickly spiraled into something very different. It’s sweet and creamy without being cloying, thanks to a deep spiciness. Plus, it’s pink! Which is a bit ridiculous but still fun and friendly.

And that’s what Tiki should be. There’s no formula, no rule set for Tiki recipes. But if you can put together some fresh ingredients with lots of flavor, in rich layers, that’s still fun and friendly, that evokes some tropical beach and helps you escape for a few moments – then you’ve nailed it.

All illustrations by Dinara Mirtalipova for Oh So Beautiful Paper

Calligraphy Cocktail Menu Cards: Meant to Be Calligraphy

Photo Credits: Nole Garey for Oh So Beautiful Paper

This post is brought to you in collaboration with Bacardi and St-Germain. All content, photos, recipes, and words are our own. Thank you for supporting the sponsors that help make Oh So Beautiful Paper possible!

Friday Happy Hour: Moonshine (aka Unaged Whiskey Cocktail)

A couple of weeks ago, we received a question from reader Jane B.: There’s been an flooding of moonshine on the market these days and I’m wondering what kind of cocktail can you make with moonshine? Any ideas would be welcomed.

I love this question! Because there are two ways of answering it: the really easy, short way, where I get right to the point and talk about a fun cocktail. And the much longer way, where I get to talk about all sorts of interesting things, like barrel aging and Prohibition and chemistry and history and stock car racing. So get set. – Andrew


Ok. To get right to the point for everyone who’s just interested in our recipes and Nole’s beautiful photos: if you see moonshine for sale in a store, you’re seeing a marketing gimmick. Some folks are trying to pass of regular unaged whiskey as moonshine. It’s not moonshine. It’s unaged whiskey. Moonshine is, more or less, privately distilled illegal spirits. It might be distilled from corn or sugar or wood pulp. It might be 80 proof or it might be 180 proof. It might be mostly ethanol, which you can drink, or it might be full of methanol, which could blind you. You might be able to buy it, in an actual mason jar of course, if you know a guy who knows a guy whose cousin knows a guy who makes moonshine. You can’t buy it in a store. But unaged whiskey marketed as moonshine is trendy. It’s forbidden. It’s Americana. It’s cool.

And that’s ok. There are some great unaged whiskeys for sale today. And unaged whiskey, also called white whiskey or white dog whiskey, can stand on its own as a spirit, though a very different beast from an aged bourbon or rye whiskey. Unaged whiskeys carry lots of raw flavors, like sweet corn and fruity notes, the sort of flavors you might expect form a silver Tequila, without the agave’s sour finish. I love the way white whiskey pairs with apertif wines, so here’s my contribution:




Illustration by Nicole Miazgowicsz for Oh So Beautiful Paper

Ghost in the Graveyard

2 oz Unaged Corn Whiskey
3/4 oz Dry Vermouth
1/2 oz Dry Curacao
1/4 oz Maraschino Liqueur
2 Dashes Orange Bitters

Combine the whiskey, vermouth, curacao, and liqueur with ice and stir well. Strain into a chilled cocktail glass and top with the bitters. Garnish with a lemon twist and enjoy.


Didn’t I say this was the short version? Yeah. The Ghost in the Graveyard will look like a Martini but taste completely different: sweet and fruity from the corn, with its rougher edges mellowed by the vermouth, and finishing with the citrusy and nutty notes of the liqueurs and a bit of the whiskey’s alcoholic heat. Served ice cold, it’s  actually quite apt for summer, both refreshing and full of sweet summer corn notes. It’s deeply satisfying and one of the recipes I’m prouder of.


Like an unaged silver or blanco Tequila, a white whiskey is full of alcohol heat and sharp, rough edges – so try pairing two ounces of white whiskey with an ounce of triple sec and 3/4 ounce lime juice to make something like a whiskey Margarita. White whiskey also pairs really well with apple cider and with ginger beer. It’s versatile, but don’t think of it like a rich, oaky bourbon or a deep, spicy rye.

Want to know more about white whiskey and the history of moonshine? Keep reading!

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