Design, Styling & Coordination: THREAD Events || Photography: Alison D. Photography || Venue: Moorten's Botanical Garden and Cactarium || Florals & Tabletop Rentals: Planning Pretty || Furniture Rentals: Sweet Salvage Rentals || Hair & Makeup: Meredith Makeup Design || Bridal Salon: Mon Amie || Dress Designer: Solo Merav || Model: Ellie Mary
As wedding planners we've done it all, including coordination hotel blocks for our clients. Planning a wedding can be a long & stressful process, but luckily you don't have to do it alone. We have your back!
Tips for blocking rooms:
1. Do it Sooner Rather Than Later...
It is best to have your hotel block finalized after you mail your save the dates but before you send out those invitations. People will begin planning their stay arrangements anywhere from 6-3 months out from your wedding so having a direction to point them in early will make them feel at ease.
2. Know the Lingo...
Committed vs. Complimentary?? Hotels have different terms for how they block rooms. A committed block requires whomever is blocking the rooms to guarantee those rooms will be filled. If this fails to happen you might get stuck holding the check for the empties, so know the terms before you sign.
3. Block Where You Want to Stay
Many hotels offer deals for the happy couple. If you block where you stay, your hotel may offer anything from a complimentary room to a free upgrade for a wedding suite all in the name of love!
We love personalized bridesmaids boxes as a way to pop the question to your best ladies! Here is our latest version, with favorite products to make your party people feel good through the months of planning that will follow. Cheers!
The holidays are a time for family, friends, food, and…cocktails! While hot (mulled wine, cider) and heavy (eggnog) options are also lovely, here in southern California we get the holiday spirit amid sunny days and warmer weather. With hints of perfume, spice, and citrus, these holiday favorites—including two Thread originals—are sure to warm your spirit without making you sweat.
Thread 2016 Holiday Punch Cocktail
- 1 large ice cube
- 1 oz. orange juice
- 1 oz. cranberry juice
- juice from 1 lime wedge
- 2 oz. rye whiskey (Bulleit Rye is our go-to)
- 1 dash cinnamon
- 3 oz. ginger beer (the spicier the better—we love Trader Joe’s Triple Ginger Brew)
- orange slice for garnish
Mix juices, cinnamon, and whiskey in a cocktail mixer and pour over a large ice cube in a chilled glass. Top off with ginger beer, garnish with orange slice, and enjoy this tart creation of ours.
- 1 oz. of fresh orange juice
- a dash of Peychauds bitters
- 0.5 oz of rosewater
- 1 oz. of lemon juice
- 0.5 oz of rose syrup
- 2 oz. Bombay Sapphire Gin
- 4 dashes of Scrappy's cardamom bitters
In shaker, pour juices and rose syrup over ice. Shake for 10 sec. Add rosewater, both bitters, and gin. Shake for another 10 seconds then strain into coupe glasses. Garnish with a single fresh sage sprig and enjoy.
- 1.5 oz. gin
- 1.5 oz. sweet vermouth
- 2 dashes Fernet-Branca
- orange peel for garnish
Pour ingredients over ice into a mixing glass and stir well. Strain into a chilled cocktail glass. Twist orange peel over drink and drop into glass. Sip this American classic with guests.
Here's a few of our favorites from Élan and Matt's Wedding. For more details, check out our portfolio. All images are from Deric Mendes