Endless Summer Dinner Party on 100 Layer Cake

endless_summer201 When the days become shorter and the breeze settles in, under a crisp night and a full moon we find the whispers of a summer’s end. To celebrate those beautiful pastel sunsets and enjoy those hazy nights filled with adventure and love, we designed an inspired shoot for an Endless Summer Bachelorette Dinner. String lights and pillar candles illuminated our guests as the sun set on the rooftop terrace. Mismatched vintage chairs, tapestries from all corners of the globe, feather-detailed place settings, jewel-toned glassware and warm copper accents delighted all of our senses. Our guests enjoyed organic and local fare while surrounded by greenery and cascading blooms of vibrant pink, purple and coral, all blended in perfect harmony. An evening to toast the endless summer nights, the ones we long to remember.

We envisioned our Endless Summer Dinner as an alternative bachelorette party, bringing our vision to life with an amazing dream team of local talent. We love those vibrant and blissful summer nights, the ones that seem to inspire spontaneous adventures and spark timeless romance. We wanted to encapsulate that feeling of summer’s end in a dinner party that will carry us through into the fall, the way the wind blows sweetly on the porch, the creativity sparked through a vibrant sunset, the way love can feel so new and exciting on a hot summer’s night sitting on the beach.

You can see the whole shoot featured on 100 Layer Cake today, and we'll be sharing more of the details of our dinner in the coming weeks.

For now, we'll leave you with recipes for the two signature cocktails that Lynsey created for the evening: the Endless Summer and Peach Bourbon Smash. 


Endless Summer Cocktail //

2 oz Lillet Rose ½ oz ginger syrup 1 oz gin Prosecco Orange bitters

Add the Lillet, ginger syrup and gin to a shaker. Shake with ice until cold. Strain into a cocktail coupe and top with prosecco and a dash of orange bitters.

Peach Bourbon Smash // 

½ peach, cut into pieces ¾ oz. ginger syrup ½ oz. lemon juice 4-5 mint leaves 1 ½ oz. bourbon Soda water

Add peaches, syrup, mint and lemon juice to a shaker. Muddle until peaches have released their juices. Add bourbon and ice and shake until cold. Strain into cocktail glass and garnish with peach slices and mint leaves.

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Photographer: Scarlet O’Neill
Creative Direction and Styling: Paige of Bicyclette and Ana Alic
Food and cocktails: Lynsey Walker
Glasses and copper barware: BYOB Cocktail Emporium
Paper products: Alex Perlin
Textiles: Grace Design
Hair/Makeup: Alison Sharp