As the newlyweds cut their wedding cake—according to Kensington Palace, a “lemon and elderflower cake incorporating the bright flavours of spring”—raise a toast to marital bliss. St-Germain liqueur lends floral notes to our Elderflower Mimosas, developed by Rebecca Treadwell Spradling. The test-kitchen chef recommends adding 3 ounces of fresh lemon juice to the original recipe to make the cocktail even more reminiscent of the royal couple’s towering confection, produced by London pastry chef Claire Ptak.
Photography Mac Jamieson
Recipe Development and Food Styling Rebecca Treadwell Spradling
Styling Melissa Sturdivant Smith
Text Melissa Lester