There’s more to see...
Come take a look at what else is here!

Color


Color

  • 46 Pins

baby breath

blue and peach beach chic wedding inspiration board | Bridal Musings

beautiful

THIS!! Rustic Autumn Nights : PANTONE WEDDING Styleboard : The Dessy Group (Midnight, Wild Berry, Antique Gold)

Harvest Gold PANTONE 16-0946

PANTONE violet blue

Pantone Dusk Blue Inspiration Board

Katie Ridder/ Dusk Blue Pantone

Turquoise & Coral Weddings | Capers Catering

Turquoise & Coral Weddings | Capers Catering

Turquoise & Coral Weddings | Capers Catering

Coral wedding details paired with metallic silver and gold for a chic combination!

Coral and Turquoise Wedding Inspiration

Coral and Turquoise Wedding Inspiration

coral wedding inspiration from www.burnettsboard...

Pantone colors: Cockatoo and Tangerine Orange also known as Aqua and Coral

Pantone colors: Cockatoo and Tangerine Orange also known as Aqua and Coral

Coral Wedding Decor

Tricolor Flower Salad (cucumber, curry leaves, papaya balls.)

Tricolor Flower Salad (cucumber, curry leaves, papaya balls.)

Tricolor Flower Salad (cucumber, curry leaves, papaya balls.)

apricot-papaya - potential colour for flower girls flower... lighter version for BM dresses

You're Pretty Notecard | gold foil on papaya

Watermelon and Lime Agua Fresca 4 cups water 8 cups seedless watermelon chunks, plus 6 to 8 wedges for garnish 1 cup fresh lime juice, plus thin lime slices for garnish 1/2 cup sugar 2 cups gold tequila 1/2 cup Grand Marnier Ice as needed In a blender, in batches, combine the water, watermelon chunks, lime juice and sugar. Blend on high until completely liquid and frothy. Transfer to a pitcher, add the tequila and Grand Marnier and stir to combine. Serve in individual glasses over ice. Garnish each glass with lime slices and a watermelon wedge. Serves 6 to 8. Cucumber and Chili Agua Fresca 4 1/2 cups water 10 cucumbers, peeled, seeded and chopped, plus 6 to 8 wedges for garnish 1 cup fresh lime juice 2 Tbs. agave nectar or honey 1/2 serrano chili, seeded and minced, plus 6 to 8 whole chilies for garnish (optional) Sea salt, to taste 2 cups silver tequila Ice as needed In a blender, in batches, combine the water, chopped cucumbers, lime juice, agave nectar, minced chili and a generous pinch of salt. Blend on high until smooth. Strain through a fine-mesh sieve into a pitcher. Add the tequila, stir well and refrigerate for at least 1 hour before serving. Serve in individual glasses over ice. Garnish each glass with a cucumber wedge and a chili. Serves 6 to 8. Papaya and Lime Agua Fresca 8 cups water 5 cups chopped papaya, plus cubes for garnish 1/3 cup fresh lime juice, plus 6 to 8 lime wedges for garnish 1 cup sugar 2 cups gold tequila 1/4 cup Grand Marnier Ice as needed In a blender, in batches, combine the water, papaya, lime juice and sugar. Blend on high until completely liquid and frothy. Transfer to a pitcher, add the tequila and Grand Marnier and stir to combine. Serve in individual glasses over ice. Garnish each glass with a lime wedge and a cocktail skewer of papaya cubes. Serves 6 to 8. Minted Hibiscus and Raspberry Agua Fresca 8 cups water 3 cups raspberries 1/4 cup fresh mint, coarsely chopped, plus leaves for garnish 6 bags hibiscus tea or 6 tbsp. hibiscus flowers 3/4 cup sugar 2 cups silver tequila 1/2 cup Grand Marnier 1/2 cup fresh lime juice Ice as needed In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and tea bags. Remove from the heat and let stand at room temperature for 1 hour. Remove the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving. Serve in individual glasses over ice. Garnish with the remaining 1 cup raspberries and mint leaves. Serves 6 to 8.

You're Pretty Notecard | gold foil on papaya