Marvelous Vintage Summer Cocktails with Sophie

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This past month we had the absolute pleasure of having Sophie Parrott of The Marvelous Vintage Tea Party Co. throw one of her fantastical tea parties for Tito in our renovated bus parked here in Austin, Texas at our office. Of course Sophie added some Tito’s Handmade Vodka and Texan inspiration to her fabulous drink recipes. Our friend and photographer Knoxy of Knox Photographics captured this beautiful tea party turned summer cocktail soiree. Recipes and more below:

BOB WILL’S ROSE (Upper left corner)
Known as the King of Texas Western Swing in the 1940’s, Bob’s hit “The San Antonio Rose” inspired this fragrant and cooling cocktail for you to sip, and enjoy in the shade.

● 3 to ­4 thin circular slices of cucumber

● 1 ounce rose simple syrup (recipe below)

● 2 ounces Tito’s Handmade Vodka

● Sparkling water

Lay cucumbers down in highball glass. Spoon/squirt simple syrup on top. Muddle heartily.
Pour in two ounces of vodka. Add crushed ice. Top with sparkling water and garnish with cucumber.

Rose Simple Syrup:

● 2 cups sugar
● 1/2 cup water
● 1/2 cup rose water (make sure it is okay for consumption, some are not)
Preparation: 1. Bring the water to a boil.
2. Dissolve the sugar into the boiling water, stirring constantly.
3. Once the sugar is dissolved completely, remove the pan from the heat. (Note: Do not allow the syrup to boil for too long or the syrup will be too thick.)
4. Allow to cool completely and thicken, then bottle.

A DAY AT THE RACES (Upper right corner) 

Don those hats, and feel marvelous cheering at the races with this refreshing TeaTo’s beauty!

● 2 ounces Tito’s Handmade Vodka

● 0.5 ounces Grapefruit Juice

● 1 ounce Champagne / Dry Prosecco

● Small Fresh Grapefruit

● 0.5 ounce Aperol

Preparation: Press two grapefruit slices into bottom of coupe glass, or tea cup. Add 1/3 full of crushed ice.

Add grapefruit juice, Aperol and vodka. Fill another 1/3 with crushed ice. Add champagne. Top with crushed ice if there’s any extra room.

THE ELISABET NEY (Bottom left corner) 

What better cocktail for this iconic 19th Century Austin sculptor to sip on her studio roof on a hot summer’s day?

● 1 ounce honey lavender simple syrup (recipe below)

● 2 ounces Tito’s Handmade Vodka

● 1 ounce freshly squeezed lemonade

● Sprig of fresh lavender ● Lemon twist

Combine all ingredients in a mason jar with crushed ice. Stir. Top with lemon twist and sprig of lavender.

Lavender Simple Syrup:

● 1 cup honey

● 1/2 cup sugar

● 1 cup water

● 1 Tbsp lavender flowers

1. Bring water and lavender to a boil in a saucepan.
2. Add sugar and honey and stir constantly until sugar is completely dissolved. 3. Reduce heat and simmer for 5 minutes.
4. Remove from heat, allow to cool, strain and bottle.
5. Refrigerate. It will keep for about 1 week.

“The Hip-Hip Hibiscus Sip!” (Bottom right corner) 

Fill champagne flute with champagne a third of the way. Add an edible Hibiscus flower, (available at finer grocery stores) and a drizzle of the syrup the flowers comes in (the more you pour, the sweeter). Top with Tito’s Handmade Vodka.


Sophie’s Royal Victoria Sponge Cake Recipe for Tito’s Handmade Vodka

Classic Victoria sponge, filled with softly whipped cream and homemade strawberry jam. Dredged with caster sugar, this is a classic teatime treat

*(The cake in Tito’s photo-shoot is double this recipe with 4 layers)

For the Cake:
125g (4oz) self-raising flour 125g (4oz) butter, softened 125g (4oz) caster sugar
2 medium eggs
2tbsp milk

For the Filling:
4-6 tbsp strawberry jam
142ml carton double cream
Raspberries, blueberries, and strawberries
Caster sugar, for dredging
2 x 18cm (7in) sandwich tins, buttered, base-lined and floured

Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
Bake the cakes in the center of a preheated oven – 350°F for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the center.
Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.
Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake.
Add as many berries as you wish. Sandwich the two cakes together. Dredge with caster sugar before serving.

ABOUT SOPHIE PARROTT  of the Marvelous Vintage Tea Party Co. 

A former child performer in her home country of England, Sophie took to the stage when she was just four years old. A few years later, and after graduating with distinction from West Kent College’s performing arts program, Sophie auditioned for and was accepted into the prestigious and world-renowned Liverpool Institute for Performing Arts, founded by Sir Paul McCartney and Queen Elizabeth II.

After stints working in movies and television in Hollywood and Colorado. 2011, Sophie moved to Austin, Texas where The Marvelous Vintage Tea Party Co. was born. Leveraging her creative and professional background, as well as her passion for baking and hosting parties, she creates one-of-a-kind, vintage-themed celebrations for clients in Central Texas.

Since her arrival in Austin, Sophie has had the privilege of being featured on E! News, Good Morning America, Yahoo!, HGTV, Z-Nation TV, Style Me Pretty, IDTV, NBC Austin, KUT, in Tribeza, Austin Lifestyle Magazine, 1440 New York, Austin Monthly, and the Austin American-Statesman, and on the cover of Bliss Bridal Magazine.


“At Knox Photographics, we believe that a beautiful image is neither created, crafted, nor born. rather, an alluring image is something that is captured. the appeal of any scene – whether of people, products or setting – is intrinsic. it merely requires the right eyes and hands to find, frame and feature the subject. a deft touch can draw out the subtle allure of a face, the easy grace of a well-crafted cocktail or the warmth of a dish. knox photographics is dedicated to capturing the honest beauty in your most treasured scenes, and capturing them for promotion or personal keepsake”

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