Home Décor Ideas: Three cheers for our three cocktail chairs!
Party season is upon us, so whether you’re entertaining guests or simply need a spot to relax in after throwing a get-together, then we have you covered. This month we welcomed our Vesper and Celia cocktail chairs, both beautifully crafted with elegant silhouettes and striking designs. The Vesper and Celia join our popular Emilia cocktail chair just in time for the festive party season.
Mid-century style cocktail chairs became prominent in the 1950s and they still remain very popular today. Their small size and elegant shape suit many interior schemes, plus they’re useful for almost any room in the house. A pair of cocktail chairs would look stylish next to a mid-century sofa and are a practical option if your living room can’t accommodate larger armchair styles. A cocktail chair like our Emilia, Vesper or Celia would work superbly in a hallway, as a feature chair in a bedroom, or at the end of a landing, and even in bathrooms. They look beautiful upholstered in any fabric, think lightweight linen for a chic bedroom style, soft cotton for children’s bedrooms and sumptuous velvet for the ultimate luxurious feeling.
The Vesper is a fluted-back style cocktail chair. It’s inspired by mid-century designs with its tall tapered wooden legs. The seat has coil springs for added comfort and support. We think it looks rather splendid in this dark green, Cotton Velvet, Fir.
Celia is a petite, French-inspired cocktail chair. We think it’ll look gorgeous in a bedroom (or boudoir) with its beautifully pleated scroll arms and sloping backrest. Celia has cuteness down to a T!
Our first cocktail chair, Emilia is a true classic. It’s a 60s inspired beauty, full of mid-century style and poised to perfection.
In the spirit of party season and in keeping with the theme, here’s a festive cocktail recipe for you to sip and enjoy from the comfort of one of our stunning cocktail chairs.
Spanish Coffee Cocktail
25ml Gin Mare infused with Alchemy Opus blend coffee
10ml Salted Merlet Coffee Liqueur
50ml Gingerbread Cream Float
To make the coffee infusion
Infuse 70g Alchemy Opus coffee beans in 700ml Gin Mare for 24 hours.
To make the Cream
Blend 100g of gingerbread biscuits in 300ml full fat milk, then pass through a super bag to remove any sediment.
This leaves you with around 250ml of the milk. Mix this with 750ml Double cream and gentle whip, stopping just before peaks form.
To build the drink
Add the coffee infusion, salted Merlet coffee liqueur, Gomme, espresso and water (hot or cold depending on how you want to serve your cocktail) to the glass.
Top with the gingerbread cream float, and serve either hot or cold.