I-Love-Royal-Families

britishroyalty:

Prince George (later King George V) and Prince Albert Victor, sons of King Edward VII.

vickievictoriana:

britishroyalty:

The Princess Alice (third child of Queen Victoria) with her husband Prince Louis of Hesse, 1863.

To add to the depth of Queen Victoria’s grief, an outbreak of diphtheria hit the royal family, and Princess Alice died at the young age of 35; less than a month after her little daughter died of disease.

Adding to the notability of Princess Alice’s death was the fact that she died on the anniversary of her father’s demise, December 14th 1878. Her father, Prince Albert of Saxe-Coburg & Gotha, had died December 14th 1861 of typhoid.

Queen Victoria went on to live another 20 years after the deaths of her daughter & granddaughter, and later survived the premature deaths of two of her sons, Prince Alfred, then Duke of Edinburgh & successor to the Duchy of Saxe-Coburg & Gotha, and Prince Leopold, Duke of Albany.

boredincanada:

King George in Ottawa 1939 by Striderv on Flickr.

(Source: zephyr-11)

theroyalfamilyofbritain:

These are the Royal Family Order Badges.

 From top to bottom:
-King George VI
-King George V
-King Edward VII
- Victoria and Albert (they had about 4 badges for each class)
-Queen Elizabeth II 

theroyalfamilyofbritain:

The Queen Mother being welcomed into the French Embassy before going to a performance at the Royal Opera House in Covent Garden, 1939.

vickievictoriana:

so30s:

Queen Elizabeth, Buckingham Palace Garden, by Cecil Beaton, 1939.
Beaton struck up an instant rapport with the Queen. His diary reveals that she was an active participant in the staging of her romantic portraits, suggesting suitable dresses and accessories. Here, Beaton combined a painterly eye with the elegant style of his Vogue fashion studies. Like those, each royal portrait would be carefully retouched under Beaton’s instruction, to define facial features and trim silhouettes.

from Queen Elizabeth II by Cecil Beaton exhibition at Victoria and Albert Museum [8 February - 22 April 2012]

royalwatcher:

Jubilee Cocktail by Joel Autune 

Queen Elizabeth II adores Dubonnet. The fortified wine with herbs and quinine was invented in 1846, the result of a competition by the French Government to find a way of encouraging French Legionnaires to drink bitter quinine by disguising it in alcohol.  

Meant as a punchy cure for malaria, it fast became the upper classes’ aperitif of choice.  

The Queen Mother drank it every day - mixed three parts Dubonnet, seven parts gin, with a twist of lemon - and was even known to take a small bottle with her on journeys, ‘just in case.’ The Queen inherited her passion and enjoys a Dubonnet and gin every day before lunch, and reportedly one before bed too.

ROYAL PIMM’S PUNCH

Serves 6 -8

Ingredients

• 100ml Tanqueray Gin
• 100ml Dubonnet
• 200ml Pimm’s No1
• 50ml Crème de Fraise des Bois
• 50ml Crème de Cassis
• 50ml Triple Sec
• 50ml Lemon juice
• 100ml Strong English tea
• 600ml Lemonade Selection of quintessential British fruits (apples, pears, strawberries, raspberries, blackberries, blueberries, gooseberries, cherries) as well as orange and lemon wheels 

Method 

Build all ingredients into a punch bowl, add ice block (smaller cubes will melt) to chill and float chopped fruits. 

DIAMOND DUBONNET

Instruction 

• 25ml Tanqueray gin
• 50ml Dubonnet
• 2 drops Orange bitters  
• Top sparkling English wine or champagne Garnish: Edible diamonds (available via internet)   

Method 

Shake gin, Dubonnet and orange bitters together and then double strain into glass. Top with sparkling English wine or champagne and drop a handful of edible diamonds into the flute

LONG COMMONWEALTH ICED TEA

Ingredients 

• 15ml Cîroc vodka infused with Earl Grey Tea (take a bottle of Cîroc and add packet of loose leaf Earl Grey tea. Strain out leaves)
• 15ml Gosling’s Black Seal Bermuda Rum
• 10ml Tanqueray Gin
• 10ml Triple Sec
• 25ml Lemon juice
• 10ml sugar syrup
• 2 drops Orange bitters
• 25ml Dubonnet
• Top with Tonic water  

Method 

Shake the vodka, rum, gin, Triple Sec, lemon juice, sugar and bitters together, double strain over ice. Add your Dubonnet and top with tonic water. Serve in a crystal highball with Jubilee straws.

CROWNED 60 

Ingredients 

• 50ml Dubonnet
• 5ml Solera Sherry
• 5ml Cherry Heering liqueur
• 15ml Egg white
• 2 small bar spoons of caster sugar
• 10ml Lime juice
• 2 dash Cherry bitters (available on the internet or at specialist off licences)
• Garnish: Fresh cherry 

Method 

Shake all ingredients together hard and double strain into a Coupette glass then drop in the cherry. 

Drink Responsibly.

Isabella and Christian.

(Source: alessandrahautumn)

1000picsofroyalty:

Crown Princely Family of Norway. May 31,2012.

Marius, came to me baby ;) - Cece

(Source: alessandrahautumn)