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Cocktail Friday Basil Citrus Mule

I am a huge fan of herbs – as in, I always have fresh herbs growing in the garden which lets me throw them into absolutely everything I can! And this basil citrus mule is no exception – it is one of my favourite creations for our month of mules!

We’ve added blood orange liqueur and fresh orange juice to this mule – giving it a tangy citrus mix. It’s delicious for either Summer or Winter weddings with a balance of your favourite citrus flavours which add a refreshing vibe to the classic favourite.

Ingredients:

  • 15 ml lime juice
  • 2 fresh citrus wedges (orange or lime)
  • 30ml fresh orange juice
  • 10ml Solerno Blood Orange Liqueur
  • 30ml vodka
  • Ice
  • Ginger beer
  • Basil leaves

Method:

In a cocktail shaker, muddle together lime juice, fresh citrus wedges, orange juice, a basil leaf (or two according to taste), Solerno Blood Orange Liqueur and vodka to combine the flavours.

Strain into a copper mug over plenty of ice and top with cold ginger beer.

Garnish with fresh basil leaves.

Recipe and image by Polka Dot Bride.

DIY Olive Branch Wreath Tutorial

Olive branches are a thing of simple beauty. Their smooth deep green leaves with contrasting silvery grey undertones provide a serene colour palate for a wedding – especially when paired with a soft peach or rose gold.

This DIY olive branch wreath tutorial is a brilliant way of easily and economically incorporating greenery into your big day. Making a few wreaths in varying sizes would create a beautiful backdrop for a bridal table, or a focal point above the dance floor.

The olive branches themselves should be readily available at your local florist – if not, ask them to order some in for you. Even better, if you have a friend or neighbour who has an olive tree or two – offer them a free pruning service.

As always, take your time with the arrangement. Pour yourself a tea or glass or wine and enjoy the process of building the arrangement around the hoop.  It’s amazing what you can create!

You Will Need:
1 x hula hoop
Brown kraft paper
Scissors
Sticky tape
An armful of olive branches
A ball of jute twine
1metre length of grosgrain ribbon

What To Do:
Step One. Cut strips of brown paper approximately an inch wide. Take the first strip and using a small piece of tape, stick it to the hula hoop. Wrap the brown paper strip around the hula hoop and fasten the other end with another piece of sticky tape. Repeat until the entire hoop is covered.

Step Two. Cut the olive branches into manageable pieces (approximately 30-40cm). Set aside. Now, cut the jute twine into 10cm lengths.

Step Three. Working slowly from the centre outwards, attach the first olive branch by tying twine around the base and fastening it to the hula hoop. Tie the other end of the branch to the hoop with another piece of twine.

Step Four. Repeat Step Three until you are happy with the result. You’ll want to keep building on the arrangement until it has an even coverage over 1/2 to 2/3 of the hoop.

Step Five. Using the scissors, trim any excess twine from the arrangement. Tie the piece of grosgrain ribbon around the top of the hoop and hang.

 

Ms Chinoiserie Says: So elegant – such an easy way to add effortless chic to wedding day styling!

Fresh raspberries are one of my favourite additions to cocktails. These gorgeous little red gems of fruit have an amazing balance between sweet and sour and make a really delicious addition to the classic Moscow mule.

Our Russian Raspberry Mule is a beautiful way to create a Spring version of this classic cocktail. Serve it up in a copper mug and let your garnish of mint and fresh berries steal the show. For an added kick, a little raspberry liqueur would certainly add a special something to this delicious drink.

Ingredients:

  • 4 fresh raspberries
  • 2 fresh lime wedges
  • 15 ml lime juice
  • 3 bruised mint leaves
  • 50ml vodka
  • Ice
  • Ginger beer
  • Extra mint leaves and raspberries for garnish

Method:

In a cocktail shaker, add raspberries, lime wedges, lime juice, mint leaves and vodka and muddle together.

Strain this mixture into your copper mug, add ice and top with your favourite ginger beer. Stir.

Garnish with fresh raspberries and mint leaves.

Recipe and image by Polka Dot Bride.