This Cocktail Friday, it’s time to enjoy a little bit of smooth luxury with Nel Restaurant‘s Koji Chivas aperitif. With egg white and cream adding to the blend of whiskey, lemon and bittersweet liquorice, this cocktail is definitely one to be enjoyed to start off the celebrations. Topped with a caramelised marshmallow, how could you resist?!

40 ml Chivas Regal
30 ml Koji syrup
30 ml egg white
10 ml double cream
15 ml lemon juice
3 dashes Liquorice bitters

Dry shake all ingredients twice for 10 seconds each time then shake with ice for 15 seconds. Strain into a short rock glass and top with ice. Garnish with a marshmallow, lightly burnt with a blow torch.

How to make Koji syrup:
200 gm white miso paste
400 gm water
90 gm egg white

Whip egg whites until they form very soft peaks. Bring to the boil the miso paste and water, add egg whites and put on a very low heat until the whites produce a “raft” at the top of the pot, clarifying the mix. Pour through a fine filter or sieve.

Weigh the total amount of strained liquid and add 80% sugar. Bring to the boil for 30 seconds and chill.
Syrup will last for two months in the fridge!!

His & Her Favourite Sweet Favours Tutorial

As you know, we love a wedding DIY that’s simple, affordable and memorable. Our tutorial for ‘His and Her Favourite Sweet Favours’ ticks all those boxes.  It’s personal, allowing a little insight to the bride and groom. It’s cute (as things in packets tend to be!), it won’t break the bank with only a few materials required, and best of all – your guests are sure to enjoy them!

You could either use these ‘His & Her Favourite’ as wedding favours with one set at each place, have them on display at a table, or hand them out on the dance floor for a much-needed energy boost once the dancing gets going. Remember, this is a chance to let your guests know something about you they may not have known otherwise – so don’t be limited to sweets. If your favourite treat is a handful of pistachios or your partner loves wasabi peas – go ahead!  The quirkier the better!

What You Will Need:
Makes 12 of each bag
24 self seal cellophane bags
1 kg bag each of your favourite sweets/lollies/candies
4 sheets of high quality or photo paper
Glue tape
Computer and printer (to create the labels)

What To Do:
Step One. Create a logo for the front of the bags. I simply used ‘His Favourite’ and ‘Her Favourite’ along with a heart motif, initials and the wedding date. As for the logo size, you should be able to fit six logos onto an A4 sheet.

Step Two. Print two copies of ‘His’ and 2 copies of ‘Her’ logos onto high quality or photo paper. Take your time to cut each logo out and set aside.

Step Three.  Use the glue tape to thoroughly glue the back of one label, being sure to cover the edges. Apply the label to one of the cellophane bags and apply pressure for a few seconds until the glue takes hold. Repeat for the other labels and bags. I like using glue tape as it is exact and doesn’t make the paper ripple like a glue stick. Alternatively you could print directly onto an A4 sticker label (like these ones) and cut out and attach.

Step Four. Use a spoon or tongs to portion out the sweets into the cellophane packets. Take your time – each one doesn’t need to contain exactly the same number but a little bit of uniformity is good!

Step Five. Seal the cellophane bags and store them in a container ready for your wedding day. Enjoy!

Hints & Tips:

  • I used the free online editing ‘Picmonkey’ to create the labels. The fonts I used were ‘La Belle Aurore’ and ‘Amatic Small Caps’.
  • You can opt to tie the cellophane bags with grosgrain ribbon or twine for a pretty finishing touch.
  • These favours can be made well ahead of time. Just be sure to keep the packets in a container to keep them fresh.


Ms Chinoiserie Says: Such a ‘sweet’ idea – so easy and fun; my favourite sweets are freckles – or perhaps Fantales. What’s yours?

Cocktail Friday - Peter Rowland Catering's Coconut Mojito

At Peter Rowland Catering, with its taste of the tropics, this delicious Coconut Mojito cocktail recipe is one of our favourites – for balmy days and cool drinks, “put the lime in the coconut and drink ’em both up!”


6 fresh mint leaves
3 lime wedges
1 tsp brown sugar
1 shot white rum
1 shot Malibu rum
2 tbs coconut cream
Schweppes soda water


Muddle the mint leaves, lime wedges and brown sugar in the bottom of a cocktail shaker.
Add the white rum, Malibu and coconut cream.
Fill the shaker with ice and shake vigorously.
Strain the drink into a glass and top with chilled soda water.
Garnish with a sprig of mint and a slice of lime.

Image by Kas Richards

Ms Chinoiserie Says: I’m imagining myself poolside in the Caribbean; such a delectable drink!

About Peter Rowland Catering: As a shining light in hospitality for over 50 years, our team of world class chefs, food designers, stylists, event producers and hospitality managers deliver any style of wedding or event – anywhere, anytime. We simply relish bringing the art of food, drink and hospitality to life.