An egg white cocktail always catches my eye when it’s on the menu, but even more so when it has something delicious hiding under the aerated, fluffy coating. Passionfruit is a tart and sweet fruit and its vibrant yellow pulp makes for a striking-looking cocktail too!
The Prahran Hotel in Melbourne was kind enough to share their take on the ‘Pornstar Martini’ created by Douglas Ankrah at LAB in London. The result is the Royal Prahran Yacht Club Cocktail – it’s sweet, crisp, and refreshing, and just what we all need to sign off the working week. With passionfruit pulp, egg white, and a dash of vanilla vodka making up the main components of the cocktail, this delicious drink is one for the books.
45ml Vanilla Vodka
15ml Passionfruit pulp
30ml lemon juice
15ml simple sugar
1 egg white
Shake all ingredients without ice
Add ice and shake again
Strain into a glass
Coupette (or martini glass is suitable)
About Prahran Hotel: The Prahran Hotel is an iconic Melbourne pub located in the heart of Prahran, serving thirsty locals and visitors since the mid 1800’s. At its core, the Prahran Hotel offers everything you’d expect from your local pub – a charming public bar to share a beer with your mates, a restaurant, private dining, a courtyard and dedicated functions spaces – and absolutely delicious craft cocktails.
Isn’t this a glorious time of year? The the sun is out, weather is warming and flowers are blooming. This lavender shortbread recipe is a celebration of Spring. It is a simple recipe with only five ingredients and only a handful of steps. It creates sweet circle biscuits that are buttery and crumbly and paired beautifully with a cup of tea. Plus, they look deliciously feminine all wrapped up in cellophane with a ribbon. Take them along to your next morning tea with the girls or they would also make the perfect bonbonerrie for a garden wedding. Enjoy! x
Makes approximately 42 biscuits Please note: Do not use the ornamental smooth leaved lavender as this variety of plant is not edible. Ensure you use French Lavender with the silvery green, feathered leaves and pale purple flowers, as pictured on the chopping board above. If in doubt, ask your local nursery to show you the difference between the two. You Will Need:
300g unsalted butter 180g caster sugar
450g plain flour
2 egg yolks
2 tablespoons lavender leaves, finely chopped The buds from approximately 5 x lavender flowers
To assemble: Cello bags Ribbon
Step One. Prepare baking tray with baking paper. Preheat oven to 160 degrees Celsius. In a medium bowl, cream butter and sugar until light and fluffy.
Step Two. Add sifted flour, a tablespoon at a time, mixing at a low speed until combined. Add the egg yolks, one at a time.
Step Three. With the mixer still on low, add the lavender leaves and mix until stirred through.
Step Four. Turn out dough onto a floured board. Knead gently into a smooth ball. Cut ball in half and cover other half with a tea towel. Dust a little flour on top of the remaining half and roll out to approximately 5mm thick. Using a small scone cutter, cut rounds in the dough and transfer to the prepared tray. Repeat with other half of dough.
Step Five. Place a few flower buds and petals on each biscuit, pushing into the dough slightly as you position.
Step Six. Position biscuits on tray approximately 5cm apart. Once tray is full, place in oven and bake for 15 minutes or until the biscuits have ever so slightly darkened on the edges. Allow to cool on tray for 5 minutes then transfer to wire rack.
Step Seven. Once cool, wrap 4-5 biscuits in a cello bag and tie with ribbon. If you have some leftover, tie a piece of lavender to the bag.
Ms Zigzag says: I just love everything that our contributor Jessica Derrick submits – she is a talented baker, photographer and stylist! These buttery, crumbly shortbread biscuits would be perfect for a bridal shower kitchen tea.
About Jessica: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!
We’re all about the gin at Polka Dot Bride and when the crew at award-winning gin maker Craft & Co sent along one of their favourite recipes ‘The Craft & Co Fizz’ (along with a bottle of said gin!), we couldn’t help but whip it up for this week’s Cocktail Friday!
Craft & Co is Melbourne’s first city distillery – their Collingwood Dry picked up a silver medal at the Australian Distilled Spirit Awards – distilling their gin and other spirits including grappa and limoncello on site in Collingwood. For those that want to get creative, Craft & Co will work with you to create your very own gin flavour (keep it for yourself for an anniversary toast or serve it at your reception). They’ll even decant your special gin into individual favour-sized bottles with a custom label for your bonbonniere, making for a very merry wedding, see our photo below!
Not only does Craft & Co whip up amazing spirits, this brewery, winery, cellar door and classroom hybrid also loves to host a good wedding! (You can see one we have featured here!). The Makers Hall, our favourite space of the four on offer, is able to accommodate 200 guests for a cocktail wedding or 140 for a sit-down celebration in a stunning, industrial style setting. Just the spot for urban lovers who adore good food and gin!
So we’re toasting in celebration of all things crafty as we share The Craft & Co Fizz with you!
60ml soda 45ml Craft & Co Gin 30ml lemon juice 15ml simple syrup basil lemon twist
Add soda to a Collins glass and set aside
Add all remaining ingredients over ice to shaker, shake vigorously for 15-20 seconds