We are sentimental souls at Polka Dot Bride and the Her Name Was Coca for Cocktail Friday was an invention by one of our patterned people who worked at a bar and somehow ended up at a wedding blog. This easy cola-based cocktail recipe idea is surprisingly delicious with the blend of cola, ginger, and rum- with lime, of course, because lime seems to be the key in turning many cocktails into something amazing!

Serve with plenty of ice to make this one deeply flavoured favourite in the warmer months.


10ml Grenadine

1/4 tsp ground ginger or ginger powder

50ml cola

15ml bourbon or spiced rum

5ml lime juice



In a cocktail shaker, combine grenadine, ground ginger, bourbon and lime juice.

Muddle together well.

Pour over ice and top with cola.


Garnish with lime wedge.

Recipe and image by Polka Dot Bride. 

Image by HostCo

If you’re a lover of entertaining at home, getting your friends together and whipping up some treats to share over a bottle of wine (or two, we won’t tell), then we’re helping you create the perfect High Tea Treats with these delicious recipes you can easily make at home. Test your culinary skills to create yummy English scones and zesty Lemon Tartlets.



3 cups self raising flour
1 teaspoon salt
60g butter
1 ¼ cup milk
Zest of one lemon
(Serves 4)


  1. Preheat oven to 200c. Place baking paper onto baking tray. Sift flour and salt, add lemon zest into a bowl. Rub in butter with fingers until mixture resembles coarse breadcrumbs.
  2. Add the milk and mix until the dough comes together into a rough ball. Place the dough onto a floured board. With a rolling pin roll the dough to 5cm thick, then with a round cutter dipped in flour, cut out as many circles as possible. You can reuse the off cut by mixing them together and re-cutting with the cutter.
  3. Place scones on the baking tray. Brush tops with a little milk and bake for 10-15 minutes, or until well-risen and golden. Serve warm with butter or with jam and cream.



125ml sour cream
250g plain flour
200g unsalted butter chilled


  1. To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
  2. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.
  3. Wrap the dough in plastic film and refrigerate for 20 minutes.
  4. Flour your bench and roll the pastry out with a rolling pin.  Cut with a cookie cutter and place in a mini tarts shell tin press down with fingers. Place into fridge and allow to rest for 10 minutes. Remove from the fridge, prick bases with a fork and cover with a small square of grease proof paper. Fill with a tablespoon of rice or baking beans and bake for 10 minutes. Remove from oven and remove paper and rice, return to oven and bake for 10-15 minutes or until pastry is golden. Set aside and allow to cool.



3 egg yolks
2 1/2 tbspn caster sugar
2 tspn lemon zest finely grated
50ml lemon juice
25g unsalted butter chopped


  1. Whisk yolks and sugar in a small saucepan until pale. Place over a low heat, add lemon zest, juice and butter and whisk until frothy. Stir continuously for 5 minutes or until curd coats the back of a spoon. Transfer to a bowl, cover with grease proof paper and allow to cool.
  2. Fill the tart shells with the lemon curd and dust with icing sugar.

For extra flavour add bits of your favourite fruits. We suggest strawberries or berries for a delicious treat. Yum!

Ms ZigZag says: A gorgeous high tea get together or celebration would not be complete without these two classic recipes. The lemon curd is so versatile – perfect here in the tartlets, and also a great filling for mini doughnuts or spooned on top of a pillowy pavlova! Thank you HostCo for the home cooking inspiration. 

About HostCo: HostCo caters to everything you want in weddings and special events – venues with a rich history and character, picturesque gardens and romantic surroundings, fine food and wine, exceptional service and event planning down to the finest detail.

To celebrate ‘The House of Dior: Seventy Years of Haute Couture‘ exhibition at the National Gallery of Victoria, Sofitel Melbourne on Collins is serving up a series of specially designed cocktails at their Atrium Bar.

One of them – ‘The Flower’ – is inspired by Christian Dior’s use of flowers as inspiration to structure his garments and as a motif to embellish fabrics with rich detail and patterns. His love of gardens and flowers stemmed from many happy hours spent as a child in the walled gardens of his family’s home in Granville.
Atrium’s Bar Manager, Marc Dasan says “The frozen rose sphere acts as the standout embellishment as well as the motif for the sweet and citric flavours that are released as the rosewater ice melts into the cocktail.”
Sofitel’s Atrium Bar will serve the signature ‘Code of Conduct’ cocktails Thursday – Saturday from 1 September until 4 November 2017 to coincide with the the Dior exhibition. What a lovely way to treat your bridesmaids pre-wedding day!


• 30ml Grey Goose Le Citron
• 20ml Lillet Blanc
• 7ml Crème de Violette
• Rosewater
• Edible Pink Rose Bud
• Rose Essence Spray (edible) for the aroma
• Ice Sphere Mould – available at Dan Murphys
• Champagne Coupe to serve
• Shaker


Step 1: Combine a few drops of rosewater with the edible pink rose.
Step 2: Place on one half of the ice sphere and close mould.
Step 3: Fill purified water through the cavity of the sphere and place in freezer for 24 hours.
Step 4: Measure the Grey Goose Le Citron, Lillet Blanc and Crème de Violette into a shaker and shake with ice. Place aside.
Step 5: Place the rose bud ice sphere in the glass.
Step 6: Pour drink from shaker onto sphere to melt the ice (this will also reveal the flower).
Step 7: Spray rose essence over glass for the aroma.

Image by Shellie Froidevaux