Happily for us, Loft Byron Bay has just released their seasonal, new cocktail menu for spring. And they’re generously sharing one of their creations – the ‘Night Blossom’ – with us today! This drink recipe is bursting with the most evocative flavours of spring; from delicate flowers, to bursting berries, to spritzy citrus. Plus, they’ve thrown just a hint of chocolate in for good measure (that’s welcome at any time of year).
If a seaside terrace seems like your guests’ kind of place for pre, post or actual nuptial festivities, Loft Byron Bay might be the cocktail wedding venue for you. There are five distinct areas to choose from here, in addition to booking the whole venue exclusively, to cater to 20-200 friends. All are flooded with natural light and dressed in luxurious coastal style. Let’s drink to that!
Night Blossom by Loft Byron Bay
- 40ml cherry blossom infused Brookies Dry Gin (see note)
- 20ml homemade raspberry cordial
- 3 dashes of chocolate bitters
- 10ml lemon juice
- 15ml aquafaba (the liquid from canned chickpeas)
- Edible flower of your choice, the garnish
Place all ingredients, aside from garnish, in a cocktail shaker. Dry shake (without ice) vigorously until frothy. Add ice and shake again briefly to chill. Pour into a short tumbler. Then, float your favourite bloom on top.
Note: to flavour gin, add a handful of fresh, clean cherry blossoms (pink ones are apparently stronger) to your gin for a few days, tasting every so often until you’re happy with the strength. Fine strain before use.
About Ms Fleur De Lys: Aside from being Ms Polka’s Editorial Assistant, Ms Fleur de Lys is also Polka Dot Bride’s Melbourne correspondent so you’ll see her running all over town finding wedding inspiration. As both a lifestyle journalist and cocktail aficionado, Fleur appreciates the power of words whipped up as deftly as a good martini.