Summer, to me, is all about spritzes. It’s for lazy afternoons in the sunshine with big glasses full of delicious drinks, plenty of ice and plenty of good music and even better company. And while classic spritzes are always a winner, I’m always interested in something a little different, a little new. Enter Sacred Spirit’s Rosehip Cup.

The British brand has just launched in Australia, who started under founder Ian Hart’s foray into distilling his own gin. Rosehip Cup was developed as a natural alternative to Campari, but it soon took flight as a versatile aperitif. It’s made, of course, from rosehips, alongside rhubarb and  Spanish orange, but it takes its deep ruby red hue from the blush of red grape skins. The addition of Peruvian ginger adding just the right amount of spice. It’s a little floral, a little bitter and a lot delicious. Imagine a walk through a blooming English garden on a stifling summers day and you’ve got the Rosehip Cup.

We were delighted when the team sent us over a bottle of Rosehip Cup to play with! Because Summer is about colour, we wanted to honour all the rosy hues as we experimented with different cocktails. Of course, a spritz was always going to be on our menu! To honour the season of colour and our love of spritzes, we came up with today’s rosehip & pink grapefruit spritz cocktail recipe. It’s a gorgeous pink, long and icy and just the ticket for summer days.

Instead of a traditional sparkling water spritz, we switched in pink grapefruit soda (our pick is by Capi) and of course, added in fresh pink grapefruit slices. The bitterness of the grapefruit sings right alongside the flavour of the rosehip cup, and the sweetness of the soda balances it beautifully (and adds a little extra pink to the punch!).



  1. Fill a large wine glass (or whiskey balloon as we used here) with ice
  2. Using a 3-2-1 ration, add sparkling wine, Rosehip Cup and pink grapefruit soda to the glass. For example, 90ml prosecco, 60ml Rosehip Cup, 30ml pink grapefruit soda
  3. Stir well
  4. Add pink grapefruit slices as a garnish
  5. Enjoy!

Ms Zebra Says: Yum yum yum!!! If the colour and chill of the glass doesn’t make you want to create this beauty, I don’t know what will. What a cocktail to add to the repertoire for a summer afternoon!

The summer and holiday season means get togethers and festive craftiness is right up our alley. And, if it involves plants, we’re IN! Making a kokedama ball is (warning!) highly addictive and loads of fun. They make the sweetest gifts for guests or look epic piled high as a table centrepiece. Plus, double win, they’ll happily survive the hot weather!

Dirty hands are a given, but it’s completely worth it when you see your pile of self contained plants grow! You can use ferns, succulents and a variety of other plants to achieve a theme or overall look. You can also make a kokedama well in advance of your event.

What You Will Need: 

  • Plants – choose healthy plants which aren’t too fragile when handling
  • Succulent/cactus mix soil
  • Peat moss
  • Sphagnum moss
  • Water
  • Twine
  • Scissors and 2 buckets

Step 1. 

The size of your chosen plant and the amount of individual kokedama you make will affect the amount of each item needed. Start with a little less sphagnum moss than you think you will need (approximately one big handful) and soak it in a bucket of water.

In a separate bucket, mix together equal parts soil and peat moss (for one kokedama, approximately 2 cups of each). Add in enough water to make a sloppy mix. Cut 2 pieces of twine, approximately 1 metre long, and set aside.

Step 2. 

Remove your chosen plant from its pot, and remove any excess soil. Tease gently at the root ball to remove any long roots and soil. Cup the plant in your less dominant hand and get ready for some mess!

Step 3. 

Scooping up handfuls of the wet soil and peat moss mixture, form a half ball on top of the root ball, squeezing out the excess moisture as you go. Compact the soil as much as you can to create a neat half sphere.

Step 4. 

Using the soaked sphagnum moss, drape it over the half sphere, until it is evenly covered and you can no longer see any soil. Using one of your pieces of cut string, roughly bind the soil and moss together, by threading the twine between the ball and your hand. This will loosely hold this half together.

Step 5. 

Flip the kokedama over in your hand and repeat. Make half a sphere with compacted soil mix, cover in sphagnum moss and roughly bind together with the other piece of cut string.

Step 6.

Using approximately 20-30 metres of twine, begin to neatly bind the kokedama ball together. Hold the twine across the top of the ball, close to the plant and continue to work around the ball, winding the twine as you turn the ball in small amounts. You can do this messily, or neatly, or with coloured twine. The only must is to ensure the twine is bound tightly.

Step 7. 

Once you are pleased with how the twine looks, finish it securely with a knot. If you are making these in advance of an event, give them a good soaking in a bucket of water 3-4 days before the event, so that they are watered but not soggy. Stick a name tag in them, hang from an arbour or place at each setting. There are so many ways to use these long lasting and heat resistant kokedama’s.

Ms Zebra Says: WOW! These look SO amazing – and not nearly as hard as you think. Well done Ms Honeycomb on simplifying a great DIY guest gift.

About Ms Honeycomb: My heart and home in Scotland and Australia, I am a florist, flower lover, writer, baker, stylist and sew-er of lovely things, with my darling toddler forever keeping me on my toes!


This post features the following wedding vendors. If you've been featured below, we'd love to get to know you. Click here to join Polka Dot Bride.

Altus – Melbourne’s newest rooftop venue – plays host to sky-high weddings and engagement parties. At 12 floors up, this poolside bar, lounge and restaurant offers sprawling views across Melbourne’s South East and offers a variety of private and semi-private spaces to suit just about all of your wedding-related celebrations. The light turns especially magical up here during golden hour to dusk.

Altus East and West are the dedicated private event spaces here; combined they can host up to 150 people for a cocktail party or up to 110 people seated for a banquet. Altus will even deliver high tea to your bridal party in your hotel suite on the floors just below while you get ready. Don’t forget to request a Superior King Room – the luxury interiors can count as your lucky “something blue”.

Being a part of the Hotel Chadstone, it makes complete sense that Altus’ signature cocktail – the Fleur La Mode – is inspired by fashion. This drink is a homage to Christian Dior, particularly the designer’s “flower code” whereby he would create structure and embellishments for his garments based on flowers. Naturally, this recipe is fragrant, sweet and floral and includes proper French bubbles!

Fleur La Mode by Altus

  • 20ml Belvedere Pure Vodka
  • 15ml Fino Sherry
  • 20ml lemon juice
  • 20ml raspberry puree
  • 30ml jasmine and rose-water syrup
  • 1 egg white
  • 90ml Veuve Clicquot Champagne
  • Edible flower, to garnish

Add all ingredients – aside from Champagne and garnish – to a shaker. Dry shake (without ice). Add ice. Shake again. Double strain into a chilled coupe glass. Top with Champagne and float your favourite flower on top.

Images via Hotel Chadstone

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.


This post features the following wedding vendors. If you've been featured below, we'd love to get to know you. Click here to join Polka Dot Bride.