QT Melbourne Food & Beverage Director Alex Mouzos proudly states that many of the ingredients and garnishes used at Pascale Bar are made in-house. “Our passionate bar team spends about six hours a week prepping our house bitters, syrups, fusions and shrubs made from only local ingredients”. In keeping with that vibe, Pascale’s cognac-laced Spiced Pear cocktail is inspired by the lively ‘French Quarter’ in New Orleans – the birthplace of American cocktail culture. This drink walks that delicate balance between freshness and decadence in flavour.

Spiced Pear 


45ml Belle de Brillet Pear Cognac

5ml Pierre Fierrand Dry Curacao

20ml Ginger and Pink Peppercorn Syrup

30ml Fresh Lemon

Brown Sugar, to garnish

Method: Shake ingredients and strain into a brown sugar-rimmed Coupe glass.

To make ginger and pink peppercorn syrup: Place 1 cup ginger (peeled, sliced thinly), 2 cups cold water, 1 cup sugar and 20 pink peppercorns into a saucepan. Bring to the boil. Reduce heat and stir until sugar has dissolved and syrup coats the back of a spoon. Strain and cool.

About Pascale Bar & Grill: Pascale Bar & Grill is your new fine dining Melbourne must-try where Euro bistro influences pepper a broad and expansive menu designed to both satisfy and intrigue the well-developed palates of discerning foodies.

As we often talk about at Polka Dot Bride, sometimes, it’s the simple things that are the most beautiful. This DIY Foliage Escort Card tutorial is the epitome of that idea.  The materials for this tutorial cost less than ten dollars and it took less than an hour to create.  But the result is beyond lovely – the perfect display to welcome guests to your reception and guide them to their table place. For the foliage, I went for a walk around the neighbourhood and was able to collect an armful of native greens and blooms from median strips and local park areas.  We used an existing wall and pins to secure the twine.  If you are unable to use pins on the wall of your venue, try using a wooden clothes rack or easel to create a similar effect.  

You Will Need:
This tutorial creates 12 escort cards.  Multiply supplies as necessary. 

12 x medium sized wooden pegs (found at craft store)

12 x assorted greens / florals (we used greenery approximately 20cm long)
12 x white luggage gift tags

Black inky pen (or print names / table numbers using computer if preferred)

3 x lengths of jute twine approximately 1 metre each

Thumb tacks / notice board pins


Step One. Collect an array of different foliage that compliments your wedding theme.  We used native greens with subtle hints of blossoms.

Step Two.  Trim foliage to lengths that are approximately 20cm each.  Set aside.

Step Three. Take one of the lengths of jute twine and attach to wall using notice board pins.  Repeat for other lengths – attaching them above or below the original piece.  We had a gap of approximately 30cm between each.

Step Four. Create the escort cards – write your guest names and table numbers on the luggage gift tags.

Step Five: Play around with the placement of your foliage, try to evenly place floral pieces with greenery.  Take your time and come up with an arrangement you are really happy with.

Step Six: Using the pegs, attach the greenery along with escort card onto the lengths of twine.  Make sure you have a system for arranging your guests whether alphabetically or by table number.

Ms Zigzag says: These floral-foliage escort cards are functional and very Instagram-able! 

About Jessica Derrick: 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!


With the fresh start to 2018, we’re all about healthy cocktails right now on Polka Dot Bride and today’s creation is a healthy take on a pina colada. This fresh take combines the citrus flavours of lime with the sweetness of lychee.

We swapped the cream for coconut milk, and thanks to a fun delivery from Coco Vodka, swapped the rum for a vodka-spiked coconut water (think of all those electrolytes!). Lychees, when fresh make a tropical tasting addition to this cocktail, but the regular canned variety are delicious too (especially when the syrup doubles as a little extra flavour!). The lime rounding it out with a tropical citrus twist.


  • One can original Coco Vodka 250ml
  • Four lychees (canned are fine!)
  • 10ml lychee syrup (juice from the can)
  • 30ml coconut milk
  • 15ml lime juice


In a cocktail shaker, combine coconut milk, lime juice and lychee syrup, lychees and shake well.

In a low ball glass, add ice, and add coconut mixture

Top with Coco Vodka and stir


Glassware from Lorena Gaxiola