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Cocktail Friday

If there is one thing I have spent the past few years learning, it’s that Tassie knows how to make a tipple! So for The Tasmania Issue, I knew I needed to whip up a few special cocktails that make the most of the amazing distilleries, winemakers and producers that the apple isle produces. Today

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The Glass House is a glass-encased, fine dining venue happily floating atop Hobart’s River Derwent. They’ve got glinting, 280 degree views of Sullivan’s Cove, a Tasmanian-centric wine list and a sense of Australian elegance here for your wedding guests to enjoy!In the meantime, you can enjoy this refined cocktail recipe that they’ve revealed to us,

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Autumn to me is spice, it’s apples and pears, ginger, the warmth of brown sugar and the smells – oh the smells of deliciousness bubbling away on the stove. So when it came time to dream up an autumn cocktail, I wanted to combine all my favourites into one delicious drink. Meet our spiced pear

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This cocktail recipe is a luxurious treat that combines tea and wine: two of Ms Polka’s very favourite things! It’s perfect for a pick-me-up at an autumn or winter wedding and, because we’re working on ‘The Green Issue‘ this month, it’s environmentally conscious too!The team at the cosily-lit Lay Low in Melbourne’s inner western suburbs

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We wanted to create a cocktail, for The Green Issue that honoured the mission of reducing waste, of paying attention to where produce comes from, and for this, that even includes where the brands we choose to put in what we drink originate.So we raided our cocktail cart, we thought of everything “green” and we

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Now we all know that for our ‘The Green Issue‘ we’re referring to eco or environmentally friendly weddings…not the literal colour green! But this emerald beauty from Sydney’s Junk Lounge was too pretty to resist sharing with you. Plus, the traditional ritual surrounding drinking matcha – which gives this cocktail its lush green colour –

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I have to be honest and say that chai is one of my favourite treats on an Autumn day, but a dirty chai? When I want a little caffeine and something with a little more hit, I’m all about it. So today? We wanted to make it into a very Autumnal and very delicious cocktail,

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Alas, a destination wedding bound for Italy’s Le Marche region in Autumn may not be on the cards for all of us. Yet Queensland’s brides and grooms can still capture the flavour of the season – along with the Italians’ signature focus on family, friends and food – on their wedding day at The Spaghetti

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Taking advantage of the public holidays and potential school holidays around Easter to celebrate your engagement or wedding? We have the most tempting cocktail – it’s so decadent it could even be served as an alternative dessert – for you to mark the occasion! Coogee Bay Hotel has come up with this chocolate egg inspired cocktail that your

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Getting married over the festive Easter break? Wish your beloved pet rabbit could be the ring bearer at your wedding? Or is your nickname for one another something like “snugglebunny”? Then hop (sorry) to including this cute cocktail on your celebration menu. Sydney wedding venue, Coogee Bay Hotel has kindly shared the recipe to their ‘Indulgent

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Sweet bourbon, bitter coffee, fragrant orange, luscious chocolate. This rich cocktail has it all as the perfect warming pick me up for Autumn. A Boulevardier is basically a whiskey-fied version of a (traditionally gin-spiked) Negroni.Inoka – founder of the recipe blog Cocktail Co – has kindly shared her even more improved version of a Boulevardier

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What better way to celebrate The Bouquet issue than with flower-inspired cocktails? We had so much fun creating cocktails inspired by all things pretty and we’re sharing one of our favourites today – the Elderflower Tom Collins! We love the fresh and sprightly combination of lemon and gin in this concoction and, for something different,

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Love their blooming beauty or hate their ubiquitous-ness, roses are a classic symbol of love and romance! So we couldn’t let ‘The Bouquet Issue’ go by without a cocktail ode to a good old fashioned posy of roses. Master mixologist Grant Collins of Sydney bar Gin Lane comes to the party with this at-home version of

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It’s been all about blooms this month on The Bouquet Issue and we’re even including cocktails to the floral-inspired mix! The best part? Not only is today’s raspberry and rose sparkler absolutely delicious, but it’s also absolutely easy! All you need for this one is three ingredients and you’re set!If you want to make an

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Since it’s ‘The Bouquet Issue’ we’re completely obsessing over flowers this month. We’re even game enough to drink them!This cocktail from The Stokehouse in Melbourne’s St Kilda, celebrates Rosella (the flower, not the bird). Also known as Wild Hibiscus, you can buy pre-prepared rosella flowers in an amazing ruby red syrup in jars – they also taste

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