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.

Hanging flowers from a chair, hanging flowers on the wall, hanging flowers down the aisle – it all sounds incredibly romantic, and these sweet spring wreaths are just the ticket! Once you’ve made one of these, you’ll be able to whip up many more, allowing you to hang flowers absolutely everywhere!

Using the tiniest piece of oasis allows these spring floral wreaths to last a little longer if we hit some warm weather. If you’re keen to supersize one, simply use a larger piece of oasis, and light and airy blooms!

What You Will Need:

  • Lengths of ribbon – approximately 1 metre for one small wreath
  • Embroidery hoops, cut in half
  • Drill
  • Oasis and fine chicken wire
  • Florists twine
  • Flowers and foliage – woody and thin stems will always be the easiest the work with

Step 1. Once the embroidery hoops have been sawn in half, drill a small hole through each end to thread ribbon through. Using the lengths of ribbon, thread through the holes, securing with a knot.

Step 2. Cut a small piece of oasis (florist’s foam) approximately 3cm square, and wrap tightly in chicken wire. This will stop the oasis from disintegrating when overloaded with stems. Soak the oasis in fresh water, then bind it onto the wooden embroidery hoop with florists twine or string.

Step 3. Prepare and condition the flowers by removing all foliage. Hang up the wreath before you begin to place flowers in, this will help with placement of flowers and design. Start with the biggest and heaviest blooms being in low, then proceed through to the finest and lightest stems with some height.

Step 4. Ensure each stem is firmly placed, and don’t be shy about shuffling stems around if it’s not working. If the oasis starts to lose its hold, simply start over with a fresh piece. Using only foliage will make the spring wreath a little lighter, and likely to last longer. The wreaths can be made a day ahead of the event.

Step 5. Once you’re happy with the final design, hang up your springtime wreath as a ceremony backdrop, on the newlyweds chairs at the reception venue or down the aisle, and delight in your skills at hanging flowers just about everywhere!

Ms Zebra Says: What a cute idea – and fun way to make the most of all the wonderful Spring florals!

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!


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The Spring Issue is all about celebrating nature in its most delicate of moods. Of fresh new buds, of blooming flowers, of new beginnings and all the sweetness that comes with it. So, we dreamt up a cocktail that spoke of the beauty of a garden coming into bloom after a long winter, or celebratory bubbles, to toast everything we love about the season.

Bubbles are always our favourite, so we combined them with one of our favourite floral based cordials for a little Spring flavour. We were also delighted to include the very apt flavour of Seedlip “Garden” in this brew, the non-alcoholic spirit brewed with hand-picked Peas & homegrown Hay that added an extra special floral depth to this concoction. You could also completely switch the bubbles for tonic water for a fresh flavoured ‘mocktail’ version!


  • 20 Elderflower & rose cordial (Our favourite is from Belvoir Farms)
  • 20ml Seedlip Garden
  • Lime Juice
  • Prosecco or sparkling wine
  • Unsprayed flowers for garnish


In a lowball glass, add cordial, seed lip liqueur and a splash of lime juice.

Stir to combine

Top with Prosecco or sparkling wine

Garnish with fresh, unsprayed flowers.