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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 with us for our Autumn Issue; it’s got bonus chocolate and coffee! Inoka recommends using a Bourbon style whiskey here as opposed to a rye. Though if you must use Scotch, opt for one with those sweet Sherry notes.

We recommend serving this very grown up treat with a little (or a lot) of your favourite dark chocolate on the side.

Chocolate Boulevardier by Cocktail Co

30ml bourbon whisky (they used Russell’s Reserve)
30ml Mr Black Coffee Amaro
30ml chocolate-infused Campari (see note below)
Cocoa nibs (for infusing Campari)
Orange peel or slice, to garnish

Combine all three ingredients in a tumbler glass with a large ice cube. Stir to combine. Garnish with an orange peel or slice.

Note: To make chocolate Campari, simply add cocoa nibs to Campari (proportions: 1Tb of nibs will flavour 350ml Campari) for 12 hours or overnight. Then strain and re-bottle for later 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.

If you’re keen to incorporate your setting decorations and bonbonniere gifts together, these fragrant handmade mini herb wreaths tick all the boxes. Simple enough to weave together just before the big event and adding rustic garden appeal to your table, scented foliage twisted into a sweet knot is the perfect way to show your beloved guests just how special they are!

Drying beautifully over the next few weeks, these mini wreaths are the gift that keeps on giving. Stock up on scented foliage and enjoy the fragrance as you make up bundles of these herb beauties with which to festoon your tables. It’s really very addictive.

What You Will Need:

  • Fine twine
  • Ribbon of your choice (optional, I used emerald green satin ribbon)
  • Secateurs
  • Fresh cut herbs and scented foliage. I have used lavender, sage, purple basil and rosemary. For each wreath I used 1 stem of rosemary approx. 20cm long, 1 sprig of sage, 2 stems of lavender approx. 15cm long and 1-2 basil flowers.

Step 1. Clean up your stems! If you’re interested in flowers at all, you’ll know the first step is to condition the blooms. You don’t need to strip anything off the lower stem for the wreaths, but do remove any yellowing or ratty foliage, and cut large stems into manageable pieces.

Step 2. If using a softer leaf like basil, it can be best to remove the foliage to avoid it withering too early (added bonus – pesto!). If you’re keen to use a herb or scented foliage and you’re not sure how long it will last, simply take a cutting, leave it out of water and take note of how long it lasts.

Step 3. Starting with your sturdiest stem, in this case the rosemary, make a simple loop, and bind neatly with twine. If making these in bulk, do each step in stages. For example, do all of the rosemary loops to begin. Continue by adding in the next variety of foliage, choosing the next sturdiest stem, in this case, lavender.

Step 4. Finish the wreath with the most fragile and fine herbs, like these sage leaves and purple basil flowers. You do not have to keep using twine, simply twist the foliage around until it is secure.

Step 5. Once you are happy with the final product, you can choose to tie a piece of ribbon on. This is a beautiful way to tie in your wedding colours, and also a practical way for guests to hang their wreaths to dry out once they get them home.

These sweetly scented herb wreaths can be styled on top of glassware, with a name tag tied to them or simply placed on each plate setting. A useful way to incorporate even more flowers into your day in a low-waste, garden-themed manner!

Ms Zebra Says: Not only do these look so gorgeous, they would smell incredible. Such a nice thought to include on a name tag or place setting!

About Ms Honeycomb: Hi, I’m Nicola, the florist and crafter behind rubyandjoy. I’m a gardening, fabric loving, mint tea drinking, brownie baking, book obsessed maker! I love a good adventure having just moved back from five years in Scotland (with my lovely Scottish husband).

Credits

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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, we added a splash of our favourite elderflower liqueur St Germain to bump the up the floral sweetness. This one is perfectly appropriate for a garden party, with hats and parasols in the dappled shade.

Ingredients

  • 30ml gin
  • 25ml freshly squeezed lemon juice
  • 20ml elderflower & rose cordial (we used this gorgeous one from Belvoir Farms)
  • 10ml St Germain liqueur
  • soda water
  • lemon wedges
  • ice

Method

  1. In a cocktail shaker add ice, liqueur, gin, cordial and lemon juice.
  2. Shake until well combined.
  3. Pour your cocktail into a tall glass.
  4. Top with chilled soda water.
  5. Garnish with lemon wedges or slices.