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I’ve said it before and I’ll say it again, I adore egg white cocktails. The Emporium Hotel has dreamed up this delicious drink, which they call the ’10 of Diamonds,’ combining Martell VS Cognac, Wild Strawberry Liqueur, lime juice, egg white, agave nectar, raspberries and pepper. We love the customised ‘E’ created with the pepper garnish. Nice touch!

10 of Diamonds

Ingredients:

40ml Martell VS

20ml Wild Strawberry Liqueur

10ml Lime juice

5ml Agave Nectar

5 Fresh Raspberries

1 Egg White

Pepper

Method:

Muddle raspberries and add the rest of the ingredients except the pepper to a cocktail shaker and shake over ice, double strain and garnish with cracked pepper and a mint leaf.

Glass: Martini

If a trip to Brisbane is in your near future, they have a killer deal for you… The Emporium Hotel in Brisbane has announced the Signature Sips package featuring four cocktails of your choice from their specially curated 10th Anniversary Cocktail Menu, seasonal tapas board, a reserved spot in the stunning Cocktail Bar, late checkout and valet parking, all for the special enhancement price of $100 plus room rate. The offer is available until December 31st 2017. Enjoy Dotties!

Recipe and image by The Emporium Hotel in Brisbane. 

Gone are the days where a miniature statue of a stock-standard bride and groom grace the top of a wedding cake.  Now, the top of your wedding cake presents an opportunity to further reveal who you are as a couple and what this day means to the two of you.  Let’s say, a bunch of blooms similar to those found in your bridal bouquets. Or something more personal again. This simple tutorial will help you create a beautifully delicate polaroid love heart cake topper. Have fun with it! When selecting the photo, use a playful engagement shoot picture or one that tells a story of how you arrived at this day. On a larger scale, you could create one for each guest as bonbonnerie with their name as a custom place card and a personalised note of thanks on the back.

You Will Need:
40cm gold jewellery wire (found at Riot! Craft store)
Jewellery pliers (or you can use your hands)

Ruler
Scissors
White card
A small sized photo of the happy couple
Glue

Step One. Cut a 40cm length of the jewellery wire and straighten with your fingers.

Step Two. Once you have a straight pipe of wire, use the jewellery pliers (or your fingers) to bend a 90 degree angle approximately 18cm from start of wire.  This is to begin the heart shape.

Step Three. Take your time to arrange the wire into a love heart shape. Use the jewellery pliers to squeeze the middle point together to make a neat and definite point.

Step Four. Once you have returned to the beginning of the heart shape, curl up into a swirl and trim any excess wire, if necessary. This swirl is what will hold the polaroid in place.

Step Five. To make a polaroid-like photograph, cut a rectangle of white card that is approximately 9x11cm. Cut the photograph to fit and glue the photograph onto the white card, allowing space at the bottom for a caption.

Step Six. Write a caption under the polaroid (or if you prefer, leave it blank). It doesn’t need to be your names, but could include your wedding date, ‘just married’ or a lyric from your favourite song together.

Step Seven. Slide the polaroid into the love heart and insert if into the cake.

Images and words by Jessica Derrick.

Ms Zigzag says: I’d be so stoked to sit down to my place at a wedding to a personalised love heart name card and of course, how cute these are for cake toppers. Unique DIY touches make a wedding so special. 

About Jessica: 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!

We accidentally stumbled upon this sparkling nectarine punch recipe. We picked out a few of our favourite ingredients and not loving the combination, left it to one side. A random sip a few minutes later left us in love with the delicious Summer flavours and a brand new recipe was born.

Stone fruit is one of the hallmarks of the Summer seasons and combined with bubbles and a few fresh herbs, makes this one that is perfect to whip up for a party.

Ingredients

1/2 nectarine thinly sliced

Squeeze of lemon juice

2 Thyme springs

1 tsp caster sugar

Champagne or Prosecco

Crushed Ice

Method:

Combine nectarine, lemon juice, thyme and sugar in a jug, glass of cocktail shaker and let sit for an hour.

Pour ingredients over plenty of ice into a tall glass and top with champagne or prosecco. Leave for the flavours to combine for a few minutes.

Garnish with Thyme sprigs.

Recipe and image by Polka Dot Bride