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We all remember the cocktails of our youth, the first cocktails we ever tried, the cocktail that reminds us of our dad, the cocktail that we shared on that amazing night out. So as a part of The Memories issue, we’re travelling back in time to a memory-making cocktail of our very own Ms Stripey.

The Fluffy Duck is not a cocktail you’ll find on every standard bar list, but take it from us, this one is decadently delicious. It uses Advocaat, which is a creamy vanilla, brandy and egg-based liqueur that is every bit as delicious as it sounds. There are two versions of this cocktail – one centres around gin and one around white rum. Today, we’re playing with the white rum version – this one adds a dash of citrus and lemonade (hence the “fluffy”) to make a cocktail that is creamy, citrusy and a total delight.

Ingredients

  • 30ml Advocaat
  • 30ml cream
  • 30ml white rum
  • 15ml Cointreau or Triple Sec
  • Ice
  • Lemonade

Method

  1. In a cocktail shaker, add  ice, advocate, cream, Cointreau or Triple Sec and white rum.
  2. Shake well until combined.
  3. Strain into an ice-filled glass
  4. Top with cold lemonade

Catering by The Farm Cafe Made mid banner

If you’ve decided to give your guests a little gift on your wedding day, there are limitless options! The sky is your limit! If it’s something tasty you’re hoping to present, flavoured salt is a beautiful option. Consider serving your own mix of homemade salt on your wedding day, so that the flavour will bring back memories whenever it’s used. It’s a cinch to make, and will last (at minimum) one year, so can be made well in advance for the organised amongst us. Choose your flavours, and get making!

What You Will Need: 

  • Good quality sea salt, or salt flakes, or pink Himalayan salt
  • Your chosen flavouring ingredients. We’ve used lemon and rosemary, but you could just use one of these, or consider adding spices, other herbs such as sage or thyme, or other zests
  • Sealable glass or ceramic containers
  • Cutting board, sharp knife, oven tray
  • Food processor or nutribullet

Step 1. Prepare all the ingredients. For herbs, strip the leaves from the stems, and roughly chop. Zest any fruits, and measure out spices. For our lemon and rosemary salt, the ratio was 1 cup of salt, 2 tablespoons of rosemary leaves, and the zest of one, large lemon.

Step 2. Place half of the salt and all the fresh ingredients into a food processor and blitz until a sand like mix has formed. This won’t take long, but the more coarse or fine the mixture is very much a personal preference. Mix the rest of the salt in, and then place it on a baking tray. Bake for 15 minutes at 160 degrees, then let cool.

Step 3. Once the salt has cooled, funnel it into clean jars, and seal tightly. Label and date the salt, then store in a dark and cool place until it’s party time!

Ms Floral Says: This is simply stunning! This favour will look great on tables and I love how it serves as a beautiful reminder of your wedding day. Guests will also appreciate the practicality!

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!

Credits

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Back in the summertime, I spent a weekend at a friend’s place in Echuca, where we sat all day on a boat, drinking whiskey sours and jumping into the river. 

My friend Declan makes amazing cocktails and taught me his tricks for making a killer whiskey sour while we were there, which has quickly become my favourite drink. It is completely trans-seasonal, the citrus flavours are so summery while simultaneously whiskey in my mind is a wintery drink. I’ve read that they once drank whiskey sours back in the 1800s when they were out at sea, to cure scurvy. Whether or not that’s true, the idea that a cocktail can be good for your health makes me feel much less guilty about the amount of whiskey sours I consume – especially recently in isolation.

Here’s a slightly altered version of my friend’s original recipe. Highly recommended for curing your isolation blues!

Ingredients:

  • 2 parts bourbon (I use Evan Williams Kentucky Bourbon)
  • 1 part lemon juice
  • 1/2 part sugar syrup (I never have this so I always just mix a lil’ sugar with warm water til it dissolves)
  • 1 egg white
  • Ice
  • To garnish: you can use whatever you like really for this – I used oranges and strawberries because I couldn’t find any cherries).

Method:

  1. Put all ingredients into cocktail shaker, along with ice, and shake for 20-30 seconds
  2. Pour your whiskey sour into a glass and garnish. Enjoy!
  3. Side note: you can add a lil orange juice to the mix for a more summery flavour, or a splash of red wine in the winter to make it a New York whiskey sour!
Ms Floral Says: Nothing like a trans-seasonal cocktail to get you through iso as the days and nights turn colder. This is a must-try this weekend.

About Em Jensen Creative: Em is not your average wedding photographer – for not your average lovers. I LOVE to shoot offbeat, quirky and eccentric love stories! I shoot weddings + elopements on film as well as digital. I’m BIG into the candid, authentic, unposed and un-corny vibes, and all about capturing a vibe. Weddings involving road trips, bowls clubs, dive bars, motels, or anything at all with Wes Anderson vibes are my JAM, but any kind of alternative celebration is right up my alley!

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