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Not going to lie, it’s tricky coming up with cocktails for The Cocktail Issue. There is so much pressure to come up with something amazing for such a special issue. But I think we’ve done it. Well, at least for my taste we’ve done it!

I have discovered more and more, that lemon in cocktails or food has to be one of my favourite flavours. It’s a magical ingredient really, how it transforms from sweet to savoury dishes and goes with, well, just about everything. But you know where the humble lemon really shines? In cocktails!

So today, consider this an ode to the lemon, as we create the classic Lemon Drop cocktail.

The Lemon Drop is just such a simple, delicious, tart cocktail that really balances sweet and sour, so I knew I had to make this one a star of the month of cocktails! It has just four ingredients and chances are they are all things you have at home, so this one wins on all fronts.

Ingredients

  • 45 ml vodka
  • 30ml lemon juice
  • 15ml simple syrup
  • 15ml triple sec or Cointreau

Method:

  1. In a cocktail shaker, combine vodka, lemon juice, simple syrup and triple sec (or Cointreau) with ice.
  2. Shake until chilled and well combined.
  3. Strain into your chilled glass.
  4. Garnish with a lemon twist.

Catering by The Farm Cafe Made mid banner

Chocolate truffles have fast become my go-to gift for party favours and Christmas gifts! So simple, so tasty, and so easy to pretty up. These gin and tonic truffles are a delicious addition to any cocktail party, the dessert table or even just for you because hey, it’s 2020, and you deserve to treat yo’self!

You can put any twist on these delicious choccies that you fancy, like lime zest, edible flowers or a different coloured melted chocolate. We’ve used a white chocolate shell with strawberry powder, which pairs with the gin and tonic flavour beautifully. Make these beauties a couple days in advance as they can be a little faffy, but are SO worth it!

What You Will Need:

  • Truffle ingredients – 150g good quality dark chocolate, 140mL thickened cream, 20g butter, 30ml tonic water, 30ml gin
  • Decoration ingredients – 250g good quality white chocolate, freeze dried strawberries

Step 1. If you haven’t yet tasted freeze dried strawberries, you’re in for a treat! Find these beauties near the dried fruit in your local supermarket. Pop them into a blender and blitz into a powder. The powder will hoover up any moisture so keep these dry and sealed well until you use them.

Step 2. Into a heavy based saucepan place the cream and butter, and slowly heat until cream is hot and butter is melted. Break up the dark chocolate, remove saucepan from heat source, and place the chocolate into the cream mixture, giving it a few swirls. Let it sit for five minutes. Once the chocolate has melted, whisk the mixture into a ganache, adding the gin and tonic. Place mixture into the freezer for approximately 30 minutes.

Step 3. Break up the white chocolate, place in a microwavable bowl and set aside. Take the ganache out of the freezer and scoop teaspoon sized blobs onto a baking paper covered tray. Pop these back into the freezer for approximately 10 minutes. Remove them again, and shape into balls. Place back into the freezer for approximately 10 minutes.

Step 4. Melt the white chocolate in the microwave, then let cool. Place in the fridge for a few minutes if necessary. You want the truffle balls very cold, and the chocolate as cold as possible, without it setting again. Lay out some baking paper, then use two forks to dip each truffle into the white chocolate. Hold it to drip a little over the bowl before placing it on the baking paper. Sprinkle with strawberry powder. Once they’re all done, pop back into the fridge until they will be used.

Package these delicious gin and tonic chocolate truffles in sweet cardboard boxes, pile them high on a dessert table or save them for girls night – you won’t be able to stop at one!

Ms Floral Says: Does the perfect homemade gift exist? Yes! And these are DEFINITELY it. 

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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We’re celebrating The Cocktail Issue throughout November, so really, we’re going to have to honour that with cocktails, right? Today, we’re playing off an old combination that we adore and is utterly celebratory.

The much loved South Australian folk at winery Grant Burge sent us over their Pinot Noir Chardonnay Rosé and we knew, this was one cocktail where we had to include it. It is delicious just chilled, but seeing as we’re talking cocktails, we knew we had to mix it up! The pink bubbles (yes, they’re the most stunning rose gold shade, just a little more festive yes?) are dry and spicy, and just the complement for the Belvoir Fruit Farms Elderflower & Rose cordial for this cocktail. Cordials make for amazing, easy cocktails (perfect when you have a crowd, wedding shower perhaps?) and this is one of our favourites.

Garnish wise, we added fresh raspberries (to highlight those berry notes) and our ever favourite fresh herb garnish – thyme – for a little touch of spring.

Ingredients

Method

  1. In a coupe add 30ml Belvoir Fruit Farms Elderflower & Rose cordial
  2. For extra flavour, add a few fresh raspberries to the glass and muddle gently.
  3. When ready to serve top with chilled Grant Burge Pinot Noir Chardonnay Rosé
  4. Garnish with fresh thyme
  5. Enjoy!