Polka Dot Bride

****CocktaiL Friday*** To celebrate ‘The House of @dior: Seventy Years of Haute Couture‘ exhibition at the @ngvmelbourne, @sofitelmelbourneoncollins on Collins is serving up a series of specially designed cocktails at @atriumbaron35 One of them – ‘The Flower’ – is inspired by Christian Dior’s use of flowers as inspiration to structure his garments and as a motif to embellish fabrics with rich detail and patterns. His love of gardens and flowers stemmed from many happy hours spent as a child in the walled gardens of his family’s home in Granville. Enjoy the cocktails from Thursday – Saturday from 1 September until 4 November 2017 to coincide with the the Dior exhibition. What a lovely way to treat your bridesmaids pre-wedding day! Ingredients: • 30ml Grey Goose Le Citron • 20ml Lillet Blanc • 7ml Crème de Violette • Rosewater • Edible Pink Rose Bud • Rose Essence Spray (edible) for the aroma • Ice Sphere Mould – available at Dan Murphys • Champagne Coupe to serve • Shaker Method: Step 1: Combine a few drops of rosewater with the edible pink rose. Step 2: Place on one half of the ice sphere and close mold. Step 3: Fill purified water through the cavity of the sphere and place in freezer for 24 hours. Next: Measure the Grey Goose Le Citron, Lillet Blanc and Crème de Violette into a shaker and shake with ice. Place aside. Step 4: Place the rose bud ice sphere in the glass. Step 5: Pour drink from shaker onto sphere to melt the ice (this will also reveal the flower). Step 6: Spray rose essence over glass for the aroma. Image by @ironchefshellie Click the link in our bio for more cocktail fun and hashtag your creations #cocktailfriday so we can join your fun! x Ms Polka . . . . . #polkadotbride #feelgoodweddings #polkadotmade #cocktail #cocktails #australiancocktails #cocktailfriday #drinks #cocktailrecipe #cocktailrecipes #itscocktailoclock #weddingblog #NGVDior #NGV #rosecocktail #dior #mycodemycocktail #jadoresofitel