Quandong, Mulberry Leaf and Smoked Red Gum Salt Cocktail
At a glance: This native Australian cocktail combines smoked quandong-infused tequila, Four Pillars Shiraz Gin, grapefruit, lilly pilly and strawberry gum kombucha, and a mulberry leaf foam lifted with Olsson’s Smoked Red Gum Salt. It is smoky, tart, saline, botanical, and built for guests who want more than a standard spritz.
Last updated: May 2026. Recipe developed by Trolley’d for cocktail classes and native botanical drinks education.
Cabin Crew, Prepare for Takeoff
Every so often, a recipe earns its wings because it carries more than flavour. This drink was first created in a Trolley’d cocktail class to celebrate Olsson’s Smoked Red Gum Salt, a deep, aromatic salt with a clear Australian bush character.
The drink brings together quandong, mulberry leaf, lilly pilly, strawberry gum, smoked salt, gin, tequila, kombucha, and grapefruit. That sounds like a lot because it is. The trick is discipline: tart fruit, smoke, saline foam, and botanical fizz all doing specific jobs.
Smoked quandong, Shiraz gin, grapefruit, kombucha and mulberry leaf foam: not a lazy native twist, an actual built drink.
Safety and Service Notes
This recipe uses egg white in the foam. For public service, disclose egg as an allergen and keep the foam chilled. Aquafaba can be used as a plant-based alternative, but it still needs clean handling and refrigeration.
Do not describe eucalyptus smoke as a smoking ceremony. That language is not yours to casually borrow. Say the tequila is gently smoked with eucalyptus leaf for an aromatic Australian bush note. That is enough.
Mulberry leaves are not the same as ripe mulberry fruit. Use clean, correctly identified leaves from an appropriate source and avoid heavy medicinal framing.
Flight Manifest: Ingredients
For the Drink
- 20ml smoked quandong-infused tequila
- 30ml Four Pillars Shiraz Gin
- 15ml fresh grapefruit juice
- 120ml Lore Lilly Pilly & Strawberry Gum Gurbuchi Kombucha
- Mulberry Leaf and Olsson’s Smoked Red Gum Salt Foam, to finish
For the Foam
- 500ml boiled water
- Clean mulberry leaves, steeped until cooled
- 3 bar spoons Olsson’s Smoked Red Gum Salt
- Whites of 4 eggs, or aquafaba for a plant-based alternative
Foam: The Cloud Cover
- Steep clean mulberry leaves in 500ml boiled water until cooled.
- Add 3 bar spoons of Olsson’s Smoked Red Gum Salt and stir until dissolved.
- Strain thoroughly.
- Pour into a cream whipper.
- Add the whites of 4 eggs or aquafaba.
- Seal, shake well, charge, and keep chilled until service.
Service discipline: foam is not decoration. It gives texture, saline lift, smoke extension, and a soft landing against the tart grapefruit and kombucha.
Tequila: The Bush Spirit
For this drink, quandongs were foraged near Mendooran on Wiradjuri Country and steeped in tequila for around one month. Once the infusion reached a tart, fruit-forward profile, it was gently smoked with Eucalyptus gunnii leaf for an aromatic bush note.
That line needs respect. Do not turn Country into garnish copy. The ingredient story should be precise, credited, and restrained.
Quandong Tequila Infusion Guide
- Add cleaned quandongs to tequila in a sterilised jar.
- Seal and steep in a cool, dark place for 2 to 4 weeks.
- Taste regularly after week two.
- Strain when the tequila is tart, fruit-forward, and balanced.
- Smoke gently before service, or bottle unsmoked and smoke individual serves.
Method: Smooth Landing
- Chill your glass.
- Add smoked quandong-infused tequila, Shiraz Gin, grapefruit juice and kombucha to a cocktail tin.
- Roll the mix gently between tins over ice. Do not shake kombucha unless you want turbulence and a cleaning job.
- Strain into the chilled glass.
- Dispense Mulberry Leaf and Smoked Red Gum Salt Foam over the surface.
- Serve immediately.
Captain’s Notes
This cocktail balances smoke, tartness, fruit, salt, and earthy botanical notes. The quandong tequila brings native fruit acidity. The Shiraz Gin adds berry depth. Grapefruit sharpens the frame. Kombucha brings lift and tang. The mulberry leaf and smoked salt foam softens the landing.
Serve it at golden hour, when the smoke catches the light and the foam sits cleanly over the glass. That is the moment where the drink stops being a recipe and becomes an experience.
Eco-Luxury in Every Sip
Each ingredient is chosen for flavour first and footprint second. That order matters. Sustainability does not save a bad drink. This one works because the flavour architecture is sound: tart, smoky, saline, botanical and bright.
By pairing Olsson’s Smoked Red Gum Salt with native botanicals, Australian producers and house-made technique, Trolley’d shows what sustainable hospitality should look like: specific, sensory, and operationally controlled.
Want to Learn Native Cocktail Technique?
Trolley’d cocktail classes teach the actual mechanics behind drinks like this: infusion, smoke, foam, native fruit balance, kombucha handling, garnish, texture and service. Not party tricks. Proper technique with an Australian accent.
FAQ: Ask the Captain
What is quandong?
Quandong is a native Australian fruit often described as tart, peach-like, and slightly sour cherry-like. It has strong cocktail potential because it brings native fruit acidity, colour, and a distinctive Australian ingredient story.
Can I substitute the kombucha?
Yes. Use a lightly sparkling native soda, tonic, or botanical soda. You will lose some of the fermented tang and acidity that kombucha brings, so adjust with a little extra citrus or a small amount of shrub if needed.
Is there a non-alcoholic version?
Yes. Replace the tequila and gin with quandong syrup and riberry kombucha or native botanical soda. Keep the mulberry leaf and smoked salt foam if egg or aquafaba suits the guest. The non-alcoholic version should still be tart, smoky, saline and bright.
Can I make the foam without egg white?
Yes. Aquafaba can replace egg white as a plant-based alternative. Keep it chilled, strain the liquid well, and test the foam texture before service. Public events should disclose allergens and ingredients clearly.
Why should kombucha be rolled instead of shaken?
Kombucha is carbonated. Shaking it hard in a tin creates pressure, foam, mess and flavour loss. Rolling the drink between tins over ice chills and integrates the cocktail without smashing the fizz.
Where can I find Olsson’s Smoked Red Gum Salt?
Olsson’s salts are available through Olsson’s official website and selected retailers. For this cocktail, the smoked red gum salt gives the foam its saline lift and bush-smoke aromatic line.
Why smoke the tequila with eucalyptus?
Smoking the tequila with eucalyptus leaf adds an aromatic Australian bush note that complements quandong and smoked salt. Keep the language precise. This is cocktail aromatics, not a claim to perform or represent cultural ceremony.
Can Trolley’d serve this cocktail at events?
Yes, with proper prep and service controls. This drink is more complex than a standard cocktail because it uses infusion, kombucha and foam. It is best suited to cocktail classes, premium private events, brand activations and native botanical drink experiences.
Trolley’d is an Australian experiential hospitality company founded by Byron Woolfrey, deploying premium aviation assets with native botanical cocktails for Sydney events and selected destination activations.
