Cabin Crew, Prepare for Takeoff

Every so often, a recipe comes along that truly takes flight — not just in flavour, but in story. This sustainable sipper was first created in our Trolley’d Bartending Course to celebrate the launch of Olsson’s Smoked Red Gum Salt — a deep, aromatic salt kissed by the Australian bush. It’s a cocktail that fuses craft, culture, and Country, honouring native ingredients like Quandong and foraged Mulberry Leaf with the sophistication of modern mixology.

Flight Manifest: Ingredients

For the Drink:

• 20ml Quandong-infused Tequila, smoked

• 30ml Four Pillars Shiraz Gin

• 15ml Fresh Grapefruit Juice

• 120ml Lore Lilly Pilly & Strawberry Gum Gurbuchi Kombucha

• Mulberry Leaf & Olsson’s Red Gum Smoked Salt Foam

Foam: The Cloud Cover

1. Steep Mulberry Leaves in 500ml of boiled water until cooled.

2. Add 3 bar spoons of Olsson’s Smoked Red Gum Salt, stirring until dissolved.

3. Pour into a Bulbinator (cream whipper), add the whites of 4 eggs (or Aqua Faba for a plant based alternative), shake well, and charge.

4. Store on ice and keep chilled until service.

Tequila: The Bush Spirit

We foraged the Quandongs near Mendooran on Wiradjuri Country allowing them to steep in tequila for a month. Once the infusion reached the perfect tang, we smoked it gently with Eucalyptus gunnii — a leaf traditionally used in smoking ceremonies. The result? A smoky, fruit-forward tequila with an unmistakable sense of place. For a good guide to infusion, check out our tutorial here.

Method: Smooth Landing

1. Chill your glass.

2. Add all ingredients (except the foam) to a cocktail tin.

3. Roll the mix back and forth between tins over ice — a gentle aeration to preserve the kombucha’s lively fizz. (Never shake kombucha — trust us, turbulence ensues.)

4. Strain into your chilled glass.

5. Dispense the Mulberry Leaf & Smoked Salt Foam onto the surface.

6. Sip, savour, and let your tastebuds take off.

Captain’s Notes

This cocktail balances smoky, tart, and earthy tones, underpinned by the native botanicals that define our craft. The combination of Quandong and Kombucha provides natural acidity, while the Mulberry Leaf Foam delivers a soft saline lift that ties it all together.

Serve it at golden hour, when the smoke catches the sunset, and watch as your guests are transported to another altitude.

Eco-Luxury in Every Sip

Each ingredient is chosen not only for its flavour but for its footprint — locally foraged, ethically sourced, and consciously crafted. By pairing Olsson’s Red Gum Salt with native botanicals and small-batch spirits, we celebrate the synergy between Australian producers and sustainable hospitality.

FAQ — Ask the Captain

Q1: What is Quandong?
A native Australian fruit, tart like a wild peach with a hint of sour cherry. High in Vitamin C and flavour.

Q2: Can I substitute the kombucha?
Yes — try a lightly sparkling native soda or tonic water, but you’ll miss that probiotic tang.

Q3: Is there a non-alcoholic version?
Absolutely. Swap the spirits for Quandong syrup and riberry kombucha, then top with the Mulberry Salt Foam for a bush-inspired mocktail.

Q4: Where can I find Olsson’s Smoked Red Gum Salt?
Available online at Olsson’s Salts — Australia’s oldest family-owned sea salt producer.

Q5: Why smoke with Eucalyptus gunnii?
It imparts a distinct aromatic profile reminiscent of traditional smoking ceremonies — a respectful nod to Country and the Australian landscape.

Take Flight with Trolley’d

Love this recipe? Join our Cocktail Classes to learn more bush-inspired techniques, from foraging to foaming.