Exploring Extra Dimensions at Trolley'd HQ
At Trolley'd, we've been venturing into the realm of "extra dimensions" to elevate our drinking experience. One intriguing method we've embraced involves enhancing the Pineal Gland, often dubbed the 'seat of the soul' or the 'third eye.' By increasing our intake of raw cacao beans, we've been working towards a higher state of consciousness. Yes, the same raw cacao that's found its way into Berlin's kale smoothies and even up some noses!
This adventurous and spicy cocktail not only incorporates delectable edible insects but also addresses the environmental impact of traditional animal protein production. We at Trolley'd have a deep appreciation for insects and arachnids, and what better way to introduce scorpions than with this piquant tipple?
Ingredients:
- 50ml Blue Flax Lily & Riberry white spirit*
- 20ml lemon juice
- 10ml chipotle hot sauce
- Bar spoon of non-pasteurized honey**
Method:
- Combine the Blue Flax Lily & Riberry white spirit, lemon juice, chipotle hot sauce, and honey in a cocktail shaker.
- Shake vigorously and strain into a chilled cocktail glass.
- Garnish with shaved raw cacao and a pepper berry-dusted scorpion***.
*Preparation Notes:
*When in season, we forage Blue Flax Lilies and Riberries, infusing them into sugar to create syrups. After a cold maceration, we strain off the marc, dehydrate the ingredients, and blend them into white spirits, typically gin, vodka, and white rum. Reach out to us for more details or sign up for our bartending course.
**We use The Urban Beehive's local, non-pasteurized rooftop honey, which offers flavours that vary with locality.
***For an added flourish, dip the scorpion's tail in honey so it adheres to the glass, creating a fancy presentation. Our insects come from the Edible Bug Shop.
Embark on this journey with us and elevate your consciousness with every sip. Cheers to innovation and the extraordinary!
