Captain Deborah Lawrie

In the annals of Australian aviation, few names soar as high as Captain Deborah Lawrie. A trailblazer in the truest sense, Lawrie's career was more than just a flight path; it was a stratospheric ascent marked by tenacity, grace, and an unyielding spirit.

Imagine the scene: the late 1970s, an era where the cockpit was still very much a boys' club. Enter Deborah Lawrie, a woman with a dream as vast as the sky. Despite the turbulent headwinds of gender bias and institutional inertia, she was undeterred. With the precision of a seasoned aviator, she steered her way through legal battles and societal barriers to become the first female pilot for Ansett Airlines in 1980. It was a landmark moment, not just for Lawrie, but for women in aviation worldwide.

Lawrie's illustrious career did not stop at breaking barriers. She continued to chart a course of excellence, becoming a captain and inspiring countless others to follow in her contrail. Her legacy is now permanently etched into the landscape of Sydney, with a bridge named in her honour at the city's airport—a testament to her indomitable spirit and pioneering contributions.

At Trolley'd, we pay homage to this aviation legend with a cocktail as bold and memorable as her story. The "Debbie Does Ansett" is a spirited blend that captures the essence of adventure and the zest of breaking new ground. Here's to Captain Deborah Lawrie—a woman who not only dared to dream but also soared beyond the clouds, leaving a trail of inspiration for all who dare to follow.

With her fiery red hair matching her blazing spirit, Captain Deborah Lawrie embodies the bold, untamed essence that Trolley'd holds close to it's Roots.

Opting for a cocktail by Trolley'd is akin to embarking on a flavourful adventure. Known for their unwavering commitment to high-quality, locally sourced ingredients, Trolley'd crafts elixirs that are as innovative as they are delectable. Imagine a concoction that tantalises your taste buds while whispering sweet nothings about sustainability and environmental stewardship. 

Each sip is a testament to their expertise and care, offering not just a drink, but an experience—a liquid narrative woven from the finest, earth-friendly threads. When you raise a Trolley'd cocktail to your lips, you're not just indulging; you're partaking in a masterclass of mixology, where every ingredient is a lovingly chosen protagonist in a story of unparalleled taste.

To savour the Passionfruit cocktail by Trolley'd, begin by pouring it into a chilled cocktail glass. Adorn it with a slice of fresh fruit, and watch as the vibrant colours and aromas beckon. With each sip, the symphony of flavours will dance upon your palate, offering a drinking experience that's nothing short of unforgettable. Whether you're hosting a soirée or simply unwinding at home, this cocktail is the epitome of versatility and sophistication.

And if you'd rather leave the bartending to the experts, book Trolley’d for your next gathering, and let us handle the mixology magic. Why settle for the mundane when you can elevate your cocktail repertoire with the Passionfruit cocktail by Trolley'd? Indulge yourself and dazzle your guests with a beverage that's as unique as it is delicious. Here’s to unforgettable moments and extraordinary drinks! Cheers!

"Debbie Does Ansett" - Cocktail Recipe

Ingredients:

• 45 ml Illawarra Plum & Foraged Plumstone Vodka*
• 30 ml Passionfruit & Lemon Myrtle Syrup**
• ½ a lemon, juiced
• 80 ml Usher Tinkler Prosecco

Garnish:

• Lemon myrtle leaf
• Viola tricolour
• Trolley'd lemon myrtle spritz

Method:

1. Prepare the Glass:

• Chill a sexy coupette glass in the freezer or by filling it with ice and water.

• Mix the Cocktail:

• In a cocktail shaker, combine 45 ml of Illawarra Plum & Foraged Plumstone Vodka, 30 ml of Passionfruit & Lemon Myrtle Syrup, and the juice of half a lemon.
• Add ice to the shaker and shake vigorously until well chilled.

• Strain and Serve:

• Remove the ice from the chilled coupette glass.
• Strain the shaken mixture into the glass.

• Add the Fizz:

• Gently pour 80 ml of Usher Tinkler Prosecco into the glass, pouring it on the side to maintain the bubbles.

• Garnish:

• Garnish with a lemon myrtle leaf and a viola tricolour.
• Finish with a spritz of Trolley'd lemon myrtle spritz.

• Enjoy:

• Sip and savour the harmonious blend of flavours and the effervescent touch of Prosecco. Cheers!

*Illawarra Plum & Foraged Plumstone Vodka Recipe

Ingredients:

• 150g dehydrated candied Illawarra Plums
• 150g dehydrated candied plum stones
• 700ml vodka

Method:

1. Combine Ingredients:

• Add 150g of dehydrated candied Illawarra Plums and 150g of dehydrated candied plum stones to 700ml of vodka.

• Infusion Options:

• Slow Infusion: Allow the mixture to sit for a couple of months in a cool, dark place.
• Fast Infusion: Alternatively, place the mixture in a thermo immersion circulator at 73 degrees Celsius for 2 hours.

• Strain and Bottle:

• After the infusion period, strain out the solids from the vodka.
• Pour the infused vodka into a clean bottle for storage.

Enjoy your homemade Illawarra Plum & Foraged Plumstone Vodka in your "Debbie Does Ansett" cocktail!

**Passionfruit & Lemon Myrtle Syrup Recipe

Ingredients:

• 200g passionfruit pulp
• 200g organic sugar
• 10 dehydrated lemon myrtle leaves
• 500ml water

Method:

1. Prepare the Lemon Myrtle Tisane:

• In a pot, bring 500ml of water to a boil.
• Add 10 dehydrated lemon myrtle leaves to the boiling water.
• Remove from heat and let the leaves infuse until cold.
• Strain the infusion to remove the leaves.

• Macerate the Passionfruit Pulp:

• In a bowl, combine 200g of passionfruit pulp and 200g of organic sugar.
• Stir the mixture until the sugar is fully dissolved.

• Combine and Strain:

• Add the lemon myrtle tisane to the macerated passionfruit pulp and sugar mixture.
• Stir well to combine all ingredients.
• Strain the mixture through a fine cloth into a sterilised jar to remove any solids.

• Pasteurise for Prolonged Shelf Life:

• Place the sealed jar in a pot of water, ensuring the water level is above the syrup line in the jar.
• Heat the water to a temperature of 73 degrees Celsius and maintain it for 15-20 minutes.
• Remove the jar from the water and let it cool at room temperature.

Store your pasteurised Passionfruit & Lemon Myrtle Syrup in the fridge and enjoy it in your "Debbie Does Ansett" cocktail!