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LYING LOW RIGHT NOW? GET THE PARTY STARTED FROM YOUR LIVING ROOM. LYING LOW RIGHT NOW? GET THE PARTY STARTED FROM YOUR LIVING ROOM.

Cocktail Recipes

Laughing Margarita

Laughing Margarita

Quick infused N02 tequila with foraged flavour (we used green Peruvian Pepper Berries & Damiana). To infuse, add all ingredients into soda syphon & charge with NO2 cartridge.

Add:

20 ml Lemon Myrtle syrup  

25 ml fresh lemon juice

60 ml infused tequila 

Shake ingredients well and strain into chilled Margarita glass.

 

 

 

to make foam:

Blitz up 20g of soy lecithin with 300ml Honey & Spice Bee Mead, charge in a cream whipper to top the drink.

 

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Gong Xi Fa Cai - Chinese New Year Cocktail

Gong Xi Fa Cai - Chinese New Year Cocktail

With Chinese New Year Lunar celebrations going off all around town like a Guy Fawkes bonfire, we decided to mix up our take on the Monkey Gland, a tasty tipple we're calling the Monkey's Balls.

An unassumingly tasty cocktail developed in Harry's New York Bar using gin, OJ, grenadine & absinthe, the drink lends it's name to the research of Dr Serge Voronoff, a French Scientist of the 1920s. His work was that of grafting slices of monkey testicles to human testes with the aim of increasing longevity, an interesting concept indeed.

Here's our version:

30ml Candied Plum Stone Infused Vodka*

15ml Moutai Prince

30 ml Pink Grapefruit Juice

15 ml Russian Tarragon Syrup**

Method: Shake all ingredients until super icy, double strain into chilled cocktail glass. Garnish with Russian Tarragon & Wood Sorrel flowers.

*Candied Plum Stone Vodka: macerate plums with sugar when in season, separate flesh from stone, dehydrate, stick in vodka for 6-8weeks.

**Russian Tarragon Syrup: add 80g dehydrated Russian Tarragon to 500ml boiling water, when cooled add 500g sugar. Stir until dissolved. Store in a sterilised airtight jar in the fridge.

 

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Harvest Of The Riberries

Harvest Of The Riberries

It's that time of the year when all of the small leaved Lilli Pilli trees are packed full of tasty Riberries. These trees are planted sporadically over Sydney, either as a street tree or as an ornamental tree in gardens. Around Christmas the berries are in full swing and most people walk past the red velvety carpet of berries on the footpath without knowing anything about their nutritional benefits.

The fruit has a refreshingly tart, spicy flavour, somewhat reminiscent of cranberry with a hint of cloves and cinnamon. The healthier trees have high levels of isolates (essential oil components) such as myrcene (found in bay leaves), pinene (found in pine trees), limone (which occurs in most citrus, primarily lemon) and phellandrene (found in ginger).

We have spent the season picking the berries before they hit the ground so as we can flavour our gin and get some tasty syrups together for the party season. 

forage, gin, infused, Australian Native, native, cocktail, Lilli Pilli, Riberry, Lantana, harvest, trolley'd

forage, gin, infused, Australian Native, native, cocktail, Lilli Pilli, Riberry, Lantana, harvest, trolley'd

forage, gin, infused, Australian Native, native, cocktail, Lilli Pilli, Riberry, Lantana, harvest, trolley'd

forage, gin, infused, Australian Native, native, cocktail, Lilli Pilli, Riberry, Lantana, harvest, trolley'd

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Sidecar Cocktail Recipe

Sidecar Cocktail Recipe

The Sidecar is a cocktail that came about in Europe at the end of World War 1. It's origins are post Pax Brittanica, and often considered a part of Trans-English Channel rivalry. Both the Ritz Carlton in Paris and The Bucks Club in London lay claim to inventing the drink, the origin of the name inconclusive, a common inception relating to the sidecar which took an American Army General to and from Harry's Bar in Paris.

Traditional recipes quote equal parts Brandy, Cointreau & lemon juice, we like add a bit more Brandy cause we like our drinks to give a little back. Here's our recipe, and a pic of the drink in action down at Sydney's Chow Bar & Eating House.

You'll need

  • 45 ml Brandy (go for some good entry level Cognac such as Frapin VSOP)
  • 20 ml Cointreau
  • 30 ml fresh lemon juice

Method

  • Shake all of the ingredients well, then double strain into a sugar rimmed, chilled Coupette cocktail glass. 
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Teaser Cocktail by Trolleyd

Teaser Cocktail by Trolleyd

Here's another flashback in the series of cocktails put out by Byron back in the Tetsuya's days, a little bit of fun... 

 

You'll need

  • 4 fresh lychees
  • 30 ml Tanqueray gin
  • 25 ml apple juice
  • Dash each of Hennessy VS Cognac, lemon juice, apricot and lychee liqueurs, and sugar syrup
  • To serve:
  • peeled red grapes

Method

  • Place lychees in a cocktail shaker, pound with a muddling stick or rolling pin until broken down. Add remaining ingredients and plenty of ice, shake vigorously. Strain through a fine strainer into a tumbler, add grapes and serve.
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Kaffir Lime & Green Apple Martini

Kaffir Lime & Green Apple Martini

Here's a little flashback to a cocktail recipe that got printed in Gourmet Traveller made by our very own Byron Woolfrey when he was mixing drinks at Tetsuya's

 

You'll need

  • 10 ml  dry vermouth, infused with lemongrass and kaffir lime (see note)
  • 45 ml  Grey Goose vodka
  • 5 ml  kaffir lime syrup (see note)
  • 25 ml  apple juice
  • 5 ml  lime juice
  • To serve:  very thinly sliced kaffir lime leaves

Method

  • Place some ice in a cocktail shaker, then add infused vermouth. Strain vermouth and discard, reserving ice. Add vodka, syrup and combined juices and shake vigorously until icy cold (about 10 seconds). Strain into a chilled cocktail glass and serve garnished with kaffir lime leaves.

Note To make infused dry vermouth, add 1 stalk of lemongrass and 6 bruised kaffir lime leaves to 1 bottle of dry vermouth. Stand for 2 days before using. To make kaffir lime syrup, bring 100gm of caster sugar and 100ml of water to the simmer, stirring until sugar dissolves, then cool and blend with 5-6 kaffir lime leaves, strain and refrigerate until required.

 

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