This tasty little concoction from our bar tending course has been put together to launch the new Smoked Red Gum Salt by our good friends over at Olsson's. If you think the name is a bit of a tongue twister you wait till you wrap your lips around the ingredients.
20ml Quandong infused Tequila, smoked
30ml Four Pillars Shiraz gin
15ml grapefruit juice
120ml Culture Clubbing riberry & myrtle kombucha *recipe to come
Mulberry leaf & Olsson's Red Wood Gum smoked salt foam.
Allow mulberry leaves to steep in boiled water (500ml) until cool.
Add 3 bar spoons of smoked salt, stir.
Pour into bulbinator and add the whites of 4 eggs.
Shake well, charge and set aside in ice.
The tequila has been infusing with Quandongs we foraged from Mendooran for about a month before it was strained. It was then smoked with eucalyptus leaf, the E.gunnii, a leaf favourable for smoking ceremony.
Chill the glass.
Add all except the foam in cocktail tin, roll over ice back & fourth between tins to chill & aerate. Shaking with kombucha is never a good idea.
Strain into chilled glass, dispense foam on surface of drink, sip and enjoy.
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.