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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

The epitome of cheerful resilience - 'The Spirit of the Dandelion' cocktail

The epitome of cheerful resilience - 'The Spirit of the Dandelion' cocktail

This plant holds a very special meaning for us at Trolley'd as one of our favourite and most enduring edibles. Not only does it represent the onset of the new season after a period of wintry stillness. Often mistaken for a weed, its' remarkable resilience in the face of this tarnished reputation, makes us love it all the more. Anyone wanting to wage a 'round up' war with our cheerful friend, please think again. This unassuming flower holds the antidote to a long list of ailments and has been used by humans as a food and medicine for much of recorded history. Our adoration for this so called 'weed' led us on a journey into wild foraged drinks concoction driven by inspiration to utilise as many of it’s medicinal forms as possible. All hail the ‘Spirit of the Dandelion’ !

 

 

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The Martini: Cocktail Recipe For Your Home Bar

The Martini: Cocktail Recipe For Your Home Bar
The Martini: Cocktail Recipe For Your Home Bar

Martini's should be cold and strong just like John Snow, the glass should be chilled to achieve this icy goodness. Light & floral or umami are good  options unless you get lost on a boozy adventure full of oil and chilli powder or cucumbers. 

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 We like to steep tinctures using dandelion, lavender, saffron (plentiful amounts and you may get high like the priestesses of ancient Crete), pink pepper berry leaf, lantana, lemon myrtle and finger lime just to name a few. These make wonderful replacements for vermouth. Just a few drops can accentuate the botanicals in the gin. For those olive type days, wild olive & fennel tincture makes for deliciously dirty martini's.

 

We like to steep tinctures using dandelion, lavender, saffron (plentiful amounts and you may get high like the priestesses of ancient Crete), pink pepper berry leaf, lantana, lemon myrtle and finger lime just to name a few. These make wonderful replacements for vermouth. Just a few drops can accentuate the botanicals in the gin. For those olive type days, wild olive & fennel tincture makes for deliciously dirty martini's.

 

 

 

The origin of this American Classic can be washed away in many a dubious myth behind the bar. Those in San Francisco claim the drink is the creation of their famed El Dorado hero Jerry Thomas. During a whole heap of 19th century gold rush, a traveler en route to Martinez, California, threw a gold nugget in the direction of Thomas, asked him to mix him something special, hence a drink named ‘The Martinez’ followed to whet his lips. When this got scribed in 1887, it contained a whole heap of the sweeter Old Tom gin, maraschino & bitters. 

 

 

 

 

Ask those in Martinez and you’ll hear more chat about a Saloon owning French guy named Julio Richelieu, who after trading a bottle of Rotgut for some gold nuggets, smoothed over a disheartened 49er with a tasty tipple containing an olive, a ‘Martinez’.

 

 

Six of one, half a dozen of another, you’re best off going and sticking one in your face pretty soon. 

 

 

As Dorothy Parker put it “A martini is like a woman’s breasts - one is too few & three is too many”

 

 


 

Our Martini Recipe:

Ice Down Martini Glass

Stick 60ml London Dry Gin in a mixing glass of ice with 5 ml of African olive stone & wild fennel tincture (forage these when they're in season and stick them in gin)

Stir, feel free to call some Cuban Jamonero.

Strain into glass, stick in some olives (we’re all about Alto, try them, they’re great)

Sip quickly…

 

 

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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. 

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

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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

Kaffir Lime & Green Apple Martini

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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