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.
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.
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.
Recently at Trolley'd HQ we've been experimenting with "extra dimensions" in our drinks and ways of enhancing this experience. One of the ways we've found is to enhance the Pineal Gland, often referred to as the 'seat of the soul' or the 'third eye'. We've been working towards a higher state of consciousness by increasing our intake of raw Cacao beans, yes, the same stuff the kids in Berlin have been sticking up their noses and sticking in kale smoothies.
This tasty spicy cocktail incorporating these delectable edible insects also takes into account the resource intensive, climate screwing production of animal protein and brings to awareness the use of insects, we love insects (& arachnids) at Trolley'd and what better time to introduce some scorpions than with this piquant tipple.
50ml Blue Flax Lily & Riberry white spirit*
20 ml lemon juice
10ml chipotle Handsome Devil Hot Sauce
bar spoon non pasteurised honey**
Shake & strain, garnish with shaved raw cacao and a pepper berry dusted scorpion***
*when in season we forage Blue Flax Lillies and Riberries, stick them into sugar to create syrups. We allow them to cold macerate, strain off the marc, dehydrate and stick into white spirits for a couple of months, generally a blend of gin, vodka & white rum. Get in touch if you want more info or alternatively sign up for our bar tending course.
**We choose The Urban Beehive rooftop honey, local and non pasteurised. Flavours vary depending on locality.
***Dip the scorpions butt into honey so as it sticks to the glass and looks fancy, we get our insects from the Edible Bug Shop
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.
Previously we blogged about urban foraging Australian Native Violets, Here's the result!
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’ !
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.
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)