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.
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)