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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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Cocktail Recipe: Spicy Scorpion Pineal Enhancer

Cocktail Recipe: Spicy Scorpion Pineal Enhancer

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.

Ingredients: 

 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

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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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