Trolley'd explore the world of bars and cocktails; words Byron Woolfrey, photos Christopher Thomas

Trolley'd boys Christopher Thomas and Byron Woolfrey take you on their adventures into Mixology, reporting on drinks, cocktails, bars, parties, style and music. We focus on Australian native and organic cocktail ingredients keeping our unique syrups and drinks so tasty and fresh.

 

Gong Xi Fa Cai - Chinese New Year Cocktail

Gong Xi Fa Cai

Gong Xi Fa Cai

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.

Chinese New Year Cocktail

Chinese New Year Cocktail