This tasty little concoction 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.