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.

 

Kombucha Recipe: Riberry, Lemon Myrtle & Mandarin

Here's the recipe put together by Culture Clubbing (the Socialist Kombucha Wing of Trolley'd) that we recently mixed up with Quandong, Mulberry Leaf & Smoked Olsson's Salt for the recent launch at the Bridge Room

The riberries were harvested from the trees on the streets of Sydney, hand graded during the Riberry Festival at the Trolley’d Flight Club, washed & frozen. 

2kg of sugar was added to the 1.5kg of frozen berries before being vacuum sealed ready to thermo regulate

2kg of sugar was added to the 1.5kg of frozen berries before being vacuum sealed ready to thermo regulate

The Berries & sugar are warmed in a water bath for an hour at 80 Degrees Celsius*, n.b. the photo shows 57.3, this is the temperature of the sous vide heating.

The Berries & sugar are warmed in a water bath for an hour at 80 Degrees Celsius*, n.b. the photo shows 57.3, this is the temperature of the sous vide heating.

Lemon myrtle leaves are in wonderful abundance around Sydney, you don’t need to use many to impart the amazing creamy citrus aroma. Along with dried mandarin skin they’re left to brew up a tisane, steeping whilst the riberry syrup cooks.    

The yield of Kombucha is harvested, the mothers set aside with enough starter kombucha to do the whole thing again when replenished with fresh tea & sugar. 

Combine the lemon myrtle & mandarin tisane with the sugar riberry syrup, this is the blend for the second ferment in the bottle. This will flavour the butch, the sugar will also ferment, carbonating the brew and converting the fructose into beneficial glucose.  Strain contents through a fine strainer before combining, set the berries, leaves & fruit aside and dehydrate, this can later be added to flavour spirits.

Bottle the butch in clean and sanitised bottles that can be capped and are able to withstand the pressure produced by fermentation. Always a good idea to to fill a plastic soda bottle in addition to the glass bottles so as to test the pressure of the secondary ferment.

Depending on the temperature, times will vary, the colder it is the longer the drink will take to be ready.  Ideal temp is 24-30 degrees, this should see the batch done in 6-10 days.