Australian salt producer Olsson’s has launched a new product line of Cocktail Salts that includes a Native Citrus Cocktail Salt and a Smokin’ Chilli Cocktail Salt.
The Olsson family has been making solar sea salt since 1954, with the two new cocktail salts their first products related to beverages, marking an exciting new phase for the artisan brand.
Director Alexandra Olsson said: “At Olsson’s, we are proud to offer a wide range of pristine sea salt products that showcase the natural beauty and flavour of Australia. We believe that salt plays a crucial role in elevating the flavours of cocktails, so are excited to introduce our new product line of cocktail salts. These unique blends are designed to take people’s at-home cocktail experience to the next level by adding a new dimension of taste and aroma.”
Native Citrus Cocktail Salt (RRP $15) blends Australian sea salt flakes, pink plum powder and lemon myrtle. The lemon myrtle adds a zesty and refreshing twist to cocktails, while the pink plum powder brings subtle fruity undertones.
Smokin’ Chilli Cocktail Salt (RRP $15) features Australian sea salt flakes that have been smoked on Red Gum for 72 hours, resulting in a rich and smoky flavour. It is then combined with chilli to add a spicy kick. The salt enhances the sweetness, sourness and spiciness in the cocktail, creating a well-rounded and unforgettable taste experience.
Chiswick Restaurant has created two cocktails for this using the salts.
Olsson’s Salt Gin Sour
- Olsson’s Salt Native Citrus Cocktail Salt
- 1/4 lime
- 45ml dry gin (Chiswick used Bombay Sapphire)
- 30ml lemon juice
- 20ml hibiscus and strawberry syrup*
- 20ml egg whites
METHOD: Pour Olsson’s Salt cocktail salt onto a plate, and then run the cut lime around the rim of the glass. Place the glass upside down onto the salt to create a good rim of salt. Place in the fridge to chill.
Add the gin, lemon juice, syrup and egg whites into a cocktail shaker. Shake without ice, then add ice to shake one more time. Strain into chilled glass with salt rim on it.
*For the hibiscus and strawberry syrup:
- 300ml boiling water
- 300g sugar
- 1/2 tsp of salt
- 2 tsp of hibiscus tea
- 100g strawberries
Mix the above ingredients together (except the strawberries) for 5 minutes, stirring to dissolve sugar and salt. Strain tea leaves then add the strawberries. Blend together and strain any solids. Once chilled, it’s ready to use.
Olsson’s Salt Kiwi Marg
- Olsson’s Salt Smokin’ Chilli Cocktail Salt
- 1/4 lime
- 45ml blanco tequila (Chiswick used Patron Silver)
- 30ml lime juice
- 15ml dried chilli/kiwi syrup*
METHOD: Pour Olsson’s Salt cocktail salt onto a plate, and then run the cut lime around the rim of the glass. Place the glass upside down onto the salt to create a good rim of salt. Place in the fridge to chill.
Add the tequila, lime juice and syrup into shaker. Shake with ice, then finely strain into chilled glass with salt rim.
*For the dried chilli kiwi syrup:
- 300g sugar
- 1/2 tsp salt
- 300ml boiling water
- 1 tsp of chilli
- 100g peeled green kiwi fruit
Mix all ingredients (except the kiwis) together until the sugar and salt are dissolved. Add the kiwi fruit and blend finely, before straining out any solids. Once completely chilled, it’s good to be used.
Olsson’s gourmet and natural sea salt is widely available to the public through a range of retailers across Australia, including specialty food stores, supermarkets, and online vendors.
Chiswick Restaurant, 65 Ocean St, Woollahra NSW.
Categories: New releases
