The Hazy Rose’s Black Bush Kitty

A nutty, boozy libation fit to do nanna proud.

"This drink is named for my grandmother, Kitty Molloy, a Melbourne girl from good Irish stock who was fond of a wee Sherry," says Harriet Leigh, bar manager of newish Darlinghurst speakeasy The Hazy Rose. "I've used Bushmills Black Bush whiskey in a nod to her heritage and Pedro Ximénez in honour of her taste." Leigh and Dominique Easter, The Hazy Rose's owner, like to drink a couple of these numbers while they eat through the bar profits in the form of their own body weights in blue cheese. "At the moment we're serving it with Tarwin Blue from Kitty's home state of Victoria," Leigh says. "It's a killer combination when it's raining, although it'd probably be great even if it was 40 degrees outside. Cheese and whiskey are always great together." The Hazy Rose, Level 1, 83 Stanley St, Darlinghurst, NSW, (02) 9357 5036.

THE HAZY ROSE'S BLACK BUSH KITTY
Pour 45ml Bushmills Black Bush whiskey, 15ml Pedro Ximénez and a dash of Angostura into a shaker or bar glass half-filled with ice and stir well. Strain into a chilled coupette and garnish with a twist of orange peel (flame the peel over the drink first if you want to go for a Harriet Leigh, Hazy Rose-style flourish). Serve without delay. Blue cheese optional.


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
P&V Merchants opens in Sydney, stocking small-batch and hard-to-find booze
06.12.2017
Four Pillars releases a new batch of its Australian Christmas Gin
03.11.2017
Love, Tilly Devine’s new chapter
26.10.2017
The World's 50 Best Bars 2017
10.10.2017
Seedlip, a non-alcoholic distilled spirit, arrives in Australia
10.10.2017
Bar Americano wants you to buy a stranger a drink
05.09.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Jennifer Hawkins Sesion tequila

Tequila is the new black. At least it is for Jennifer Hawkin...

Top drops: March 2017

From a floral bottle of English bubble to a tangy gin perfec...

Signature drink: Hains & Co's Crimson Mainsail

Don’t be fooled – this cocktail looks pretty but packs a pun...

Australian sour beers

Craft brewing in Australia is hitting a sour note, and that’...

Original Sin's Grande Bellezza

A fresh, bright Italian-accented sundowner.

Short restaurant wine lists

Small is the order of the day in restaurants, with tight win...

Mitch Monaghan, Nespresso

We caught up with Nespresso Australia and New Zealand coffee...

Signature Drink: The Baxter Inn’s Charlestown

Grab the mink and the fedora – this Baxter cocktail means bu...

Seedlip, a non-alcoholic distilled spirit, arrives in Australia

The question of what to drink when you’re not having a drink...

Game up your G&Ts with a Distiller’s Strength Gin

Is this the year of gin going where no botanicals have gone ...

Signature drinks

Thirty of our favourite drinks from Australia's best bars an...

Hot 100 2015 - Drinks

The world is getting hotter and we’re not talking about glob...

Mover, shaker

The best thing you can take to a party, according to cocktai...

Best Australian red wines for drinking now

Australians are getting a taste for thirst-quenching reds ma...

Champagne breakfast: a question of etiquette

Campari with your cornflakes? Whether booze is okay at break...