Will Horner
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.
