James Moffatt
Lusty, boozy, potent and ever so slightly lewd, it’s a cocktail tribute to the Bard from a theatrical watering-hole.
Remarkably little is known about Shakespeare’s private life, and even less about his cocktail drinking habits. Given that the English language’s greatest writer died a good two centuries before the invention of the cocktail, however, it’s probably safe to say he wasn’t that big on them. Had he encountered his namesake winter-warmer at the new bar at the Sydney Theatre, however, we’re certain he’d have been moved to compose a 155th sonnet to celebrate its restorative powers. The Bar at the End of the Wharf, Sydney Theatre, Pier 4, Hickson Rd, Walsh Bay, NSW, (02) 9250 1761.
BIG WILLIAM’S WARMER
Pour 50ml Pusser’s rum, 10ml Heering Cherry Liqueur, a dash of rhubarb bitters and a dash of sugar syrup into a shaker or bar tin half-filled with ice. Shake well and strain into a cocktail glass. Garnish with a curl of flamed orange peel and serve. (To flame the peel, squeeze the coloured side of the cut rind towards a lit match, then drop the rind into the drink; done right, this should release a squirt of citrus oils which ignite in a small burst of flame, imparting a slightly smoky flavour.)
