Bartender. Shaun Pattinson   Bar. Cushdy 279a West Hindley St

Something tells me this year is going to be the year Adelaide’s bar scene moves from obscurity to prominence. Already in 2010 we’ve had more than a couple of brilliant drinks put under our nose at the bartender-run Grand Poobah Cocktail Competition. And it was there, amidst a gamut of delicious drinks that we met Shaun Patterson, owner of West Hindley bar, Cushdy. Taking its name from the North London slang word for comfortable or relaxed, this whole bar is built for salubrious nights of fabulous intoxication. Although Shaun was on the judging panel Cushdy was still well-represented with one of the bartenders taking out the Fez for best Signature cocktail, Daiquiri and shot combination.

Cush Tai  $14.
Glass. Actually a ceramic mug imported from Honolulu
Garnish. Frangipani and a sprig of mint
Method. Crush a bunch of ice and fill the tiki head mug
to the brim. Then in a boston shaker freshly press 15ml lime juice and 45ml orange juice. Add to this 45ml Appleton Estate 8-year-old rum, 15ml Orgeat, 15ml house Falernum Syrup, 30ml Bols Dry Orange. Shake vigorously and strain into ceramic mug. Add a float of 10ml Meyers Rum. Sip. Kapow!