Winter Cocktails: "Strathcona" from L'Abattoir

It's so close to Christmas! There are still a handful of recipes to share. If you're like me, you'll be drinking holiday drinks throughout the rest of winter, so while these recipes are late at least they'll still be usable.

Today, Shaun Layton at L'Abattoir in Vancouver is sharing one of his holiday drinks using Rittenhouse rye that's been infused with candy cap mushrooms, ones they use in desserts at the restaurant. Chocolate bitters and Becherovka supply a good amount of spice to this Red Hook variation.

Strathcona

45 ml Candy cap mushroom-infused Rittenhouse Rye Whiskey

25 ml Punt E Mes

10 ml Becherovka

3 dashes Bittermens Xocolatl Mole bitters

Stir with ice, strain into a cocktail coupe. Garnish with a cherry.

Also stop by L'Abattoir this month for the festive "Slaughternog."

See you very soon for the final cocktails of the season from the French 75 bar in New Orleans.


More Holiday Drinks!
[[ Teardrop Lounge Part 1 ]]

[["Yukon Cornelius" from Veneto in Victoria ]]
[[ "The Rockefeller" from Veneto in Victoria ]]
[[ The Hot Toddy ]]
[[ Winter drinks from Smuggler's Cove in San Francisco ]]
[[ "Bear Skin" from The Refinery in Vancouver ]]
[[ "Cold & Delicious" from The Violet Hour in Chicago ]]
[[ The history of Eggnog ]]
[[ "Gold," "Frankincense," and "Myrrh" from Trevor Kallies in Vancouver ]]
[[ "Old Saint Juan" from Shea Hogan in Vancouver ]]
[[ "Hot Buttered Rhum Cider" from Slanted Door in San Francisco ]]
[[ The history of mulled wine ]]
[[ The history of The Flip ]]
[[ Hot Buttered Rum ]]