Sunday 23 December 2012

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.

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."

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