Recipe: Gaoler’s Mews Cocktail

By Katie Ingram, head bartender, L’Abattoir

Vancouver’s L’Abattoir restaurant is housed in a 19th–century heritage building where the city’s first jail once stood. Head bartender Katie Ingram pays homage to the location’s haunted past with a cocktail inspired by a time when whisky followed freely. The bourbon-based drink offers savoury tasting notes that evoke elements of a prisoner’s last meal. Black tea and vermouth add a gamey quality to drink, while the Nightshade cordial bring weight and texture to create a full-bodied libation perfect for slow-sipping in dark corners.

 INGREDIENTS

Knob Creek Kentucky Straight Bourbon (45 mL or 1.5 oz.)

Fermented black tea-infused vermouth (20 mL or 0.75 oz.)

Nightshade cordial (10 mL or 0.25 oz.)

Bittered Sling French Quarter Bitters (2 dashes)

DIRECTIONS

1. Combine all ingredients in a mixing glass and stir with ice.