SlaughterhouseSusumu Uchida/The Globe and Mail
Vancouver's acclaimed L'Abattoir is known for its cutting-edge approach to classic dishes and drinks. Bar manager Shaun Layton's Slaughterhouse is an elegant play on a post-prandial staple, the Sazerac, but with added herbal notes that make it a little less rough around the edges. For the uninitiated, the tonic Elixir Vegetal, a concentrated form of Chartreuse liqueur, is admittedly tricky to find.
Ingredients
1 orange peel
1 sugar cube
3 dashes Peychaud’s bitters
3 dashes Elixir Vegetal
1 oz Ferrand cognac
1 oz Rittenhouse rye
Ice
Method
Muddle sugar cube, bitters and peel in a mixing glass. Add Elixir Vegetal, cognac, rye and ice. Stir and filter through a fine strainer into a small glass.