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VANCOUVER SPECIALS: Shaun Layton Of L’Abattoir Makes Us A Mighty “Meat Hook”

by David Greig | Welcome to the first sipper in a new Scout series called Vancouver Specials, wherein we take a close look at original cocktails of note that have been homegrown by our better bartenders. Expect travels and drinks from farther afield in rounds to come, but to begin I’ve turned to the fellow next to me at my own bar, Shaun Layton…

“Meat Hook” | by Shaun Layton | L’Abattoir

40ml Wild Turkey 101
20ml Punt E Mes
10ml Ardbeg 10 yr
5ml Maraschino liqueur
Stir and strain into chilled cocktail glass
Garnish with brandied cherry

THE DEAL

What was your inspiration? The now modern day classic Red Hook; a drink from NYC’s Milk and Honey, created in 2003. These days, I love drinks that incorporate two spirits, with the Islay whiskey here giving the Meat Hook a nice smoky finish. The name ties back to the restaurant (L’Abattoir meaning “Slaughterhouse”). Where and when would you drink this? I’d drink this during or after a long, leisurely dinner in a room with a blazing hearth, plenty of taxidermy and lots of mahogany furniture. What would you drink it with? Maybe a Montecristo #2 cigar, chef Lee’s sweetbreads or anything with big, bold flavours.

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U.K. import David Greig is the Cocktail Editor at Scout Magazine and can usually be found working the wood and well at Gastown’s popular L’Abattoir restaurant when he’s not typing at home or imbibing around town.