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The 3 Essential Tools Used By William Johnson, Bar Manager At “L’Abattoir”

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Tradecraft takes Scout readers into the workshops, kitchens, and toolkits of Vancouver’s most talented crafts-people. From trusty pencils and custom-built machines to good luck charms and bespoke chef’s knives, this new column aims to get to the bottom of every creative attachment. No laptops or cellphones allowed! Last week we checked out the prized tools of Campagnolo owner/chef Robert Belcham. This week, we do the same with the new bar manager at L’Abattoir, William Johnson.

THE STANLEY CUP |  Measurement is key for consistency if you want to make an exceptional cocktail every time. This single cup multiple level jigger is the most important tool behind the bar. This jigger was gifted to me by my predecessor at L’Abattoir, Shaun Layton.

THE BROOKLYN SHORTY |  This 20” Polypropylene bat is perfect for crushing ice…and fools. Combined with a Lewis bag made by my mother (Mama knows best), this makes for the best crushed ice possible.

THE GOOD BOOK | Everyone needs inspiration in order to create and sometimes we need a little help with that. The Flavor Bible is an amazing double-cross-referenced encyclopedia that tells you what foods and flavours work well with each other. This book has helped me create cocktails countless times and is an invaluable wealth of information.

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