L’Abattoir Vancouver Cocktail Week 2024

Scotch Lovers enjoyed L’Abattoir for Vancouver Cocktail Week as Diageo showcased the relationship between Scotch whisky and cuisine.

The evening explored the intricate nuances of Scotch whiskies from diverse Scottish regions, and the versatility of Single Malt and Blended whisky both neat and as craft cocktails. World Class Bartender, Jeff Savage and L’Abattoir’s Jenna Gillespie lead us through the Scotch pairings served alongside a five-course dinner curated by L’Abattoir’s culinary team.

A Culinary Exploration of Scotch Menu 

Bluefin tuna, Onion tart, olive

Lagavulin 16-Year-Old Islay Single Malt Scotch Whisky – Chicories, pear, granola, burrata, Caramelized honey vin

Oban 14-Year-Old Single Malt Scotch Whisky – Foie gras torchon, Fig jam, cabernet sauvignon vinegar, brioche

Glenkinchie Single Malt Scotch Whisky – Veal duo, loin and cheek, Parsnip, morel, wild blueberry and tonka bean jus

Johnnie Walker Blue Label Scotch Whisky – Dark chocolate cremeux, Coffee, malt, caramel

The Singleton coffee cocktail