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The Slaughter House

1 orange peel
1 sugar cube
3 dashes of Peychaud's bitters
3 dashes of Elixir vegetal
30 ml Hennessy Very Special
30 ml Rye

Muddle sugar cube, bitters and peel. Add other ingredients, stir, fine strain into a Green Chartreuse rinsed rocks glass, squeeze orange peel over drink, discard.

Shaun Layton

Born and raised in Vancouver, Shaun began bartending professionally at the age of 19 at a well-known chain steak house. He then developed a keen interest in creating cocktails and learning about the history and production of spirits.

The competitive-level barman has done some extensive traveling over the years. Most notably, a trip to Cognac where he toured numerous vineyards, aging houses and distilleries.

Shaun defines his bartending philosophy as staying true to classic cocktails while using modern techniques. He keeps things clean and simple with a bit of showmanship, and has done so proudly since opening night four years ago at L’Abattoir.

His classic style has lead to a great appreciation for Maison Hennessy, which he describes as beautifully elegant spirits versatile enough to be enjoyed on their own or mixed, by both sophisticated sippers and the young and hip cocktail crowd.