As you may have noticed I’m a big supporter of sitting at the bar. It’s where connections are made and ideas are born. Such was the case last week when myself and Vancouver photographer (and my secret muse), Joann Pai (of Acorn Mag) found ourselves sitting at the bar at L’Abbatoire. A thirst for a collaborative project resulted in an inspired brainstorming session. Add one of the city’s best bartender’s to the mix (Shaun Layton- that’s you) and success was inevitable.
Photo by Joann Pai
We tossed around ideas for a bartender’s dare and asked Shaun what he would find both interesting and entertaining. Shaun suggested a challenge of sorts- initiated by us but continued by the participants. We would give him a mandatory ingredient and he would make a cocktail. He, in turn, would nominate not only the next participant, but the next ingredient as well. To keep things interesting, the mandatory ingredients would be things which craft bartenders traditionally avoid, offering an opportunity to move out of ones comfort zone and have some fun doing so.
So without, further ado, I present the first installment of the Bottom Of The Barrel Challenge featuring Shaun Layton and (drum roll please)………Blue Curaçao!
Photo by Joann Pai
The Bartender: Shaun Layton
The Ingredient: Blue Curaçao
The Cocktail: 12th Man-Hattan
60 ml Death’s Door white whiskey
30 ml Dolin Dry vermouth
10 ml Blue Curaçao
4 dashes Boudreau’s Bokers bitters
Stir with ice in a mixing glass, strain into a chilled cocktail coupe.
Photo by Joann Pai
“Inspired by the best fans in the NFL, the 12th man. The Seahawks have the loudest, craziest fans in the NFL.” -Shaun Layton
