Father’s Day Cocktail: The Havana

This drink was originally created by Shawn Layton of L’Abattoir in Vancouver, and contains Cuban tobacco infused bourbon, Marsala, bitters and whiskey. A perfect Father’s Day cocktail.
By Pamela Braun

On a recent trip to London, my husband and I were fortunate to stumble across a fantastic bar called the Experimental Cocktail Club.

Visit the Honest Cooking Cookbook Shop

Once inside you’ll be greeted with a drink menu that will have you thinking you just stepped into the adult version of Willy Wonka’s candy factory.  While the the liquor combinations may sound a bit strange: Havana 3 year rum with Billecart-Salmon champagne, cognac with mezcal and sherry with Calvados (of course there are other ingredients with each of these mashups) your taste buds will be rejoicing and chastising your brain for ever doubting.

One of the drinks my husband had, and loved, was called Havana.  This drink was originally created by Shawn Layton of L’Abattoir in Vancouver, Canada.  The cocktail contains Cuban tobacco infused bourbon, Marsala, bitters and whiskey.  It’s a heady libation where all of the individual ingredients come together to make a smooth cocktail that will bring a tear to your eye when you realize that your glass is empty.

My version is a bit different from the original, but according to my husband…just as good.

A couple of words of wisdom/advice.

1.  Don’t use your dad’s favorite cigars that he quietly stashes away in his “secret” hiding place.  I do recommend that you use a good cigar though…you will taste it in the finished drink.

2.  You don’t have to use his favorite bourbon when you make this either.  You’ll definitely be elevating the flavor of whatever bourbon you use.  But don’t some cheap nasty tasty bourbon…it won’t elevate it that much.

3.  If you’re able, make a single large ice cube to add to the glass – it adds a touch of class to the drink and it melts much more slowly than a bunch of small cubes.