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.
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.
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Father’s Day Cocktail: The Havana
- Total Time: 6 hours
- Yield: 1 1x
Description
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.
Ingredients
Tobacco Infused Bourbon:
- 1 cup (.24l) Bourbon
- 3 1" (2.54cm) Pieces Cut from a Good Quality Cigar
Cocktail:
- 2 oz (59ml) Infused Bourbon
- 3/4 oz (22ml) Frangelico
- 12 Dashes Aztec Chocolate Bitters
- 9 Dashes Cherry Bitters
- 3 Dashes Angosturo Bitters
Instructions
- Tobacco Infused Bourbon:
- Add cigar pieces to a re-sealable glass container.
- Pour bourbon over the top of the cigar pieces.
- Stir the bourbon and tobacco to loosen up the leaves and continue to stir until all of the leaves are separated.
- Seal the container and set in a cool place for 6 hours.
- After 6 hours, strain the bourbon through a fine mesh sieve lined with cheesecloth.
- Cocktail:
- Add the bourbon and Frangelico to a large rocks glass.
- Add in the various bitters and stir to combine all ingredients.
- Carefully place the ice into the glass and serve.
Notes
- Before lining the sieve with the cheesecloth, dampen it with water first (squeeze out the excess water first).
- By wetting the cheesecloth first, you’ll keep the cheesecloth from absorbing your bourbon.
- You will have enough tobacco infused bourbon to make 4 drinks.
- Prep Time: 6 hours
- Cook Time: 6 hours
- Category: Drinks
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
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Frequently Asked Questions
How long does the tobacco infusion actually take, and can I shorten it?
The recipe calls for a 6-hour infusion: place 3 one-inch pieces of cigar in a sealed glass container with 1 cup of bourbon, and set in a cool place for exactly 6 hours before straining through a fine-mesh sieve lined with pre-dampened cheesecloth. The article does not suggest a shorter option — under-infusing will produce a much weaker tobacco flavor.
Why wet the cheesecloth before straining?
The notes are specific on this: dampen the cheesecloth first (then squeeze out the excess water) so it doesn’t absorb the bourbon as you strain. A dry cheesecloth will soak up a meaningful amount of the infused spirit.
Does the quality of the cigar matter?
Yes — the article advises using a good-quality cigar because you will taste it in the finished drink. It also advises not to use a cheap bourbon; the infusion will elevate whatever bourbon you use, but it won’t rescue one that is unpleasant on its own.
Why use a single large ice cube instead of regular ice?
The article recommends a single large ice cube because it melts much more slowly than several small cubes, keeping the cocktail cold without diluting it quickly. The article calls it “a touch of class.”
Pamela this cocktail sounds fantastic. I love your photo too, beautiful!
Nice, pretty flattered someone did their take on The Havana