Winter Holiday Slaughternog recipe – L’Abattoir


‘L’Abattoir Slaughternog’




45 mL Maker’s Mark Kentucky Straight Bourbon

15 mL Sons of Vancouver Amaretto

15 mL Lemon Juice

15 mL Orange Juice

20 mL Honey Water (1 part honey to 1 part water)

15 mL Cream

2 dashes Bittered Sling Malagasy Chocolate Bitters

1 Whole Egg


  • Combine all ingredients in a cocktails shaker along with one ice cube.
  • Dry shake vigorously for 10 seconds.
  • Add more ice and shake for an additional 10 seconds.
  • Double strain into a large coupe glass.
  • Garnish with grated nutmeg or tonka bean.



Katie Ingram

Header Bartender, L’Abattoir

Twitter: @labattoir_van

Instagram: @labattoir_van

Facebook: /labattoir


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