Tit-Gab BBQ

This week we're featuring a cocktail crafted by an artist we met in the beautiful city of Quebec. You know us, we're quirky, so when we arrived at their restaurant with all our bottles, they felt a bit obliged to work some magic with them. That's when we stumbled upon the legendary Gabriel Beaudoin, head mixologist at a restaurant we won't name (clues in the image) but with whom we'd love to collaborate. And Tit-Gab, just like that, without warning and with minimal preliminaries, whipped up the Tit-Gab BBQ. The cocktail involves our legendary CØYØT combined with the delicious Labrador Cranberry liqueur.

So you'll need:

-2oz of CØYØT

-1oz of Labrador Cranberry

-Angostura Bitters

-1 orange peel

-Maraschino cherries

So, you start by putting your cocktail glasses in the snowbank. We know it's been above 0°C recently and everyone's walking around shirtless, but in principle, there's still snow. Take your shaker and add all the ingredients. Stir it 30 times (31 times and it explodes, 29 and you turn into a pumpkin, so be careful). Then, transfer it to your chilled cocktail glass and garnish with your orange peel and maraschino cherry.