Gerard

Justin Taylor, Boulevard Kitchen & Oyster Bar, Vancouver, British Colombia, Canada

“The Gerard name comes from the legendary Vancouver lounge that is located inside of our restaurant Boulevard at the Sutton Place Hotel. It has been around for almost 30 years. Boulevard is only 4 months old and we operate both establishments under one umbrella. The cocktails for Gerard are classically driven and represent years gone by. It is still the hang out for all the Hollywood North Celebrities we watch them stroll through our dining room and tuck themselves away in to the dark bar of Gerard,”  Justin Taylor

45 ml (1.5 oz) McClelland’s Islay Single Malt Scotch Whisky

15 ml (.5 oz) Luxardo Maraschino Liqueur

7.5 ml (.25 oz) Fernet Branca

3 dashes Bittered Sling Suius Cherry Bitters

1 preserved cherry, as garnish*

Stir over ice and strain into an old-fashioned glass filled with fresh ice. Add the garnish.

*The type of cherry used is up to the bartender as long as it is not a glowing red maraschino cherry.

gaz sez: This is a complex cocktail, indeed, and when the scotch meets the maraschino, Fernet, and cherry bitters, you’ll swear you hear bagpipes in the glass.  A Scottish fling of mammoth proportions.