Cocktail: Black Dog | Bartender: Daphnee Vary Deshaies

I created this drink for the first cocktail menu I was ever in charge of creating. I wanted to come up with something simple, tasty and boozy, and so I worked on a hybrid between some of my favourite classics. Even now after having created many cocktail menus, it is still to this day one of the best cocktails I ever created. I have never got tired of tasting it every time I make one and it has stayed as one of the best sellers for the 3 years I kept it on the menu at Foxy.

Photo: Roxanne Mailloux

1 1/2 oz Bourbon
3/4 oz Averna
1/2 oz Sweet Vermouth (I use Dolin rouge)
1 bar spoon Fernet Branca
1 dash Angostura
1 dash Peychaud’s

Stir all ingredients and strain in a chilled Nic and Nora. Garnish with a bourbon cherry and a lemon zest (express the oils and discard it).

Daphnee Vary Deshaies

I'm from Montreal and have been in the industry for a little over 10 years now. I travelled and worked in many places around the world before I moved back to Montreal to study at university. After graduating with my second bachelor degree and working as a teacher assistant at university, I realized that maybe after all I didn't want to be a teacher and I decided to focus my energy on what passionate me most: hospitality. Since then, I have occupied mostly management positions in the bar/restaurant industry, have done a little consultation here and there and am now in charge of the bar program for A5 Hospitality group.