Much like the virgin oak that this iteration of Deanston Scotch is aged in imparts its properties onto the Scotch, every person who sits at our “Pansie” bar, made of Oak, leaves a trace of themselves. Our space, Three Dollar Bill was built for Queer community, by the Queer community.

The name comes from a headline from a 1951 article discussing the trial of a transgender woman named Bambi. She was a regular at a particular cocktail bar that came under scrutiny for “harbouring” her. Queer bars have long been some of the only safe spaces for Queer folks and I am proud to carry on that tradition.

The four-peppercorn apple cordial was created to amplify the bright green apple and spicey notes of the whiskey and the Vittore was chosen to compliment the green apple while being delicate enough to allow the Deanston to shine. I used honey apricot & smoked hickory bitters to elevate the finish and smokiness of the scotch. A touch of salinity intensifies the virgin oak on the palate.

I chose to garnish the cocktail with a fresh oak curl for two reasons. As mentioned above, we built our bar for the Queer community; literally. My partner (in life & business) is a carpenter, and they are just as much a part of my Deanston journey as I am – they convinced me that I wasn’t too “old & irrelevant” to enter, haha!

Secondly, it is a nod to the ancient Celts & Druids of Scotland who worshipped the oak and used oak curls as a means to purify water & spirits.

• 5 dashes mister bitters honeyed apricot & smoked hickory bitters
• 60 mL Deanston Virgin Oak Scotch Whisky
• 30 mL Vittore Vermouth
• 15 mL Four Peppercorn Apple Cordial **
• 7 drops 10:1 Saline Solution *

Garnish: Garnish with an oak curl

Method:Add all ingredients to a Yarai, fill ¾ with ice and stir for 20 seconds. Strain into nick & nora glass (Specifically a Story glassware Nick & Nora. Garnish with an oak curl.

*10:1 saline solution

dilute 15 grams of kosher salt with 150mL warm water and stir to incorporate

**Four Peppercorn Apple Cordial :
in a small saucepan, combine 250 mL of 100% pure apple juice with 250g of white sugar and 15 g of four peppercorn blend. Over medium heat, stir until just combined. Do not allow it to come to a boil. Once the sugar is dissolved, take it off of the heat and allow to cool. Strain and add half of a bar spoon of citric acid (sorry I don’t have a more accurate measurement for this). Store in a sealed jar in the fridge for up to a week. Don’t forget to label and date!