Andrew Whibley, the bar owner of Montréal’s Cloakroom, mixes this scotch cocktail with a blueberry shrub at Québec’s Les Laurentides.

The Forager

Andrew Whibley, the bar owner of Montréal’s Cloakroom, mixes this scotch cocktail with a blueberry shrub at Les Laurentides.

• 2 oz blended scotch
• .75 oz dry vermouth
• .75 oz blueberry shrub*
• 4 dashes Bittered Sling Moondog bitters

Garnish: Lemon peel, bellflower

Glass: Nick & Nora

*Blueberry shrub (makes 1 liter): Combine 1 cup blueberries, 3 small pieces white pine and 500 mL water in a pot, and bring to a boil. Strain and add 250 mg sugar and 1.5 oz apple cider vinegar.

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