Raising the Bar with Jamie Boudreau
From simple garnishes to the most complex molecular mixology, Jamie Boudreau takes you through tips and techniques that are paramount to today's bartender.
Fourth Regiment Cocktail
12 Nov 13 2
The Fourth Regiment Cocktail dates back to the late 19th century. Like many cocktails of the day, it was most likely made with rye whiskey rather than bourbon. The keys to making this cocktail are to choose a quality bottled in bond rye whiskey and to make sure you have a bottle of celery bitters on hand as it is the magic ingredient. Watch Robert Hess make the Fourth Regiment Cocktail
Smoking Monkey Cocktail
29 Oct 13 2
This Canon original cocktail recipe was inspired by hints of banana that Jamie finds in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.
Kentucky Medicine Cocktail
29 Nov 11 2
Jamie brings back the "golden ratio" and discusses proper technique when opening a corked bottle of wine or vermouth. The resulting cocktail, Kentucky Medicine, will surely cure what ails you this Winter season.
Deconstructed Margarita with Cointreau Ravioli
3 May 11 2
The Margarita is traditionally made with little variation. Those who like it simple, keep to three ingredients: simple syrup, lime juice and tequila. Delicious! Jamie Boudreau steps it up a notch with help from a kit assembled by Cointreau (watch Jamie make Cointreau pearls here) whose purpose is to streamline the production of flavored pearls and, in this case, what Jamie calls "ravioli". This deconstructed Margarita pairs the typical trifecta of ingredients above with a spoonful of encapsulated Cointreau for a flavorful and unique imbibing experience.
How to Layer a Cocktail - Sheffield Reborn
4 Jan 11 2
Layering a cocktail is really very simple. Once you have ascertained the specific gravity of each spirit, just begin with the heaviest spirit on the bottom and layer the rest of the ingredients in order from heaviest to lightest on top of each other. A good tip to remember is to pour each ingredient slowly over you bar spoon as it rests against the glass. That way they do not break through the previous layer. It also helps to chill or freeze each liqueur before use.
How to Rim a Cocktail Glass
17 Nov 09 2
Adorning a cocktail glass with sugar or other dusts as decoration and adds to the flavor of your drink. Jamie gives you a few tips to remember the next time you rim your glass.
How to Make a Spiral Zest Garnish
25 Feb 09 2
Jamie demonstrates the beautifully simple spiral zest.
20 Aug 13 1
Jamie Boudreau's bar, Canon, has a much longer full name: Canon: Whiskey and Bitters Emporium. When Jamie decided to develop a signature cocktail for the award winning bar, he wanted it to epitomize the bar's full title. Thus, he came up with a recipe that features his favorite spirit, whiskey, topped with a Cointreau foam and a touch of aromatic bitters in the form of a stenciled Canon logo.
Three Mixologists, Three Cocktails, Three Ways - Margarita Cocktail
7 Jun 11 1
In 2011, Jamie joined Liquid Kitchen host, Kathy Casey and Portfolio Ambassador for William Grant and Sons, Charlotte Voisey for a unique and entertaining seminar during the recent Manhattan Cocktail Classic. This seminar, sponsored by Hudson Whiskey, Hendrick's Gin and Milagro Tequila, led attendees through the thought process that these three mixologists go through when creating a cocktail. In this episode, they tackle how to make a Margarita three different ways. You can watch Kathy make her variation, the Black and Blue Cadillac Margarita with Grand Marnier Foam, here. Join Small Screen, William Grant & Sons and Charlotte Voisey during Manhattan Cocktail Classic 2013
How to Strain a Cocktail
3 Jun 09 1
Unless you are building a drink in the glass or serving a spirit neat, it is likely that one last step in creating the perfect cocktail is straining. In this segment, Jamie demonstrates two different techniques for keeping your drinks crystal clear and free of little nasties.
How to Make a Fat Zest Garnish
3 Mar 09 1
In this episode Jamie Boudreau demonstrates how to create a fat lemon zest. This technique allows for expression of large amounts of essential oils and looks great too.
How to Make a Fancy Bar Lime
6 Feb 09 1
Jamie Boudreau demonstrates how to make a fancy bar lime. With this simple technique you can step it up a notch behind the bar.
How to Make a Bar Lime Garnish
6 Feb 09 1
Jamie Boudreau demonstrates how to create the classic bar lime garnish.
26 Nov 13 0
Brunch cocktails typically come in one form: the Mimosa. Although delicious, the Mimosa is a bit lacking. Jamie's bar, Canon, in Seattle, serves a great brunch; with great brunch, there must be great brunch cocktails. Zucca Rhubarb Liqueur and fresh grapefruit juice give the Swagger Cocktail more depth and individuality than your average Mimosa.
Liqeuer, Aperitif & Digestif
- Almond Liqueur
- Apricot Liqueur
- Blackcurrant Liqueur
- Chocolate Liqueur
- Cherry Liqueur
- Ginger Liqueur
- Herbal Liqueur
- Mint Liqueur
- Pomegranate Liqueur
- Orange Liqueur
- Violet Liqueur